Biscuit containing wild jujube powder and preparation method thereof

Abstract

The invention relates to a biscuit containing wild jujube powder and a preparation method thereof. The biscuit comprises flour, wild jujube powder, grease (such as olive oil, coconut oil or butter), sugar (such as white granulated sugar or xylitol), eggs, milk, baking soda, vitamin D, potassium sorbate, lutein ester, crushed walnuts and dried cranberries, and all the components are matched according to specific mass parts. The preparation process comprises a plurality of stages: during pretreatment of the raw materials, precise proportioning is carried out, and special treatment is carried out on the vitamin D and the lutein ester; special equipment is adopted for dough preparation, and ingredients are scientifically added; in the forming stage, biscuits are consistent in shape through an automatic production line; in the baking stage, a tunnel type oven is used for accurately controlling the temperature; automatic equipment is respectively used in cooling and packaging stages to improve efficiency and quality. According to the method, the biscuits are rich in various nutritional ingredients and rich in taste, the production efficiency is improved through application of automatic equipment in all links, stable quality is guaranteed, and the requirements of consumers for nutrition, taste and industrial production efficiency of the biscuits are met.

Description

Technical Field

[0001] The invention relates to the technical field of biscuits, in particular to a biscuit containing sour jujube powder and a preparation method thereof. Background Art

[0002] In today's food industry, biscuits are a common snack food with a growing market demand. However, traditional biscuits have some limitations. From a nutritional point of view, most traditional biscuits have simple recipes, mainly providing carbohydrates, and other nutrients are relatively scarce. As people's health awareness continues to improve, consumers have more expectations for the nutritional content of biscuits.

[0003] On the one hand, people hope that biscuits can be rich in various nutrients.

[0004] On the other hand, in the production process of biscuits, production efficiency and quality stability are crucial. Traditional production methods rely on manual operations, which are not only inefficient, but also prone to problems such as inaccurate ingredient ratios and unstable quality during processing.

[0005] In addition, in terms of taste, consumers expect biscuits to have a richer taste and unique flavor. Single oils and ingredients can no longer meet market demand. Therefore, developing a biscuit that is nutritious, diverse in taste, efficient in production and stable in quality has become an urgent need for the development of the industry. Summary of the invention

[0006] In order to solve the above technical problems, the present invention provides a biscuit containing sour jujube powder which is rich in nutrition, has various flavors, is efficiently produced and has stable quality, and a preparation method thereof.

[0007] The biscuits containing sour jujube powder of the present invention comprise the following components:

[0008] Flour, jujube powder, oil, sugar, eggs, milk, baking soda, vitamin D, nisin, lutein esters, chopped walnuts and dried cranberries.

[0009] Preferably, the components are arranged in parts by mass as follows:

[0010] 50-60 parts flour;

[0011] 10-15 parts of sour jujube powder;

[0012] 15-20 parts of oil;

[0013] 5-8 parts sugar;

[0014] 1-2 eggs;

[0015] 10-15 servings of milk;

[0016] 0.5-1 part baking soda;

[0017] Vitamin D 0.01-0.05 parts;

[0018] Potassium sorbate 0.03-0.05 parts;

[0019] Lutein ester 0.02-0.05 parts;

[0020] 3-5 servings of chopped walnuts;

[0021] 3-5 servings of dried cranberries

[0022] Preferably, the fat is olive oil, coconut oil or butter.

[0023] Preferably, the sugar is white sugar or xylitol.

[0024] A method for preparing biscuits containing sour jujube powder, the method is used to prepare the above-mentioned biscuits containing sour jujube powder, and the specific steps are:

[0025] S1: raw material pretreatment stage;

[0026] S2: dough conditioning stage;

[0027] S3: Forming stage;

[0028] S4: baking stage;

[0029] S5: cooling stage;

[0030] S6: Packaging stage.

[0031] Preferably, the specific steps of step S1 are:

[0032] (a) Accurately prepare the ingredients of flour, jujube powder, oil, sugar, eggs, milk, baking soda, vitamin D, potassium sorbate, lutein ester, chopped walnuts and dried cranberries;

[0033] (b) using a small high-speed stirrer to quickly mix the vitamin D and lutein ester with part of the oil to form small oil balls;

[0034] (c) Mix the above small oil dough with flour, jujube powder, sugar, baking soda and potassium sorbate using a large mixer until the mixture is uniform.

[0035] Preferably, the specific steps of step S2 are:

[0036] The remaining oil, eggs, and milk mixture are conveyed to the dough mixer through a pipeline, and the raw materials mixed in step S1 are also conveyed to the device. The dough mixer kneads the raw materials into dough in a short time. After the dough is basically formed, chopped walnuts and dried cranberries are added to the dough mixer, and stirring is continued until it is uniform.

[0037] Preferably, the specific steps of step S3 are:

[0038] An automated biscuit forming production line is used, which includes a dough conveying device, a sheeting machine and a biscuit mold pressing machine. After the dough comes out of the dough preparation machine, it is automatically fed into the sheeting machine through a conveyor belt. The sheeting machine accurately controls the thickness of the dough, and then the thinned dough directly enters the biscuit mold pressing machine. The pressing machine is equipped with molds of specific shapes to quickly and continuously press the dough into shape.

[0039] Preferably, the specific steps of step S4 are:

[0040] A tunnel oven is used to continuously feed the formed biscuits into the tunnel oven through a conveyor belt. The tunnel oven is equipped with multiple temperature zones, low-temperature preheating and relatively low-temperature baking, and the residence time of the biscuits in the oven is accurately controlled.

[0041] Preferably, the specific steps of steps S5 and S6 are:

[0042] Use an automated cooling conveyor belt. After the biscuits come out of the tunnel oven, they directly enter the cooling conveyor belt. The cooling conveyor belt is set with the required length and ventilation conditions. The biscuits can achieve efficient heat dissipation during the natural cooling process.

[0043] The cooled biscuits enter the automatic packaging machine, and the packaging form of the packaging machine is set to plastic packaging or aluminum foil packaging. The automatic packaging machine automatically completes the metering, filling and sealing operations.

[0044] Compared with the prior art, the present invention has the following beneficial effects:

[0045] 1. Nutrition and ingredients

[0046] 1. Rich in nutrition

[0047] The formula contains a variety of raw materials, providing carbohydrates, protein and other nutrients, and the added vitamin D and lutein esters have additional nutritional functions.

[0048] 2. Diverse raw materials

[0049] There are a variety of options for fats and sugars to meet different taste preferences and health needs. For example, olive oil is good for the cardiovascular system, and xylitol is suitable for people who control their sugar intake.

[0050] 2. Production efficiency and automation

[0051] 1. Automated batching is efficient and accurate

[0052] Raw material pretreatment uses automated batching equipment, and computer-controlled precise batching according to proportions improves speed and accuracy.

[0053] 2. Full process automation

[0054] From dough preparation to cooling and packaging, each link has continuous or automated equipment to improve production efficiency and ensure consistent quality.

[0055] 3. Accurately control parameters

[0056] Such as multi-temperature zone control of tunnel oven, dough thickness control of rolling machine, precise operation of packaging machine to improve quality and efficiency.

[0057] 3. Product quality

[0058] 1. Protect nutrients

[0059] Vitamin D and lutein esters are premixed with oil during raw material pretreatment to reduce nutrient loss during processing.

[0060] 2. Multiple measures to ensure quality

[0061] Avoid over-mixing during dough preparation, use low-temperature baking, and add potassium sorbate as a preservative to ensure the taste, color, nutrition and shelf life of the biscuits. BRIEF DESCRIPTION OF THE DRAWINGS

[0062] Figure 1 It is a preparation flow chart of biscuits containing sour jujube powder of the present invention; DETAILED DESCRIPTION

[0063] The specific implementation of the present invention is further described in detail below in conjunction with the accompanying drawings and examples. The following examples are used to illustrate the present invention, but are not intended to limit the scope of the present invention.

[0064] like Figure 1 As shown, a biscuit containing sour jujube powder of the present invention comprises the following components:

[0065] Flour, jujube powder, oil, sugar, eggs, milk, baking soda, vitamin D, nisin, lutein ester, chopped walnuts and dried cranberries;

[0066] The combination of multiple ingredients makes the biscuits nutritious and diverse in taste. The combination of multiple ingredients enriches the nutritional content. Among them, sour jujube powder, chopped walnuts, dried cranberries, etc. can increase the taste of the biscuits, while the addition of vitamin D and lutein esters gives the biscuits additional nutritional and health functions.

[0067] As a preference of the above embodiment, the components are arranged in parts by mass as follows:

[0068] 50-60 parts flour;

[0069] 10-15 parts of sour jujube powder;

[0070] 15-20 parts of oil;

[0071] 5-8 parts sugar;

[0072] 1-2 eggs;

[0073] 10-15 servings of milk;

[0074] 0.5-1 part baking soda;

[0075] Vitamin D 0.01-0.05 parts;

[0076] Potassium sorbate 0.03-0.05 parts;

[0077] Lutein ester 0.02-0.05 parts;

[0078] 3-5 servings of chopped walnuts;

[0079] 3-5 portions of dried cranberries;

[0080] Clarifying the mass range of each ingredient can achieve flexible adjustment of production. During the production process, the formula can be flexibly changed according to market demand, cost control, taste preference and other factors, while ensuring the stability of biscuit quality.

[0081] As a preferred embodiment of the above, the oil is olive oil, coconut oil or butter; providing a variety of oil options to meet different flavor requirements. Olive oil can highlight the healthy unsaturated fatty acid characteristics, butter can bring a rich milky flavor, and coconut oil can give a tropical flavor, so that the biscuits can be targeted at different consumer groups and expand market coverage.

[0082] As a preferred embodiment of the above embodiment, the sugar is selected from white sugar or xylitol;

[0083] A variety of sugar options meet the health needs and taste preferences of different consumers. White sugar provides traditional sweetness, while xylitol is suitable for diabetics or people who need to control their sugar intake, enriching the product's audience.

[0084] A method for preparing biscuits containing sour jujube powder, the method is used to prepare the above-mentioned biscuits containing sour jujube powder, and the specific steps are:

[0085] S1: raw material pretreatment stage;

[0086] S2: dough conditioning stage;

[0087] S3: Forming stage;

[0088] S4: baking stage;

[0089] S5: cooling stage;

[0090] S6: packaging stage;

[0091] Dividing the biscuit making process into multiple stages makes the entire production process clear and organized. Each stage focuses on specific processing operations, which helps to achieve standardization and quality control of the production process and improve production efficiency.

[0092] As a preference for the above embodiment, the specific steps of step S1 are:

[0093] (a) Accurately prepare the ingredients of flour, jujube powder, oil, sugar, eggs, milk, baking soda, vitamin D, potassium sorbate, lutein ester, chopped walnuts and dried cranberries;

[0094] (b) using a small high-speed stirrer to quickly mix the vitamin D and lutein ester with part of the oil (a small amount of oil) to form a small oil mass;

[0095] (c) Mix the above small oil balls with flour, jujube powder, sugar, baking soda and potassium sorbate using a large mixer until they are well mixed;

[0096] Precise batching ensures the correct proportion of each ingredient and the stable quality of the biscuits. A small high-speed mixer premixes vitamin D and lutein esters with some oil to form small oil balls, which are then mixed with other raw materials, helping to protect these nutrients and reduce losses during processing.

[0097] As a preference for the above embodiment, the specific steps of step S2 are:

[0098] The remaining oil, eggs, and milk mixture is conveyed to a dough mixer through a pipeline, and the raw materials mixed in step S1 are also conveyed to the device. The dough mixer kneads the raw materials into dough in a short time. After the dough is basically formed, chopped walnuts and dried cranberries are added to the dough mixer, and the dough is stirred until uniform.

[0099] Pipeline conveying and dough mixers are used to improve production efficiency while avoiding the instability of manual operation. Adding chopped walnuts and dried cranberries after the dough is basically formed can make these ingredients more evenly distributed and ensure the consistency of the biscuit taste.

[0100] As a preference for the above embodiment, the specific steps of step S3 are:

[0101] Use an automated biscuit forming production line, which includes a dough conveying device, a sheet rolling machine and a biscuit mold pressing machine. After the dough comes out of the dough preparation machine, it is automatically fed into the sheet rolling machine through a conveyor belt. The sheet rolling machine accurately controls the thickness of the dough, and then the thinned dough directly enters the biscuit mold pressing machine, which is equipped with a mold of a specific shape to quickly and continuously press the dough into shape;

[0102] The automated forming production line improves production efficiency and ensures the consistency of biscuit shapes. From dough conveying to rolling and then to mold pressing, the entire process is continuous and efficient, which can reduce shape differences caused by manual operation and improve the appearance quality of the product.

[0103] As a preference for the above embodiment, the specific steps of step S4 are:

[0104] The tunnel oven is used to continuously feed the formed biscuits into the tunnel oven through a conveyor belt. The tunnel oven is equipped with multiple temperature zones, low-temperature preheating and relatively low-temperature baking are set to accurately control the residence time of the biscuits in the oven.

[0105] The multi-temperature zone setting of the tunnel oven can accurately control the baking process. Low-temperature preheating and relatively low-temperature baking help reduce the destruction of nutrients, and precise control of the residence time of the biscuits in the oven can ensure the stability of baking quality.

[0106] As a preference for the above embodiment, the specific steps of steps S5 and S6 are:

[0107] Use an automated cooling conveyor belt. After the biscuits come out of the tunnel oven, they directly enter the cooling conveyor belt. The cooling conveyor belt is set with the required length and ventilation conditions. The biscuits can achieve efficient heat dissipation during the natural cooling process.

[0108] The cooled biscuits enter the automatic packaging machine, which is set to plastic packaging or aluminum foil packaging. The automatic packaging machine automatically completes the metering, filling and sealing operations;

[0109] The automatic cooling conveyor belt ensures uniform cooling effect, avoiding local overheating or overcooling that affects the quality of biscuits. The automatic packaging machine improves packaging efficiency and ensures the stability of packaging quality. At the same time, the packaging form can be flexibly selected according to needs.

[0110] Example

[0111] 1. Raw material preparation

[0112] Prepare the following raw materials according to mass:

[0113] 55 parts flour (for example, choose high-gluten flour to make the cookies crispier);

[0114] 12 servings of sour jujube powder (high-quality sour jujube powder, providing unique flavor and nutrition);

[0115] 18 servings of olive oil (rich in unsaturated fatty acids, good for health);

[0116] 6 parts of white sugar (for sweetness);

[0117] 1.5 portions of eggs (fresh eggs);

[0118] 12 portions of milk (whole milk, to increase the milk flavor of the cookies);

[0119] 0.8 parts of baking soda (used to adjust the pH of the dough);

[0120] Vitamin D 0.03 parts (using vitamin D3);

[0121] 0.04 parts of potassium sorbate (as a preservative);

[0122] Lutein ester 0.03 parts (eye protection ingredient);

[0123] 4 portions of chopped walnuts (to increase the taste and nutrition of the cookies);

[0124] 4 portions of dried cranberries (provides a sweet and sour taste).

[0125] 2. Biscuit Making Process

[0126] Raw material pretreatment stage

[0127] Precise batching: Use an automated batching system to accurately batch the prepared flour, jujube powder, olive oil (a portion of which is used for premixing with vitamin D and lutein esters), white sugar, eggs, milk, baking soda, vitamin D, potassium sorbate, lutein esters, chopped walnuts and dried cranberries according to their mass.

[0128] Premixing: Use a small high-speed blender to quickly mix vitamin D and lutein esters with about 0.8 parts of olive oil to form a small oil ball.

[0129] Mix thoroughly: Put the small oil dough into a large mixer with flour, jujube powder, white sugar, baking soda and potassium sorbate and mix thoroughly until mixed evenly.

[0130] Dough preparation stage

[0131] The remaining olive oil (about 17.2 parts), eggs, and milk mixture are conveyed to the continuous dough mixer through a pipeline, and the previously mixed raw materials are also conveyed to the equipment. The dough mixer kneads the raw materials into dough in about 10 minutes. After the dough is basically formed, add chopped walnuts and dried cranberries into the dough mixer and continue to stir for about 5 minutes until it is uniform.

[0132] Forming stage

[0133] An automated biscuit forming production line is used, which includes a dough conveyor, a sheeting machine and a biscuit mold press. After the dough comes out of the dough mixer, it is automatically fed into the sheeting machine through a conveyor belt. The sheeting machine accurately controls the thickness of the dough to about 0.4 cm. Then the thinned dough directly enters the biscuit mold press, which is equipped with a round mold to quickly and continuously press the dough into round biscuits.

[0134] Baking stage

[0135] The tunnel oven is used to continuously feed the formed biscuits into the tunnel oven through a conveyor belt. The tunnel oven is equipped with three temperature zones. The temperature of the first temperature zone (about 1 / 3 of the total length of the oven) is set to 130°C for low-temperature preheating; the temperature of the second temperature zone (about 1 / 3 of the total length of the oven) is set to 170°C for baking; the temperature of the third temperature zone (about 1 / 3 of the total length of the oven) is set to 160°C for baking adjustment, and the residence time of the biscuits in the oven is accurately controlled to be 12 minutes.

[0136] Cooling and packaging stage

[0137] With the automatic cooling conveyor belt, the biscuits go directly into the cooling conveyor belt after coming out of the tunnel oven. The cooling conveyor belt is set to 10 meters in length, with good ventilation conditions, and the biscuits can achieve efficient heat dissipation during the natural cooling process.

[0138] The cooled biscuits enter the automatic packaging machine, and the packaging form of the packaging machine is set to plastic packaging. The automatic packaging machine automatically completes the measurement (100 grams per package), filling and sealing operations.

[0139] The biscuits containing sour jujube powder prepared by the above embodiment have a crisp taste, a mixed flavor of sour jujube, walnut, cranberry, etc., are rich in nutrition and contain nutrients such as vitamin D and lutein esters, and at the same time, due to the addition of potassium sorbate, the shelf life is effectively extended.

[0140] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the technical principles of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A biscuit containing sour jujube powder, characterized in that: Includes the following components: Flour, jujube powder, oil, sugar, eggs, milk, baking soda, vitamin D, nisin, lutein esters, chopped walnuts and dried cranberries.

2. The biscuit containing sour jujube powder as claimed in claim 1, characterized in that: The components are set in parts by mass as follows: 50-60 parts flour; 10-15 parts of sour jujube powder; 15-20 parts of oil; 5-8 parts sugar; 1-2 eggs; 10-15 servings of milk; 0.5-1 part baking soda; Vitamin D 0.01-0.05 parts; Potassium sorbate 0.03-0.05 parts; Lutein ester 0.02-0.05 parts; 3-5 servings of chopped walnuts; 3-5 servings of dried cranberries 3. The biscuits containing sour jujube powder as claimed in claim 1, characterized in that: The oil is selected from olive oil, coconut oil or butter.

4. The biscuits containing sour jujube powder as claimed in claim 1, characterized in that: The sugar is selected from white sugar or xylitol.

5. A method for preparing biscuits containing sour jujube powder, characterized in that: The method is used to prepare a biscuit containing sour jujube powder as described in any one of claims 1 to 4, and the specific steps are: S1: raw material pretreatment stage; S2: dough conditioning stage; S3: Forming stage; S4: baking stage; S5: cooling stage; S6: Packaging stage.

6. The method for preparing biscuits containing sour jujube powder as claimed in claim 5, characterized in that: The specific steps of step S1 are: (a) Accurately prepare the ingredients of flour, jujube powder, oil, sugar, eggs, milk, baking soda, vitamin D, potassium sorbate, lutein ester, chopped walnuts and dried cranberries; (b) using a small high-speed stirrer to quickly mix the vitamin D and lutein ester with part of the oil to form small oil balls; (c) Mix the above small oil dough with flour, jujube powder, sugar, baking soda and potassium sorbate using a large mixer until the mixture is uniform.

7. The method for preparing biscuits containing sour jujube powder as claimed in claim 5, characterized in that: The specific steps of step S2 are: The remaining oil, eggs, and milk mixture are conveyed to the dough mixer through a pipeline, and the raw materials mixed in step S1 are also conveyed to the device. The dough mixer kneads the raw materials into dough in a short time. After the dough is basically formed, chopped walnuts and dried cranberries are added to the dough mixer, and stirring is continued until it is uniform.

8. The method for preparing biscuits containing sour jujube powder as claimed in claim 5, characterized in that: The specific steps of step S3 are: An automated biscuit forming production line is used, which includes a dough conveying device, a sheeting machine and a biscuit mold pressing machine. After the dough comes out of the dough preparation machine, it is automatically fed into the sheeting machine through a conveyor belt. The sheeting machine accurately controls the thickness of the dough, and then the thinned dough directly enters the biscuit mold pressing machine. The pressing machine is equipped with molds of specific shapes to quickly and continuously press the dough into shape.

9. The method for preparing biscuits containing sour jujube powder according to claim 5, characterized in that: The specific steps of step S4 are: A tunnel oven is used to continuously feed the formed biscuits into the tunnel oven through a conveyor belt. The tunnel oven is equipped with multiple temperature zones, low-temperature preheating and relatively low-temperature baking, and the residence time of the biscuits in the oven is accurately controlled.

10. The method for preparing biscuits containing sour jujube powder according to claim 5, characterized in that: The specific steps of steps S5 and S6 are: Use an automated cooling conveyor belt. After the biscuits come out of the tunnel oven, they directly enter the cooling conveyor belt. The cooling conveyor belt is set with the required length and ventilation conditions. The biscuits can achieve efficient heat dissipation during the natural cooling process. The cooled biscuits enter the automatic packaging machine, and the packaging form of the packaging machine is set to plastic packaging or aluminum foil packaging. The automatic packaging machine automatically completes the metering, filling and sealing operations.

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