Preparation method of fragmentation thin and crisp biscuits

Abstract

The invention provides a preparation method of breakage-reducing and brittleness-keeping biscuits, relates to the technical field of biscuit preparation methods, and aims to solve the problems that when an existing single fiber additive is applied to biscuits, the performance of improving the texture of the biscuits, increasing the content of dietary fibers, keeping good taste, controlling the oil absorption rate and the like is difficult to consider at the same time. At present, the problems of rough taste, poor flavor and the like of biscuits caused by addition of fibers exist in some products, raw materials required by a compound additive are formed by compounding oat fibers and soybean fibers according to a specific proportion, the mass ratio of the oat fibers to the soybean fibers is 3: 1-1: 3, and the method comprises the following specific steps: step a, screening and pre-treating the raw materials in a sterile environment, index detection is carried out on oat fibers and soybean dietary fibers, the oat fibers need to meet food-grade standards, and besides the protein content of the soybean dietary fibers is smaller than or equal to 15% and the ash content of the soybean dietary fibers is smaller than or equal to 4%, the moisture content (smaller than or equal to 8%) and microbiological indexes (the total number of bacterial colonies is smaller than or equal to 1000 cfu / g) need to be detected.

Description

Technical Field

[0001] This invention relates to the field of biscuit preparation methods, and in particular to a method for preparing a biscuit that reduces breakage and maintains crispness. Background Technology

[0002] With increasing consumer health awareness, the demand for biscuit products rich in dietary fiber is growing. Dietary fiber promotes gut health and regulates blood sugar and lipids, making its addition to biscuits an important development direction for healthy foods. However, the application of single fibers in biscuits has limitations. Oat fiber has a certain water-holding capacity and softness, which can improve the texture of biscuits, but excessive addition can make the biscuit structure loose; soybean fiber has a strong oil-holding capacity and can reduce the oil absorption rate of biscuits, but it will lead to a rough texture, and neither of them can effectively regulate the expansion of biscuits when used alone.

[0003] During the production and transportation of plastic biscuits, crisp biscuits, and wafer biscuits, the biscuits are often prone to breakage and crumbling due to their brittleness. This increases production losses, raises production costs, reduces factory profits, and causes inconvenience for consumers.

[0004] When existing single-fiber additives are used in biscuits, it is difficult to simultaneously improve biscuit texture, increase dietary fiber content, maintain good taste, and control oil absorption. Furthermore, some products suffer from a rough texture and poor flavor after fiber addition. Therefore, designing a method for preparing a thin, crisp biscuit that reduces breakage is particularly important to address these technical problems. Summary of the Invention

[0005] The purpose of this invention is to address the problem that when existing single fiber additives are applied to biscuits, it is difficult to simultaneously improve the texture of biscuits, increase dietary fiber content, maintain good taste, and control oil absorption rate. In addition, some products have problems such as rough texture and poor flavor after fiber addition. Therefore, this invention proposes a method for preparing a biscuit that reduces breakage and maintains crispness.

[0006] To achieve the above objectives, the present invention adopts the following technical solution: a method for preparing a crumbly-reducing and crispy biscuit, comprising the following preparation steps: the raw materials required for the compound additive are composed of oat fiber and soybean fiber in a specific ratio, wherein the mass ratio of oat fiber to soybean fiber is 3:1-1:3, and the specific steps are as follows: Step a, raw material screening and pretreatment are carried out in a sterile environment, and the indicators of oat fiber and soybean dietary fiber are tested. Oat fiber must meet food-grade standards, and soybean dietary fiber, in addition to protein content ≤15% and ash content ≤4%, needs to be tested for moisture content (≤8%) and microbial indicators (total bacterial count ≤1000 cfu / g). The pretreated raw materials are then subjected to ultra-fine grinding and sieving. Before starting the ultra-fine grinding machine, the inner cavity is wiped with 75% alcohol and dried for 5 minutes. Add fiber raw materials after a few minutes, with each addition not exceeding 80% of the equipment's rated capacity to prevent overload and sudden temperature rise; Step b: Mix the fiber ratio in a sterile environment, weighing the fiber with an electronic balance to an accuracy of 0.1g. Weigh oat fiber and soybean dietary fiber in a 3:1 ratio, premix manually in a sterile stainless steel bowl for 3 minutes, then transfer to a three-dimensional motion mixer; Step c: Premix the prepared compound additive with flour in a sterile environment. Pass the flour through an 80-mesh sterile sieve beforehand to remove any possible particles. Weigh the compound fiber and flour in the correct ratio, pour them into a sterile mixing bowl, and mix at low speed (50r / min) for 5 minutes with a sterile mixing paddle; Step d: Prepare the dough in a sterile environment. Add 500ml of sterile water to the dough mixer and run it idle for 3 minutes to remove residual impurities. Then add the premixed powder and other ingredients (such as sugar, oil, etc.), and mix at low speed (100r / min) for 2 minutes. Add water gradually over the next few minutes; then let the dough rise in a sterile environment. Divide the dough into 500g pieces, place them in a sterile proofing tray, and cover the surface with a sterile damp gauze (80% humidity) to prevent moisture loss; step e, after proofing, bake the dough. Clean the oven beforehand, wipe the baking tray with a sterile cloth, and place the dough pieces on the baking tray after they are shaped, maintaining a spacing of 2±0.5cm; after baking, cool and inspect the dough. Immediately after baking, transfer the cookies to a sterile cooling rack, arrange them in a single layer to avoid stacking, and measure the center temperature every 10 minutes during the cooling process until it drops below 25℃.

[0007] Preferably, during the pretreatment in step a, sterile tweezers are used to remove impurities from the fibers. For slightly clumped fibers, they are gently crushed with a sterile glass rod to avoid damaging the fiber structure due to violent crushing. The treated fibers are then placed into sterile sealed bags and labeled with the raw material name and treatment time.

[0008] Preferably, during the ultrafine grinding process in step a, the outlet temperature of the pulverizer is recorded every 5 minutes to ensure that it does not exceed 40°C. If it approaches the threshold, the grinding is paused for 1 minute and the cooling system is turned on to enhance the cooling. Before screening, the vibrating screen is rinsed with sterile water and then dried. During screening, the material is fed in three batches, with each batch being 1 / 3 of the screen surface area, to avoid accumulation that would affect the screening effect.

[0009] Preferably, in step b, the food-grade silica is added to the mixer in three batches after passing through a 100-mesh sterile sieve, with a 5-minute interval between each batch to ensure uniform dispersion. After mixing, three samples are taken from different positions in the mixer and subjected to near-infrared spectroscopy scanning. The mixture is considered qualified when the coefficient of variation of all three samples is <5%.

[0010] Preferably, in step c, after the first sieve through a 30-mesh sieve, the material passing through the sieve is collected, the residual particles on the sieve are gently crushed and then sieved again. After the two sieves, samples from three different locations are taken for observation to ensure that there are no obvious differences in particle size.

[0011] Preferably, in step d, water is added in three stages, with each addition being 1 / 3 of the total water volume, spaced 1 minute apart. After adding water, the dough is stirred at medium speed (200 r / min), and the dough temperature is monitored throughout. If the temperature exceeds 28°C, the cooling system of the dough mixer jacket is activated, and 10°C cooling water is introduced to lower the temperature. After kneading, the dough is shaped into a uniformly thick block using a sterile scraper to prevent the surface from forming a skin. When the dough is proofing, the proofing box is preheated to 31°C and 72% relative humidity. After the dough is placed in the box, the temperature and humidity inside the box are recorded every 15 minutes. If the deviation exceeds ±1°C or ±2%, adjustments are made promptly. Five minutes before the end of proofing, the ventilation inside the proofing box is turned on to reduce the humidity to 60% to prevent the dough surface from becoming too wet and affecting subsequent shaping.

[0012] Preferably, the baking process in step e is divided into three temperature control stages: 185°C for the first stage (0-3 minutes), 180°C for the middle stage (3-8 minutes), and 175°C for the last stage (8 minutes to the end) to ensure that the cookies are heated evenly. The color of the cookies is observed every 2 minutes during the baking process to avoid local burning.

[0013] Preferably, step e uses the oven drying method, weighing 5g of sample, drying at 105℃ to constant weight, calculating the moisture content, determining the texture: the texture analyzer probe diameter is 5mm, the testing speed is 1mm / s, the compression is 50%, and the hardness and brittleness values ​​are recorded, and sensory evaluation is conducted by a professional review group of 5 people, who score the color, taste, and smell, and take the average value.

[0014] Compared with the prior art, the advantages and positive effects of the present invention are as follows: 1. In this invention, the addition of soybean fiber reduces the crispness of the biscuits, preventing them from breaking, and the amount added can be increased to 8% while maintaining a good structure. Compared with pure soybean fiber additives, the presence of oat fiber makes the cookies crisper and more delicate. The water-soluble components of oat fiber can interact with the gluten protein and fat in the cookies, enhancing the water-holding capacity and emulsifying properties of the gluten network, allowing the cookies to maintain a certain softness. The insoluble components of soybean fiber can fill the gluten network, appropriately retaining moisture while maintaining the crispness of the cookies. The combination of the two in the above proportions can form a complementary and synergistic effect, solving the problem.

[0015] 2. In this invention, when the proportion of oat fiber is high, it mainly plays a role in water retention and softening; when the proportion of soybean fiber is high, it focuses on the crispness of the biscuit. A reasonable ratio can balance the functions of both. At the same time, the extremely low fineness solves the problem of rough texture. The specific compound ratio of oat fiber and soybean fiber (mass ratio 3:1-1:3) is the core of achieving the synergistic effect of the two, which can balance the toughness and crispness of the biscuit. The pretreatment process of oat fiber and soybean fiber (pulverizing to 150 mesh) ensures the uniform dispersion of the compound fiber in the dough, enhances its interaction with the dough components, and improves the taste.

[0016] 3. In this invention, the compounded fiber can more effectively regulate the expansion of the dough, making the biscuits more plump. The scientific ratio makes oat fiber and soybean fiber complement each other, increasing the utilization rate of dietary fiber in biscuits by 10% to 15%, which can better meet consumers' demand for high fiber. The addition amount ranges from 6% to 8%, which can be flexibly adjusted according to the needs of different types of biscuits (such as high-fat cookies, low-sugar cookies, etc.). Detailed Implementation

[0017] To better understand the above-mentioned objectives, features, and advantages of the present invention, the present invention will be further described below with reference to embodiments. It should be noted that, unless otherwise specified, the embodiments and features described in these embodiments can be combined with each other.

[0018] Numerous specific details are set forth in the following description in order to provide a full understanding of the invention. However, the invention may be practiced in other ways than those described herein, and therefore the invention is not limited to the specific embodiments disclosed in the following specification.

[0019] This invention provides a method for preparing a crumbly-reducing and crispy biscuit, comprising the following steps: the raw materials for the compound additive are oat fiber and soybean fiber compounded in a specific ratio, wherein the mass ratio of oat fiber to soybean fiber is 3:1-1:3. The specific steps are as follows: Step a, raw material screening and pretreatment are carried out under sterile conditions. The oat fiber and soybean dietary fiber are tested for indicators. The oat fiber must meet food-grade standards. Soybean dietary fiber, in addition to having a protein content ≤15% and ash content ≤4%, needs to have its moisture content (≤8%) and microbial indicators (total bacterial count ≤1000 cfu / g) tested. The pretreated raw materials are then subjected to ultra-fine grinding and sieving. Before starting the ultra-fine grinder, the inner cavity is wiped with 75% alcohol and dried for 5 minutes before adding the fiber raw materials. The amount added each time does not exceed 80% of the equipment's rated capacity to prevent overload and sudden temperature rise. Step b, fiber mixing is carried out under sterile conditions. The fiber is weighed using an electronic balance with an accuracy of 0.1g. The ratio of oat fiber to soybean dietary fiber is 3:1. After weighing according to the proportions, premix manually for 3 minutes in a sterile stainless steel bowl, then transfer to a three-dimensional motion mixer; Step c, under sterile conditions, premix the prepared compound additives with flour. The flour should be passed through an 80-mesh sterile sieve beforehand to remove any possible particles. After weighing the compound fiber and flour according to the proportions, pour them into a sterile mixing bowl and mix at low speed (50 rpm) for 5 minutes using a sterile mixing paddle; Step d, under sterile conditions, prepare the dough. Add 500 ml of sterile water to the dough mixer and run it idle for 3 minutes to remove residual impurities. Then add the premixed powder and other ingredients (such as sugar, oil, etc.), and mix at low speed (100 rpm) for 2 minutes, then gradually add water; then, under sterile conditions, let the dough rise, and divide the dough into 500g portions. The dough is placed in a sterile proofing tray and covered with a sterile damp gauze (80% humidity) to prevent moisture loss. Step e: After proofing, baking begins. The oven is cleaned beforehand, and the baking tray is wiped with a sterile cloth. Once the dough is shaped, it is placed on the baking tray, maintaining a spacing of 2±0.5cm. After baking, cooling and testing are performed. The cookies are immediately transferred to a sterile cooling rack after baking, arranged in a single layer to avoid stacking. The center temperature is measured every 10 minutes during cooling until it drops below 25℃. Through this series of rigorous and meticulous preparation processes, the resulting thin, crisp biscuits not only have a crisp and tender texture but also successfully solve the problem of biscuit breakage during production and transportation. Simultaneously, this method, by combining oat fiber and soy fiber, improves the utilization efficiency of dietary fiber in the biscuits, meeting consumers' demand for healthy foods rich in dietary fiber. Strict aseptic operation is maintained throughout the entire preparation process, ensuring the hygienic quality of the product and giving this thin, crisp biscuit a greater advantage in the market. Compared to pure oat fiber additives, this invention, by incorporating soybean fiber, reduces the crumbliness of the cookies, preventing breakage, and the addition amount can be increased to 8% while maintaining a good structure. Compared to pure soybean fiber additives, the presence of oat fiber makes the cookies crisper and more delicate. The water-soluble components of oat fiber can interact with the gluten proteins and fats in the cookies, enhancing the water-holding capacity and emulsifying properties of the gluten network, thus maintaining a certain softness. The insoluble components of soybean fiber can fill the gluten network, appropriately retaining moisture while maintaining the crispness of the cookies. When the two are combined in the above proportions, they can form a complementary and synergistic effect. When the proportion of oat fiber is higher, it mainly plays a role in water retention and softening; when the proportion of soybean fiber is higher, it focuses on the crispness of the cookies. A reasonable ratio can balance the functions of both. Meanwhile, the extremely low fineness solves the problem of a rough texture. The specific blending ratio of oat fiber and soybean fiber (mass ratio 3:1-1:3) is the core of achieving synergistic effects between the two, balancing the toughness and crispness of the biscuits. The pre-treatment process of oat fiber and soybean fiber (pulverizing to 150 mesh) ensures the uniform dispersion of the blended fiber in the dough, enhancing its interaction with the dough components and improving the texture. The specific addition amount of this blended dietary fiber in the biscuits (6% to 8% of the flour mass) within this range can effectively increase the dietary fiber content and improve the texture and taste of the cookies. The blended fiber can more effectively regulate the expansion of the dough, making the biscuits more plump. The scientific ratio allows oat fiber and soybean fiber to complement each other's advantages, increasing the utilization rate of dietary fiber in the biscuits by 10% to 15%, better meeting consumers' demand for high fiber. The addition amount ranges from 6% to 8%, which can be flexibly adjusted according to the needs of different types of biscuits (such as high-fat cookies, low-sugar cookies, etc.).

[0020] Example 1 In step a, during pretreatment, impurities in the fibers are removed using sterile tweezers. For slightly clumped fibers, they are gently crushed with a sterile glass rod to avoid damaging the fiber structure. The treated fibers are then placed into sterile sealed bags, labeled with the raw material name and processing time. During the ultrafine grinding process in step a, the outlet temperature of the grinder is recorded every 5 minutes to ensure it does not exceed 40°C. If it approaches the threshold, grinding is paused for 1 minute and the cooling system is activated to enhance cooling. Before sieving, the vibrating screen is rinsed with sterile water and then dried. During sieving, the material is fed in three batches, each batch being 1 / 3 of the screen surface area, to avoid accumulation that could affect the sieving effect. The effects achieved by the entire Example 1 are as follows: During use, the ultraviolet lamp of the aseptic operation table is turned on for sterilization for 30 minutes in advance. After turning off the ultraviolet lamp, ventilation is carried out for 10 minutes before operation. The operator needs to wear aseptic work clothes, masks, and gloves. After the hands are disinfected with 75% alcohol, they can contact the raw materials. The room temperature is strictly controlled at 22±1°C, and the relative humidity is 45±2%. It is monitored in real time through a constant temperature and humidity air conditioning system. Index detection takes about 60 minutes, and screening and removing impurities takes about 20 minutes. The total duration is 80 minutes. The area where the ultrafine pulverizer is placed is wiped with chlorine-containing disinfectant every day. The aseptic filter membrane of the aseptic operation table used for screening is replaced after each batch of operation. The inlet water temperature of the cooling system of the grinder is controlled at 15-18°C to ensure that the temperature of the grinding chamber is stable at 35-38°C. The grinding time for a single batch of 5 kg of raw materials is 25 minutes, and the screening for each batch is 10 minutes. The total time including equipment cleaning time is 40 minutes per batch. While ensuring the purity of the raw materials and the asepsis of the operation environment in the entire Example 1, attention is paid to detail processing to ensure product quality. In the pretreatment stage, the careful removal and crushing of fibers not only remove impurities but also avoid the destruction of the fiber structure, laying a good foundation for subsequent processing. During the ultrafine pulverization process, by strictly controlling the outlet temperature of the pulverizer and the screening operation, it effectively prevents the decline in fiber quality caused by high temperature, and at the same time ensures the screening effect and improves production efficiency. In addition, the standardized use of the aseptic operation table and the strict disinfection measures for the operator further guarantee the hygienic quality of the product. The precise control of room temperature and relative humidity provides stable environmental conditions for the entire preparation process, which is conducive to the uniformity and stability of product quality.

[0021] Example 2 After the food-grade silicon dioxide in step b passes through a 100-mesh aseptic sieve, it is added to the mixer in three times at intervals of 5 minutes each to ensure uniform dispersion. After the mixing is completed, 3 samples are taken from different positions of the mixer and subjected to near-infrared spectroscopy scans respectively. When the coefficient of variation of the 3 samples is <5%, it is determined that the mixing is qualified. The overall effect of Example 2 is as follows: Before each use, the inner cavity of the three-dimensional motion mixer is rinsed three times with 75% alcohol. After each rinse, the mixer is run idle for 2 minutes to drain. The operating environment temperature of the mixer is 23±1℃, and the relative humidity is 42±2% to prevent silica from absorbing moisture and clumping. Manual premixing takes 3 minutes, machine mixing takes 18 minutes, and sampling and testing takes 10 minutes, for a total of 31 minutes. Example 2 ensures uniform mixing while emphasizing operational details and efficiency. By adding food-grade silica in batches and strictly controlling the interval between each addition, uniform dispersion in the mixer is effectively guaranteed, preventing agglomeration. The application of near-infrared spectroscopy provides a scientific basis for judging the mixing quality, ensuring the uniformity and stability of the mixture. Furthermore, the alcohol rinsing and idle-draining steps before use not only remove residual impurities but also effectively prevent cross-contamination, further improving the hygienic quality of the product. Proper time control throughout the mixing process ensures both mixing effect and improved production efficiency, laying a solid foundation for subsequent biscuit preparation.

[0022] Example 3 In step c, after the first sieve through a 30-mesh sieve, collect the sieve-passing material. Gently crush any remaining particles on the sieve and sieve again. After two sieves, take samples from three different locations for observation to ensure there are no significant differences in particle size. The overall effect of Example 3 is as follows: Before use, the mixing tank and impeller are autoclaved at 121°C for 20 minutes, cooled, and then used. A sterile silicone mat is laid on the work surface, and the ambient humidity is controlled at 40±1% to prevent the flour from absorbing moisture. The flour is sieved for 5 minutes, stirred for 5 minutes, and then sieved twice for 10 minutes, for a total of 20 minutes. Example 3 ensures uniform mixing of flour and compound fiber while strictly controlling the details of the operation process. The two sieving processes effectively remove large particles of impurities from the flour and compound fiber, ensuring the fineness and uniformity of the mixture. The autoclaving of the mixing tank and impeller, along with the use of a sterile silicone mat on the work surface, further improves the hygienic quality of the mixture and avoids the risk of cross-contamination. Furthermore, the precise control of ambient humidity prevents the flour from deteriorating due to moisture absorption, helping to maintain the flour's dryness and looseness, providing high-quality raw materials for subsequent biscuit preparation. The proper time control of the entire pretreatment process ensures both the treatment effect and improves production efficiency, laying a solid foundation for the smooth progress of subsequent steps.

[0023] Example 4 In step d, water is added three times, each time adding 1 / 3 of the total water volume, with a 1-minute interval between additions. After each addition, the dough is stirred at medium speed (200 rpm), with the dough temperature monitored throughout. If the temperature exceeds 28°C, the cooling system of the dough mixer jacket is activated, and 10°C cooling water is introduced to lower the temperature. After kneading, the dough is shaped into evenly thick pieces using a sterile scraper to prevent the surface from forming a skin. During dough proofing, the proofing box is preheated to 31°C and 72% relative humidity. After placing the dough inside, the temperature and humidity inside the box are recorded every 15 minutes. If the deviation exceeds ±1°C or ±2%, adjustments are made promptly. Five minutes before the end of proofing, the ventilation inside the proofing box is turned on to reduce the humidity to 60%, preventing the dough surface from becoming excessively moist and affecting subsequent shaping. The overall effect of Example 4 is as follows: During use, a sterile isolation barrier is set up within 1 meter around the dough mixer, and unauthorized personnel are prohibited from entering. The initial material temperature of the dough is controlled at 20-22℃, ensuring that the temperature stabilizes at 26±1℃ at the end of the mixing process. The equipment pretreatment lasts for 3 minutes, material mixing for 2 minutes, and water addition and stirring for 7.5-10 minutes, totaling 12.5-15 minutes. The inner wall of the proofing box is wiped and disinfected weekly with a 2% sodium hydroxide solution, and then rinsed with sterile water and dried. A PID temperature control system is used, with temperature fluctuation ≤±0.5℃ and humidity fluctuation ≤±1%. Proofing time is 52±1 minutes, totaling 60 minutes including preheating and ventilation time. Throughout Example 4, in the dough preparation and proofing process, not only are operational details and precise control of temperature and humidity emphasized, but the importance of aseptic operation is also stressed. By adding water in batches and stirring at medium speed, the temperature rise of the dough due to over-stirring is effectively prevented, while ensuring uniform moisture distribution. The use of the dough mixer's jacket cooling system further provides a strong guarantee for the stability of the dough temperature. During dough proofing, the preheating and temperature / humidity monitoring of the proofing box created excellent conditions for thorough proofing. The ventilation step before the end of proofing effectively prevented the dough surface from becoming excessively moist, which is beneficial for subsequent shaping operations. Furthermore, the aseptic isolation barrier around the dough mixer and the regular disinfection of the proofing box further enhanced the hygiene quality of the product. Proper time control throughout the dough preparation and proofing process ensured both dough quality and improved production efficiency, laying a solid foundation for producing high-quality, crumb-resistant, and crispy cookies.

[0024] Example 5 In step e, the baking process involves three temperature control segments: 185℃ for the first segment (0-3 minutes), 180℃ for the middle segment (3-8 minutes), and 175℃ for the last segment (8 minutes to the end) to ensure even heating of the cookies. The color of the cookies is observed every 2 minutes during baking to prevent localized burning. Step e uses an oven method: 5g of sample is weighed and dried at 105℃ to constant weight. The moisture content is calculated. Texture determination is performed using a texture analyzer with a 5mm probe diameter, a testing speed of 1mm / s, and a compression rate of 50%. Hardness and crispness values ​​are recorded. Sensory evaluation is conducted by a 5-person professional review panel, scoring based on color, taste, and aroma, and the average value is taken. The overall effect of Example 5 is that, in use, the oven is preheated at 200℃ for 10 minutes before daily use to kill residual microorganisms. A single tray is baked for 12 minutes, including tray cleaning and dough placement time, totaling 15 minutes per tray. During testing and evaluation, the cooling rack is wiped and disinfected daily with 75% alcohol. Glassware used for testing is autoclaved at 121℃ for 20 minutes. The cooling room temperature was 23±1℃, and the relative humidity was 45±2% to prevent the biscuits from absorbing moisture. Cooling took 40 minutes, and all tests were conducted over a total of 90 minutes, for a total of 130 minutes. The ratio of oat fiber to soybean fiber can be finely adjusted from 3:1 to 1:3, such as 3.5:1 or 1:3.5. Although the effects are slightly different, they can still achieve the purpose of this invention to a certain extent. During raw material pretreatment, the sieve mesh can be adjusted to around 200 mesh, as long as the fiber particles are uniform and the biscuit texture is not affected. Regarding mixing equipment, in addition to conventional mixers, twin-screw mixers can also achieve uniform mixing and fulfill the invention's purpose.

Claims

1. A method for preparing a crumbly-reducing and crispy biscuit, comprising the following preparation steps, characterized in that, The raw materials required for the compound additive are oat fiber and soybean fiber compounded in a specific ratio, with the mass ratio of oat fiber to soybean fiber being 3:1-1:

3. The specific steps are as follows: Step a, raw material screening and pretreatment are carried out in a sterile environment. The indicators of oat fiber and soybean dietary fiber are tested. Oat fiber must meet food-grade standards. In addition to protein content ≤15% and ash content ≤4%, soybean dietary fiber must be tested for moisture content (≤8%) and microbial indicators (total bacterial count ≤1000cfu / g). The pretreated raw materials are then subjected to ultra-fine grinding and sieving. Before starting the ultra-fine grinding machine, the inner cavity is wiped with 75% alcohol and dried for 5 minutes before adding the fiber raw materials. The amount of material added each time should not exceed 80% of the rated capacity of the equipment to prevent overload and sudden temperature rise. Step b, fiber mixing is carried out in a sterile environment. The fiber is weighed using an electronic balance with an accuracy of 0.1g. After weighing oat fiber and soybean dietary fiber in a 3:1 ratio, they are first manually premixed in a sterile stainless steel basin for 3 minutes. After 1 minute, transfer to a three-dimensional motion mixer; Step c, in a sterile environment, premix the prepared compound additives with flour. The flour is passed through an 80-mesh sterile sieve beforehand to remove any possible particles. After weighing the compound fiber and flour in proportion, pour them into a sterile mixing bowl and mix at low speed (50 rpm) for 5 minutes with a sterile mixing paddle; Step d, in a sterile environment, prepare the dough. Add 500 ml of sterile water to the dough mixer beforehand and run it empty for 3 minutes to remove residual impurities. Then add the premixed powder and other ingredients (such as sugar, oil, etc.), and mix at low speed (100 rpm) for 2 minutes, then gradually add water; then let the dough rise in a sterile environment, and divide the dough into 500g / kg portions. Place the dough into a sterile proofing tray and cover the surface with a sterile damp gauze (80% humidity) to prevent moisture loss; Step e: After proofing, bake the dough. Clean the oven beforehand and wipe the baking tray with a sterile cloth. Place the dough into the baking tray after it is shaped, keeping a spacing of 2±0.5cm; After baking, cool and inspect the dough. Immediately after the cookies come out of the oven, transfer them to a sterile cooling rack and place them in a single layer to avoid stacking. Measure the center temperature every 10 minutes during the cooling process until it drops below 25℃.

2. The method for preparing the crumb-reducing and crisp-preserving biscuit according to claim 1, characterized in that, In step a, during pretreatment, sterile tweezers are used to remove impurities from the fibers. For slightly clumped fibers, they are gently crushed with a sterile glass rod to avoid damaging the fiber structure due to violent crushing. The treated fibers are then placed into sterile sealed bags and labeled with the raw material name and treatment time.

3. The method for preparing the crumb-reducing and crisp-preserving biscuit according to claim 1, characterized in that, In step a, during the ultrafine grinding process, the outlet temperature of the pulverizer is recorded every 5 minutes to ensure that it does not exceed 40°C. If it approaches the threshold, the grinding is paused for 1 minute and the cooling system is turned on to enhance the cooling. Before screening, the vibrating screen is rinsed with sterile water and then dried. During screening, the material is fed in three batches, with each batch being 1 / 3 of the screen surface area, to avoid accumulation that would affect the screening effect.

4. The method for preparing the crumb-reducing and crisp-preserving biscuit according to claim 1, characterized in that, In step b, the food-grade silica is passed through a 100-mesh sterile sieve and added to the mixer in three batches, with a 5-minute interval between each batch to ensure uniform dispersion. After mixing, three samples are taken from different positions in the mixer and near-infrared spectroscopy is performed on each sample. The mixture is considered qualified when the coefficient of variation of all three samples is less than 5%.

5. The method for preparing the crumb-reducing and crisp-preserving biscuit according to claim 1, characterized in that, In step c, after the first sieve through a 30-mesh sieve, collect the sieve-underfill material, gently crush the remaining particles on the sieve, and sieve again. After two sieves, take samples from three different locations for observation to ensure there are no obvious differences in particle size.

6. The method for preparing the crumb-reducing and crisp-preserving biscuit according to claim 1, characterized in that, In step d, water is added three times, each time by 1 / 3 of the total water volume, with a 1-minute interval between additions. After adding water, the dough is stirred at medium speed (200 r / min), and the dough temperature is monitored throughout. If the temperature exceeds 28°C, the cooling system of the dough mixer jacket is turned on, and 10°C cooling water is introduced to lower the temperature. After kneading, the dough is shaped into a piece of uniform thickness using a sterile scraper to prevent the surface from forming a skin. When the dough is proofing, the proofing box is preheated to 31°C and 72% relative humidity. After the dough is placed in the box, the temperature and humidity inside the box are recorded every 15 minutes. If the deviation exceeds ±1°C or ±2%, adjustments are made promptly. Five minutes before the end of proofing, the ventilation inside the proofing box is turned on to reduce the humidity to 60% to prevent the surface of the dough from becoming too wet and affecting subsequent shaping.

7. The method for preparing the crumb-reducing and crisp-preserving biscuit according to claim 1, characterized in that, In step e, the baking process involves three temperature control stages: 185℃ for the first stage (0-3 minutes), 180℃ for the middle stage (3-8 minutes), and 175℃ for the last stage (8 minutes to the end) to ensure even heating of the cookies. During the baking process, the color of the cookies should be observed every 2 minutes to avoid local burning.

8. The method for preparing the crumb-reducing and crisp-preserving biscuit according to claim 1, characterized in that, In step e, the oven drying method is used. 5g of sample is weighed and dried at 105℃ to constant weight. The moisture content is calculated. Texture determination: the texture analyzer probe diameter is 5mm, the test speed is 1mm / s, the compression is 50%, and the hardness and brittleness values ​​are recorded. Sensory evaluation: a professional review panel of 5 people scores the sample from three aspects: color, taste, and smell, and the average value is taken.