CN102972486A - Manufacturing method of nut biscuit - Google Patents
Manufacturing method of nut biscuit Download PDFInfo
- Publication number
- CN102972486A CN102972486A CN 201210518819 CN201210518819A CN102972486A CN 102972486 A CN102972486 A CN 102972486A CN 201210518819 CN201210518819 CN 201210518819 CN 201210518819 A CN201210518819 A CN 201210518819A CN 102972486 A CN102972486 A CN 102972486A
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- CN
- China
- Prior art keywords
- kernel
- biscuit
- nuts
- flakes
- kernels
- 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.)
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Abstract
The invention relates to a manufacturing method of a nut biscuit, which belongs to the field of food. The manufacturing method comprises the following steps that nuts are cleaned, corn kernels with the same weight as the nuts are added, the nuts and the corn kernels are uniformly mixed and then put into a steam box, and steam is led for 35 to 45 minutes, so that the nuts and the corn kernels are fully gelatinized; and when the moisture of a mixture is increased to 14% to 16%, the mixture is put into a roller which is preheated, so that the mixture is rolled to flakes, and then the flakes are dried and ground to manufacture nut flakes. In well known biscuit manufacturing procedures, the nut flakes, flour and other adjuvants are mixed in the powder mixing procedure, wherein the nut flakes are 2% to 3% of the flour by weight percent. The nuts include one or mixture of walnut kernels, apricot kernels and groundnut kernels. A special grain processing mode is adopted, so that the manufactured biscuit contains a crackling coarse grain component and has a special mouthfeel and higher nutritive value.
Description
Technical field
The present invention relates to the preparation method of kernel biscuit, it belongs to field of food.
Background technology
Along with people's living standard improves constantly, also more and more higher to the nutritional requirement of diet, the biscuit mouthfeel that adopts conventional method to produce is more single, and it is that the biscuit that auxiliary material makes has higher nutritive value and health care that kernel is added in exploitation.
Summary of the invention
In view of the defective that prior art exists, the purpose of this invention is to provide the preparation method of kernel biscuit.Adopt special processing mode, so that contain the nutitive element of crackling formula in the biscuit of making, have special mouthfeel and higher nutritive value.
For achieving the above object, the technology used in the present invention solution is the preparation method of kernel biscuit, kernel cleans up, and the iblet of the weight such as adding mixes and is placed in the steam chest, pass into steam 35-45 minute, make its abundant gelatinization, when mixture moisture is brought up to 14%-16%, enter again the roll that heated in advance and roll into thin slice, dry again pulverizing, make the kernel thin slice; In known biscuit manufacturing procedure, in its accent powder operation, the kernel thin slice is mixed with flour and other auxiliary material, wherein the kernel thin slice accounts for the 2-3% of flour weight.Described kernel is one or more mixing in walnut kernel, almond, the shelled peanut.
The invention has the beneficial effects as follows and adopt special cereal processing mode, so that contain the coarse cereals composition of crackling formula in the biscuit of making, have special mouthfeel and higher nutritive value.
The specific embodiment
The following examples have further described summary of the invention of the present invention:
[0006]Kernel cleans up, and the iblet of the weight such as adding mixes and is placed in the steam chest, pass into steam 35-45 minute, make its abundant gelatinization, when mixture moisture is brought up to 14%-16%, enter again the roll that heated in advance and roll into thin slice, dry again pulverizing, make the kernel thin slice; In known biscuit manufacturing procedure, in its accent powder operation, the kernel thin slice is mixed with flour and other auxiliary material, wherein the kernel thin slice accounts for the 2-3% of flour weight.Described kernel is one or more mixing in walnut kernel, almond, the shelled peanut.
The present invention adopts special processing mode, so that contain the nutitive element of crackling formula in the biscuit of making, has special mouthfeel and higher nutritive value.
Claims (2)
1. the preparation method of kernel biscuit, it is characterized in that: kernel cleans up, the iblet of the weight such as adding, mix and be placed in the steam chest, pass into steam 35-45 minute, make its abundant gelatinization, when mixture moisture is brought up to 14%-16%, enter again the roll that heated in advance and roll into thin slice, dry again pulverizing, make the kernel thin slice; In known biscuit manufacturing procedure, in its accent powder operation, the kernel thin slice is mixed with flour and other auxiliary material, wherein the kernel thin slice accounts for the 2-3% of flour weight.
2. the preparation method of kernel biscuit according to claim 1, it is characterized in that: described kernel is one or more mixing in walnut kernel, almond, the shelled peanut.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210518819 CN102972486A (en) | 2012-12-06 | 2012-12-06 | Manufacturing method of nut biscuit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210518819 CN102972486A (en) | 2012-12-06 | 2012-12-06 | Manufacturing method of nut biscuit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102972486A true CN102972486A (en) | 2013-03-20 |
Family
ID=47847061
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201210518819 Pending CN102972486A (en) | 2012-12-06 | 2012-12-06 | Manufacturing method of nut biscuit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102972486A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104068092A (en) * | 2014-07-21 | 2014-10-01 | 安徽燕之坊食品有限公司 | Multi-grain energy biscuits and production method thereof |
| CN104686622A (en) * | 2015-02-10 | 2015-06-10 | 贵州省紫薏生物科技有限责任公司 | Cookie biscuit with purple potato and Chinese yam, and preparation method thereof |
| CN104996529A (en) * | 2015-08-11 | 2015-10-28 | 王新昌 | Processing method of hickory biscuits, and biscuits |
-
2012
- 2012-12-06 CN CN 201210518819 patent/CN102972486A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104068092A (en) * | 2014-07-21 | 2014-10-01 | 安徽燕之坊食品有限公司 | Multi-grain energy biscuits and production method thereof |
| CN104068092B (en) * | 2014-07-21 | 2016-03-23 | 安徽燕之坊食品有限公司 | A kind of coarse cereals energy biscuit and preparation method thereof |
| CN104686622A (en) * | 2015-02-10 | 2015-06-10 | 贵州省紫薏生物科技有限责任公司 | Cookie biscuit with purple potato and Chinese yam, and preparation method thereof |
| CN104996529A (en) * | 2015-08-11 | 2015-10-28 | 王新昌 | Processing method of hickory biscuits, and biscuits |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130320 |