CN103262877B - Cheese-flavor toast biscuit and method for making cheese-flavor toast biscuit - Google Patents
Cheese-flavor toast biscuit and method for making cheese-flavor toast biscuit Download PDFInfo
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- CN103262877B CN103262877B CN201310201901.2A CN201310201901A CN103262877B CN 103262877 B CN103262877 B CN 103262877B CN 201310201901 A CN201310201901 A CN 201310201901A CN 103262877 B CN103262877 B CN 103262877B
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Abstract
The invention provides a cheese-flavor toast biscuit which comprises a biscuit blank and an outer dusting powder layer dusted outside the biscuit blank. A purple potato rod is made of the following components: water, sugar, chicken powder, sodium bicarbonate, salt, palm oil, eggs, milk powder, wheat flour and dried yeast. The outer dusting powder layer is made of the following components: cheese whole wheat flour and salad oil. Further provided is the method for making the cheese-flavor toast biscuit. The cheese-flavor toast biscuit is simple in making method, low in cost, abundant in nutrition, reasonable in match, good in taste and savory in taste.
Description
Technical field
The invention belongs to field of food, relate to a kind of Biscuits food, particularly a kind of cheese's taste toast raised path between farm fields, also relates to the preparation method of this cheese's taste toast raised path between farm fields.
Background technology
Biscuits, as a kind of common leisure food, is subject to liking of consumers in general deeply.Along with the raising of people's living standard, the mouthfeel to food, nutritive value require more and more higher, and no matter the leisure food especially carefully doing for coarse food grain, be in designs and varieties, or on mouthfeel class, consumer's requirement is more and more higher.
But, Biscuits product in the market, prepare burden single, taste is single, production technology is unreasonable, nutrition is abundant not.The mouthfeel and the nutritive value that how to improve biscuit are to be worth the constantly problem of research of food manufacturing dealers.The common biscuit that simultaneously existing food industrialization is produced, output capacity is low, and unit cost is high, and energy consumption is large, and quality is difficult to definitely, and easily disconnected and broken, nutritional labeling is incomplete.
Summary of the invention
Goal of the invention: the object of this invention is to provide a kind of nutritious, the good cheese's taste of mouthfeel toast raised path between farm fields and preparation method thereof.
Technical scheme: a kind of cheese's taste toast raised path between farm fields provided by the invention, comprise cake embryo and and be sprinkling upon the outer dusting layer outside cake embryo; Described purple potato rod is made by following component: water, sugar, chicken meal, sodium acid carbonate, salt, palm oil, egg, milk powder, wheat flour, dry ferment; Described outer dusting layer is made by following component: the full powder of cheese, salad oil.
Preferably, described cake embryo is made by the component of following weight portion: water 2.8-3.2 part, sugared 9.5-10.0 part, chicken meal 1.2-1.3 part, sodium acid carbonate 1.4-0.6 part, salt 0.8-1.2 part, palm oil 4.4-4.6 part, egg 5.5-5.7 part, milk powder 3.4-3.6 part, wheat flour 51-52 part, dry ferment 0.45-0.55 part; Described outer dusting layer is made by the component of following weight portion: the full powder 1.8-2.2 of cheese part, salad oil 15-17 part.
More preferably, described cake embryo is made by the component of following weight portion: 3 parts, water, 9.8 parts of sugar, 1.26 parts of chicken meals, 0.5 part of sodium acid carbonate, 1 part of salt, 4.5 parts of palm oils, 5.6 parts, egg, 3.5 parts of milk powder, 52.5 parts of wheat flours, 0.51 part, dry ferment; Described outer dusting layer is made by the component of following weight portion: 2 parts, the full powder of cheese, 16 parts of salad oils.
The present invention also provides a kind of preparation method of cheese's taste toast raised path between farm fields, comprises the following steps:
(1) modulation of dough is prepared: water, sugar, chicken meal, sodium acid carbonate, salt are mixed, in a mixing bowl, at 35-40 ℃, stir 4-5min, adding palm oil, egg, milk powder, wheat flour to continue to stir 5-7min makes to mix, adding dry ferment to continue to stir 10-12min makes to mix again, in 28-30 ℃ of making beating 19-24min, obtain dough;
(2) preparation of moulding dough: utilize in step (1) and make dough after calender calendering, cut on cutting machine, obtain moulding dough;
(3) preparation of cake embryo: the moulding dough that step (2) obtains through baking, cooling, cut, dry and to obtain cake embryo;
(4) preparation of cheese's taste toast raised path between farm fields: after cake embryo that step (3) obtains is cooling, spray successively salad oil, the full powder of cheese obtains cheese's taste toast raised path between farm fields.
In step (2), the length of moulding dough is 55-56cm, and wide is 5.5-6cm, and thick is 0.9-1.1cm.
In step (3), baking temperature is 170-210 ℃, and baking time is 10-11min; Chilling temperature is 30-35 ℃; Bake out temperature is 80-110 ℃, and drying time is 10-12min.
In step (3), the length of cake embryo is 1.0-2.0cm, and wide is 0.5-1.5cm, and thick is 0.5-1.0cm, and preferably the length of cake embryo is 1.5cm, and wide is 1.0cm, and thick is 0.8cm.
In step (4), chilling temperature is 30-35 ℃.
Beneficial effect: cheese's taste toast raised path between farm fields preparation method provided by the invention is simple, with low cost, nutriments such as comprising egg, milk powder, wheat, fat can be provided, nutritious, collocation rationally, comprises fragrance and cheese's taste of wheat, egg, milk simultaneously, and mouthfeel is good, taste is fragrant.
Cheese's taste toast raised path between farm fields scientific formulation provided by the invention is reasonable, nutritious.
Preparation method's technique of cheese's taste toast raised path between farm fields provided by the invention is simple, with low cost, productive rate is high, and quality is good, is not easy fragmentation.
Particularly, toast raised path between farm fields of the present invention, compared with commercially available common Biscuits product, has following outstanding advantage:
(1) cost is low: toast raised path between farm fields of the present invention is owing to simplifying and having optimized production technology, the cost of product is reduced significantly, the cost of commercially available Biscuits product is about 15000 yuan/ton of left and right, and the cost of this product is only 13000 yuan/ton, reduce by 2000 yuan/ton, greatly improved economic benefit;
(2) be of high nutritive value: the nutritional labeling of toast raised path between farm fields of the present invention is higher, compared with commercially available Biscuits product, in Table 1.
Table 1 toast raised path between farm fields of the present invention and the comparison of commercially available Biscuits product nutritional labeling
As seen from the above table, toast raised path between farm fields of the present invention not only energy, protein, carbohydrate content greatly increases compared with commercially available Biscuits product, and wherein fat and the content of sodium reduce greatly, thus the demand that the nutrient that makes product more can suitable human body.
Accompanying drawing explanation
Fig. 1 is preparation technology's flow chart of cheese's taste toast raised path between farm fields of the present invention.
The specific embodiment
According to following embodiment, the present invention may be better understood.But, those skilled in the art will readily understand, the described concrete material proportion of embodiment, process conditions and result thereof be only for the present invention is described, and should also can not limit the present invention described in detail in claims.
The capital equipment below using for the present invention:
Dough mixing machine sun political affairs essence machine (Wuxi) Co., Ltd
Automatic continuous pasta machine sun political affairs essence machine (Wuxi) Co., Ltd
The smart machine (Wuxi) of multi-functional dough molder sun political affairs Co., Ltd
Cut apart and wear reshaper sun political affairs essence machine (Wuxi) Co., Ltd
Dishing distributor sun political affairs essence machine (Wuxi) Co., Ltd
The great winning chance tool of bread leavening case
Rotation baker Guangzhou hundred million logical food machinery manufactory
High-speed pillow type packaging machine Dongguan City Ou Hua Coating Equipment Co., Ltd
Embodiment 1
Cheese's taste toast raised path between farm fields, comprise cake embryo and and be sprinkling upon the outer dusting layer outside cake embryo; Described cake embryo is made by the component of following weight portion: 3 parts, water, 9.8 parts of sugar, 1.26 parts of chicken meals, 0.5 part of sodium acid carbonate, 1 part of salt, 4.5 parts of palm oils, 5.6 parts, egg, 3.5 parts of milk powder, 52.5 parts of wheat flours, 0.51 part, dry ferment; Described outer dusting layer is made by the component of following weight portion: 2 parts, the full powder of cheese, 16 parts of salad oils.
Its preparation method comprises the following steps:
1. dough preparation
1) carry out the preparation before condiment, cleaning equipment, container and Work tool; And carry out disinfection.
2) in a mixing bowl, drop into water, sugar, chicken meal, sodium acid carbonate, salt, 38 ℃ of stirrings make evenly for 4.5 minutes, dropping into palm oil, egg, milk powder, wheat flour stirs and within 6 minutes, makes evenly again, drop into dry ferment (dry ferment activates with 500 grams of water before feeding intake) stirring makes evenly for 11 minutes again, in 29 ℃ of making beating 22min, obtain dough.
2. the preparation of moulding dough
1) carry out the every preparation before start, cleaning equipment, container and Work tool; Check that whether calendering formation machine is normal and carry out disinfection.
2) open calendering formation machine, by even speed, in feeding hopper, drop into the dough modulating, making the musculus cutaneus width of musculus cutaneus after the several cylinder calenderings of calender is that 5.5-6cm, thickness are 0.9-1.1cm, is being 55-56cm, the wide moulding dough for 5.5-6cm, the high 0.9-1.1cm of being by calendering formation machine cut growth.
3 bakings
1) carry out the preparation before baking, cleaning equipment, container and Work tool; And carry out disinfection;
2) half an hour the temperature of oven is set to 190 ℃ in advance, starts the every rotating device of baking oven, after temperature reaches requirement, evenly send into moulding dough, smoke 10.5 minutes time.
4 cooling cuttings
1) carry out the preparation before baking, cleaning equipment, container and Work tool; And carry out disinfection
2) the moulding dough that baking is good is cooled to 33 ℃ through conveyer belt, sends into cutting machine and is cut into the long 1.0-2.0cm of being, wide is 0.5-1.5cm, and thick is the fritter of 0.5-1.0cm.
5 dry
1) carry out the preparation before oven dry, cleaning equipment, container and Work tool; And carry out disinfection
2) smoke the front temperature oven and be set to 90 ℃, temperature reaches after requirement, sends into the fritter of well cutting, and drying time is 11 points.
3) through conveyer belt, be cooled to 33 ℃, obtain cake embryo.
6 upper outside dustings
1) carry out the preparation before condiment, cleaning equipment, container and Work tool; And carry out disinfection.
2) quantitatively to cake embryo successively oil spout, the full powder of Sa Zhishi, obtain cheese's taste toast raised path between farm fields.
Embodiment 2
Cheese's taste toast raised path between farm fields, comprise cake embryo and and be sprinkling upon the outer dusting layer outside cake embryo; Described cake embryo is made by the component of following weight portion: 2.8 parts, water, 9.5 parts of sugar, 1.2 parts of chicken meals, 1.4 parts of sodium acid carbonates, 0.8 part of salt, 4.4 parts of palm oils, 5.4 parts, egg, 3.6 parts of milk powder, 51 parts of wheat flours, 0.45 part, dry ferment; Described outer dusting layer is made by the component of following weight portion: 1.8 parts, the full powder of cheese, 15 parts of salad oils.
Its preparation method comprises the following steps:
2. dough preparation
1) carry out the preparation before condiment, cleaning equipment, container and Work tool; And carry out disinfection.
2) in a mixing bowl, drop into water, sugar, chicken meal, sodium acid carbonate, salt, 35 ℃ of stirrings make evenly for 5 minutes, dropping into palm oil, egg, milk powder, wheat flour stirs and within 7 minutes, makes evenly again, drop into dry ferment (dry ferment activates with 500 grams of water before feeding intake) stirring makes evenly for 12 minutes again, in 28 ℃ of making beating 24min, obtain dough.
2. the preparation of moulding dough
1) carry out the every preparation before start, cleaning equipment, container and Work tool; Check that whether calendering formation machine is normal and carry out disinfection.
2) open calendering formation machine, by even speed, in feeding hopper, drop into the dough modulating, making the musculus cutaneus width of musculus cutaneus after the several cylinder calenderings of calender is that 5.5-6cm, thickness are 0.9-1.1cm, is being 55-56cm, the wide moulding dough for 5.5-6cm, the high 0.9-1.1cm of being by calendering formation machine cut growth.
3 bakings
1) carry out the preparation before baking, cleaning equipment, container and Work tool; And carry out disinfection;
2) half an hour the temperature of oven is set to 170 ℃ in advance, starts the every rotating device of baking oven, after temperature reaches requirement, evenly send into moulding dough, smoke 11 minutes time.
4 cooling cuttings
1) carry out the preparation before baking, cleaning equipment, container and Work tool; And carry out disinfection
2) the moulding dough that baking is good is cooled to 30 ℃ through conveyer belt, sends into cutting machine and is cut into the long 1.0-2.0cm of being, wide is 0.5-1.5cm, and thick is the fritter of 0.5-1.0cm.
5 dry
1) carry out the preparation before oven dry, cleaning equipment, container and Work tool; And carry out disinfection
2) smoke the front temperature oven and be set to 80 ℃, temperature reaches after requirement, sends into the fritter of well cutting, and drying time is 12 points.
3) through conveyer belt, be cooled to 30 ℃, obtain cake embryo.
6 upper outside dustings
1) carry out the preparation before condiment, cleaning equipment, container and Work tool; And carry out disinfection.
2) quantitatively to cake embryo successively oil spout, the full powder of Sa Zhishi, obtain cheese's taste toast raised path between farm fields.
Embodiment 3
Cheese's taste toast raised path between farm fields, comprise cake embryo and and be sprinkling upon the outer dusting layer outside cake embryo; Described cake embryo is made by the component of following weight portion: 3.2 parts, water, 10.0 parts of sugar, 1.3 parts of chicken meals, 0.6 part of sodium acid carbonate, 1.2 parts of salt, 4.6 parts of palm oils, 5.6 parts, egg, 3.4 parts of milk powder, 52 parts of wheat flours, 0.55 part, dry ferment; Described outer dusting layer is made by the component of following weight portion: 2.2 parts, the full powder of cheese, 17 parts of salad oils.
Its preparation method comprises the following steps:
3. dough preparation
1) carry out the preparation before condiment, cleaning equipment, container and Work tool; And carry out disinfection.
2) in a mixing bowl, drop into water, sugar, chicken meal, sodium acid carbonate, salt, 40 ℃ of stirrings make evenly for 4 minutes, dropping into palm oil, egg, milk powder, wheat flour stirs and within 5 minutes, makes evenly again, drop into dry ferment (dry ferment activates with 500 grams of water before feeding intake) stirring makes evenly for 10 minutes again, in 30 ℃ of making beating 19min, obtain dough.
2. the preparation of moulding dough
1) carry out the every preparation before start, cleaning equipment, container and Work tool; Check that whether calendering formation machine is normal and carry out disinfection.
2) open calendering formation machine, by even speed, in feeding hopper, drop into the dough modulating, making the musculus cutaneus width of musculus cutaneus after the several cylinder calenderings of calender is that 5.5-6cm, thickness are 0.9-1.1cm, is being 55-56cm, the wide moulding dough for 5.5-6cm, the high 0.9-1.1cm of being by calendering formation machine cut growth.
3 bakings
1) carry out the preparation before baking, cleaning equipment, container and Work tool; And carry out disinfection;
2) half an hour the temperature of oven is set to 210 ℃ in advance, starts the every rotating device of baking oven, after temperature reaches requirement, evenly send into moulding dough, smoke 10 minutes time.
4 cooling cuttings
1) carry out the preparation before baking, cleaning equipment, container and Work tool; And carry out disinfection
2) the moulding dough that baking is good is cooled to 35 ℃ through conveyer belt, sends into cutting machine and is cut into the long 1.0-2.0cm of being, wide is 0.5-1.5cm, and thick is the fritter of 0.5-1.0cm.
5 dry
1) carry out the preparation before oven dry, cleaning equipment, container and Work tool; And carry out disinfection
2) smoke the front temperature oven and be set to 110 ℃, temperature reaches after requirement, sends into the fritter of well cutting, and drying time is 10 points.
3) through conveyer belt, be cooled to 35 ℃, obtain cake embryo.
6 upper outside dustings
1) carry out the preparation before condiment, cleaning equipment, container and Work tool; And carry out disinfection.
2) quantitatively to cake embryo successively oil spout, the full powder of Sa Zhishi, obtain cheese's taste toast raised path between farm fields.
Claims (5)
1. a preparation method for cheese's taste toast raised path between farm fields, is characterized in that: comprise the following steps:
(1) modulation of dough is prepared: water, sugar, chicken meal, sodium acid carbonate, salt are mixed, in a mixing bowl, at 35-40 ℃, stir 4-5min, adding palm oil, egg, milk powder, wheat flour to continue to stir 5-7min makes to mix, adding dry ferment to continue to stir 10-12min makes to mix again, in 28-30 ℃ of making beating 19-24min, obtain dough; Each component weight portion is respectively: water 2.8-3.2 part, sugared 9.5-10.0 part, chicken meal 1.2-1.3 part, sodium acid carbonate 1.4-0.6 part, salt 0.8-1.2 part, palm oil 4.4-4.6 part, egg 5.5-5.7 part, milk powder 3.4-3.6 part, wheat flour 51-52 part, dry ferment 0.45-0.55 part;
(2) preparation of moulding dough: utilize in step (1) and make dough after calender calendering, cut on cutting machine, obtain moulding dough;
(3) preparation of cake embryo: the moulding dough that step (2) obtains through baking, cooling, cut, dry and to obtain cake embryo;
(4) preparation of cheese's taste toast raised path between farm fields: after cake embryo that step (3) obtains is cooling, spray successively salad oil, the full powder of cheese obtains cheese's taste toast raised path between farm fields; Each component weight portion is respectively: the full powder 1.8-2.2 of cheese part, salad oil 15-17 part.
2. the preparation method of a kind of cheese's taste toast raised path between farm fields according to claim 1, is characterized in that: in step (2), the length of moulding dough is 55-56cm, and wide is 5.5-6cm, and thick is 0.9-1.1cm.
3. the preparation method of a kind of cheese's taste toast raised path between farm fields according to claim 1, is characterized in that: in step (3), baking temperature is 170-210 ℃, and baking time is 10-11min; Chilling temperature is 30-35 ℃; Bake out temperature is 80-110 ℃, and drying time is 10-12min.
4. the preparation method of a kind of cheese's taste toast raised path between farm fields according to claim 1, is characterized in that: in step (3), the length of cake embryo is 1.0-2.0cm, and wide is 0.5-1.5cm, and thick is 0.5-1.0cm.
5. the preparation method of a kind of cheese's taste toast raised path between farm fields according to claim 1, is characterized in that: in step (4), chilling temperature is 30-35 ℃.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310201901.2A CN103262877B (en) | 2013-05-24 | 2013-05-24 | Cheese-flavor toast biscuit and method for making cheese-flavor toast biscuit |
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| CN201310201901.2A CN103262877B (en) | 2013-05-24 | 2013-05-24 | Cheese-flavor toast biscuit and method for making cheese-flavor toast biscuit |
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| CN103262877A CN103262877A (en) | 2013-08-28 |
| CN103262877B true CN103262877B (en) | 2014-05-07 |
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Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107950610A (en) * | 2016-10-14 | 2018-04-24 | 杨艳英 | A kind of production method of sweet potato cheese biscuit |
| CN111296582A (en) * | 2020-04-13 | 2020-06-19 | 广东东泽食品科技有限公司 | Cheese powder, method for producing the same, and cheese-flavored food |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000125811A (en) * | 1998-10-27 | 2000-05-09 | Oriental Yeast Co Ltd | Mineral-containing food |
| JP3650067B2 (en) * | 2002-01-08 | 2005-05-18 | 奥本製粉株式会社 | Breads and method for producing the same |
| CN1973636A (en) * | 2006-12-07 | 2007-06-06 | 高贵佳 | Fermented soda biscuit and its production process |
| CN101999427A (en) * | 2009-09-02 | 2011-04-06 | 凌一 | Nutrition-intensified bread |
| CN102860341B (en) * | 2012-10-09 | 2014-03-19 | 马氏庄园南京食品有限公司 | Toast slice preparation method |
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