CN103315028A - Short biscuit and laboratory manufacture method thereof - Google Patents
Short biscuit and laboratory manufacture method thereof Download PDFInfo
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Abstract
The invention discloses a short biscuit and a laboratory manufacture method thereof, and belongs to the field of food processing. A main material is flour, accessory materials include 28-34% of soft sugar, 4-5% of malt sugar, 18-22% of vegetable shortening, 2-3% of cream, 0-0.004% of citric acid, 5-6% of baking soda, 22-23% of salt, 22-23% of ammonium bicarbonate, 4-7% of skimmed low-protein milk powder and 16-17% of eggs, and 7-13% of water is added. The percentage of the accessory materials and the percentage of the water are equal to the weight percentage of the flour, and the ratio of the baking soda, the salt and the ammonium bicarbonate is equal to that of the weight of the accessory materials to the volume of the water (W/V). The method has the advantages of proper ratio, precise and clear raw material quality requirement, high standardization level and high repeatability and operability, and plays an important role in evaluating short biscuit manufacture in a laboratory.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of shortbread type biscuit and making in laboratory method thereof.
Background technology
Along with China's people's lives are improved, the transformation of life style, the consumption figure of biscuit is increasing.Show according to the above business data of State Statistics Bureau's scale, China's biscuit output was 136.75 ten thousand tons in 2005, and 2010 is 455.8 ten thousand tons, and 2005-2010 whole nation biscuit total output increases progressively 27.22% every year.China consumes about biscuit amount 3Kg per capita in year at present, and with the 25-35Kg of developed country, medium-developed country 12-18Kg is than there is a big difference.Along with China's expanding economy, the demand of biscuit will continue rapid growth.
The domestic market biscuit is of a great variety, in the china biscuit national standard, by the processing technology of biscuit be divided into that shortbread type biscuit, tough biscuit, fermentation biscuit, ship biscuit, cookies, sandwich biscuits, wafer, bubble biscuit, egg cake are done, totally 13 types of egg roll, thin pancake, decoration biscuit, bubble biscuit and other biscuits.Show that according to market survey shortbread type biscuit sales volume wherein is larger, occupy certain leading position in biscuit market.Among the GB GB/T20980-2007 shortbread type biscuit (Short biscuit) is defined as take wheat flour, sugar, grease as primary raw material, add leavening agent or other auxiliary material, transfer powder through cold powder craft, the surface detail that roll-in or not roll-in, moulding, baking are made mostly is protruding flower, section structure is the cellular tissue, the biscuit that mouthfeel is loose or crisp.
The wheat of suitable for making shortbread type biscuit is weak muscle wheat, GB " the weak muscle wheat of good quality wheat " (GB/T17893-1999) the weak muscle wheat of middle regulation refers to that the opaque rate is not less than 70%, butt gross protein value≤11.5%, flour wet gluten content≤22%, stabilization time≤2.5min.The research of muscle wheat is in the starting stage a little less than China, reaches the sample of the weak muscle wheat standard of high-quality every year seldom, therefore will add the Quality Identification work of strong and weak muscle wheat breeding material.Quality Identification carries out the indirect reaction except the physical and chemical index by flour, and the quality of terminal goods shortbread type biscuit quality is the most direct effectively evaluating method, and wherein optimizing rational biscuit making in laboratory method is the precondition of effective evaluation." the shortbread type biscuit powder " that the Ministry of Commerce formulates (SB/T10141-93) standard code the content of relevant shortbread type biscuit test recipe and manufacture craft, but wherein the proportion scales such as sugar, oil, water are improper, it is general that the part batching requires, hand over unclear, in the practice process repeatability and operability not strong.The GB GB/T20980-2007 that newly issues has only stipulated the specification requirement of biscuit classification and sense organ and physical and chemical index, does not have the related content of preparation method.Therefore test recipe and the manufacture craft of studying the laboratory of shortbread type biscuit are very important.
Summary of the invention
In order to solve the problems of the technologies described above, the invention provides a kind of shortbread type biscuit and making in laboratory method thereof, be that a cover proportion scale is more suitable, operation link is simpler, better embody the making in laboratory method of the shortbread type biscuit of flower characters difference, good reproducibility strong operability.
Its technical scheme is as follows:
A kind of shortbread type biscuit, major ingredient is flour, used batching is: soft white sugar 28-34%, maltose 4-5%, shortening 18-22%, cream 2-3%, citric acid 0-0.004%, sodium bicarbonate 5-6%, salt 22-23%, carbonic hydroammonium 22-23%, degreasing low albumen milk powder 4-7%, egg 16-17%, water 7-13%, the percentage of batching and water is the percentage of flour weight, and wherein sodium bicarbonate, salt, carbonic hydroammonium proportioning are that the volume ratio of ingredients by weight and water is (W/V).
A kind of preparation method of shortbread type biscuit of the present invention, following steps:
1) takes by weighing soft white sugar 28-34% and add water, heating for dissolving, be cooled to about 30 ℃, add maltose 4-5%;
2) with the shortening 18-22% that weighs up and cream 2-3% together heat fused, be cooled to again 30 ℃, to wherein adding citric acid 0-0.004%;
3) with step 1) sugar and the step 2 of gained) oil of gained mixes, and stirs 10s to evenly with stirring rod, adds egg 16-17% rapid stirring to evenly again;
4) in oil, sugar mixture, add 4ml sodium bicarbonate solution (W/V, 5-6%), stir, and then add the mixed liquor of 4ml salt (W/V, 22-23%) and carbonic hydroammonium (W/V, 22-23%), stir 30-60s extremely evenly;
5) the low albumen milk powder 4-7% of degreasing and flour are mixed with dough mixing machine, and then add step 4) batching that stirs, be modulated into dough, place 1-2min, the dough temperature that modulates is 22 ℃;
6) dough that modulates is taken out, leave standstill 5～10min, differentiate the maturity of dough with feel, when hand makes dough, do not feel sticking hand, the soft or hard appropriateness has clearly lines of the hand vestige on the dough, when with pulling section when group, sensation slightly has cohesive force and extensibility, the dough of breaking not to have the Elastic behavior that shortens, at this moment, the plasticity that dough is described is good, can judge that the dough modulation has reached optimum degree;
7) manual compressing tablet is put into dough inside the rectangular die of peripheral thick 2.5-3mm, firmly rolls uniformly 1 back and forth with pressure roller, and the size of mould is decided according to the size of biscuit;
8) with dapple die offhand;
9) baking: baking temperature 180-200 ℃, time 8-12 minute, specifically can decide on the biscuit color;
10) biscuit after the baking cools off 20-40min.
Further preferred, flour weight is between 200-300g.
Further preferred, adding water inventory is the 15-18% of flour weight * farinograph water absorption rate, wherein gets 8-10ml water and is used for dissolving leavening agent, and residue is used for dissolving soft white sugar, the granularity of sugar＞50 orders.
Further preferably, the addition of citric acid≤0.004% step 2).
Further preferably, step 2) middle flour weight will be adjusted according to moisture, proofread and correct with 12-14% wet basis content.
Further preferred, step 6) milk powder is the low albumen milk powder of degreasing in, and fat content≤4%, protein content≤25%, percentage are the composition ratio in the 100g milk powder.
Further preferred, step 4) egg is selected yolk in, with egg device yolk and egg white separately, takes by weighing yolk and tests.Also can use shell egg, fully stir evenly with egg-whisk.
Compared with prior art, beneficial effect of the present invention: proportioning of the present invention is suitable, fills a prescription more definitely clear.On former Ministry of Commerce standard base, the ratio of the batchings such as amount of water, sugar, oil, milk powder is adjusted according to many experimental results, and the kind of sugar, milk powder is limited according to test effect.
Can better embody the quality discrepancy that different flour are produced shortbread type biscuit.There is significant difference in the shortbread type biscuit of producing according to the flour of quality discrepancy in decorative pattern, form, loose degree and institutional framework, and this of invention kind of preparation method can better embody whether suitable for making shortbread type biscuit of flour.
The specific embodiment
Further specify technical scheme of the present invention below in conjunction with embodiment.
Embodiment 1
1) takes by weighing soft white sugar 85.5g, and add water 17ml (amount of water is calculated as: 300*0.55*0.15=25ml, wherein 8ml is used for dissolving leavening agent, 17ml is used for dissolving soft white sugar).Heating for dissolving, be cooled to about 30 ℃, add maltose 13.8g.
2) with the shortening 55g that weighs up and cream 8g together heat fused, be cooled to again about 30 ℃, to wherein adding citric acid 0.012g.
3) oil, sugar are mixed, to evenly, add again the egg 50g rapid stirring that stirs to evenly with stirring rod rapid stirring 10s.
4) measure 4ml sodium bicarbonate solution (W/V, 5%) in oil, sugar mixture, rapid stirring is even, and then adds the mixed liquor of 4ml salt (W/V, 22%) and carbonic hydroammonium (W/V, 22%), and rapid stirring is extremely even, approximately 30-60s.
5) (the flour water content is 13% degreasing to be hanged down albumen milk powder 14g and 297g flour, the flour water absorption rate is 55%) mix with dough mixing machine, and then add the batching that stirs above, be modulated into dough, about 1-2min, the dough temperature that modulates is about 22 ℃.
6) dough that modulates is taken out, leave standstill 5～10min at 25 ℃ of insulating boxs, when dough is pinched with hand, do not feel sticking hand, the soft or hard appropriateness has clearly lines of the hand vestige on the dough, when with pulling section when group, sensation slightly has cohesive force and extensibility, the dough of breaking not have the Elastic behavior of shortening.At this moment, illustrate that the plasticity of dough is good, can judge that the dough modulation has reached the end of a period stage.
7) the rectangular die the inside of peripheral thickness 2.5mm put into dough by manual compressing tablet, firmly rolls uniformly 1 back and forth with the pressure roller of diameter 60mm, and the size of mould is decided according to the size of biscuit.
8) with dapple die offhand (firmly evenly).
9) baking.180 ℃ of baking temperatures, specifically can be decided on the biscuit color at 10 minutes time.
Embodiment 2
1) takes by weighing soft white sugar 90g, and add water 18ml (amount of water is calculated as: 300*0.55*0.16=26ml, wherein 8ml is used for dissolving leavening agent, 18ml is used for dissolving soft white sugar).Heating for dissolving, be cooled to about 30 ℃, add maltose 13.8g.
2) with the shortening 60g that weighs up and cream 6g together heat fused, be cooled to again about 30 ℃.
3) oil, sugar are mixed, to evenly, add again the egg 50g rapid stirring that stirs to evenly with stirring rod rapid stirring 10s.
4) measure 4ml sodium bicarbonate solution (W/V, 5%) in oil, sugar mixture, rapid stirring is even, and then adds the mixed liquor of 4ml salt (W/V, 22%) and carbonic hydroammonium (W/V, 22%), and rapid stirring is extremely even, approximately 30-60s.
5) (the flour water content is 13% degreasing to be hanged down albumen milk powder 16g and 297g flour, the flour water absorption rate is 55%) mix with dough mixing machine, and then add the batching that stirs above, be modulated into dough, about 1-2min, the dough temperature that modulates is about 22 ℃.
6) dough that modulates is taken out, leave standstill 5～10min at 25 ℃ of insulating boxs, when dough is pinched with hand, do not feel sticking hand, the soft or hard appropriateness has clearly lines of the hand vestige on the dough, when with pulling section when group, sensation slightly has cohesive force and extensibility, the dough of breaking not have the Elastic behavior of shortening.At this moment, illustrate that the plasticity of dough is good, can judge that the dough modulation has reached the end of a period stage.
7) the rectangular die the inside of peripheral thickness 3mm put into dough by manual compressing tablet, firmly rolls uniformly 1 back and forth with the pressure roller of diameter 60mm, and the size of mould is decided according to the size of biscuit.
8) with dapple die offhand (firmly evenly).
9) baking.200 ℃ of baking temperatures, specifically can be decided on the biscuit color at 11 minutes time.
Embodiment 3
1) takes by weighing soft white sugar 100g, and add water 22ml (amount of water is calculated as: 300*0.55*0.18=30ml, wherein 8ml is used for dissolving leavening agent, 22ml is used for dissolving soft white sugar).Heating for dissolving, be cooled to about 30 ℃, add maltose 13.8g.
2) with the shortening 60g that weighs up and cream 8g together heat fused, be cooled to again about 30 ℃.
3) oil, sugar are mixed, to evenly, add again the egg 50g rapid stirring that stirs to evenly with stirring rod rapid stirring 10s.
4) measure 4ml sodium bicarbonate solution (W/V, 5%) in oil, sugar mixture, rapid stirring is even, and then adds the mixed liquor of 4ml salt (W/V, 22%) and carbonic hydroammonium (W/V, 22%), and rapid stirring is extremely even, approximately 30-60s.
5) (the flour water content is 13% degreasing to be hanged down albumen milk powder 20g and 297g flour, the flour water absorption rate is 55%) mix with dough mixing machine, and then add the batching that stirs above, be modulated into dough, about 1-2min, the dough temperature that modulates is about 22 ℃.
6) dough that modulates is taken out, leave standstill 5～10min at 25 ℃ of insulating boxs, when dough is pinched with hand, do not feel sticking hand, the soft or hard appropriateness has clearly lines of the hand vestige on the dough, when with pulling section when group, sensation slightly has cohesive force and extensibility, the dough of breaking not have the Elastic behavior of shortening.At this moment, illustrate that the plasticity of dough is good, can judge that the dough modulation has reached the end of a period stage.
7) the rectangular die the inside of peripheral thickness 3mm put into dough by manual compressing tablet, firmly rolls uniformly 1 back and forth with the pressure roller of diameter 60mm, and the size of mould is decided according to the size of biscuit.
8) with dapple die offhand (firmly evenly).
9) baking.200 ℃ of baking temperatures, specifically can be decided on the biscuit color at 11 minutes time.
Embodiment 4
1) takes by weighing soft white sugar 90g, and add water 18ml (amount of water is calculated as: 300*0.55*0.16=26ml, wherein 8ml is used for dissolving leavening agent, 18ml is used for dissolving soft white sugar).Heating for dissolving, be cooled to about 30 ℃, add maltose 13.8g.
2) with the shortening 60g that weighs up and cream 6g together heat fused, be cooled to again about 30 ℃.
3) oil, sugar are mixed, to even, adding stirs yolk 50g rapid stirring extremely evenly again with stirring rod rapid stirring 10s.
4) measure 4ml sodium bicarbonate solution (W/V, 5%) in oil, sugar mixture, rapid stirring is even, and then adds the mixed liquor of 4ml salt (W/V, 22%) and carbonic hydroammonium (W/V, 22%), and rapid stirring is extremely even, approximately 30-60s.
5) (the flour water content is 13% degreasing to be hanged down albumen milk powder 16g and 297g flour, the flour water absorption rate is 55%) mix with dough mixing machine, and then add the batching that stirs above, be modulated into dough, about 1-2min, the dough temperature that modulates is about 22 ℃.
6) dough that modulates is taken out, leave standstill 5～10min at 25 ℃ of insulating boxs, when dough is pinched with hand, do not feel sticking hand, the soft or hard appropriateness has clearly lines of the hand vestige on the dough, when with pulling section when group, sensation slightly has cohesive force and extensibility, the dough of breaking not have the Elastic behavior of shortening.At this moment, illustrate that the plasticity of dough is good, can judge that the dough modulation has reached the end of a period stage.
7) the rectangular die the inside of peripheral thickness 3mm put into dough by manual compressing tablet, firmly rolls uniformly 1 back and forth with the pressure roller of diameter 60mm, and the size of mould is decided according to the size of biscuit.
8) with dapple die offhand (firmly evenly).
9) baking.200 ℃ of baking temperatures, specifically can be decided on the biscuit color at 11 minutes time.
The above only is best mode for carrying out the invention, anyly is familiar with those skilled in the art in the technical scope that the present invention discloses, and the simple change of the technical scheme that can obtain apparently or equivalence are replaced and all fallen within the scope of protection of the present invention.
Claims (8)
1. shortbread type biscuit, it is characterized in that, major ingredient is flour, used batching is: soft white sugar 28-34%, maltose 4-5%, shortening 18-22%, cream 2-3%, citric acid 0-0.004%, sodium bicarbonate 5-6%, salt 22-23%, carbonic hydroammonium 22-23%, degreasing low albumen milk powder 4-7%, egg 16-17%, water 7-13%, the percentage of batching and water is the percentage of flour weight, and wherein sodium bicarbonate, salt, carbonic hydroammonium proportioning are that the volume ratio of ingredients by weight and water is (W/V).
2. shortbread type biscuit according to claim 1 is characterized in that, flour weight is between 200-300g.
3. the preparation method of the described shortbread type biscuit of claim 1 is characterized in that, following steps:
1) takes by weighing soft white sugar 28-34% and add water, heating for dissolving, be cooled to about 30 ℃, add maltose 4-5%;
2) with the shortening 18-22% that weighs up and cream 2-3% together heat fused, be cooled to again 30 ℃, to wherein adding citric acid 0-0.004%;
3) with step 1) sugar and the step 2 of gained) oil of gained mixes, and stirs 10s to evenly with stirring rod, adds egg 16-17% rapid stirring to evenly again;
4) in oil, sugar mixture, measure 4ml sodium bicarbonate solution (W/V, 5-6%), stir, and then add the mixed liquor of 4ml salt (W/V, 22-23%) and carbonic hydroammonium (W/V, 22-23%), stir 30-60s to even;
5) the low albumen milk powder 4-7% of degreasing and flour are mixed with dough mixing machine, and then add step 4) batching that stirs, be modulated into dough, place 1-2min, the dough temperature that modulates is 22 ℃;
6) dough that modulates is taken out, leave standstill 5～10min;
7) manual compressing tablet is put into dough inside the rectangular die of peripheral thick 2.5-3mm, firmly rolls uniformly 1 back and forth with pressure roller, and the size of mould is decided according to the size of biscuit;
8) with dapple die offhand;
9) baking: baking temperature 180-200 ℃, time 8-12 minute;
10) biscuit after the baking cools off 20-40min.
4. the preparation method of described shortbread type biscuit according to claim 1 is characterized in that, adding water inventory is the 15-18% of flour weight * farinograph water absorption rate, wherein gets 8-10ml water and is used for dissolving leavening agent, and residue is used for dissolving soft white sugar, the granularity of sugar＞50 orders.
5. the preparation method of described shortbread type biscuit according to claim 1 is characterized in that step 2) in the addition≤0.004% of citric acid.
6. the preparation method of described shortbread type biscuit according to claim 1 is characterized in that step 2) in flour weight to adjust according to moisture, proofread and correct with 12-14% wet basis content.
7. the preparation method of described shortbread type biscuit according to claim 1 is characterized in that step 6) in milk powder be the low albumen milk powder of degreasing, fat content≤4%, protein content≤25%, percentage are the composition ratio in the 100g milk powder.
8. the preparation method of described shortbread type biscuit according to claim 1 is characterized in that step 4) in egg select yolk, with egg device yolk and egg white separately, take by weighing yolk and test.
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Cited By (7)
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| CN103891847A (en) * | 2014-04-15 | 2014-07-02 | 晋城市古陵山食品有限公司 | Crisp potato biscuits with walnut grains added and making process thereof |
| CN104489023A (en) * | 2014-11-27 | 2015-04-08 | 河南梦想食品有限公司 | Lemon-flavor sandwich butter and producing method thereof |
| CN104982822A (en) * | 2015-06-09 | 2015-10-21 | 安徽正宇面粉有限公司 | Bake cooked crisp layer instant noodles and preparation method thereof |
| 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 |
| CN105594817A (en) * | 2016-02-18 | 2016-05-25 | 郑州荣利达生物科技有限公司 | Crispy cookies and preparation method thereof |
| CN108835180A (en) * | 2018-10-09 | 2018-11-20 | 西南民族大学 | A kind of yak butter Qula biscuit and preparation method thereof |
| CN109645075A (en) * | 2019-02-16 | 2019-04-19 | 曾永坚 | A kind of fermentation sorosis cake shortcake and preparation method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103891847A (en) * | 2014-04-15 | 2014-07-02 | 晋城市古陵山食品有限公司 | Crisp potato biscuits with walnut grains added and making process thereof |
| CN104489023A (en) * | 2014-11-27 | 2015-04-08 | 河南梦想食品有限公司 | Lemon-flavor sandwich butter and producing method thereof |
| CN104982822A (en) * | 2015-06-09 | 2015-10-21 | 安徽正宇面粉有限公司 | Bake cooked crisp layer instant noodles and preparation method thereof |
| 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 |
| CN105594817A (en) * | 2016-02-18 | 2016-05-25 | 郑州荣利达生物科技有限公司 | Crispy cookies and preparation method thereof |
| CN108835180A (en) * | 2018-10-09 | 2018-11-20 | 西南民族大学 | A kind of yak butter Qula biscuit and preparation method thereof |
| CN109645075A (en) * | 2019-02-16 | 2019-04-19 | 曾永坚 | A kind of fermentation sorosis cake shortcake and preparation method thereof |
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| CN103315028B (en) | 2015-03-18 |
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