CN103283797A - Flower-fragrant and tenacious biscuit - Google Patents

Abstract

The invention discloses a flower-fragrant and tenacious biscuit. By studying processes and formulas of the flower-fragrant and tenacious biscuit, healthcare, flower-fragrant and tenacious biscuit food is successfully developed. The technical process of the flower-fragrant and tenacious biscuit includes material preparing, primary and secondary material mixing, dough concocting, rolling, forming, baking, cooling and conveying, packaging and finished product storing.

Description

Fragrance of a flower tough biscuit

Technical field

The present invention relates to a kind of health-caring biscuit goods, relate in particular to fragrance of a flower tough biscuit method.

Background technology

Tough biscuit is primary raw material with wheat flour, sugar, grease, adds raising agent, modifying agent and other auxiliary materials, through hot powder craft accent powder, roll-in, roller is cut or develop and print, toast the figure of making mostly is recessed flower, smooth in appearance, surfacing has pinprick, section has levels, the bakery product that mouthfeel is crisp; Flowers are pollution-free green food, it is nutritious, contain can be for 96 kinds of the materials of absorption of human body for nectar and pollen in the flower of edibility flower plant, wherein 22 kinds of vitamin l4 of amino acid kind, abundant sugar, protein, lipid etc., also has various active protease, nucleic acid, flavone compound isoreactivity material, the trace element that also contains needed by human such as higher iron, zinc, calcium, magnesium, carrotene that has, also contain the high-efficiency activated material that some mankind do not understand as yet, very important to the physique and the guarantee health that strengthen the people; Be that a research is blank and edible flowers are made people every day edible health care fragrance of a flower tough biscuit, not only increased color, the local flavor of biscuit, more increased the health care of biscuit, have the good prospect of marketing.

Summary of the invention

The present invention studies processing technology and the prescription of fragrance of a flower tough biscuit, has successfully developed the health care fragrance of a flower tough biscuit food of suitable suitability for industrialized production; Fragrance of a flower tough biscuit of the present invention, technological process is: material preparation → main ingredient mixing → dough modulation → rolling → moulding → baking → cooling conveying → packing → finished product storage, detailed process is as follows:

(1) material is prepared: the flour, milk powder, sodium bicarbonate, ammonium hydrogencarbonate, phosphatide, sucrose, the salt that take by weighing prior pulverize by prescription, measure vegetable oil, cold water with the 500ml beaker by prescription, claim etc., the weighing material must be accurately, just can accurately assess the cost and output thus, the inaccurate meeting of weighing causes cost to increase, biscuit quality instability, even influence whole process of production;

(2) main ingredient mixes: modulate the shortcake dough, the raw and auxiliary material beyond the flour will be mixed into the mixture (auxiliary material preliminary treatment) of pulpous state before transferring the powder operation, be mixed into dough with flour and water again; When the auxiliary material premix, should note: when fat, dairy products should suitably add single phosphoglycerol or lecithin more for a long time;

(3) dough modulation: the dough of soft or hard, the accent powder time can be longer, and gluten can not form excessively again can not form deficiency; When sugar, the modulation of the less dough of wet goods auxiliary material, should reduce the amount of water to suppress the formation of gluten, such dough that arrives is hard slightly, generally speaking, after stirring with dough, seems loose, gets hold of and can pinch till agglomerating, the oil seepage;

(4) rolling: the purpose of shortcake dough rolling is to obtain smooth dough sheet, but long-time rolling can form the tough contracting of dough sheet.Because oil in the shortcake dough, sugared content are many, the dough sheet quality that rolls into is soft, is easy to fracture, so rolling repeatedly not;

(5) moulding: can moulding be an important procedure that become qualified products to biscuit, must be according to the character processing of biscuit, the gluten of tough biscuit is less, tissue looseness, the inner gas that produces can be overflowed than being easier to when baking, then can be on its surface pressure various decorative patterns.The method that the usefulness that tough biscuit also has is developed and printed is shaped;

(6) baking: baking is the last procedure of processing of finishing bakery product, it is an important ring that determines food quality, and baking is also far from oven dry, the simple procedure baked, but with profile, color and luster, volume, interior tissue, mouthfeel, the local flavor of finished product physics, the chemical change process of close complexity arranged;

(7) cooling is carried: cool off for tough biscuit, should guarantee that the linear velocity of cooling conveyor is greater than the linear velocity of oven steel band, so both can reach cooling-down effect preferably, can prevent again owing to cake causes biscuit to be out of shape because being subjected to the external force effect in overstocking on the cooling conveyer belt;

(8) packing: it is attractive in appearance that exquisite packing not only can increase product, attract vast consumer, and can avoid the excessive vaporization of moisture in the biscuit or the moisture absorption, maintenance biscuit hygiene, stop biscuit to be subjected to insect pest or environment is poisonous, be harmful to, have the pollution of smell substance, slow down the biscuit that brings because of Oxidation of Fat and Oils and become sour rotten etc.;

(9) finished product storage: biscuit external packing label for labelling content should meet the GB7718 regulation, indicates name of product, enterprise name (or enterprise indicates), date of manufacture, shelf-life, weight, protection against the tide, anti-Exposure to Sunlight, breakage-proof and to first-class content and mark.

The present invention now does to compare with family and has the following advantages:

1, because the present invention has carried out strict check to supplementary material, guaranteed product quality and sanitation and hygiene, the trouble of having avoided family to clean has been reduced or remitted the labour intensity that family is cleaned;

2, because the present invention has all carried out strict cleaning and sterilizing sterilization processing to employed container tool, in addition in dust proof workshop productions such as GMP, product or vacation have been prolonged;

3, because edible fresh flower used in the present invention or supplementary materials such as dried flower, white sugar all have certain sterilization and anticorrosion effect, and the water activity of product is lower, has guaranteed product special flavour and Long-term Storage;

4, simple, the unique flavor of technology of the present invention, instant, nutritious.

The specific embodiment one:

A kind of fragrance of a flower tough biscuit method may further comprise the steps:

(1) material is prepared: take by weighing prior grinding or be ground into the tough biscuit tailored flour 100kg of powder by prescription, starch syrup 3-10kg, salt 0.2-1.0kg, granulated sugar powder 10-40kg, blanching also are crushed to 4-12 purpose fresh flower particle 5-25kg(and are crushed to 1-8 purpose dried flower 0.5-8kg), tough biscuit raising agent 0.1-0.5kg, spices, antioxidant an amount of, starch 1-8kg, whole milk powder 1-8kg, grease 20-35kg, egg 0.5-4kg;

(2) main ingredient mixes: modulate the shortcake dough, the raw and auxiliary material beyond the flour will be mixed into the mixture (auxiliary material preliminary treatment) of pulpous state before transferring the powder operation, be mixed into dough with flour and water again; When the auxiliary material premix, should note: when fat, dairy products should suitably add single phosphoglycerol or lecithin more for a long time;

(3) dough modulation: 17-35 ℃ of dough temperature, dough total moisture content 10-20% transfers powder time 3-25min, generally speaking, after stirring with dough, seems loose, gets hold of and can pinch till agglomerating, the oil seepage;

(4) rolling: generally get final product with 3-7 unidirectional reciprocal rolling, the shortcake dough needn't leave standstill before rolling for a long time, and it is 2cm that the shortcake dough rolls good dough sheet thickness;

(5) moulding: the biscuit floral designs of roll marks moulding are very clear, mouthfeel good, fragrant and sweet crisp; The roll marks occupation area of equipment is little, and the output height need not to separate the chieftain, operates steadily, and noise is low; Tough biscuit is useful method moulding of developing and printing also;

(6) baking: in general, the baking of tough biscuit should be adopted the baking method of high temperature, short time; Temperature is 140-300 ℃, time 2.5-5.5min; But owing to oil, sugared content height, prescription in the batching of tough biscuit have nothing in common with each other, not of uniform size, the became uneven of piece shape, so also there is suitable difference in baking condition;

(7) cooling is carried: the suitable condition of general cooling is temperature 30-40 ℃, and indoor relative humidity is 70-80%, just can make product cool off the requirement that is issued to temperature and moisture naturally;

(8) packing: the packaged form of biscuit is generally different inner wrappings such as packed, box-packed, tinned and case dress, and packaging material should meet corresponding state health standards, various packings should be kept perfectly, closely, do not have damaged, and adapt to water, land transportation is defeated;

(9) finished product storage: biscuit external packing label for labelling content should meet the GB7718 regulation, indicates name of product, enterprise name (or enterprise indicates), date of manufacture, shelf-life, weight, protection against the tide, anti-Exposure to Sunlight, breakage-proof and to first-class content and mark;

(10) quality requirement: light yellow to yellow, uniformity, complexion is consistent from this with background color, and the surface is glossy; Profile is complete, and the bottom is smooth, size, thickness uniformity, and floral designs are clear, the no fecula in surface, recessed low area is no more than 1/3 0 of low area; Well arranged, there is not big space; Crisp tasty and refreshing, fragrant and sweet anti-chewing has the peculiar taste of this kind, free from extraneous odour; No greasy dirt, free from admixture, the every following stain of biscuit lmm does not exceed 2.

Claims (1)

1. fragrance of a flower tough biscuit method may further comprise the steps:

(1) material is prepared: take by weighing prior grinding or be ground into the tough biscuit tailored flour 100kg of powder by prescription, starch syrup 3-10kg, salt 0.2-1.0kg, granulated sugar powder 10-40kg, blanching also are crushed to 4-12 purpose fresh flower particle 5-25kg(and are crushed to 1-8 purpose dried flower 0.5-8kg), tough biscuit raising agent 0.1-0.5kg, spices, antioxidant an amount of, starch 1-8kg, whole milk powder 1-8kg, grease 20-35kg, egg 0.5-4kg;

(2) main ingredient mixes: modulate the shortcake dough, the raw and auxiliary material beyond the flour will be mixed into the mixture (auxiliary material preliminary treatment) of pulpous state before transferring the powder operation, be mixed into dough with flour and water again; When the auxiliary material premix, should note: when fat, dairy products should suitably add single phosphoglycerol or lecithin more for a long time;

(3) dough modulation: 17-35 ℃ of dough temperature, dough total moisture content 10-20% transfers powder time 3-25min, generally speaking, after stirring with dough, seems loose, gets hold of and can pinch till agglomerating, the oil seepage;

(4) rolling: generally get final product with 3-7 unidirectional reciprocal rolling, the shortcake dough needn't leave standstill before rolling for a long time, and it is 2cm that the shortcake dough rolls good dough sheet thickness;

(5) moulding: the biscuit floral designs of roll marks moulding are very clear, mouthfeel good, fragrant and sweet crisp; The roll marks occupation area of equipment is little, and the output height need not to separate the chieftain, operates steadily, and noise is low; Tough biscuit is useful method moulding of developing and printing also;

(6) baking: in general, the baking of tough biscuit should be adopted the baking method of high temperature, short time; Temperature is 140-300 ℃, time 2.5-5.5min; But owing to oil, sugared content height, prescription in the batching of tough biscuit have nothing in common with each other, not of uniform size, the became uneven of piece shape, so also there is suitable difference in baking condition;

(7) cooling is carried: the suitable condition of general cooling is temperature 30-40 ℃, and indoor relative humidity is 70-80%, just can make product cool off the requirement that is issued to temperature and moisture naturally;

(8) packing: the packaged form of biscuit is generally different inner wrappings such as packed, box-packed, tinned and case dress, and packaging material should meet corresponding state health standards, various packings should be kept perfectly, closely, do not have damaged, and adapt to water, land transportation is defeated;

(9) finished product storage: biscuit external packing label for labelling content should meet the GB7718 regulation, indicates name of product, enterprise name (or enterprise indicates), date of manufacture, shelf-life, weight, protection against the tide, anti-Exposure to Sunlight, breakage-proof and to first-class content and mark;

(10) quality requirement: light yellow to yellow, uniformity, complexion is consistent from this with background color, and the surface is glossy; Profile is complete, and the bottom is smooth, size, thickness uniformity, and floral designs are clear, the no fecula in surface, recessed low area is no more than 1/3 0 of low area; Well arranged, there is not big space; Crisp tasty and refreshing, fragrant and sweet anti-chewing has the peculiar taste of this kind, free from extraneous odour; No greasy dirt, free from admixture, the every following stain of biscuit lmm does not exceed 2.