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High-fiber biscuit and preparation method thereof

A high-fiber biscuit and palm oil technology, which is applied in the field of high-fiber biscuit and its preparation, can solve the problems of unfavorable health and low biscuit fiber content, and achieve the effect of excellent flavor and taste, crisp taste and complete appearance

Pending Publication Date: 2022-05-27
上海大山合菌物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to provide a high-fiber biscuit and its preparation method in order to overcome the defects of the biscuit in the prior art with low fiber content and unfavorable health.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Preparation of high fiber biscuits:

[0035] 1. Mix 18% palm oil, 0.15% baking soda, 0.15% ammonium bicarbonate, 0.2% salt, 6% egg, and 0.2% sweet corn essence.

[0036] 2. Weigh the powder and crush it: wheat starch: 7%, low-gluten wheat flour: 22.9%, wheat bran flour: 5%, oat flour: 9%, corn flour: 7%, konjac flour: 0.5%, mushroom flour : 1%, polydextrose: 3%, white sugar: 18%, non-dairy creamer: 1.9%.

[0037] 3. Sieve the powder in step 2 and mix with step 1 to form a group.

[0038] 4. Extrude 15g of dough into a konjac shape, about 0.8cm thick, and fire up and down: 180 / 160℃, 7min.

Embodiment 2

[0040] The difference between this embodiment and embodiment 1 is that the raw materials are different, and the details are as follows:

[0041] 18.9% Palm Oil, 0.17% Baking Soda, 0.13% Ammonium Bicarbonate, 0.15% Salt, 8% Egg, 0.23% Sweet Corn Flavour, 8% Wheat Starch, 20% Low-Gluten Wheat Flour, 5.5% Wheat Bran Flour, 8% Oat Powder, 8% corn flour, 0.42% konjac flour, 1.2% mushroom powder, 3.3% polydextrose, 16% white sugar and 2% non-dairy creamer.

Embodiment 3

[0043] The difference between this embodiment and Embodiment 1 is that the operations are different, and the details are as follows:

[0044] 1. Combine 18% palm oil, 0.15% baking soda, 0.15% ammonium bicarbonate, 0.2% salt, 6% eggs, 0.2% sweet corn flavor and 7% wheat starch, 22.9% low-gluten wheat flour, 5% wheat bran flour, 9% oat flour, 7% corn flour, 0.5% konjac flour, 1% shiitake flour, 3% polydextrose, 18% white sugar and 1.9% non-dairy creamer are mixed into a dough.

[0045] 2. 15g / piece of dough is extruded into konjac shape, about 0.8cm thick, up and down fire: 180 / 160℃, 7min.

[0046] The high-fiber biscuits prepared by the above examples 1 to 3 have a complete appearance, uniform color, smooth surface and no cracks; and have grain flavor with layered flavor; moderate hardness and crisp taste.

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PUM

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Abstract

The invention discloses a high-fiber biscuit and a preparation method thereof. The high-fiber biscuit is prepared from the following raw materials in parts by weight: 16 to 20 parts of palm oil, 0.12 to 0.17 part of baking soda, 0.12 to 0.17 part of ammonium bicarbonate, 0.15 to 0.25 part of salt, 4 to 8 parts of eggs, 0.14 to 0.23 part of sweet corn essence, 6 to 8 parts of wheat starch, 20 to 25 parts of low-gluten wheat flour, 4 to 6 parts of wheat bran powder, 8 to 10 parts of oat flour, 6 to 8 parts of corn flour, 0.42 to 0.58 part of konjaku flour, 0.8 to 1.2 parts of mushroom powder, 2.2 to 3.5 parts of polydextrose, 16 to 19 parts of white granulated sugar and 1.8 to 2.0 parts of non-dairy creamer. The prepared high-fiber biscuits are complete in appearance, uniform in color, smooth in surface and free of cracks; the grain flavor is achieved, and the flavor is layered; the hardness is moderate, and the taste is crisp; the content of dietary fibers is high, and the flavor and the taste are excellent.

Description

technical field [0001] The invention belongs to the field of food, in particular to a high-fiber biscuit and a preparation method thereof. Background technique [0002] Biscuits are made of cereal flour (and / or beans, potato flour) as the main raw material, with or without added sugar, oil and other raw materials, after being powdered (or pulped), shaped, baked (or fried) Foods made by other processes, and foods with cream, egg white, cocoa, chocolate, etc. added between (or surface, or inside) products before or after cooking. [0003] The main raw material of biscuits is wheat flour, and then add sugar, oil, eggs and dairy products and other auxiliary materials. The main nutrients are carbohydrates, as well as protein, fat, calcium, potassium, iron, etc. High-fiber biscuits and biscuits increase the content of dietary fiber by increasing the proportion of coarse grains and cereals, which can ultimately increase satiety, promote gastrointestinal motility, and reduce the c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36A21D2/34A21D2/18A21D2/16
CPCA21D13/06A21D2/36A21D2/366A21D2/181A21D2/34A21D2/16
Inventor 毛传福董淮海李博文
Owner 上海大山合菌物科技股份有限公司