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Fermented soda biscuit and its production process
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A processing method and biscuit technology, applied in the field of fermented soda biscuits and its processing, to achieve the effects of saving fermentation time, facilitating production operations, and reasonable time allocation
Inactive Publication Date: 2007-06-06
SHANDONG ZHENGHANG FOODSTUFF
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Problems solved by technology
In the nutritional era of pursuing nutrition and health, it is difficult for existing biscuits to meet the special needs of different consumers. In order to better meet the needs of different consumers, the new The development of healthy and nutritious biscuits is the demand of the times
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Embodiment 1
[0044] Fermented soda biscuits are prepared by stirring, fermenting and baking the following raw materials, all in parts by weight:
[0045] 250 parts of flour, 2.5 parts of yeast, 5 parts of milk powder, 6 parts of powdered sugar, 5 parts of syrup, 3 parts of ammoniumbicarbonate, 40 parts of palm oil, 1.2 parts of baking soda, 3 parts of table salt, fungal α-amylase and neutral protease 0.06 parts of compound enzyme preparation with a mass ratio of 1:1, and 50 parts of water.
[0046] The processing method of the fermented soda biscuit is described in detail as follows:
[0047] 1. Noodle adjustment process (kg / pot)
[0048] 1) The first feeding: 175kg of flour, 20kg of palm oil, 6kg of powdered sugar, 5kg of milk powder, 5kg of starch syrup, 2.5kg of yeast, and 50kg of water are mixed and sent to stand for fermentation (stir for 4 minutes, and stand for 4.5 hours for fermentation).
[0049] 2) The second feeding: mix and beat 75kg flour, 20kg palm oil, 3kg ammonium bicarb...
Embodiment 2
[0060] Soda biscuits are prepared by stirring, fermenting and baking the following raw materials, all in parts by weight:
[0061] 300 parts of flour, 3 parts of yeast, 6 parts of milk powder, 8 parts of powdered sugar, 7 parts of syrup, 3 parts of ammonium bicarbonate, 50 parts of palm oil,
[0062] 1.5 parts of baking soda, 4 parts of table salt, 0.06 parts of compound enzyme preparation (produced by Kerry Company) with a mass ratio of fungal α-amylase and neutral protease of 1:1.5, and 50 parts of water.
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Abstract
The fermented soda biscuit and its production process belong to the field of food producing technology. The fermented soda biscuit is produced with flour, yeast, milk powder, sugarpowder, maltose, ammoniumbicarbonate, palm oil, baking soda, table salt, protease preparation and water, and through mixing the materials, fermentation and roasting. The present invention replaces enzyme preparation for food levelsodium metabisulfite, and adopts low temperature roasting, laminating and short fermentation time.
Description
technical field [0001] The invention relates to a fermented soda biscuit and a processing method thereof, belonging to the technical field of food processing and manufacturing. Background technique [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. The actual nutritional value of biscuits is not fully considered, and some additives contain toxic components, which are classified as garbage by the International Food Organization. food. 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. Fermented biscuits use carbon dioxide produced by biological enzyme preparations to expand during baking to form a particularly loose finished texture and a section with a clear layered structure. And when the yeast is fermenting, the protein and s...
Claims
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Application Information
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