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Sugar-free biscuit and its production process

A processing method and biscuit technology, which is applied to metabolic diseases, baking, baked food, etc., can solve the problems of unsatisfactory consumers and slow development of sugar-free biscuits, and achieve the effect of easy control, complete and beautiful appearance, and crisp and delicate texture

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 addition, due to the influence of technology and flavor, the development of sugar-free biscuits in my country has been slow in recent years, which is far from meeting the needs of consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] First, mix 29 kilograms of palm oil, 10 grams of β-carotene (30% wt), 80 kilograms of liquid xylitol, and seaweed polysaccharide into the mixing tank, stir to make it evenly mixed; then add 6.25 kilograms of bicarbonate in the tank Ammonium, 3.5 kg of soda, 3 kg of whey powder, plus 60 kg of water, stir to make it evenly mixed; select 250 kg of crushed and 60-mesh wheat flour, mix with 13 kg of starch, pass through a 10-20 mesh sieve, and add to the mixing tank Mix together, mix the dough and let it rest for 10 minutes. The mixed dough is calendered to obtain green biscuits; the formed green biscuits are baked in an oven. The temperature of each temperature zone of the oven is shown in the table below. After the biscuits are released from the oven, they are cooled naturally to produce sugar-free biscuits.

[0038] single page length

[0039] Zone 1 (℃)

[0040] Speed ​​(page / min)

[0041]

[0042] Product moisture detection is l...

Embodiment 2

[0044] First 60 kilograms of palm oil, 10 grams of β-carotene (30%wt) and 5 kilograms of seaweed polysaccharides and 70 kilograms of liquid xylose are mixed and poured into the mixing tank, and stirred to make it evenly mixed; then add 6 kilograms of ammonium bicarbonate and 3.8 kg of soda, 4 kg of whey powder, plus 60 kg of water, and stir to make it evenly mixed; choose 280 kg of wheat flour that has been crushed and simultaneously added calcium, and passed through a 60-mesh sieve, mixed with 19 kg of starch, passed through a 10-20 mesh sieve and added Stir together in a mixing bowl and let the dough rest for 10 minutes. The mixed dough is calendered to obtain green biscuit; the formed green biscuit is baked in an oven, the temperature of each temperature zone of the oven is shown in the table below, and the sugar-free calcium milk biscuit is obtained after natural cooling.

[0045] Zone 1 (℃)

[0046] All the other technical parameters are with embodiment 1.

Embodiment 3

[0048] First 40 kilograms of palm oil, 10 grams of beta-carotene (30%) and 10 kilograms of seaweed polysaccharides, 60 kilograms of liquid xylitol are mixed and poured into the mixing tank, and stirred to make it evenly mixed; then add 4 kilograms of ammonium bicarbonate and 2.5 kg of soda, 2 kg of whey powder, plus 40 kg of water, stir to make it evenly mixed; select 180 kg of wheat flour that has been crushed and added with vitamin C simultaneously, and passed through a 60-mesh sieve, mixed with 17 kg of starch, and passed through a 10-20 mesh sieve Add it to the mixing bowl and stir together, and let the dough rest for 10 minutes. The mixed dough is calendered to obtain green biscuit; the formed green biscuit is baked in an oven, the temperature of each temperature zone of the oven is shown in the table below, and the vitamin sugar-free biscuit is obtained after natural cooling.

[0049] Zone 1 (℃)

[0050] All the other technical parameters are with embodiment 1....

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PUM

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Abstract

The sugar-free biscuit and its production process belong to the field of food producing technology. The sugar-free biscuit is produced with wheat flour, starch, sweetener, whey powder, ammonium bicarbonate, baking soda, water, palm oil and other materials, and through mixing, shaping and roasting. It has algal polyose, liquid xylitol or liquid xylose added to replace cane sugar, has mild taste and no influence on blood sugar and is suitable for diabetics too. It is roasted at relatively low temperature, and has the nutritious components well maintained and no toxic matter produced. The materials are strictly screened and the product is health green food.

Description

(1) Technical field [0001] The invention relates to a sugar-free biscuit and a processing method thereof, belonging to the technical field of food processing and manufacturing. (2) Background technology [0002] The existing biscuits are basically made of flour, sugar, oil and other auxiliary materials and food additives, and are processed by high-temperature baking. Because the actual nutritional value of biscuits is not fully considered, and some additives contain toxic residues, they are designated by the International Food Organization. for junk food. Moreover, most of the traditional biscuit crafts do not consider the influence of baking temperature on various raw materials, which may destroy the nutrients in some raw materials and even produce toxic substances. Most of the sugar in traditional crafts is sucrose. The harm caused by regular consumption of biscuits containing such sugar is well known. Modern civilization diseases such as diabetes, high blood pressure, ca...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A23L1/307A23L1/236A61P3/10A23L27/30A23L33/20
Inventor 高贵佳宋茂庆高永才
Owner SHANDONG ZHENGHANG FOODSTUFF
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