CN102511534A - Process for making agar biscuits - Google Patents
Process for making agar biscuits Download PDFInfo
- Publication number
- CN102511534A CN102511534A CN2012100044246A CN201210004424A CN102511534A CN 102511534 A CN102511534 A CN 102511534A CN 2012100044246 A CN2012100044246 A CN 2012100044246A CN 201210004424 A CN201210004424 A CN 201210004424A CN 102511534 A CN102511534 A CN 102511534A
- Authority
- CN
- China
- Prior art keywords
- laver
- agar
- biscuit
- temperature
- parts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Edible Seaweed (AREA)
Abstract
The invention discloses a process for making agar biscuits. The process mainly comprises the following steps of: (1) coarsely crushing a clear and dry agar raw material to grains of 20-30 meshes, carrying out a micronization treatment on the grains to obtain micro-grains with the grain size of 120-150 meshes; (2) mixing various raw materials and auxiliary materials with flour and kneading a dough at 38-40 DEG C for 50-60min, and standing for 15-20min; (3) rolling and pressing dough to be thin sheets, and baking after printing modeling formation; and (4) naturally cooling finished-products, and sealing and packing the finished products. According to the process for making the agar biscuits, the agar undergoes the micronization treatment so that the nutrients of the agar are easier to be absorbed by human bodies; and the finished-products have smooth surfaces and have pure and remarkable agar flavor.
Description
Technical field
The present invention relates to a kind of baked product manufacture craft, be specifically related to a kind of manufacture craft of laver biscuit.
Background technology
Laver (laver) is important cultivation marine alga, natural healthy food.Edible of the every hectogram of laver contains protein 28.2 grams, fat 0.2 gram, carbohydrate 48.3 grams, 343 milligrams of calcium, 457 milligrams in phosphorus, 33.2 milligrams of iron, 1.23 milligrams of carrotene, 1.8 milligrams of iodine; That wherein contained phycobniliprotein has is hypoglycemic, anti-ageing, reducing blood lipid, many-sided biologically active such as antitumor; Wherein contained alginic acid also helps to remove the metal of being with toxicity in the human body, like strontium and cadmium etc.The laver dried product promptly is a laver, by the crowd is extensively edible all over the world.But the laver cell wall is flourishing, can not discharge fully adding the man-hour content, and human body is difficult to digest and assimilate well, especially old man and child indigestibility more.This drawbacks limit the development space of laver as raw-food material.Simultaneously, laver (laver) itself has special and strong local flavor, and general processing can not be given prominence to these characteristics well.
The patent No. is the processing method that 200710031632.4 patent of invention discloses a kind of sargassum biscuit; But wherein the raw material sargassum has only carried out coarse crushing; Can not break cell membrane more up hill and dale, still can not solve the problem that algae is difficult to digest and assimilate, the algae peculiar taste is not obvious simultaneously.
The patent No. is the processing method that 00134308.4 patent of invention discloses a kind of spirulina biscuit, and its technology characteristics and patent 200710031632.4 are approaching, problem and local flavor problem that same unresolved algae indigestibility absorbs.
The patent No. is the processing method that 200910259601.3 patent of invention discloses a kind of laver biscuit, has only carried out simple grinding, heating for the raw material laver, does not solve its local flavor and nutrition problem fully.
Summary of the invention
The technical problem that the present invention will solve is to provide a kind of manufacture craft of laver biscuit.This technology can effectively be broken the laver cell wall, solves the problem that it is difficult to digest and assimilate, and can give prominence to its original laver local flavor.
For addressing the above problem, the manufacture craft of a kind of laver biscuit of the present invention comprises the steps:
1) the trickle processing of laver
Removing impurity such as the dirty and sandstone in the laver raw material, assorted algae, clean with clear water, dry, shine and often stir in the system process, is 6%-10% until water content; Coarse crushing to granular size is the 20-30 order, and then further being ground into granularity is 120-150 purpose microparticle;
2) configuration supplementary material
It is following that the components in mass portion of supplementary material is counted meter: Self-raising flour 100-120 part, laver powder 6-10 part, white granulated sugar 20-30 part; Salt 0.5-0.8 part, margarine 10-15 part, milk powder 5-8 part; Egg 8-12 part; Sodium bicarbonate 0.5-1.0 part, potassium hydrogen tartrate 0.2-0.4 part, sucrose fatty ester 0.3-0.8 part;
3) production
Supplementary material is mixed, when temperature is 35-40 ℃, stirred into dough and face 40-60 minute, left standstill 13-18 minute; Rolling 14-18 time by hand or the mould moulding moulage, bakes;
4) packing
Biscuit cools off naturally, packs, and obtains product.
Further, microparticle described in the step 1) is pulverized by micronizer and is obtained.
Further, the technology that bakes described in the step 3) is following: use baking box, overall process fire in a stove before fuel is added temperature is 200-210 ℃, and phase I face fire temperature is 200-220 ℃, and the time is 5-8 minute; Second stage face fire temperature is 220-230 ℃, and the time is 3-5 minute.
Further, biscuit described in the step 4) naturally cools to 30-35 ℃.
The present invention has following beneficial effect:
The laver that the present invention uses miniaturization to handle produces biscuit, and effective broken laver cell wall makes the laver cell content discharge, and the nutrition of laver more is prone to digest and assimilate, and product surface is smooth after baking, delicate mouthfeel, and the laver local flavor is more outstanding.
The specific embodiment
Below in conjunction with specific embodiment the present invention is for further processing, but the present invention is not limited to following examples.
The laver that adopts among the embodiment is the porphyra haitanensis that was produced from Fujian Province (first water).
Table 1 is the comparison of each performance parameter in embodiment 1-4 and the Comparative Examples.
Embodiment 1
A kind of manufacture craft of laver biscuit comprises the steps:
1) the trickle processing of laver
Removing impurity such as the dirty and sandstone in the laver raw material, assorted algae, clean with clear water, dry, shine and often stir in the system process, is 7% until water content; With dried laver coarse crushing to granular size is 30 orders, and then using micronizer (airslide disintegrating mill, model are QYF-260) that dried laver particle further is ground into granularity is 150 purpose microparticles;
2) configuration supplementary material
It is following that the components in mass portion of supplementary material is counted meter: 100 parts of Self-raising flour, 6 parts of laver powders, 20 parts of white granulated sugars, 0.5 part of salt, 10 parts of margarine, 5 parts of milk powder, 8 parts in egg, 0.5 part in sodium bicarbonate, 0.2 part of potassium hydrogen tartrate, 0.3 part of sucrose fatty ester;
3) production
Supplementary material is mixed, when temperature is 35 ℃, stirred into dough and face 60 minutes, left standstill 15 minutes; Rolling 15 times, moulding moulage uses baking box (model is XH-800) to bake; Baking overall process fire in a stove before fuel is added temperature is 200 ℃, and phase I face fire temperature is 200 ℃, and the time is 8 minutes, and second stage face fire temperature is 220 ℃, and the time is 5 minutes;
4) packing
Biscuit naturally cools to 30 ℃, packs, and promptly gets product.
Embodiment 2
A kind of manufacture craft of laver biscuit comprises the steps:
1) the trickle processing of laver
Removing impurity such as the dirty and sandstone in the laver raw material, assorted algae, clean with clear water, dry, shine and often stir in the system process, is 9% until water content; With dried laver coarse crushing to granular size is 20 orders, and then using micronizer (airslide disintegrating mill, model are QYF-260) that dried laver particle further is ground into granularity is 120 purpose microparticles;
2) configuration supplementary material
It is following that the components in mass portion of supplementary material is counted meter: 100 parts of Self-raising flour, 8 parts of laver powders, 25 parts of white granulated sugars, 0.6 part of salt, 12 parts of margarine, 6 parts of milk powder, 9 parts in egg, 0.6 part in sodium bicarbonate, 0.3 part of potassium hydrogen tartrate, 0.5 part of sucrose fatty ester;
3) production
Supplementary material is mixed, when temperature is 40 ℃, stirred into dough and face 40 minutes, left standstill 17 minutes; Rolling 17 times, moulding moulage uses baking box (model is XH-800) to bake; Baking overall process fire in a stove before fuel is added temperature is 200 ℃, and phase I face fire temperature is 220 ℃, and the time is 5 minutes, and second stage face fire temperature is 230 ℃, and the time is 3 minutes;
4) packing
Biscuit naturally cools to 34 ℃, packs, and promptly gets product.
Embodiment 3
A kind of manufacture craft of laver biscuit comprises the steps:
1) the trickle processing of laver
Removing impurity such as the dirty and sandstone in the laver raw material, assorted algae, clean with clear water, dry, shine and often stir in the system process, is 10% until water content; With dried laver coarse crushing to granular size is 20 orders, and then using micronizer (airslide disintegrating mill, model are QYF-260) that dried laver particle further is ground into granularity is 120 purpose microparticles;
2) configuration supplementary material
It is following that the components in mass portion of supplementary material is counted meter: 110 parts of Self-raising flour, 9 parts of laver powders, 25 parts of white granulated sugars, 0.7 part of salt, 14 parts of margarine, 7 parts of milk powder, 10 parts in egg, 0.8 part in sodium bicarbonate, 0.3 part of potassium hydrogen tartrate, 0.6 part of sucrose fatty ester;
3) production
Supplementary material is mixed, when temperature is 40 ℃, stirred into dough and face 40 minutes, left standstill 13 minutes; Rolling 18 times, moulding moulage uses baking box (model is XH-800) to bake; Baking overall process fire in a stove before fuel is added temperature is 210 ℃, and phase I face fire temperature is 220 ℃, and the time is 5 minutes, and second stage face fire temperature is 230 ℃, and the time is 3 minutes;
4) packing
Biscuit naturally cools to 34 ℃, packs, and promptly gets product.
Embodiment 4
A kind of manufacture craft of laver biscuit comprises the steps:
1) the trickle processing of laver
Removing impurity such as the dirty and sandstone in the laver raw material, assorted algae, clean with clear water, dry, shine and often stir in the system process, is 6% until water content; With dried laver coarse crushing to granular size is 20 orders, and then using micronizer (airslide disintegrating mill, model are QYF-260) that dried laver particle further is ground into granularity is 120 purpose microparticles;
2) configuration supplementary material
It is following that the components in mass portion of supplementary material is counted meter: 120 parts of Self-raising flour, 10 parts of laver powders, 28 parts of white granulated sugars, 0.8 part of salt, 14 parts of margarine, 8 parts of milk powder, 11 parts in egg, 0.9 part in sodium bicarbonate, 0.4 part of potassium hydrogen tartrate, 0.7 part of sucrose fatty ester;
3) production
Supplementary material is mixed, when temperature is 40 ℃, stirred into dough and face 40 minutes, left standstill 18 minutes; Rolling 14 times, moulding moulage uses baking box (model is XH-800) to bake; Baking overall process fire in a stove before fuel is added temperature is 210 ℃, and phase I face fire temperature is 220 ℃, and the time is 5 minutes, and second stage face fire temperature is 230 ℃, and the time is 3 minutes;
4) packing
Biscuit naturally cools to 35 ℃, packs, and promptly gets product.
Embodiment 5
A kind of manufacture craft of laver biscuit comprises the steps:
1) the trickle processing of laver
Removing impurity such as the dirty and sandstone in the laver raw material, assorted algae, clean with clear water, dry, shine and often stir in the system process, is 6% until water content; With dried laver coarse crushing to granular size is 20 orders, and then using micronizer (airslide disintegrating mill, model are QYF-260) that dried laver particle further is ground into granularity is 120 purpose microparticles;
2) configuration supplementary material
It is following that the components in mass portion of supplementary material is counted meter: 120 parts of Self-raising flour, 10 parts of laver powders, 28 parts of white granulated sugars, 0.8 part of salt, 15 parts of margarine, 8 parts of milk powder, 12 parts in egg, 1 part in sodium bicarbonate, 0.4 part of potassium hydrogen tartrate, 0.8 part of sucrose fatty ester;
3) production
Supplementary material is mixed, when temperature is 40 ℃, stirred into dough and face 40 minutes, left standstill 18 minutes; Rolling 14 times, moulding moulage uses baking box (model is XH-800) to bake; Baking overall process fire in a stove before fuel is added temperature is 200 ℃, and phase I face fire temperature is 220 ℃, and the time is 5 minutes, and second stage face fire temperature is 230 ℃, and the time is 3 minutes;
4) packing
Biscuit naturally cools to 35 ℃, packs, and promptly gets product.
The comparative example
1) the trickle processing of laver
Removing impurity such as the dirty and sandstone in the laver raw material, assorted algae, clean with clear water, dry, shine and often stir in the system process, is 6% until water content; With dried laver coarse crushing to granular size is 20 orders;
2) configuration supplementary material
It is following that the components in mass portion of supplementary material is counted meter: 100 parts of Self-raising flour, 8 parts of laver powders, 25 parts of white granulated sugars, 0.8 part of salt, 12 parts of margarine, 7 parts of milk powder, 11 parts in egg, 0.8 part in sodium bicarbonate, 0.3 part of potassium hydrogen tartrate, 0.5 part of sucrose fatty ester;
Production
Supplementary material is mixed, when temperature is 40 ℃, stirred into dough and face 40 minutes, left standstill 17 minutes; Rolling 17 times, moulding moulage uses baking box (model is XH-800) to bake; Baking overall process fire in a stove before fuel is added temperature is 200 ℃, and phase I face fire temperature is 220 ℃, and the time is 5 minutes, and second stage face fire temperature is 230 ℃, and the time is 3 minutes;
4) packing
Biscuit naturally cools to 34 ℃, packs, and promptly gets product.
Table 1
But has better local flavor and value by evaluation result knowledge capital patented product.
Obviously, the above embodiment of the present invention only be for clearly the present invention is described and is done for example, and be not to be qualification to embodiment of the present invention.For the those of ordinary skill in affiliated field, on the basis of above-mentioned explanation, can also make other multi-form variation or change.Here can't give exhaustive to all embodiments.Everyly belong to the row that conspicuous variation that technical scheme of the present invention extends out or change still are in protection scope of the present invention.
Claims (4)
1. the manufacture craft of a laver biscuit is characterized in that, comprises the steps:
1) the trickle processing of laver
The water content of laver being cleaned, is dried to laver is 6%-10%; Coarse crushing to granular size is the 20-30 order, and then further being ground into granularity is 120-150 purpose microparticle, makes laver powder;
2) configuration supplementary material
It is following that the components in mass portion of supplementary material is counted meter: 100～120 parts of Self-raising flour, laver powder 6-10 part, white granulated sugar 20-30 part; Salt 0.5-0.8 part, margarine 10-15 part, milk powder 5-8 part; Egg 8-12 part; Sodium bicarbonate 0.5-1.0 part, potassium hydrogen tartrate 0.2-0.4 part, sucrose fatty ester 0.3-0.8 part;
3) production
Supplementary material is mixed, when temperature is 35-40 ℃, stirred into dough and face 40～60 minutes, left standstill 13-18 minute; Rolling 14-18 time, moulding moulage bakes;
4) packing
Biscuit cools off naturally, packs, and obtains product.
2. manufacture craft according to claim 1 is characterized in that, microparticle described in the step 1) is pulverized by micronizer and obtained.
3. manufacture craft according to claim 1 is characterized in that, the technology that bakes described in the step 3) is following: use baking box, overall process fire in a stove before fuel is added temperature is 200-210 ℃, and phase I face fire temperature is 200-220 ℃, and the time is 5-8 minute; Second stage face fire temperature is 220-230 ℃, and the time is 3-5 minute.
4. manufacture craft according to claim 1 is characterized in that, biscuit described in the step 4) naturally cools to 30-35 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100044246A CN102511534A (en) | 2012-01-09 | 2012-01-09 | Process for making agar biscuits |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100044246A CN102511534A (en) | 2012-01-09 | 2012-01-09 | Process for making agar biscuits |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102511534A true CN102511534A (en) | 2012-06-27 |
Family
ID=46282841
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012100044246A Pending CN102511534A (en) | 2012-01-09 | 2012-01-09 | Process for making agar biscuits |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102511534A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103125561A (en) * | 2012-08-01 | 2013-06-05 | 大连工业大学 | Preparation method for breakfast biscuits with plateau distinguished features |
| CN103141554A (en) * | 2013-04-02 | 2013-06-12 | 西南大学 | Mushroom cookie and preparation method thereof |
| CN103704309A (en) * | 2014-01-23 | 2014-04-09 | 金陵科技学院 | Xueyingzi biscuit and preparation method of xueyingzi biscuit |
| CN104542857A (en) * | 2014-12-19 | 2015-04-29 | 福建贝吃乐食品有限公司 | Butter flavor black rice biscuit and manufacturing method thereof |
| CN104814093A (en) * | 2015-04-25 | 2015-08-05 | 安徽友源食品有限公司 | Yacon biscuit and preparation method thereof |
| CN104814092A (en) * | 2015-04-25 | 2015-08-05 | 安徽友源食品有限公司 | Life nourishing biscuits and a preparation method thereof |
| CN104824107A (en) * | 2015-04-29 | 2015-08-12 | 丹东鸿洋食品有限公司 | Oyster and seaweed biscuit and preparing method thereof |
| CN105361170A (en) * | 2015-12-08 | 2016-03-02 | 北京真普惠生物科学技术研究院 | Multifunctional nutrient-rich food for young children and compounding and eating method of multifunctional nutrient-rich food |
| CN106234514A (en) * | 2016-08-05 | 2016-12-21 | 武汉生物工程学院 | A kind of ginkgo nut shortcake and preparation method thereof that is in harmonious proportion |
| CN109105431A (en) * | 2018-11-01 | 2019-01-01 | 大连工业大学 | A kind of preparation method of mantis shrimp seaweed cookies |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101233871A (en) * | 2007-11-19 | 2008-08-06 | 广东海洋大学 | Method for preparing sargasso biscuit |
| CN101953390A (en) * | 2009-07-13 | 2011-01-26 | 景福民 | Cactus health-care bread |
-
2012
- 2012-01-09 CN CN2012100044246A patent/CN102511534A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101233871A (en) * | 2007-11-19 | 2008-08-06 | 广东海洋大学 | Method for preparing sargasso biscuit |
| CN101953390A (en) * | 2009-07-13 | 2011-01-26 | 景福民 | Cactus health-care bread |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103125561A (en) * | 2012-08-01 | 2013-06-05 | 大连工业大学 | Preparation method for breakfast biscuits with plateau distinguished features |
| CN103141554A (en) * | 2013-04-02 | 2013-06-12 | 西南大学 | Mushroom cookie and preparation method thereof |
| CN103704309A (en) * | 2014-01-23 | 2014-04-09 | 金陵科技学院 | Xueyingzi biscuit and preparation method of xueyingzi biscuit |
| CN103704309B (en) * | 2014-01-23 | 2015-09-16 | 金陵科技学院 | A kind of snow cherry biscuit and preparation method thereof |
| CN104542857A (en) * | 2014-12-19 | 2015-04-29 | 福建贝吃乐食品有限公司 | Butter flavor black rice biscuit and manufacturing method thereof |
| CN104814093A (en) * | 2015-04-25 | 2015-08-05 | 安徽友源食品有限公司 | Yacon biscuit and preparation method thereof |
| CN104814092A (en) * | 2015-04-25 | 2015-08-05 | 安徽友源食品有限公司 | Life nourishing biscuits and a preparation method thereof |
| CN104824107A (en) * | 2015-04-29 | 2015-08-12 | 丹东鸿洋食品有限公司 | Oyster and seaweed biscuit and preparing method thereof |
| CN104824107B (en) * | 2015-04-29 | 2018-07-20 | 农绍庄 | One seed oyster algal biscuit is dry and preparation method thereof |
| CN105361170A (en) * | 2015-12-08 | 2016-03-02 | 北京真普惠生物科学技术研究院 | Multifunctional nutrient-rich food for young children and compounding and eating method of multifunctional nutrient-rich food |
| CN106234514A (en) * | 2016-08-05 | 2016-12-21 | 武汉生物工程学院 | A kind of ginkgo nut shortcake and preparation method thereof that is in harmonious proportion |
| CN109105431A (en) * | 2018-11-01 | 2019-01-01 | 大连工业大学 | A kind of preparation method of mantis shrimp seaweed cookies |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102511534A (en) | Process for making agar biscuits | |
| CN103110016B (en) | Flake abalone compound feed and production method thereof | |
| CN103814999B (en) | A kind of high beta glucan highland barley Graham cracker and preparation method thereof | |
| CN104365803A (en) | Making method for biscuits rich in sea buckthorn fruit polysaccharide | |
| CN102440273A (en) | Sweet potato biscuit and preparation process thereof | |
| CN110679628A (en) | Method for making nutritional and healthy bread rich in plant dietary fibers | |
| CN105076903A (en) | Camellia oil and grifola frondosa tapioca ball and preparation method thereof | |
| CN102783600A (en) | Processing method of sea tangle steamed bread | |
| CN103651680A (en) | Method for processing five-kernel moon cakes | |
| CN104322622A (en) | Twelve stamen melastoma herb bread and production method thereof | |
| CN103583622A (en) | Asparagus enriched bread | |
| CN108812755A (en) | A kind of whole-wheat bread and preparation method thereof containing pumpkin powder | |
| CN104170920A (en) | Laminaria japonica pie and preparation method thereof | |
| CN108244493A (en) | Polysaccharide red yeast rice dietotherapy rice cake and preparation method thereof | |
| CN103814988A (en) | Multi-nutrient biscuit | |
| KR101402073B1 (en) | a fermentation steamed bread process | |
| CN102578630A (en) | Natural seaweed composite nutrient powder | |
| CN1172608A (en) | Method for producing iodine enriched kelp wheaten food product | |
| DE602004006130T2 (en) | Process for the preparation of a fermented liquid medium based on vegetable fibers and its use for the production of food products with increased fiber content | |
| CN110692683A (en) | Sugar alcohol type black fungus polysaccharide cookies and processing method thereof | |
| CN106720127A (en) | Passion fruit biscuit and preparation method thereof | |
| CN102578470A (en) | Highland barley Tibet flour and preparation method thereof | |
| CN103503959A (en) | Method for manufacturing longevity cake | |
| CN107788069A (en) | One kind fermentation selenium-rich biscuit | |
| CN109662120A (en) | A kind of health care soda cracker and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20120627 |