A low gi soda cracker

Abstract

The application discloses a kind of low GI soda biscuits, comprising the following steps: S1: wheat flour 300-325kg, starch 18-25kg, butter 10-18kg, vegetable oil 35-45kg, leavening agent baking soda 1-1.5kg, calcium hydrogen phosphate 0.3-0.8kg, mulberry leaf extract 2-4.5kg, yeast 1-1.6kg, salt 2-3kg, drinking water 100kg are mixed and stirred to form uniform dough;S2: the dough is rolled using three rollers, and the rolled dough is stacked, then the stacked dough is placed in the oven;S3: the dough is baked using low temperature, and then packaged after cooling. In summary, the formed biscuits have a taste: crisp, not sticky, not paste mouth;Flavor: natural and lasting aroma, no odor;Nutrition: low oil, zero sugar, high fiber, high protein.Especially, the raw material has mulberry leaf extract, and the wheat flour has high fiber and high protein;Therefore, the functional raw material for controlling blood sugar is introduced to improve the nutritional and health properties.

Description

Technical Field

[0001] This invention relates to the field of food technology, specifically to a low-GI soda cracker. Background Technology

[0002] Currently, most publicly available methods for producing and processing soda crackers use traditional recipes and processes, which make it difficult to simultaneously consider taste, flavor, nutrition, stability, and industrial production, thus failing to meet the market's demand for healthy, functional, and high-quality foods. Summary of the Invention

[0003] The purpose of this invention is to provide a low-GI soda cracker to solve the problems mentioned in the background art.

[0004] To achieve the above objectives, the present invention provides the following technical solution: a low-GI soda cracker, characterized by the following steps: S1: Mixing and stirring 300-325 kg of wheat flour, 18-25 kg of starch, 10-18 kg of butter, 35-45 kg of vegetable oil, 1-1.5 kg of baking soda (leavening agent), 0.3-0.8 kg of dicalcium phosphate, 2-4.5 kg of mulberry leaf extract, 1-1.6 kg of yeast, 2-3 kg of salt, and 100 kg of drinking water to form a uniform dough; S2: passing the dough through three rollers, then stacking it, and then pressing it through four rollers before placing the stacked dough into an oven; S3: baking the formed dough at a low temperature, cooling it after baking, and then packaging it.

[0005] As a preferred technical solution of the present invention: in step S1, the wheat flour needs to be sieved through a vibrating screen before mixing to ensure that the wheat flour is mixed evenly.

[0006] As a preferred technical solution of the present invention: the dough in step S1 is put into a dough mixer for mixing, and the speed of the dough mixer is 22 r / min, the mixing time is 8 min, so as to promote the uniformity of the dough and ferment for 24 hours.

[0007] As a preferred technical solution of the present invention: in step S1, the water temperature of the drinking water is 25°C.

[0008] As a preferred technical solution of the present invention: the weight of the dough formed in step S2 is 36g.

[0009] As a preferred technical solution of the present invention: in step S3, the temperature of low-temperature baking is 165°C, and there are four low-temperature baking zones. The dough passes through the four low-temperature baking zones in sequence within 7 minutes, and oil is sprayed onto the surface of the dough after baking.

[0010] As a preferred technical solution of the present invention: In step S3, after the dough is baked, it is packaged when its temperature drops to 25°C.

[0011] As a preferred technical solution of the present invention, the mulberry leaf extract comprises: polyhydroxy alkaloids, mulberry leaf polysaccharides, flavonoids and polyphenols.

[0012] By adopting the above technical solution, the beneficial effects of this invention are: the biscuits after molding have a crisp texture that is not sticky or mushy; a natural and lasting aroma with no off-flavors; and nutritional value that is low in oil and sugar, high in fiber and protein. In particular, the raw materials contain mulberry leaf extract, and wheat flour is high in fiber and protein; therefore, the introduction of functional ingredients for controlling blood sugar enhances the nutritional and health properties. Detailed Implementation

[0013] The embodiments of the present invention are described in detail below. One embodiment of the present invention includes the following steps: A low-GI soda cracker, characterized by the following steps: S1: Mixing and stirring 300-325 kg of wheat flour, 18-25 kg of starch, 10-18 kg of butter, 35-45 kg of vegetable oil, 1-1.5 kg of baking soda (leaving agent), 0.3-0.8 kg of dicalcium phosphate, 2-4.5 kg of mulberry leaf extract, 1-1.6 kg of yeast, 2-3 kg of salt, and 100 kg of drinking water to form a uniform dough; S2: First passing the dough through three rollers, then layering it, and then pressing it through four rollers, and finally placing the layered dough into an oven; S3: Baking the formed dough at a low temperature, cooling the dough after baking, and then packaging it. Specifically, 300kg of wheat flour, 20kg of starch, 15kg of butter, 42kg of vegetable oil, 1.2kg of baking soda (leavening agent), 0.6kg of dicalcium phosphate, 3.5kg of mulberry leaf extract, 1kg of yeast, 2.5kg of salt, and 100kg of drinking water are mixed and stirred to form a uniform dough; S2: The dough is rolled using three rollers, and the rolled dough is stacked and then placed in an oven; S3: The shaped dough is baked at a low temperature. After baking, the dough is cooled and then packaged.

[0014] Specifically, in step S1, the wheat flour needs to be sieved through a vibrating screen before mixing to ensure uniform mixing. The dough from step S1 is then placed in a dough mixer at a speed of 22 r / min for 8 minutes to promote uniformity, followed by fermentation for 24 hours. In step S1, the drinking water temperature is 25℃. The dough formed in step S2 weighs 36g. In step S3, the low-temperature baking temperature is 165℃, with four low-temperature baking zones. The dough passes through these zones sequentially within 7 minutes, and oil is sprayed onto the surface after baking. In step S3, after baking, the dough is packaged when its temperature drops to 25℃. The mulberry leaf extract consists of polyhydroxy alkaloids, mulberry leaf polysaccharides, flavonoids, and polyphenols. A segmented four-zone temperature-controlled baking process is employed, and mixing and proofing are optimized to improve product consistency.

[0015] In summary, the shaped cookies have the following characteristics: a crisp texture that doesn't stick to teeth or leave a greasy residue; a natural and lasting aroma with no off-flavors; and nutritional value: low in oil and sugar, high in fiber and protein. In particular, the ingredients include mulberry leaf extract, and wheat flour is high in fiber and protein; therefore, the introduction of blood sugar-regulating functional ingredients further enhances their nutritional and health benefits.

[0016] The embodiments of the present invention have been described in detail above, but the present invention is not limited to the described embodiments. For those skilled in the art, various changes, modifications, substitutions, and variations can be made to these embodiments without departing from the principles and spirit of the present invention, and these variations still fall within the protection scope of the present invention.

Claims

1. A low-GI soda cracker, characterized in that: Includes the following steps: S1: Mix 300-325kg of wheat flour, 18-25kg of starch, 10-18kg of butter, 35-45kg of vegetable oil, 1-1.5kg of baking soda (leavening agent), 0.3-0.8kg of dicalcium phosphate, 2-4.5kg of mulberry leaf extract, 1-1.6kg of yeast, 2-3kg of salt, and 100kg of drinking water to form a uniform dough. S2: First, the dough passes through three rollers, then it is stacked, and after stacking, it is pressed by four rollers. Finally, the stacked dough is put into the furnace. S3: Bake the shaped dough at a low temperature. After baking, cool the dough and then package it.

2. The low-GI soda cracker according to claim 1, characterized in that: In step S1, the wheat flour needs to be sieved through a vibrating screen before mixing to ensure that the wheat flour is mixed evenly.

3. The low-GI soda cracker according to claim 2, characterized in that: In step S1, the dough is placed into a dough mixer and kneaded at a speed of 22 r / min for 8 minutes to ensure the dough is uniform and fermented for 24 hours.

4. A low-GI soda cracker according to claim 3, characterized in that: In step S1, the drinking water temperature is 25°C.

5. A low-GI soda cracker according to claim 4, characterized in that: The weight of the dough formed in step S2 is 36g.

6. A low-GI soda cracker according to claim 5, characterized in that: In step S3, the low-temperature baking temperature is 165℃, and there are four low-temperature baking zones. The dough passes through the four low-temperature baking zones in sequence within 7 minutes, and oil is sprayed onto the surface of the dough after baking.

7. A low-GI soda cracker according to claim 6, characterized in that: In step S3, after the dough has finished baking, it is packaged when its temperature drops to 25°C.

8. A low-GI soda cracker according to claim 7, characterized in that: The mulberry leaf extract comprises: polyhydroxy alkaloids, mulberry leaf polysaccharides, flavonoids, and polyphenols.