CN102934664A - Milk egg biscuit and processing process thereof - Google Patents
Milk egg biscuit and processing process thereof Download PDFInfo
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- CN102934664A CN102934664A CN 201110232828 CN201110232828A CN102934664A CN 102934664 A CN102934664 A CN 102934664A CN 201110232828 CN201110232828 CN 201110232828 CN 201110232828 A CN201110232828 A CN 201110232828A CN 102934664 A CN102934664 A CN 102934664A
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- maltodextrin
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Abstract
The invention relates to a milk egg biscuit which comprises barley flour, white granulated sugar, whole milk powder, egg yolk powder, plant oil powder, maltodextrin, edible salt, calcium lactate, baking soda and essence. The milk egg biscuit comprises, by weight, 43-47% of barley flour, 11-13% of white granulated sugar, 18-20% of whole milk powder, 4-6% of egg yolk powder, 10-12% of plant oil powder, 4.96% of maltodextrin, 2.95% of edible salt, 0.4% of baking soda, 0.04% of calcium lactate and 0.05% of essence. After the technical scheme is adopted, the milk egg biscuit has the advantages that the protein content is high, and digestive absorption is easy; and simultaneously, calcium and phosphorus are appropriate in proportion, and digestive absorption is extremely easy.
Description
Technical field
The present invention relates to a kind of nutrient biscuit, more specifically relate to a kind of milk egg biscuit, also relate to simultaneously a kind of processing technology of milk egg biscuit.
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Background technology
At present, along with the raising of people's living standard, people more and more pay close attention to food quality.In the flour (being commonly called as oat noodles), contain protein 15%, higher more than 1 times than flour, rice respectively.Fat content is 8.5% in the naked oats powder, and higher 4～6 times than flour, rice respectively, both content all surpass the grain such as little rice and flour, corn flour, Chinese sorghum and Chinese sorghum face, buckwheat, glutinous millet face, pearling cone meal.Milk is nutritious, digest and assimilate easily, inexpensive, instant, is " near perfect food ", and person " white blood " is optimal wholefood.Protein in the milk mainly is casein, albumin, globulin, lactoprotein etc., and 8 necessary seed amino acids of human body are arranged in the 20 contained several amino acids, and milk proem matter is the protein of full price, and its digestibility is up to 98%.Butter oil is high-quality fat, and quality is best, and its digestibility is more than 95%, and contains a large amount of liposoluble vitamins.Lactose in the milk is galactolipin and lactose, is the easiest carbohydrate of digesting and assimilating.Mineral matter in the milk and trace element all are dissolved states, and the ratio of the content ratio of various mineral matters, particularly calcium, phosphorus is proper, is easy to digest and assimilate.
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Summary of the invention
The purpose of this invention is to provide a kind of easy to makely, be easy to carry, instant, nutritious, cost be low to be suitable for mass consumption, effective milk egg biscuit and processing technology thereof.
In order to realize above-mentioned purpose, solution of the present invention is:
A kind of milk egg biscuit, comprise pearling cone meal, white granulated sugar, whole milk powder, chicken bloom, vegetable fat powder, maltodextrin, edible salt, calcium lactate, sodium bicarbonate, essence, its formulation weight percentage is: pearling cone meal 43-47%, white granulated sugar 11-13%, whole milk powder 18-20%, chicken bloom 4-6%, vegetable fat powder 10-12%, maltodextrin 4.96%, edible salt 2.95%, sodium bicarbonate 0. 4%, calcium lactate 0.04%, essence 0.05%.
Preferably, a kind of milk egg biscuit, its formulation weight percentage the best is: pearling cone meal 45%, white granulated sugar 12%, whole milk powder 19%, chicken bloom 5%, vegetable fat powder 11%, maltodextrin 4.96%, edible salt 2.95%, sodium bicarbonate 0. 4%, calcium lactate 0.04%, essence 0.05%.
A kind of processing technology of milk egg biscuit, described technique may further comprise the steps: claim 1/3 of flour consumption for the first time, the water that adds 28～30 ℃ of temperature stirs, then fermentation, time is 6～8 hours, then the raw material with remainder drops into accent powder machine together, starts stirring, 25～28 minutes time, temperature is controlled at 32～34 ℃, next be rolled into various colored types, toast, furnace temperature is at 180～200 ℃, stoving time 5～6 minutes, vacuum packaging is carried out at last cooling, 60 of each pouches, each case 20 bag.
The present invention adopts has following beneficial effect after the above-mentioned technical solution:
Have contain the protein height, digest and assimilate easily, the ratio of calcium, phosphorus is proper simultaneously, be easy to digest and assimilate.
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The specific embodiment
In order more clearly to understand technology contents of the present invention, describe in detail especially exemplified by following examples.
Embodiment one:
Pearling cone meal 43kg, white granulated sugar 11kg, whole milk powder 18kg, chicken bloom 4kg, vegetable fat powder 10kg, maltodextrin 4.96kg, edible salt 2.95kg, sodium bicarbonate 0.4kg, calcium lactate 0.04kg, essence 0.05kg weigh.Claim for the first time the 14kg of flour consumption, the water that adds 28 ℃ of temperature stirs, then fermentation, time is 6 hours, and then the raw material with remainder drops into accent powder machine together, starts stirring, 25 minutes time, temperature is controlled at 32 ℃, next is rolled into various colored types, toast, furnace temperature is at 180 ℃, and stoving time 5 minutes cools off at last and carries out vacuum packaging, 60 of each pouches, each case 20 bag.
Embodiment two:
Pearling cone meal 47kg, white granulated sugar 13kg, whole milk powder 20kg, chicken bloom 6kg, vegetable fat powder 12kg, maltodextrin 4.96kg, edible salt 2.95kg, sodium bicarbonate 0.4kg, calcium lactate 0.04kg, essence 0.05kg weigh.Claim for the first time the 15kg of flour consumption, the water that adds 30 ℃ of temperature stirs, then fermentation, time is 7 hours, and then the raw material with remainder drops into accent powder machine together, starts stirring, 28 minutes time, temperature is controlled at 33 ℃, next is rolled into various colored types, toast, furnace temperature is at 200 ℃, and stoving time 6 minutes cools off at last and carries out vacuum packaging, 60 of each pouches, each case 20 bag.
In this specification, the present invention is described with reference to its specific embodiment.But, still can make various modifications and conversion obviously and not deviate from the spirit and scope of the present invention.Therefore, specification is regarded in an illustrative, rather than a restrictive.
Claims (3)
1. milk egg biscuit, comprise pearling cone meal, white granulated sugar, whole milk powder, chicken bloom, vegetable fat powder, maltodextrin, edible salt, calcium lactate, sodium bicarbonate, essence, it is characterized in that the formulation weight percentage is: pearling cone meal 43-47%, white granulated sugar 11-13%, whole milk powder 18-20%, chicken bloom 4-6%, vegetable fat powder 10-12%, maltodextrin 4.96%, edible salt 2.95%, sodium bicarbonate 0. 4%, calcium lactate 0.04%, essence 0.05%.
2. a kind of milk egg biscuit according to claim 1, it is characterized in that formulation weight percentage the best is: pearling cone meal 45%, white granulated sugar 12%, whole milk powder 19%, chicken bloom 5%, vegetable fat powder 11%, maltodextrin 4.96%, edible salt 2.95%, sodium bicarbonate 0. 4%, calcium lactate 0.04%, essence 0.05%.
3. the processing technology of a kind of milk egg biscuit according to claim 1, it is characterized in that, described technique may further comprise the steps: claim 1/3 of flour consumption for the first time, the water that adds 28～30 ℃ of temperature stirs, then fermentation, the time is 6～8 hours, then the raw material with remainder drops into the powder machine of transferring together, start stirring, 25～28 minutes time, temperature is controlled at 32～34 ℃, next is rolled into various colored types, toast, furnace temperature is at 180～200 ℃, and stoving time 5～6 minutes cools off at last and carries out vacuum packaging, 60 of each pouches, each case 20 bag.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110232828 CN102934664A (en) | 2011-08-15 | 2011-08-15 | Milk egg biscuit and processing process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110232828 CN102934664A (en) | 2011-08-15 | 2011-08-15 | Milk egg biscuit and processing process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102934664A true CN102934664A (en) | 2013-02-20 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN 201110232828 Pending CN102934664A (en) | 2011-08-15 | 2011-08-15 | Milk egg biscuit and processing process thereof |
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| CN (1) | CN102934664A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103598287A (en) * | 2013-08-01 | 2014-02-26 | 南京年吉冷冻食品有限公司 | Preparation method of biscuit easy to digest |
| CN105248556A (en) * | 2015-11-11 | 2016-01-20 | 湖北神丹健康食品有限公司 | Low-sensitization egg cookie and preparing method thereof |
-
2011
- 2011-08-15 CN CN 201110232828 patent/CN102934664A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103598287A (en) * | 2013-08-01 | 2014-02-26 | 南京年吉冷冻食品有限公司 | Preparation method of biscuit easy to digest |
| CN105248556A (en) * | 2015-11-11 | 2016-01-20 | 湖北神丹健康食品有限公司 | Low-sensitization egg cookie and preparing method thereof |
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Application publication date: 20130220 |