CN104273195A - 一种韧性饼干及其制备方法 - Google Patents

一种韧性饼干及其制备方法 Download PDF

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CN104273195A
CN104273195A CN201410569040.8A CN201410569040A CN104273195A CN 104273195 A CN104273195 A CN 104273195A CN 201410569040 A CN201410569040 A CN 201410569040A CN 104273195 A CN104273195 A CN 104273195A
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biscuit
cookie
preparation
dough
ductile
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尹新华
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SUSONG JIAJIAWANG FOOD Co Ltd
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SUSONG JIAJIAWANG FOOD Co Ltd
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
    • A21C11/02—Embossing machines
    • A21C11/08—Embossing machines with engraved moulds, e.g. rotary machines with die rolls
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/30—Organic phosphorus compounds
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

本发明属于食品领域，具体涉及一种韧性饼干及其制备方法，包括：面粉，食盐，食用碳酸氢氨，酵母，鸡精，食用香精，碳酸氢钠，焦亚，乳化剂，生物酶，卵磷脂，酵母抽提物，泡打粉，白糖，木糖醇，转化糖，胡萝卜，通过调粉、压面，成型，烘干，冷却制备而成。与现有技术相比，本发明的优点是选用简单、天然的生产饼干的原料，合理配比，减少不必要的添加剂，保持饼干营养成分的同时，有利于人们的健康。

Description

一种韧性饼干及其制备方法
技术领域
本发明属于食品领域，具体涉及一种韧性饼干及其制备方法。
背景技术
饼干是一种常见的点心，作为一种零食或添加饮食，食用方便又便于携带，已成为日常生活中不可或缺的一种食品。随着人们对健康的重视，人们对饼干的要求也越来越高，希望其在具有营养以及保证口味的同时，也能有利于人们的健康。
发明内容
本发明的目的在于：提供一种具有丰富营养且、有利于人们健康的韧性饼干及其制备方法。
为了实现上述目的，本发明提供：一种韧性饼干，包括以下重量份的原料：面粉100份，食盐0.5-0.6份，食用碳酸氢氨1-1.2份，酵母0.08-0.1份，鸡精0.1-0.12份，食用香精0.1-0.15份，碳酸氢钠0.4-0.42份，焦亚0.06-0.07份，乳化剂0.15-0.18份，生物酶0.05-0.06份，卵磷脂0.02-0.03份，酵母抽提物0.2-0.22份，泡打粉0.25-0.26份，白糖15-16份，木糖醇20-21份，转化糖5-6份，胡萝卜0.002-0.003份。
一种韧性饼干的制备方法，包括如下步骤：
（1）将上述原料均匀地混合在一起，加入水20-22份，采用韧性搅拌机，搅拌10min，搅拌速度为23r/min制成面团；
（2）经过辊压机辊压：面团均通过至少4组压辊辊压后形成带状面片；
（3）经过成型机压成饼干；
（4）烘干采用软红外电烤炉250℃，加热10min。
（5）室温下冷却，使得温度降到45℃以下，包装。
在饼干烘干前对饼干表面喷洒芝麻、鸡蛋和白糖，烘干后对饼干表面进行喷油。
步骤（1）韧性面团调制好后，一般需静置10～30min。
步骤（3）中成型时采用带有针柱的凹花印模。
本发明的有益效果在于：与现有技术相比，本发明的优点是选用简单、天然的生产饼干的原料，合理配比，减少不必要的添加剂，保持饼干营养成分的同时，有利于人们的健康。
具体实施方式
一种韧性饼干，包括以下重量份的原料：面粉100份，食盐0.5-0.6份，食用碳酸氢氨1-1.2份，酵母0.08-0.1份，鸡精0.1-0.12份，食用香精0.1-0.15份，碳酸氢钠0.4-0.42份，焦亚0.06-0.07份，乳化剂0.15-0.18份，生物酶0.05-0.06份，卵磷脂0.02-0.03份，酵母抽提物0.2-0.22份，泡打粉0.25-0.26份，白糖15-16份，木糖醇20-21份，转化糖5-6份，胡萝卜0.002-0.003份。
一种韧性饼干的制备方法，包括如下步骤：
（1）将上述原料均匀地混合在一起，加入水20-22份，采用韧性搅拌机，搅拌10min，搅拌速度为23r/min制成面团；
（2）经过辊压机辊压：面团均通过至少4组压辊辊压后形成带状面片；
（3）经过成型机压成饼干；
（4）烘干采用软红外电烤炉250℃，加热10min；
（5）室温下冷却，使得温度降到45℃以下，包装。
优先地，在饼干烘干前对饼干表面喷洒芝麻、鸡蛋和白糖，烘干后对饼干表面进行喷油。
优先地，步骤（1）韧性面团调制好后，一般需静置10～30min，以松弛形成的面筋，降低面团的黏弹性，适当增加其可塑性。另外，静置期间各种酶的作用也可使面筋柔软。
优先地，步骤（3）中成型时采用带有针柱的凹花印模，瓶胚表面具有均匀分与的针孔，就可以防止饼肧烘烤时表面起泡现象的发生。

Claims (5)

1.一种韧性饼干，其特征在于，包括以下重量份的原料：面粉100份，食盐0.5-0.6份，食用碳酸氢氨1-1.2份，酵母0.08-0.1份，鸡精0.1-0.12份，食用香精0.1-0.15份，碳酸氢钠0.4-0.42份，焦亚0.06-0.07份，乳化剂0.15-0.18份，生物酶0.05-0.06份，卵磷脂0.02-0.03份，酵母抽提物0.2-0.22份，泡打粉0.25-0.26份，白糖15-16份，木糖醇20-21份，转化糖5-6份，胡萝卜0.002-0.003份。
2.根据权利要求1所述的一种韧性饼干的制备方法，其特征在于，包括如下步骤：
（1）将上述原料均匀地混合在一起，加入水20-22份，采用韧性搅拌机，搅拌10min，搅拌速度为23r/min制成面团；
（2）经过辊压机辊压：面团均通过至少4组压辊辊压后形成带状面片；
（3）经过成型机压成饼干；
（4）烘干采用软红外电烤炉250℃，加热10min；
（5）室温下冷却，使得温度降到45℃以下，包装。
3.根据权利要求2所述的一种韧性饼干的制备方法，其特征在于，在饼干烘干前对饼干表面喷洒芝麻、鸡蛋和白糖，烘干后对饼干表面进行喷油。
4.根据权利要求2所述的一种韧性饼干的制备方法，其特征在于，步骤（1）韧性面团调制好后静置10～30min。
5.根据权利要求2所述的一种韧性饼干的制备方法，其特征在于，步骤（3）中成型时采用带有针柱的凹花印模。
CN201410569040.8A 2014-10-23 2014-10-23 一种韧性饼干及其制备方法 Pending CN104273195A (zh)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106417472A (zh) * 2016-10-31 2017-02-22 江门澳崎高质食品有限公司 一种韧性饼干及其制备工艺

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES8703243A1 (es) * 1985-09-23 1987-02-16 Galletas Gullon S A Procedimiento de fabricacion de galletas con alimento com- pleto concentrado
RU2141206C1 (ru) * 1997-06-24 1999-11-20 Закрытое акционерное общество "Конди" Состав для приготовления сахарного печенья
US20050271786A1 (en) * 2002-02-14 2005-12-08 The Pillsbury Company Dough, products and methods
CN101095420A (zh) * 2006-06-29 2008-01-02 天津科技大学 新型低糖低脂酥性饼干及其制备工艺
CN103891850A (zh) * 2014-04-15 2014-07-02 晋城市古陵山食品有限公司 一种马铃薯韧性饼干及其制备方法

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES8703243A1 (es) * 1985-09-23 1987-02-16 Galletas Gullon S A Procedimiento de fabricacion de galletas con alimento com- pleto concentrado
RU2141206C1 (ru) * 1997-06-24 1999-11-20 Закрытое акционерное общество "Конди" Состав для приготовления сахарного печенья
US20050271786A1 (en) * 2002-02-14 2005-12-08 The Pillsbury Company Dough, products and methods
CN101095420A (zh) * 2006-06-29 2008-01-02 天津科技大学 新型低糖低脂酥性饼干及其制备工艺
CN103891850A (zh) * 2014-04-15 2014-07-02 晋城市古陵山食品有限公司 一种马铃薯韧性饼干及其制备方法

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* Cited by examiner, † Cited by third party
Title
陈野等主编: "《食品工艺学》", 31 March 2014, article "《食品工艺学》", pages: 253 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106417472A (zh) * 2016-10-31 2017-02-22 江门澳崎高质食品有限公司 一种韧性饼干及其制备工艺

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