Material formula of edible biscuit cup and preparation method of edible biscuit cup

Abstract

The invention discloses a material formula of an edible biscuit cup. The edible biscuit cup is prepared from, by weight, 45%-55% of high gluten flour, 5%-15% of wheat bran, 5%-10% of white granulated sugar, 1%-5% of starch, 25%-30% of water, 1%-5% of edible vegetable oil, 1%-5% of a release agent, 1%-5% of an emulsifying agent, 0.5%-1% of a thickening agent, 0.5%-1% of edible spice, 0.1%-0.3% of edible salt and 0.2%-0.5% of a sweetening agent. Through stamping and segmented baking processes, wheat bran fibers and starch form a compact network (the porosity is smaller than or equal to 5%), and liquid permeation is physically blocked.

Description

Technical Field

[0001] The present invention relates to the technical field of edible biscuit cup production, and in particular to a material formula of the edible biscuit cup and a preparation method thereof. Background Art

[0002] Edible cookie cups are a creative food product that combines functionality with deliciousness. They transform ordinary cookies into interesting containers for drinks or desserts, adding a sense of fun and surprise to the dining experience. They are ideal for parties, desserts, or special occasions, especially when seeking novelty and reducing the use of disposable items.

[0003] Existing edible cups rely on chemical coatings or complex sealing structures to prevent leaks, which poses health risks and is costly. Traditional whole grain formulas struggle to achieve a balanced consistency and texture within a 3-4mm thickness. Summary of the Invention

[0004] The purpose of the present invention is to solve the shortcomings of the prior art and to propose a material formula and a preparation method of an edible biscuit cup.

[0005] In order to achieve the above object, the present invention adopts the following technical solutions:

[0006] A material formula for an edible biscuit cup, wherein the material formula of the edible biscuit cup is as follows in terms of weight percentage:

[0007] High-gluten flour 45-55%, wheat bran 5-15%, white sugar 5-10%, starch 1-5%, water 25-30%, edible vegetable oil 1-5%, release agent 1-5%, emulsifier 1-5%, thickener 0.5-1%, edible flavoring 0.5-1%, edible salt 0.1-0.3%, sweetener 0.2 to 0.5%.

[0008] Preferably, the starch is a mixture of tapioca starch and corn starch (mass ratio 2:1-3:1), the thickener is xanthan gum and gelatin, the ratio of xanthan gum to gelatin is 1:1, and the total proportion of starch and thickener is 1.5-5%.

[0009] Preferably, the cup body has a capacity of 100-450 ml, and a size range of: cup bottom diameter 5-6 cm, height 7-10 cm, and upper opening diameter 7.5-9 cm.

[0010] Preferably, after the segmented baking, a dense layer is formed on the outer surface of the cup body, and the moisture content is ≤4.5%.

[0011] A method for preparing an edible biscuit cup, comprising the following steps:

[0012] (1) The mixed material is formed by stamping, and the cup body thickness is 3-4mm;

[0013] (2) Baking in stages at 170-190°C:

[0014] In the first stage, bake at 180℃ for 1-2 minutes to form the shell.

[0015] The second stage is baking at 160℃ for 3-5 minutes to reduce the internal moisture to ≤4.5%;

[0016] (3) Cup body density ≥1.3g / cm 3 , porosity ≤ 5%, without any coating, it can withstand 85℃ hot water for 45 minutes to 1 hour without leakage.

[0017] Beneficial effects:

[0018] 1. Non-coating leak-proof: Through the punching and segmented baking process, the wheat bran fiber and starch form a dense network (porosity ≤ 5%), which physically blocks the penetration of liquid.

[0019] 2. Parametric design: The cup body size (bottom 5-6cm / top 7.5-9cm) is adapted to the standard capacity of hot drinks (100-450ml), and the diamond pattern improves anti-slip properties.

[0020] 3. Healthy and environmentally friendly: the proportion of coarse grains is ≥50%, and the proportion of white sugar is ≤10%, which is in line with the low-sugar and high-fiber trend.

[0021] 4. Environmentally friendly materials: using biodegradable coarse grain formula (wheat bran accounts for 5-15%).

[0022] 5. Low-sugar design: The white sugar content is ≤10%, which is lower than traditional baked goods (usually ≥15%), meeting the needs of healthy consumption.

[0023] 6. Anti-scalding performance: 3-4mm thickness combined with diamond grid pattern improves heat insulation, which is 50% lower than that of traditional paper cups. DETAILED DESCRIPTION

[0024] In order to make the purpose, technical solutions and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with specific embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not intended to limit the present invention.

[0025] Example:

[0026] A material formula for an edible biscuit cup, wherein the material formula of the edible biscuit cup is as follows in terms of weight percentage:

[0027] High-gluten flour 45%, wheat bran 9%, white sugar 8%, starch 1%, water 25%, edible vegetable oil 3.5%, release agent (soy lecithin) 2%, emulsifier (monoglyceride) 2%, thickener 0.5%, edible flavoring 0.5%, edible salt 0.15%, sweetener 0.35%.

[0028] The starch is a mixture of cassava starch and corn starch (mass ratio 2:1-3:1), the thickeners are xanthan gum and gelatin, the ratio of xanthan gum to gelatin is 1:1, and the total proportion of starch and thickener is 1.5-5%.

[0029] The cup body has a capacity of 100 ml and a size range of: cup bottom diameter 5 cm, height 7.5 cm, and upper mouth diameter 7.5 cm.

[0030] Wherein, after the segmented baking, a dense layer is formed on the outer surface of the cup body, and the moisture content is ≤4.5%.

[0031] A method for preparing an edible biscuit cup, comprising the following steps:

[0032] (1) The mixed material is formed by stamping, and the cup body thickness is 3-4mm;

[0033] (2) Baking in stages at 180°C:

[0034] The first stage is to bake at 180℃ for 1 minute to form the shell.

[0035] The second stage is baking at 160℃ for 3 minutes to reduce the internal moisture to ≤4.5%;

[0036] (3) The cup body density is 1.35g / cm 3 , porosity ≤ 5%, without any coating, it can withstand 85℃ hot water for 1 hour without leakage.

Claims

1. A material formula for an edible biscuit cup, characterized in that: The material formula of the edible biscuit cup is as follows by weight percentage: High-gluten flour 45-55%, wheat bran 5-15%, white sugar 5-10%, starch 1-5%, water 25-30%, edible vegetable oil 1-5%, release agent 1-5%, emulsifier 1-5%, thickener 0.5-1%, edible flavoring 0.5-1%, edible salt 0.1-0.3%, sweetener 0.2 to 0.5%.

2. The material formula of the edible biscuit cup according to claim 1, characterized in that: The starch is a mixture of cassava starch and corn starch (mass ratio 2:1-3:1), the thickeners are xanthan gum and gelatin, the ratio of xanthan gum to gelatin is 1:1, and the total proportion of starch and thickener is 1.5-5%.

3. The material formula of the edible biscuit cup according to claim 1, characterized in that: The cup body has a capacity of 100-450 ml, and a size range of: cup bottom diameter 5-6 cm, height 7-10 cm, and upper opening diameter 7.5-9 cm.

4. The material formula of the edible biscuit cup according to claim 1, characterized in that: After the segmented baking, a dense layer is formed on the outer surface of the cup body, and the moisture content is ≤4.5%.

5. A method for preparing an edible biscuit cup, characterized in that: The specific steps are as follows: (1) The mixed material is formed by stamping, and the cup body thickness is 3-4mm; (2) Baking in stages at 170-190°C: In the first stage, bake at 180℃ for 1-2 minutes to form the shell. The second stage is baking at 160℃ for 3-5 minutes to reduce the internal moisture to ≤4.5%; (3) Cup body density ≥1.3g / cm 3 , porosity ≤ 5%, without any coating, it can withstand 85℃ hot water for 45 minutes to 1 hour without leakage.