CN102550628A - Biscuit without adding grease and preparation method - Google Patents
Biscuit without adding grease and preparation method Download PDFInfo
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- CN102550628A CN102550628A CN2012100143114A CN201210014311A CN102550628A CN 102550628 A CN102550628 A CN 102550628A CN 2012100143114 A CN2012100143114 A CN 2012100143114A CN 201210014311 A CN201210014311 A CN 201210014311A CN 102550628 A CN102550628 A CN 102550628A
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- biscuit
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Abstract
The invention relates to a biscuit without adding grease and a preparation method for the biscuit. The biscuit without adding the grease is prepared from flour, white granulated sugar, sucrose polyester, bulking agent, dough improver, flavoring raw materials and water. The biscuit has the advantages that: the grease in the common biscuit is completely substituted by using a grease substitute, namely the sucrose polyester which has the similar mouthfeel and properties to the grease, is not digested or absorbed by the human body, is also not decomposed or used by normal floras in human digestive tracts of the human body and completely does not have calories, so that the calories of the biscuit are remarkably reduced, and the characteristics that the biscuit is crisp and delicious are kept; and the biscuit is favorable for human health, accords with the tide of current healthy food development, is suitable for all crowds to eat, and has a broad market prospect.
Description
Technical field
The present invention relates to food and preparation method thereof, especially a kind of biscuit and preparation method thereof.
Background technology
Biscuit is extensively to receive one of food that people like, but because of containing a large amount of greases in the biscuit, heat is high, does not meet present healthy food development current; And some specific crowd, like heart disease people, diabetes patient with need the people of the fat-reducing or the stature that keeps oneself slim, because of can not Excessive Intake fatty and heat can not eat biscuit.Also have than low heat value now or do not have the fat biscuit, but because of its mouthfeel not good etc., can not large-scale promotion.
The patent of invention content
In view of this, be necessary that the present invention provides a kind of no fat biscuit and preparation method thereof to the problems referred to above.
For realizing above-mentioned purpose, the present invention adopts following technical scheme:
A kind of biscuit that does not have the interpolation grease, form by following weight portion by following raw material:
Flour 300;
White granulated sugar 30-150;
SPE 30-150;
Said nothing is added the biscuit of grease, also comprises leavening agent, flour-dough improver, local flavor property raw material and water.
Said leavening agent can be at least a in carbonic hydroammonium, sodium acid carbonate, calcium monohydrogen phosphate, calcium dihydrogen phosphate, Sodium Acid Pyrophosphate, the yeast, the combination of preferred sodium acid carbonate and carbonic hydroammonium.
Said flour-dough improver sodium pyrosulfite or complex enzyme formulation, preferred complex enzyme formulation.
Said local flavor property raw material can be at least a in milk powder, egg, shredded coconut stuffing, cocoa power, salt, flavoring, the essence and flavoring agent.
Said nothing is added the preparation method of grease biscuit, contains following steps:
Step 1:, first SPE and water are stirred than getting each raw material by metering, it is even to add other raw material stirring again, continues to be stirred to dough and has suitable elasticity and ductility;
Step 2: make dough through range upon range of, roll-in, become certain thickness musculus cutaneus, be cut into type through cake mould roller, or without range upon range of roll-in, directly through the moulding of cake mould roll marks;
Step 3: the cake embryo of forming sent in the rotisserie device toast, promptly process after the cooling and do not have the biscuit that adds grease.
Temperature is 180-240 ℃ when toasting in the above-mentioned steps 3 of the present invention, and stoving time is 6-10min.
Compared with prior art; The present invention has obvious beneficial effect: utilization of the present invention and grease have similar mouthfeel and character but are not absorbed by human consumption, are not also decomposed by normal flora in the human body alimentary canal simultaneously and utilize, do not have fully heat lipid substitute---SPE comes to replace fully the grease in the common biscuit; Significantly reduced the heat of biscuit; Simultaneously keep the crisp good to eat characteristics of biscuit again, helped people's health, met present healthy food development current; It is edible to be fit to all kinds of crowds, has vast market prospect.
The specific embodiment
For the present invention is more readily understood, do further introduction below in conjunction with the specific embodiment.
A kind of biscuit that does not have the interpolation grease, form by following weight portion by following raw material:
Flour 300;
White granulated sugar 30-150;
SPE 30-150;
Said nothing is added the biscuit of grease, also comprises leavening agent, flour-dough improver, local flavor property raw material and water.
Said leavening agent can be at least a in carbonic hydroammonium, sodium acid carbonate, calcium monohydrogen phosphate, calcium dihydrogen phosphate, Sodium Acid Pyrophosphate, the yeast, the combination of preferred sodium acid carbonate and carbonic hydroammonium.
Said flour-dough improver is sodium pyrosulfite or complex enzyme formulation, preferred complex enzyme formulation.
Said local flavor property raw material can be at least a in milk powder, egg, shredded coconut stuffing, cocoa power, salt, flavoring, the essence and flavoring agent.
Said nothing is added the preparation method of grease biscuit, contains following steps:
Step 1:, first SPE and water are stirred than getting each raw material by metering, it is even to add other raw material stirring again, continues to be stirred to dough and has suitable elasticity and ductility;
Step 2: make dough through range upon range of, roll-in, become certain thickness musculus cutaneus, be cut into type through cake mould roller, or without range upon range of roll-in, directly through the moulding of cake mould roll marks;
Step 3: the cake embryo of forming sent in the rotisserie device toast, promptly process after the cooling and do not have the biscuit that adds grease.
Temperature is 180-240 ℃ when toasting in the above-mentioned steps 3 of the present invention, and stoving time is 6-10min.
Embodiment 1
The nothing that present embodiment provides is added the grease biscuit, and its prescription is:
Flour 300kg;
White granulated sugar 90kg;
SPE 150kg;
Milk powder 15kg;
Egg 20kg;
Sodium acid carbonate 1kg;
Carbonic hydroammonium 3kg;
Water 40kg.
Above-mentioned nothing is added the preparation method of grease biscuit, may further comprise the steps:
Step 1, stirs SPE and water, egg earlier than getting each raw material by metering, and it is even to add other raw material stirring again;
Step 2 makes dough pass through the moulding of cake mould roll marks;
Step 3 is sent into the cake embryo of forming in the rotisserie device, and temperature is toasted 10min down for 180 ℃, promptly processes after the cooling and does not have the souffle property biscuit that adds grease.
Embodiment 2
The nothing that present embodiment provides is added the grease biscuit, and its prescription is:
Flour 300kg;
White granulated sugar 150kg;
SPE 30kg;
Shredded coconut stuffing 30kg;
Sodium acid carbonate 2kg;
Carbonic hydroammonium 4kg;
Complex enzyme formulation 0.1kg;
Water 100kg.
Above-mentioned nothing is added the preparation method of grease biscuit, may further comprise the steps:
Step 1, stirs SPE and water earlier than getting each raw material by metering, and it is even to add other raw material stirring again, continues to be stirred to dough and has suitable elasticity and ductility;
Step 2 makes dough through range upon range of, roll-in, becomes the musculus cutaneus of thickness 1.5mm, is cut into type through cake mould roller;
Step 3 is sent into the cake embryo of forming in the rotisserie device, and temperature is toasted 6min down for 240 ℃, promptly processes after the cooling and does not have the coconut tough biscuit that adds grease.
Embodiment 3
The nothing that present embodiment provides is added the grease biscuit, and its prescription is:
Flour 300kg;
White granulated sugar 30kg;
SPE 45kg;
Cocoa power 30kg;
Sodium acid carbonate 1kg;
Carbonic hydroammonium 6kg;
Complex enzyme formulation 0.2kg;
Water 80kg.
Above-mentioned nothing is added the preparation method of grease biscuit, may further comprise the steps:
Step 1, stirs SPE and water earlier than getting each raw material by metering, and it is even to add other raw material stirring again, continues to be stirred to dough and has suitable elasticity and ductility;
Step 2 makes dough through range upon range of, roll-in, becomes the musculus cutaneus of thickness 1.5mm, is cut into type through cake mould roller;
Step 3 is sent into the cake embryo of forming in the rotisserie device, and temperature is toasted 8min down for 200 ℃, promptly processes after the cooling and does not have the cocoa tough biscuit that adds grease.
Existing no oil cake is dried to be directly to remove grease in the biscuit prescription, the biscuit coarse mouthfeel of making like this, and dry and astringent, inferior quality is difficult to popularize.Mainly come part to replace grease in the baking goods at present, can not guarantee the original mouthfeel of goods, can not significantly reduce the heat of baking goods with some hydrophilic colloids such as converted starches.Use of the present invention and grease mouthfeel and similar performance but do not absorbed also not decomposed simultaneously and utilize by normal flora in the human body alimentary canal by human consumption; The lipid substitute that does not have heat fully---SPE comes to replace fully the grease in the common biscuit; Significantly reduce the heat of biscuit, kept the crisp good to eat characteristics of biscuit simultaneously again.SPE is that health ministry is just ratified the new resource food as China in April, 2010.Present domestic research report and the patented technology of utilizing SPE to replace grease to make biscuit that rarely have.
Used SPE is available from company of U.S. P&G (Procter & Gamble) among the present invention.Common fat molecule mainly is a triglycerides; 3 fatty acid chains are arranged, and SPE has 6-8 bar fatty acid chain, the chain that has more differs widely by the molecular structure of SPE and common fat molecule; Though people's ability devils brew three esters can't digest SPE.SPE has similar mouthfeel and character with grease, but is not absorbed by human consumption, is not also decomposed by normal flora in the human body alimentary canal simultaneously and utilizes, and does not have heat to produce fully, makes it become important lipid substitute, in food industry, is widely used.
The present invention is applicable to all biscuits in theory, especially is fit to make shortbread type biscuit and tough biscuit; Use the biscuit of prescription of the present invention and preparation method preparation; Its mouthfeel and common biscuit do not have significant difference, and the biscuit heat significantly reduces, and have kept the crisp good to eat characteristics of biscuit simultaneously again; The health that helps people; Meet present healthy food development current, it is edible to be fit to all kinds of crowds, has vast market prospect.
The above embodiment has only expressed several kinds of embodiments of the present invention, and it describes comparatively concrete and detailed, but can not therefore be interpreted as the restriction to claim of the present invention.Should be pointed out that for the person of ordinary skill of the art under the prerequisite that does not break away from the present invention's design, can also make some distortion and improvement, these all belong to protection scope of the present invention.Therefore, the protection domain of patent of the present invention should be as the criterion with accompanying claims.
Claims (10)
1. one kind is not had the biscuit that adds grease, is made up of by following weight portion following raw material:
Flour 300;
White granulated sugar 30-150;
SPE 30-150.
2. nothing according to claim 1 is added the biscuit of grease, it is characterized in that: the auxiliary material that also comprises following weight portion:
Leavening agent 4-7;
Flour-dough improver 0-0.2;
Local flavor property raw material 30-35;
Water 40-100.
3. nothing according to claim 2 is added the biscuit of grease, it is characterized in that: said leavening agent is at least a in carbonic hydroammonium, sodium acid carbonate, calcium monohydrogen phosphate, calcium dihydrogen phosphate, Sodium Acid Pyrophosphate, the yeast.
4. nothing according to claim 2 is added the biscuit of grease, and it is characterized in that: said flour-dough improver is sodium pyrosulfite, complex enzyme formulation.
5. nothing according to claim 2 is added the biscuit of grease, it is characterized in that: said local flavor property raw material is at least a in milk powder, egg, shredded coconut stuffing, cocoa power, salt, flavoring, the essence and flavoring agent.
6. nothing according to claim 3 is added the biscuit of grease, and it is characterized in that: said leavening agent is the combination of sodium acid carbonate and carbonic hydroammonium.
7. nothing according to claim 4 is added the biscuit of grease, and it is characterized in that: said flour-dough improver is a complex enzyme formulation.
8. preparation method who does not have the biscuit that adds grease may further comprise the steps:
Step 1: take by weighing the SPE of 30-150 weight portion and the water of 40-100 weight portion and stir; The flour that adds 300 weight portions again; The white granulated sugar of 30-150 weight portion, the leavening agent of 4-7 weight portion, the flour-dough improver of 0-0.2 weight portion; The local flavor property raw material stirring of 30-35 weight portion is even, continues to be stirred to dough and has suitable elasticity and ductility;
Step 2: the dough behind the stirring and evenly mixing through range upon range of, roll-in, is become certain thickness musculus cutaneus, be cut into type through cake mould roller, or without range upon range of roll-in, directly through the moulding of cake mould roll marks;
Step 3:, promptly process after the cooling and do not have the biscuit that adds grease with the cake embryo baking of forming.
9. nothing according to claim 7 is added the preparation method of the biscuit of grease, it is characterized in that: temperature is 180 ℃-240 ℃ when toasting in the said step 3, and stoving time is 6min-10min.
10. nothing according to claim 7 is added the preparation method of the biscuit of grease, and it is characterized in that: said leavening agent is the combination of sodium acid carbonate and carbonic hydroammonium.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100143114A CN102550628A (en) | 2012-01-16 | 2012-01-16 | Biscuit without adding grease and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100143114A CN102550628A (en) | 2012-01-16 | 2012-01-16 | Biscuit without adding grease and preparation method |
Publications (1)
| Publication Number | Publication Date |
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| CN102550628A true CN102550628A (en) | 2012-07-11 |
Family
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Family Applications (1)
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| CN2012100143114A Pending CN102550628A (en) | 2012-01-16 | 2012-01-16 | Biscuit without adding grease and preparation method |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103070216A (en) * | 2013-01-31 | 2013-05-01 | 宁夏国圣食品有限公司 | Fresh potato biscuit |
| CN103340337A (en) * | 2013-07-18 | 2013-10-09 | 北京中科邦尼国际科技有限责任公司 | Composition for non-dairy creamer, non-dairy creamer as well as preparation method and application of non-dairy creamer |
| CN103355602A (en) * | 2013-07-18 | 2013-10-23 | 北京中科邦尼国际科技有限责任公司 | Composition used for instant oatmeal, instant oatmeal and preparation method thereof |
| CN103461900A (en) * | 2013-10-09 | 2013-12-25 | 兴化市联富食品有限公司 | Method for processing fruit and vegetable bulking dried products |
| CN103891833A (en) * | 2012-12-31 | 2014-07-02 | 湖北广源食品有限公司 | Method for manufacturing big-red-date biscuits |
| CN104222212A (en) * | 2014-10-10 | 2014-12-24 | 天津桂发祥十八街麻花食品股份有限公司 | Non-fried low-energy stuffed dough twist without cane sugar and manufacturing method |
| CN104522537A (en) * | 2013-07-18 | 2015-04-22 | 北京中科邦尼国际科技有限责任公司 | Instant oatmeal composition, instant oatmeal and preparation method thereof |
| CN112471201A (en) * | 2020-12-04 | 2021-03-12 | 广州市来利洪饼业有限公司 | Green low-fat health nine-square biscuit and preparation method thereof |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103891833A (en) * | 2012-12-31 | 2014-07-02 | 湖北广源食品有限公司 | Method for manufacturing big-red-date biscuits |
| CN103070216A (en) * | 2013-01-31 | 2013-05-01 | 宁夏国圣食品有限公司 | Fresh potato biscuit |
| CN103340337A (en) * | 2013-07-18 | 2013-10-09 | 北京中科邦尼国际科技有限责任公司 | Composition for non-dairy creamer, non-dairy creamer as well as preparation method and application of non-dairy creamer |
| CN103355602A (en) * | 2013-07-18 | 2013-10-23 | 北京中科邦尼国际科技有限责任公司 | Composition used for instant oatmeal, instant oatmeal and preparation method thereof |
| CN103340337B (en) * | 2013-07-18 | 2014-11-12 | 北京中科邦尼国际科技有限责任公司 | Composition for non-dairy creamer, non-dairy creamer as well as preparation method and application of non-dairy creamer |
| CN104522537A (en) * | 2013-07-18 | 2015-04-22 | 北京中科邦尼国际科技有限责任公司 | Instant oatmeal composition, instant oatmeal and preparation method thereof |
| CN103461900A (en) * | 2013-10-09 | 2013-12-25 | 兴化市联富食品有限公司 | Method for processing fruit and vegetable bulking dried products |
| CN104222212A (en) * | 2014-10-10 | 2014-12-24 | 天津桂发祥十八街麻花食品股份有限公司 | Non-fried low-energy stuffed dough twist without cane sugar and manufacturing method |
| CN104222212B (en) * | 2014-10-10 | 2016-09-07 | 天津桂发祥十八街麻花食品股份有限公司 | A kind of without sucrose, the low-yield stuffed fried dough twist of non-grease frying and preparation method |
| CN112471201A (en) * | 2020-12-04 | 2021-03-12 | 广州市来利洪饼业有限公司 | Green low-fat health nine-square biscuit and preparation method thereof |
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Application publication date: 20120711 |