CN104206495A - Hard biscuit and preparing method of hard biscuit - Google Patents
Hard biscuit and preparing method of hard biscuit Download PDFInfo
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- CN104206495A CN104206495A CN201410466011.9A CN201410466011A CN104206495A CN 104206495 A CN104206495 A CN 104206495A CN 201410466011 A CN201410466011 A CN 201410466011A CN 104206495 A CN104206495 A CN 104206495A
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Abstract
The invention discloses a hard biscuit and a preparing method of the hard biscuit. The hard biscuit is prepared from the following ingredients in parts by weight: 250 to 350 parts of flour, 50 to 55 parts of edible oil, 70 to 80 parts of white sugar, 5 to 7 parts of malt syrup, 0.1 to 0.3 part of essence, 3 to 4 parts of common salt, 0.1 to 0.3 part of mealy potato, 0.5 to 1.5 parts of sodium bicarbonate, 1 to 3 parts of ammonium bicarbonate, 0.15 to 0.17 part of enzyme, 0.12 to 0.14 part of sodium metabisulfite, 3 to 4 parts of chicken paste, 60 to 65 parts of sesame and 60 to 80 parts of water. The preparing method comprises the following steps of (1) pre-mixing of materials; (2) dough making; (3) lamination, rolling and forming; (4) segmented baking oven baking; and (5) cooling and sorting. The hard biscuit provided by the invention has the advantages that the layers are obvious, the mouth feeling is fine, the fragrance is rich, the nutrition is balanced and reasonable, the effects of invigorating the stomach and promoting the digestion are achieved, the hard biscuit is suitable for young and old people to eat, a manufacturing method is simple, the continuous production can be realized, and the production efficiency is high.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of tough biscuit and preparation method thereof.
Background technology
Tough biscuit is the large series products of one in biscuit, because needs adjust powder for a long time, gains the name to form the extremely strong dough of toughness.Usually in formula, use grease and the granulated sugar of small amount, its mainstream product is as the product of the irregular forms such as animal, toy biscuit, the decorative pattern on this biscuit surface is plane dimpled grain type, surface is brighter and cleaner, crisp tasty and refreshing, fragrance is simple and elegant, and in equivalent weight situation, its volume is generally larger than thick biscuit, fragrant short biscuit.Tough biscuit in the market, due to sugar in batching, oil content is low, and during baking, dehydrating amount produces crack greatly and easily, level is not given prominence to, and mouthfeel is not good, and local flavor, surface gloss are all bad, and the tough biscuit had not easily is chewed, the people of immature and old stratum is edible can cause digestion bad.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, provide a kind of tough biscuit and preparation method thereof, the biscuit level of preparation is given prominence to, and effectively improves mouthfeel and the local flavor of biscuit, thick flavor, nutritious, and the people being applicable to immature and old stratum eats.
The present invention adopts following technical scheme to achieve these goals:
A kind of tough biscuit, is made up of the raw material of following weight portion: flour 250-350 part, edible oil 50-55 part, white sugar 70-80 part, malt syrup 5-7 part, essence 0.1-0.3 part, edible salt 3-4 part, mealy potato 0.1-0.3 part, sodium bicarbonate 0.5-1.5 part, carbon ammonium 1-3 part, enzyme 0.15-0.17 part, sodium pyrosulfite 0.12-0.14 part, chicken paste 3-4 part, sesame 60-65 part, water 60-80 part.
Preferably, described tough biscuit, is made up of the raw material of following weight portion: 300 parts, flour, edible oil 51 parts, white sugar 75 parts, malt syrup 6 parts, 0.2 part, essence, edible salt 3.5 parts, mealy potato 0.2 part, 1.0 parts, sodium bicarbonate, carbon ammonium 2 parts, enzyme 0.16 part, sodium pyrosulfite 0.13 part, chicken paste 3.5 parts, sesame 62.5 parts, 70 parts, water.
The preparation method of described tough biscuit, comprises following preparation process:
(1) pre-spice: according to the above ratio malt syrup, essence, edible salt, mealy potato, sodium bicarbonate, carbon ammonium, chicken paste and water are joined in high speed beater, mixing 3-5 minute, obtains mixing slurry;
(2) mixing slurry is transferred in dough mixing machine, add flour, edible oil and white sugar according to the above ratio, and after face 0.5-1 minute, add sodium pyrosulfite and enzyme, slowly beat 2-4 minute for first 25-30 rev/min, then 40-50 rev/min is beaten 5-7 minute soon, obtains compound;
(3) compound is transferred to lamination machine and carry out lamination, then carry out three road pressure rollers, be pressed onto 0.8mm thickness, enter mould molding, after shaping, sprinkle sesame on surface;
(4) enter segmented baking oven baking 4-5 minute, described baking oven is divided into four districts successively, and district's temperature controls 220 DEG C, 290 DEG C, below up; Two district's temperature control 220 DEG C, 240 DEG C, below up; Three district's temperature control 200 DEG C, 220 DEG C, below up; Four district's temperature control 160 DEG C, 140 DEG C, below up;
(5), after baking, surface spray shape oil, cooling, arranges, packaging.
Compared with the prior art, beneficial effect of the present invention is as follows:
Tough biscuit Raw reasonable mixture ratio of the present invention, add mealy potato, containing the B family vitamins such as abundant vitamin B1, B2, B6 and pantothenic acid and a large amount of good fiber quality element in potato, also containing nutrients such as trace element, amino acid, protein, fat and high-quality starch, containing abundant dietary fiber, help lend some impetus to enterogastric peristalsis, dredging enteron aisle, simultaneously can be hypotensive; Add chicken paste, can effectively promote mouthfeel and fragrance; Meanwhile, when toasting in preparation technology, the temperature of the shaping biscuit upper and lower surface of conservative control, and carry out stage baking, make the level of tough biscuit obvious, effectively improve the mouthfeel of biscuit.Tough biscuit level prepared by the present invention is obvious, delicate mouthfeel, and thick flavor is rationally balanced in nutrition, have promotion enterogastric peristalsis, dredging enteron aisle, effect of stomach strengthening and digestion promoting, the people being applicable to immature and old stratum eats, preparation method is simple, can continuous seepage, and production efficiency is high.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated, but the present invention is not limited only to these embodiments, and under the prerequisite not departing from present inventive concept, any improvement done all drops within protection scope of the present invention.
Embodiment 1:
A kind of tough biscuit, is made up of the raw material of following weight portion: 250 parts, flour, edible oil 50 parts, white sugar 70 parts, malt syrup 5 parts, 0.1 part, essence, edible salt 3 parts, mealy potato 0.1 part, 0.5 part, sodium bicarbonate, carbon ammonium 1 part, enzyme 0.15 part, sodium pyrosulfite 0.12 part, chicken paste 3 parts, sesame 60 parts, 65 parts, water.
Preparation method:
(1) pre-spice: join in high speed beater by malt syrup, essence, edible salt, mealy potato, sodium bicarbonate, carbon ammonium, chicken paste and water according to the above ratio, mix 3 minutes, obtains mixing slurry;
(2) mixing slurry is transferred in dough mixing machine, add flour, edible oil and white sugar according to the above ratio, and face is after 0.5 minute, add sodium pyrosulfite and enzyme, first make a call to 4 minutes slowly for 25 revs/min, then 40 revs/min are made a call to 7 minutes soon, obtain compound;
(3) compound is transferred to lamination machine and carry out lamination, then carry out three road pressure rollers, be pressed onto 0.8mm thickness, enter mould molding, after shaping, sprinkle sesame on surface;
(4) enter segmented baking oven and toast 4 minutes, described baking oven is divided into four districts successively, and district's temperature controls 220 DEG C, 290 DEG C, below up; Two district's temperature control 220 DEG C, 240 DEG C, below up; Three district's temperature control 200 DEG C, 220 DEG C, below up; Four district's temperature control 160 DEG C, 140 DEG C, below up;
(5), after baking, surface spray shape oil, cooling, arranges, packaging.
Embodiment 2:
A kind of tough biscuit, is made up of the raw material of following weight portion: 300 parts, flour, edible oil 51 parts, white sugar 75 parts, malt syrup 6 parts, 0.2 part, essence, edible salt 3.5 parts, mealy potato 0.2 part, 1.0 parts, sodium bicarbonate, carbon ammonium 2 parts, enzyme 0.16 part, sodium pyrosulfite 0.13 part, chicken paste 3.5 parts, sesame 62.5 parts, 70 parts, water.
Preparation method:
(1) pre-spice: join in high speed beater by malt syrup, essence, edible salt, mealy potato, sodium bicarbonate, carbon ammonium, chicken paste and water according to the above ratio, mix 4 minutes, obtains mixing slurry;
(2) mixing slurry is transferred in dough mixing machine, add flour, edible oil and white sugar according to the above ratio, and face is after 0.5 minute, add sodium pyrosulfite and enzyme, first make a call to 3 minutes slowly for 28 revs/min, then 45 revs/min are made a call to 6 minutes soon, obtain compound;
(3) compound is transferred to lamination machine and carry out lamination, then carry out three road pressure rollers, be pressed onto 0.8mm thickness, enter mould molding, after shaping, sprinkle sesame on surface;
(4) enter segmented baking oven baking 4-5 minute, described baking oven is divided into four districts successively, and district's temperature controls 220 DEG C, 290 DEG C, below up; Two district's temperature control 220 DEG C, 240 DEG C, below up; Three district's temperature control 200 DEG C, 220 DEG C, below up; Four district's temperature control 160 DEG C, 140 DEG C, below up;
(5), after baking, surface spray shape oil, cooling, arranges, packaging.
Embodiment 3:
A kind of tough biscuit, is made up of the raw material of following weight portion: 350 parts, flour, edible oil 55 parts, white sugar 80 parts, malt syrup 7 parts, 0.3 part, essence, edible salt 4 parts, mealy potato 0.3 part, 1.5 parts, sodium bicarbonate, carbon ammonium 3 parts, enzyme 0.17 part, sodium pyrosulfite 0.14 part, chicken paste 4 parts, sesame 65 parts, 80 parts, water.
Preparation method:
(1) pre-spice: join in high speed beater by malt syrup, essence, edible salt, mealy potato, sodium bicarbonate, carbon ammonium, chicken paste and water according to the above ratio, mix 5 minutes, obtains mixing slurry;
(2) mixing slurry is transferred in dough mixing machine, add flour, edible oil and white sugar according to the above ratio, and face is after 1 minute, add sodium pyrosulfite and enzyme, first make a call to 2 minutes slowly for 30 revs/min, then 50 revs/min are made a call to 5 minutes soon, obtain compound;
(3) compound is transferred to lamination machine and carry out lamination, then carry out three road pressure rollers, be pressed onto 0.8mm thickness, enter mould molding, after shaping, sprinkle sesame on surface;
(4) enter segmented baking oven baking 4-5 minute, described baking oven is divided into four districts successively, and district's temperature controls 220 DEG C, 290 DEG C, below up; Two district's temperature control 220 DEG C, 240 DEG C, below up; Three district's temperature control 200 DEG C, 220 DEG C, below up; Four district's temperature control 160 DEG C, 140 DEG C, below up;
(5), after baking, surface spray shape oil, cooling, arranges, packaging.
Claims (3)
1. a tough biscuit, is characterized in that: be made up of the raw material of following weight portion: flour 250-350 part, edible oil 50-55 part, white sugar 70-80 part, malt syrup 5-7 part, essence 0.1-0.3 part, edible salt 3-4 part, mealy potato 0.1-0.3 part, sodium bicarbonate 0.5-1.5 part, carbon ammonium 1-3 part, enzyme 0.15-0.17 part, sodium pyrosulfite 0.12-0.14 part, chicken paste 3-4 part, sesame 60-65 part, water 60-80 part.
2. tough biscuit according to claim 1, is characterized in that: be made up of the raw material of following weight portion: 300 parts, flour, edible oil 51 parts, white sugar 75 parts, malt syrup 6 parts, 0.2 part, essence, edible salt 3.5 parts, mealy potato 0.2 part, 1.0 parts, sodium bicarbonate, carbon ammonium 2 parts, enzyme 0.16 part, sodium pyrosulfite 0.13 part, chicken paste 3.5 parts, sesame 62.5 parts, 70 parts, water.
3. a preparation method for tough biscuit as claimed in claim 1 or 2, is characterized in that: comprise following preparation process:
(1) pre-spice: according to the above ratio malt syrup, essence, edible salt, mealy potato, sodium bicarbonate, carbon ammonium, chicken paste and water are joined in high speed beater, mixing 3-5 minute, obtains mixing slurry;
(2) mixing slurry is transferred in dough mixing machine, add flour, edible oil and white sugar according to the above ratio, and after face 0.5-1 minute, add sodium pyrosulfite and enzyme, slowly beat 2-4 minute for first 25-30 rev/min, then 40-50 rev/min is beaten 5-7 minute soon, obtains compound;
(3) compound is transferred to lamination machine and carry out lamination, then carry out three road pressure rollers, be pressed onto 0.8mm thickness, enter mould molding, after shaping, sprinkle sesame on surface;
(4) enter segmented baking oven baking 4-5 minute, described baking oven is divided into four districts successively, and district's temperature controls 220 DEG C, 290 DEG C, below up; Two district's temperature control 220 DEG C, 240 DEG C, below up; Three district's temperature control 200 DEG C, 220 DEG C, below up; Four district's temperature control 160 DEG C, 140 DEG C, below up;
(5), after baking, surface spray shape oil, cooling, arranges, packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410466011.9A CN104206495A (en) | 2014-09-12 | 2014-09-12 | Hard biscuit and preparing method of hard biscuit |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410466011.9A CN104206495A (en) | 2014-09-12 | 2014-09-12 | Hard biscuit and preparing method of hard biscuit |
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| CN104206495A true CN104206495A (en) | 2014-12-17 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105145751A (en) * | 2015-09-12 | 2015-12-16 | 郭小川 | Biscuit production line |
| CN105341114A (en) * | 2015-12-15 | 2016-02-24 | 常熟市汇丰食品有限公司 | Tough biscuits with high nutritive value |
| CN107223686A (en) * | 2017-08-02 | 2017-10-03 | 陈晓 | A kind of soft note heart biscuit and preparation method thereof |
| CN107518142A (en) * | 2017-08-18 | 2017-12-29 | 四川茂华食品有限公司 | A kind of oagat bakes cottonrose hibiscus bar and preparation method thereof |
| CN110463736A (en) * | 2019-09-10 | 2019-11-19 | 安徽美代食品有限公司 | A kind of production technology of faric biscuit |
-
2014
- 2014-09-12 CN CN201410466011.9A patent/CN104206495A/en active Pending
Non-Patent Citations (2)
| Title |
|---|
| 滕均: "《饼干烤炉的设计和计算》", 31 May 1990 * |
| 田晓玲: "《焙烤食品生产》", 31 August 2011 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105145751A (en) * | 2015-09-12 | 2015-12-16 | 郭小川 | Biscuit production line |
| CN105145751B (en) * | 2015-09-12 | 2019-01-29 | 广东谷瑞澳食品有限公司 | A kind of production line for making biscuit |
| CN105341114A (en) * | 2015-12-15 | 2016-02-24 | 常熟市汇丰食品有限公司 | Tough biscuits with high nutritive value |
| CN107223686A (en) * | 2017-08-02 | 2017-10-03 | 陈晓 | A kind of soft note heart biscuit and preparation method thereof |
| CN107518142A (en) * | 2017-08-18 | 2017-12-29 | 四川茂华食品有限公司 | A kind of oagat bakes cottonrose hibiscus bar and preparation method thereof |
| CN110463736A (en) * | 2019-09-10 | 2019-11-19 | 安徽美代食品有限公司 | A kind of production technology of faric biscuit |
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Application publication date: 20141217 |