CN105707194A - Crispy biscuits added with spices and preparation method of crispy biscuits - Google Patents
Crispy biscuits added with spices and preparation method of crispy biscuits Download PDFInfo
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- CN105707194A CN105707194A CN201610291665.1A CN201610291665A CN105707194A CN 105707194 A CN105707194 A CN 105707194A CN 201610291665 A CN201610291665 A CN 201610291665A CN 105707194 A CN105707194 A CN 105707194A
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- parts
- powder
- type biscuit
- shortbread type
- biscuits
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- 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
- 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
- A21D2/362—Leguminous plants
Abstract
The invention relates to the technical field of food processing and particularly discloses crispy biscuits added with spices and a preparation method of the crispy biscuits. The biscuits are prepared from the following raw materials in parts by weight: 90-120 parts of wheat meal, 25-40 parts of white granulated sugar, 18-38 parts of vegetable oil, 0-10 parts of fructose syrup, 8-20 parts of caramel syrup, 0.6-1.5 parts of table salt, 0-2.5 parts of a bulking agent, 0.1-1 part of cinnamon powder, 1-2 parts of soybean meal, 0.2-1 part of an emulsifying agent and 10-14 parts of water. The caramel syrup and the cinnamon powder have a synergistic effect so that the scorch aroma of the biscuits and the flavor of the cinnamon powder are complementary with each other, and the rich scorch aroma is represented and is not very prominent; the soybean meal is added so that the biscuits have an attractive amber color, the nutritional value of the biscuits is improved and the storage resistance performance of the biscuits is improved. The crispy biscuits disclosed by the invention are crispy and palatable, are sweet but not greasy, and have the rich scorch aroma and unique caramel color and luster. The preparation method is simple and convenient to operate and is easy to control.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of shortbread type biscuit adding spice and preparation method thereof.
Background technology
Cookies is as traditional leisure food, and in all of instant food, the cookies market potential of China is very huge, and total output and sales volume year are incremented by 20%, are also leading in whole food service industry.Raising along with people's living standard, biscuit for allaying one's hunger in the past, just convert towards leisure type direction, the various cracker product with dessert and leisure dual-use function constantly appear on the market, the market vitality that display makes new advances, therefore, constantly research and develop the new local flavor of cookies, be the Main way improving cookies industrial competitiveness.Traditional cookies is with wheat flour, sugar, oils and fats for primary raw material mostly, add local flavor raw material and prepare into sweet taste or saline taste cookies, even prepare into the cookies of the taste such as chocolate flavouring, fruit-like flavour, but fresh occurring in less adds spice and mix the cookies local flavor of uniqueness in cookies.
Summary of the invention
In order to overcome the defect of prior art, an object of the present invention is in that to provide a kind of shortbread type biscuit adding spice, this cookies palatable crisp, agreeably sweet, has strong and not prominent burnt odor taste and unique caramel color and luster, is of high nutritive value, and keeping quality is good.
Meanwhile, the present invention also resides in the preparation method providing a kind of shortbread type biscuit adding spice.
In order to realize object above, the technical solution adopted in the present invention is:
A kind of shortbread type biscuit adding spice, is prepared from by the raw material of following parts by weight: wheat flour 90 ~ 120 parts, white sugar 25 ~ 40 parts, vegetable oil 18 ~ 38 parts, high fructose syrup 0 ~ 10 part, 8 ~ 20 parts of caramel syrup, Sal 0.6 ~ 1.5 part, bulking agent 0 ~ 2.5 part, Cortex Cinnamomi powder 0.1 ~ 1 part, Semen sojae atricolor powder 1 ~ 2 part, emulsifying agent 0.2 ~ 1 part, 10 ~ 14 parts of water.
The shortbread type biscuit of above-mentioned addition spice, is prepared from by the raw material of following parts by weight: wheat flour 100 parts, white sugar 35 parts, vegetable oil 32 parts, high fructose syrup 8 parts, 14 parts of caramel syrup, Sal 1.1 parts, bulking agent 2.2 parts, Cortex Cinnamomi powder 0.22 part, Semen sojae atricolor powder 1.6 parts, emulsifying agent 0.58 part, 12 parts of water.
Described wheat flour is low-gluten wheat flour.
Described vegetable oil is Petiolus Trachycarpi oil.
Described bulking agent is sodium bicarbonate.
Described emulsifying agent is phospholipid.
The preparation method of the shortbread type biscuit of above-mentioned addition spice, includes the operating procedure of dough-making powder, molding, baking successively.
Described dough-making powder method particularly includes: take wheat flour, sieve, obtain fine powder, standby；Take emulsifying agent and add dissolving in vegetable oil, obtain oil emulsion solution, standby；Take bulking agent, Sal, Cortex Cinnamomi powder, Semen sojae atricolor powder are added to the water, stirring is to being completely dissolved, it is subsequently adding high fructose syrup and caramel syrup, stirring to syrup is completely dissolved, being subsequently adding white sugar to stir to being completely dissolved, add oil emulsion solution afterwards, stirring is that emulsified state is not stratified to mixture, it is subsequently adding fine powder and stirs into bulk, prepare dough.
It is 1 ~ 2min that described bulking agent, Sal, Cortex Cinnamomi powder, Semen sojae atricolor powder are added to the water the time of stirring.
The time of described addition high fructose syrup and the stirring of caramel syrup is 2-3min.
The time of described addition oil emulsion solution stirring is 3-4min.
The time of described addition fine powder stirring is 15-20min.
Described molding method particularly includes: take in the dough addition shortbread type biscuit forming machine that dough-making powder prepares, roll marks molding, prepare cookies embryo.
In described shortbread type biscuit forming machine, the shape according to required cookies selects mould, and roll marks molding prepares the cookies of required form, can prepare triangularity, square, semicircle, circle, ellipse etc..
Described baking method particularly includes: the cookies embryo that molding prepares sequentially passes through four temperature province bakings, and first area temperature is 70 ± 5 DEG C, and baking time is 90 ± 5s；Second area temperature is 100 ± 5 DEG C, and baking time is 90 ± 5s；3rd regional temperature is 110 ± 5 DEG C, and baking time is 180 ± 10s；4th regional temperature is 120 ± 5 DEG C, and baking time is 60 ± 5s.
Above-mentioned baking adopts microwave baking, and the frequency of described microwave is 30 ~ 50Hz.
The preparation method of the shortbread type biscuit of above-mentioned addition spice, also includes the cookies after by baking and carries out being cooled to 35 ~ 40 DEG C, obtain described shortbread type biscuit.
The shortbread type biscuit of above-mentioned addition spice also can be cut into the graininess of different size, arranges in pairs or groups edible with ice cream, Yoghourt, coffee etc..
The present invention adds the shortbread type biscuit of spice, is prepared from wheat flour, white sugar, vegetable oil, high fructose syrup, caramel syrup, Sal, sodium bicarbonate, Cortex Cinnamomi powder, Semen sojae atricolor powder, emulsifying agent and water for raw material.Wherein caramel syrup and Cortex Cinnamomi powder synergism, makes the burnt odor taste of cookies and the fragrance of Cortex Cinnamomi powder complement each other, presents strong burnt odor taste but not bery prominent, improves the palatability of cookies；The use of Semen sojae atricolor powder so that cookies has tempting amber, improves the nutritive value of cookies, improves the keeping quality energy of cookies, extends the shelf-life of cookies；It addition, the present invention adds each raw material of the shortbread type biscuit of spice synergism in the amount ranges limited, the cookies palatable crisp of preparation, agreeably sweet, there is strong burnt odor taste and unique caramel color and luster.
The preparation method that the present invention adds the shortbread type biscuit of spice, easy and simple to handle, it is easy to control, be suitable to industrial application.
Further, shortbread type biscuit of the present invention, in preparation process, adopts four temperature stage that cookies embryo is dried, dry more uniform, and does not affect the taste and flavor of cookies；It addition, adopt the mode of microwave that cookies is dried, the expanded sterilizing function that microwave has, promote the mouthfeel of cookies further, it is ensured that the microbial standard of product is qualified, and microwave has energy-conserving and environment-protective, the feature that heat utilization rate is high, it is possible to reduce power consumption further, saves cost.
Detailed description of the invention
Below by specific embodiment, technical scheme is described in detail.
Embodiment 1
The present embodiment add spice shortbread type biscuit, the raw material of following parts by weight be prepared from: low-gluten wheat flour 100 parts, white sugar 35 parts, Petiolus Trachycarpi oil 32 parts, high fructose syrup 8 parts, 14 parts of caramel syrup, Sal 1.1 parts, sodium bicarbonate 2.2 parts, Cortex Cinnamomi powder 0.22 part, Semen sojae atricolor powder 1.6 parts,；12 parts of phosphatidase 0 .58 part, water.
The preparation method that the present embodiment adds the shortbread type biscuit of spice, concrete operation step is:
1) dough-making powder: take low-gluten wheat flour, sieves, and obtains fine powder, standby；Take phospholipid and add dissolving in Petiolus Trachycarpi oil, obtain oil emulsion solution, standby；Take sodium bicarbonate, Sal, Cortex Cinnamomi powder, Semen sojae atricolor powder are added to the water, 1.5min is to being completely dissolved in stirring, it is subsequently adding high fructose syrup and caramel syrup, stirring 2min is completely dissolved to syrup, being subsequently adding white sugar to stir to being completely dissolved, add oil emulsion solution afterwards, stirring 3min is that emulsified state is not stratified to mixture, it is subsequently adding fine powder stirring 15min and becomes bulk, prepare dough；
2) molding: take in the dough addition shortbread type biscuit forming machine that step 1) dough-making powder prepares, roll marks molding, prepare cookies embryo；
3) baking: by step 2) molding prepare cookies embryo be transported on microwave transmission band by head canvas bag and sequentially pass through four temperature provinces carry out microwave baking, first area temperature is 70 DEG C, and baking time is 90s；Second area temperature is 100 DEG C, and baking time is 90s；3rd regional temperature is 110 DEG C, and baking time is 180s；4th regional temperature is 120 DEG C, and baking time is 60s；Wherein microwave frequency is 40Hz；
4) the cookies base after step 3) being toasted is cooled to 38 DEG C, obtains the described shortbread type biscuit adding spice.
In the present embodiment, in shortbread type biscuit forming machine, shape according to required cookies selects mould, and roll marks molding prepares the cookies of required form, can prepare triangularity, square, semicircle, circle, oval etc..
In the present embodiment, the shortbread type biscuit of preparation is also dependent on needing to be cut into the graininess of different size, and ice cream, Yoghourt, coffee etc. are arranged in pairs or groups edible.
Embodiment 2
The present embodiment add spice shortbread type biscuit, the raw material of following parts by weight be prepared from: low-gluten wheat flour 90 parts, white sugar 25 parts, Petiolus Trachycarpi oil 18 parts, 8 parts of caramel syrup, Sal 0.6 part, Cortex Cinnamomi powder 0.1 part, Semen sojae atricolor powder 1 part,；10 parts of phosphatidase 0 .2 part, water.
The preparation method that the present embodiment adds the shortbread type biscuit of spice, concrete operation step is:
1) dough-making powder: take low-gluten wheat flour, sieves, and obtains fine powder, standby；Take phospholipid and add dissolving in Petiolus Trachycarpi oil, obtain oil emulsion solution, standby；Take food salt, Cortex Cinnamomi powder, Semen sojae atricolor powder are added to the water, 1min is to being completely dissolved in stirring, it is subsequently adding caramel syrup, stirring 3min is completely dissolved to syrup, being subsequently adding white sugar to stir to being completely dissolved, add oil emulsion solution afterwards, stirring 4min is that emulsified state is not stratified to mixture, it is subsequently adding fine powder stirring 20min and becomes bulk, prepare dough；
2) molding: take in the dough addition shortbread type biscuit forming machine that step 1) dough-making powder prepares, roll marks molding, prepare cookies embryo；
3) baking: by step 2) molding prepare cookies embryo be transported on microwave transmission band by head canvas bag and sequentially pass through four temperature provinces carry out microwave baking, first area temperature is 75 DEG C, and baking time is 85s；Second area temperature is 95 DEG C, and baking time is 85s；3rd regional temperature is 115 DEG C, baking time 170s；4th regional temperature is 125 DEG C, and baking time is 55s；Wherein microwave frequency is 50Hz；
4) the cookies base after step 3) being toasted is cooled to 35 DEG C, obtains the described shortbread type biscuit adding spice.
In the present embodiment, in shortbread type biscuit forming machine, shape according to required cookies selects mould, and roll marks molding prepares the cookies of required form, can prepare triangularity, square, semicircle, circle, oval etc..
In the present embodiment, the shortbread type biscuit of preparation is also dependent on needing to be cut into the graininess of different size, and ice cream, Yoghourt, coffee etc. are arranged in pairs or groups edible.
Embodiment 3
The present embodiment add spice shortbread type biscuit, the raw material of following parts by weight be prepared from: low-gluten wheat flour 120 parts, white sugar 40 parts, Petiolus Trachycarpi oil 38 parts, high fructose syrup 10 parts, 20 parts of caramel syrup, Sal 1.5 parts, sodium bicarbonate 2.5 parts, Cortex Cinnamomi powder 1 part, Semen sojae atricolor powder 2 parts,；14 parts of phosphatidase 1 part, water.
The preparation method that the present embodiment adds the shortbread type biscuit of spice, concrete operation step is:
1) dough-making powder: take low-gluten wheat flour, sieves, and obtains fine powder, standby；Take phospholipid and add dissolving in Petiolus Trachycarpi oil, obtain oil emulsion solution, standby；Take sodium bicarbonate, Sal, Cortex Cinnamomi powder, Semen sojae atricolor powder are added to the water, 2min is to being completely dissolved in stirring, it is subsequently adding high fructose syrup and caramel syrup, stirring 2.5min is completely dissolved to syrup, being subsequently adding white sugar to stir to being completely dissolved, add oil emulsion solution afterwards, stirring 3.5min is that emulsified state is not stratified to mixture, it is subsequently adding fine powder stirring 17min and becomes bulk, prepare dough；
2) molding: take in the dough addition shortbread type biscuit forming machine that step 1) dough-making powder prepares, roll marks molding, prepare cookies embryo；
3) baking: by step 2) molding prepare cookies embryo be transported on microwave transmission band by head canvas bag and sequentially pass through four temperature provinces carry out microwave baking, first area temperature is 65 DEG C, and baking time is 95s；Second area temperature is 105 DEG C, and baking time is 95s；3rd regional temperature is 105 DEG C, and baking time is 190s；4th regional temperature is 115 DEG C, and baking time is 65s；Wherein microwave frequency is 30Hz；
4) the cookies base after step 3) being toasted is cooled to 40 DEG C, obtains the described shortbread type biscuit adding spice.
In the present embodiment, in shortbread type biscuit forming machine, shape according to required cookies selects mould, and roll marks molding prepares the cookies of required form, can prepare triangularity, square, semicircle, circle, oval etc..
In the present embodiment, the shortbread type biscuit of preparation is also dependent on needing to be cut into the graininess of different size, and ice cream, Yoghourt, coffee etc. are arranged in pairs or groups edible.
Claims (10)
1. the shortbread type biscuit adding spice, it is characterized in that, the raw material of following parts by weight be prepared from: wheat flour 90 ~ 120 parts, white sugar 25 ~ 40 parts, vegetable oil 18 ~ 38 parts, high fructose syrup 0 ~ 10 part, 8 ~ 20 parts of caramel syrup, Sal 0.6 ~ 1.5 part, bulking agent 0 ~ 2.5 part, Cortex Cinnamomi powder 0.1 ~ 1 part, Semen sojae atricolor powder 1 ~ 2 part, emulsifying agent 0.2 ~ 1 part, 10 ~ 14 parts of water.
2. the shortbread type biscuit adding spice as claimed in claim 1, it is characterized in that, the raw material of following parts by weight be prepared from: wheat flour 100 parts, white sugar 35 parts, vegetable oil 32 parts, high fructose syrup 8 parts, 14 parts of caramel syrup, Sal 1.1 parts, bulking agent 2.2 parts, Cortex Cinnamomi powder 0.22 part, Semen sojae atricolor powder 1.6 parts, emulsifying agent 0.58 part, 12 parts of water.
3. the shortbread type biscuit adding spice as claimed in claim 1 or 2, it is characterised in that described wheat flour is low-gluten wheat flour.
4. the shortbread type biscuit adding spice as claimed in claim 1 or 2, it is characterised in that described vegetable oil is Petiolus Trachycarpi oil.
5. the shortbread type biscuit adding spice as claimed in claim 1 or 2, it is characterised in that described bulking agent is sodium bicarbonate.
6. the shortbread type biscuit adding spice as claimed in claim 1 or 2, it is characterised in that described emulsifying agent is phospholipid.
7. the preparation method of the shortbread type biscuit of an addition spice as claimed in claim 1 or 2, it is characterised in that include the operating procedure of dough-making powder, molding, baking successively.
8. the preparation method of the shortbread type biscuit adding spice as claimed in claim 7, it is characterised in that described dough-making powder method particularly includes: take wheat flour, sieves, obtains fine powder, standby；Take emulsifying agent and add dissolving in vegetable oil, obtain oil emulsion solution, standby；Take bulking agent, Sal, Cortex Cinnamomi powder, Semen sojae atricolor powder are added to the water, stirring is to being completely dissolved, it is subsequently adding high fructose syrup and caramel syrup, stirring to syrup is completely dissolved, being subsequently adding white sugar to stir to being completely dissolved, add oil emulsion solution afterwards, stirring is that emulsified state is not stratified to mixture, it is subsequently adding fine powder and stirs into bulk, prepare dough.
9. the preparation method of the shortbread type biscuit adding spice as claimed in claim 7, it is characterised in that described molding method particularly includes: take in the dough addition shortbread type biscuit forming machine that dough-making powder prepares, roll marks molding, prepare cookies embryo.
10. the preparation method of the shortbread type biscuit adding spice as claimed in claim 7, it is characterized in that, described baking method particularly includes: the cookies embryo that molding prepares sequentially passes through four temperature province bakings, and first area temperature is 70 ± 5 DEG C, and baking time is 90 ± 5s；Second area temperature is 100 ± 5 DEG C, and baking time is 90 ± 5s；3rd regional temperature is 110 ± 5 DEG C, and baking time is 180 ± 10s；4th regional temperature is 120 ± 5 DEG C, and baking time is 60 ± 5s.
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| CN201610291665.1A CN105707194A (en) | 2016-05-05 | 2016-05-05 | Crispy biscuits added with spices and preparation method of crispy biscuits |
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| CN201610291665.1A CN105707194A (en) | 2016-05-05 | 2016-05-05 | Crispy biscuits added with spices and preparation method of crispy biscuits |
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| CN201610291665.1A Pending CN105707194A (en) | 2016-05-05 | 2016-05-05 | Crispy biscuits added with spices and preparation method of crispy biscuits |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106490281A (en) * | 2016-12-28 | 2017-03-15 | 郑州荣利达生物科技有限公司 | A kind of Chocolate Cookies cookiess and preparation method thereof |
| CN106577935A (en) * | 2016-11-10 | 2017-04-26 | 无锡华臻果果食品技术有限公司 | Making method of cookie with rich macadamia nuts |
| CN109566697A (en) * | 2018-12-12 | 2019-04-05 | 南京恒生制药有限公司 | Low sodium healthy biscuit of a kind of low albumen and preparation method thereof |
| CN110915851A (en) * | 2019-11-28 | 2020-03-27 | 福建格尔食品贸易有限公司 | Nanru biscuits and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106577935A (en) * | 2016-11-10 | 2017-04-26 | 无锡华臻果果食品技术有限公司 | Making method of cookie with rich macadamia nuts |
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