Formula and forming device of amino acid sucrose-free biscuits
A molding device and sucrose-free technology, which is applied in the fields of dough molding machinery or equipment, dough processing, and structural components of mixing/kneading machinery, etc. The effect of uniformity, high processing efficiency and easy replacement
Inactive Publication Date: 2022-06-03
WUHAN HONGBO BIOTECH CO LTD
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Problems solved by technology
[0002] Amino acid sucrose-free biscuit is a kind of biscuit suitable for diabetics, obese patients and other people. , the biscuit needs to be made into the desired shape through the mold and can maintain a stable shape, so a certain degree of heating and drying is required. At this time, more bread smell will be produced, and direct discharge will cause waste of raw materials and loss of biscuit flavor reduce, and will cause a reduction in the quality of the surrounding environment, which is not conducive to the improvement of the quality of biscuits, but the existing biscuit forming device can not solve the above problems, and the existing biscuit forming device can not further improve the flavor of the biscuit, For this reason, the present invention proposes a formula and a molding device for amino acid sucrose-free biscuits
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[0024] In order to make the technical means, creative features, achievement goals and effects realized by the present invention easy to understand, the present invention will be further described below with reference to the specific embodiments.
[0025] see Figure 1 to Figure 5 , The present invention provides a technical scheme: a formula for amino acid-free sucrose biscuits, including flour, starch, eggs, refined oil, riboflavin, protein sugar, baking soda and water.
[0026] A molding device for amino acid sucrose-free biscuits, comprising a base 1 and a feeding shell 2, and two sides of the top of the base 1 are respectively provided with a filling station slot 3 and a forming station slot 4. A semicircular forming plate 5 is movably placed in the position groove 3 and the forming station groove 4, and a plurality of processing grooves 6 are opened on the top of the semicircular forming plate 5, and a built-in seat 7 is fixedly installed in the processing groove 6, A bi...
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The amino acid sucrose-free biscuit formula and forming device comprises a base and a feeding shell, a filling station groove and a forming station groove are formed in the two sides of the top of the base correspondingly, and semicircular forming plates are movably placed in the filling station groove and the forming station groove correspondingly; the amino acid cane-sugar-free biscuit formula and forming device is reasonable in design, an air supply pipe is installed in a feeding shell, a plurality of branch pipes are installed between the air supply pipe and a material storage groove, the branch pipes are arranged in the air supply pipe, and the branch pipes are arranged in the air supply pipe. Biscuit gas generated during biscuit forming can be input into biscuit slurry in the form of fine bubbles through the branch pipes, so that the air taste gas is distributed in the slurry, the air taste of biscuits can be effectively stored and improved, and the distribution uniformity can be improved in cooperation with the stirring shaft.
Description
technical field [0001] The invention belongs to the technical field of biscuit preparation, and particularly relates to a formula and a molding device of an amino acid-free sucrose biscuit. Background technique [0002] Amino acid sucrose-free biscuits are a kind of biscuits suitable for diabetics, obese patients and other people. They have the flavor of biscuits and have a certain therapeutic effect. The production of amino acid sucrose-free biscuits requires multiple steps. Among them, when the biscuits are formed , it is necessary to make the biscuits into the required shape through the mold and can maintain a stable shape, so a certain degree of heating and drying is required. At this time, more bread flavor will be produced, and direct discharge will cause waste of raw materials and biscuit flavor. In addition, the quality of the surrounding environment will be reduced, which is not conducive to the improvement of the quality of the biscuit. However, the existing biscui...
Claims
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IPC IPC(8): A21C11/00A21C1/10A21C1/02A21C1/14A21D2/18A21D2/34A21D2/16A21D2/24A21D2/26A21D2/02A21D13/062
CPCA21C11/00A21C1/10A21C1/02A21C1/141A21D2/186A21D2/34A21D2/16A21D2/24A21D2/26A21D2/02A21D13/062
Inventor严建宁刘忆湘王凯军
OwnerWUHAN HONGBO BIOTECH CO LTD