Rice biscuit capable of being brewed into paste as well as preparation method and eating method thereof

A biscuit and brewing technology, applied in the fields of rice biscuit products and their preparation and consumption, can solve the problems of difficulty in forming an ideal paste, high water temperature requirements, and little attention to performance, and achieve uniform distribution, accelerated dissolution, Modulation of easy-to-use effects

Pending Publication Date: 2021-12-21
四川米老头食品工业集团股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The current research and development of biscuits pays more attention to their performance when they are eaten directly, but not to their performance during brewing. The requirements for water temperature are relatively high during brewing, and it is difficult to form an ideal paste. Water and biscuits are often separated. ;complicated to prepare and most must contain wheat ingredients

Method used

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  • Rice biscuit capable of being brewed into paste as well as preparation method and eating method thereof
  • Rice biscuit capable of being brewed into paste as well as preparation method and eating method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] The preparation process of embodiment 1 biscuit

[0052] Recipe: 100 parts of puffed whole rice flour, 20 parts of oil, 50 parts of maltitol liquid, 15 parts of eggs, 30 parts of erythritol, 4 parts of ammonium bicarbonate, 1 part of sodium bicarbonate, 0.5 parts of soybean lecithin, silicon dioxide 0.5 parts, 0.5 parts of salt, 0.1 parts of special enzyme S200 for crisp biscuits.

[0053] The preparation process is:

[0054] 1. Filling:

[0055] The first step: use eggs to dissolve sodium bicarbonate, ammonium bicarbonate and salt to obtain material 1.

[0056] Step 2: put oil, maltitol liquid, erythritol, material 1, and soybean lecithin into a blender, stir until there are no particles, and all materials are evenly distributed to obtain material 2.

[0057] Step 3: Add puffed whole rice flour, special enzyme S200 for crispy biscuits, and silicon dioxide into material 2, and stir until there is no dry powder.

[0058] 2. Forming:

[0059] Use a circular mold for ...

Embodiment 2

[0071] The crispness of embodiment 2 biscuits

[0072]The brittleness was detected using the above-mentioned apparatus: the brittleness was characterized by the number of space ruptures, and the brittleness was characterized by the maximum force corresponding to the strain. The results are shown in Table 1: The results are similar to those of the manual evaluation, indicating that the addition of protease and amylase has a significant effect on the improvement of crispness.

[0073] Table 1. Crisp evaluation

[0074] biscuit Number of space ruptures (times / mm) Maximum stress versus strain Cookies 1 5.71±1.23 0.39±0.03 Cookies 2 6.02±0.91 0.37±0.03 Cookies 3 5.85±1.01 0.41±0.06 Cookies 4 5.72±0.94 0.39±0.17 Cookies 5 4.79±0.88 0.42±0.21 Cookies 6 3.87±0.79 0.48±0.11

[0075] Note: Average value of five measurements.

[0076] Example 2 Biscuit brewing performance

[0077] Determination of brewing performance-related v...

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PUM

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Abstract

The invention provides a rice biscuit capable of being brewed into paste. The rice biscuit comprises the following raw materials of rice flour, grease, maltitol liquid, eggs, erythritol, ammonium bicarbonate, sodium bicarbonate, soybean lecithin, silicon dioxide, table salt, special enzyme S200 for crisp biscuits and ficin. The rice biscuits are rich in nutrition, healthy and good in brewing performance.

Description

[0001] Field of invention: [0002] This application belongs to the field of food, specifically, this application provides a rice biscuit product that can be brewed into paste and its preparation and eating method Background technique: [0003] Biscuit is a common snack. It is a crispy or crunchy food made with wheat flour as the main raw material, added with sugar, oil and other raw materials, and processed by flour / pasting, molding, baking / frying, etc. And it can be eaten after brewing as required to change the mouthfeel / improve the palatability. Biscuits are leisure food at home or in the office, and can also be used as storage food for travel, sailing, and mountain climbing. They have become an indispensable food in daily life and work. [0004] The current research and development of biscuits pays more attention to their performance when they are eaten directly, but not to their performance during brewing. The requirements for water temperature are relatively high during...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/047A21D13/062A21D2/18A21D2/02A21D8/04
CPCA21D13/047A21D13/062A21D2/181A21D2/02A21D8/042
Inventor 涂伟苗宇杨晓勇孙银锄
Owner 四川米老头食品工业集团股份有限公司
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