Nutritious plumule biscuit and its production process

A processing method and biscuit technology, applied in the field of original germ nutrition biscuits and their processing, can solve problems such as difficult to meet consumer demand, and achieve the effect of being conducive to gastrointestinal peristalsis, not easy to break, and not easy to produce cracks

Inactive Publication Date: 2007-06-06
SHANDONG ZHENGHANG FOODSTUFF
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the nutritional modernity that pursues nutrition and health, it is difficult to meet the consumption needs of consumers. In order to better meet the needs of different consumers, in order to better meet the needs of different consumers, promote the development of biscuit manufacturing technology and speed up nutrition. The development of biscuits is the demand of the times

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044]

[0045] The processing method of the original flavor germ nutrition biscuit, the steps are as follows:

[0046] 1. Weigh ammonium bicarbonate, mix it with warm water at 30°C according to the weight ratio, and keep stirring until the ammonium bicarbonate is fully hydrolyzed;

[0047] 2. Add wheat germ powder to the above raw materials, and at the same time add palm oil, white granulated sugar (crushed to 80 mesh), starch, and enzyme preparations to fully mix and stir;

[0048] 3. Then add flour (fine one powder) to the above raw materials, stir and beat until the dough is mature and not sticky to the hands, and the hardness is moderate. Rest for 10 minutes to eliminate the internal stress of the dough;

[0049] single page length

[0050] Zone 1 (℃)

[0051] Speed ​​(page / min)

[0052] 6. The surface of the baked biscuits is sprayed with oil, and the spray rate is as shown in the table above, and cooled.

[0053]

[00...

Embodiment 2

[0056]

[0057] The processing method of the original taste germ nutritional biscuits is the same as that in Example 1.

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PUM

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Abstract

The nutritious plumule biscuit and its production process belong to the field of food producing technology. The nutritious plumule biscuit is produced with wheat plumule powder, flour, starch, sugar powder, ammonium bicarbonate, water, palm oil and compound enzyme preparation, and through mixing the materials, fermentation and roasting. The present invention replaces enzyme preparation for food level sodium metabisulfite, and adopts low temperature roasting, laminating and short fermentation time. The nutritious plumule biscuit has less damping, less breaking and long shelf life.

Description

technical field [0001] The invention relates to an original flavor germ nutritional biscuit and a processing method thereof, belonging to the technical field of food processing and manufacturing. Background technique [0002] Existing biscuits are basically formed by high-temperature baking by flour sugar oil and other certain auxiliary materials and food additives. The actual nutritional value of biscuits has not been fully considered and there has been no major improvement in technology, and it has been designated as junk food by the International Food Organization. Because most traditional biscuits use sodium metabisulfite and other sulfates as leavening modifiers, and sulfites and high-temperature baking will leave sulfur dioxide in the product. In the nutritional modernity that pursues nutrition and health, it is difficult to meet the consumption needs of consumers. In order to better meet the needs of different consumers, in order to better meet the needs of different...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/38A21D13/08A23L1/29A23L1/172A23L1/164A23L7/152A23L33/00
Inventor 高贵佳高永才宋茂庆
Owner SHANDONG ZHENGHANG FOODSTUFF
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