CN104273196A - Biscuit and preparation method thereof - Google Patents

Biscuit and preparation method thereof Download PDF

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Publication number
CN104273196A
CN104273196A CN201410569385.3A CN201410569385A CN104273196A CN 104273196 A CN104273196 A CN 104273196A CN 201410569385 A CN201410569385 A CN 201410569385A CN 104273196 A CN104273196 A CN 104273196A
Authority
CN
China
Prior art keywords
biscuit
preparation
shortbread type
white sugar
dough
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201410569385.3A
Other languages
Chinese (zh)
Inventor
尹新华
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
SUSONG JIAJIAWANG FOOD Co Ltd
Original Assignee
SUSONG JIAJIAWANG FOOD Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by SUSONG JIAJIAWANG FOOD Co Ltd filed Critical SUSONG JIAJIAWANG FOOD Co Ltd
Priority to CN201410569385.3A priority Critical patent/CN104273196A/en
Publication of CN104273196A publication Critical patent/CN104273196A/en
Pending legal-status Critical Current

Links

Classifications

    • 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
    • A21D2/181—Sugars or sugar alcohols
    • 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
    • A21D2/32—Phosphatides
    • 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
    • A21D2/366—Tubers, roots
    • 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
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
    • 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
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts

Abstract

The invention belongs to the field of food and particularly relates to biscuit and a preparation method thereof. The biscuit is made of flour, salt, edible ammonium bicarbonate, yeast, chicken powder, edible flavor, sodium bicarbonate, emulgator, bio-enzyme, lecithin, yeast extract, baking powder, 25-26 parts of white sugar, xylitol, inverted sugar and carrots. The preparation method includes mixing the flour, pressing dough, forming, drying and cooling. Compared with the prior art, the biscuit has the advantages of simple and natural raw materials are selected for the biscuit and are reasonably proportioned, unnecessary additives are reduced, nutritional ingredients of the biscuit are kept, and health of people is benefited.

Description

A kind of shortbread type biscuit and preparation method thereof
Technical field
The invention belongs to field of food, be specifically related to a kind of shortbread type biscuit and preparation method thereof.
Background technology
Biscuit is a kind of common dessert, and as a kind of snacks or interpolation diet, instant is easy to carry again, has become a kind of food indispensable in daily life.Along with people are to the attention of health, the requirement of people to biscuit is also more and more higher, wishes that it has nutrition and while ensureing taste, also can be conducive to the health of people.
Summary of the invention
The object of the invention is to: provide a kind of there is abundant nutrition and, the shortbread type biscuit being conducive to health of people and preparation method thereof.
To achieve these goals, the invention provides: a kind of shortbread type biscuit, comprise the raw material of following weight portion: 100 parts, flour, salt 0.5-0.6 part, edible ammonium hydrogencarbonate 1-1.2 part, yeast 0.08-0.1 part, chickens' extract 0.1-0.12 part, flavoring essence 0.1-0.15 part, sodium acid carbonate 0.4-0.42 part, emulsifying agent 0.15-0.18 part, biology enzyme 0.05-0.06 part, lecithin 0.02-0.03 part, yeast extract 0.2-0.22 part, baking powder 0.25-0.26 part, white sugar 25-26 part, xylitol 20-21 part, invert sugar 5-6 part, carrot 0.002-0.003 part.
A preparation method for shortbread type biscuit, comprises the steps:
(1) mixed equably by above-mentioned raw materials, add water 10-12 part, adopt shortcake mixer, stir 5min, mixing speed is that 30r/min makes dough;
(2) through roll squeezer roll-in: dough is all by forming Dough Sheet Strip after 1 group of pressure roller roll-in;
(3) biscuit is pressed into through forming machine;
(4) the soft infrared electric oven 250 DEG C of employing is dried, heating 15min.
(5) cool under room temperature, make temperature drop to less than 45 DEG C, packaging.
To biscuit surface sprinkling sesame, egg and white sugar before biscuit is dried, after oven dry, oil spout is carried out to biscuit surface.
With the recessed colored die of pin hole time shaping in step (3).
Beneficial effect of the present invention is: compared with prior art, and advantage of the present invention selects the raw material of simple, natural production biscuit, rational proportion, reduces unnecessary additive, while keeping biscuit nutritional labeling, is conducive to the health of people.
Detailed description of the invention
A kind of shortbread type biscuit, comprises the raw material of following weight portion: 100 parts, flour, salt 0.5-0.6 part, edible ammonium hydrogencarbonate 1-1.2 part, yeast 0.08-0.1 part, chickens' extract 0.1-0.12 part, flavoring essence 0.1-0.15 part, sodium acid carbonate 0.4-0.42 part, emulsifying agent 0.15-0.18 part, biology enzyme 0.05-0.06 part, lecithin 0.02-0.03 part, yeast extract 0.2-0.22 part, baking powder 0.25-0.26 part, white sugar 25-26 part, xylitol 20-21 part, invert sugar 5-6 part, carrot 0.002-0.003 part.
A preparation method for shortbread type biscuit, comprises the steps:
(1) mixed equably by above-mentioned raw materials, add water 10-12 part, adopt shortcake mixer, stir 5min, mixing speed is that 30r/min makes dough;
(2) through roll squeezer roll-in: dough is all by forming Dough Sheet Strip after 1 group of pressure roller roll-in;
(3) biscuit is pressed into through forming machine;
(4) the soft infrared electric oven 250 DEG C of employing is dried, heating 15min.
(5) cool under room temperature, make temperature drop to less than 45 DEG C, packaging.
Preferentially, to biscuit surface sprinkling sesame, egg and white sugar before biscuit is dried, after oven dry, oil spout is carried out to biscuit surface.
Preferentially, with the recessed colored die of pin hole time shaping in step (3), surface blistering can be prevented.

Claims (4)

1. a shortbread type biscuit, it is characterized in that, comprise the raw material of following weight portion: 100 parts, flour, salt 0.5-0.6 part, edible ammonium hydrogencarbonate 1-1.2 part, yeast 0.08-0.1 part, chickens' extract 0.1-0.12 part, flavoring essence 0.1-0.15 part, sodium acid carbonate 0.4-0.42 part, emulsifying agent 0.15-0.18 part, biology enzyme 0.05-0.06 part, lecithin 0.02-0.03 part, yeast extract 0.2-0.22 part, baking powder 0.25-0.26 part, white sugar 25-26 part, xylitol 20-21 part, invert sugar 5-6 part, carrot 0.002-0.003 part.
2. the preparation method of a kind of shortbread type biscuit according to claim 1, is characterized in that, comprise the steps:
(1) mixed equably except white sugar by above-mentioned raw materials, add water 10-12 part, adopt shortcake mixer, stir 5min, mixing speed is that 30r/min makes dough;
(2) through roll squeezer roll-in: dough is all by forming Dough Sheet Strip after 1 group of pressure roller roll-in;
(3) biscuit is pressed into through forming machine;
(4) the soft infrared electric oven 250 DEG C of employing is dried, heating 15min;
(5) cool under room temperature, make temperature drop to less than 45 DEG C, packaging.
3. the preparation method of a kind of shortbread type biscuit according to claim 2, is characterized in that, to biscuit surface sprinkling sesame, egg and white sugar before biscuit is dried, carries out oil spout after oven dry to biscuit surface.
4. the preparation method of a kind of shortbread type biscuit according to claim 2, is characterized in that, with the recessed colored die of pin hole time shaping in step (3).
?
CN201410569385.3A 2014-10-23 2014-10-23 Biscuit and preparation method thereof Pending CN104273196A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410569385.3A CN104273196A (en) 2014-10-23 2014-10-23 Biscuit and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410569385.3A CN104273196A (en) 2014-10-23 2014-10-23 Biscuit and preparation method thereof

Publications (1)

Publication Number Publication Date
CN104273196A true CN104273196A (en) 2015-01-14

Family

ID=52248939

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410569385.3A Pending CN104273196A (en) 2014-10-23 2014-10-23 Biscuit and preparation method thereof

Country Status (1)

Country Link
CN (1) CN104273196A (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104904799A (en) * 2015-05-19 2015-09-16 南昌大学 Crisp biscuits containing ginger extract and a preparation method thereof
CN105265553A (en) * 2015-11-24 2016-01-27 江门市美合食品有限公司 Crisp Chinese yam biscuit
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
CN105707194A (en) * 2016-05-05 2016-06-29 郑州荣利达生物科技有限公司 Crispy biscuits added with spices and preparation method of crispy biscuits
CN114271302A (en) * 2021-12-30 2022-04-05 广州纯享生物科技有限公司 Blood sugar-reducing crisp biscuit and preparation method thereof

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101095420A (en) * 2006-06-29 2008-01-02 天津科技大学 Novel low-sugar low-fat shortbread type biscuit and the preparation technics thereof
CN101642147A (en) * 2008-08-09 2010-02-10 甘肃敬业农业科技有限公司 Sunflower meringle biscuit and preparation method thereof
CN101731296A (en) * 2008-11-10 2010-06-16 王勃 Biscuits with brain-tonifying effect
CN102100246A (en) * 2009-12-18 2011-06-22 严玉兴 Carrot crisp biscuit and making method thereof
CN102308863A (en) * 2011-09-30 2012-01-11 东莞市华美食品有限公司 Enzyme-modified crisp biscuit preparation method
CN102934654A (en) * 2011-08-15 2013-02-20 丁帮龙 Crisp biscuit

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101095420A (en) * 2006-06-29 2008-01-02 天津科技大学 Novel low-sugar low-fat shortbread type biscuit and the preparation technics thereof
CN101642147A (en) * 2008-08-09 2010-02-10 甘肃敬业农业科技有限公司 Sunflower meringle biscuit and preparation method thereof
CN101731296A (en) * 2008-11-10 2010-06-16 王勃 Biscuits with brain-tonifying effect
CN102100246A (en) * 2009-12-18 2011-06-22 严玉兴 Carrot crisp biscuit and making method thereof
CN102934654A (en) * 2011-08-15 2013-02-20 丁帮龙 Crisp biscuit
CN102308863A (en) * 2011-09-30 2012-01-11 东莞市华美食品有限公司 Enzyme-modified crisp biscuit preparation method

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
Title
唐湘玲等: "胡萝卜大豆饼干的研制", 《食品工业科技》 *
李琳等编著: "《现代饼干甜点生产技术》", 31 March 2001, 中国轻工业出版社 *
肇利仁等编: "《巧用调味料300例》", 31 January 2002, 中国轻工业出版社 *
高玉荣主编: "《发酵调味品加工技术》", 30 November 2008, 东北林业大学出版社 *

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104904799A (en) * 2015-05-19 2015-09-16 南昌大学 Crisp biscuits containing ginger extract and a preparation method thereof
CN105265553A (en) * 2015-11-24 2016-01-27 江门市美合食品有限公司 Crisp Chinese yam biscuit
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
CN105707194A (en) * 2016-05-05 2016-06-29 郑州荣利达生物科技有限公司 Crispy biscuits added with spices and preparation method of crispy biscuits
CN114271302A (en) * 2021-12-30 2022-04-05 广州纯享生物科技有限公司 Blood sugar-reducing crisp biscuit and preparation method thereof

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PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication
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Application publication date: 20150114