CN107467139A - A kind of spicy biscuit bar and its preparation technology - Google Patents
A kind of spicy biscuit bar and its preparation technology Download PDFInfo
- Publication number
- CN107467139A CN107467139A CN201610390263.7A CN201610390263A CN107467139A CN 107467139 A CN107467139 A CN 107467139A CN 201610390263 A CN201610390263 A CN 201610390263A CN 107467139 A CN107467139 A CN 107467139A
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- CN
- China
- Prior art keywords
- spicy
- biscuit
- bar
- biscuit bar
- preparation technology
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- 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.)
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Classifications
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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
- A21D2/02—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
- A21D2/145—Acids, anhydrides or salts thereof
Abstract
It is by percentage to the quality, composed of the following components the invention discloses a kind of spicy biscuit bar, wheat flour 35 45%, white granulated sugar 20 25%, shortening 10 15%, refining vegetable oil 5 10%, spicy toppings 3 7%, ammonium hydrogen carbonate 3 5%, sodium acid carbonate 2 4%, surplus is water.Special taste, meet the consumer demand for liking spicy flavor.The preparation technology can be to greatest extent in the whole attached powder in biscuit surface, and attached powder uniformity.The biscuit bar that function opponent's finger-like is seasoned by rational technique and roller carries out attached powder seasoning, and obtained spicy biscuit bar is crispy and delicious, instant, and the exploitation of various tastes can be carried out according to differently flavoured toppings.
Description
Technical field
The invention belongs to food processing technology field, relates in particular to a kind of spicy biscuit bar and its preparation
Technique.
Background technology
Biscuit is a kind of popular leisure food, generally using wheat flour or glutinous rice flour as raw material, is added
Other auxiliary materials such as sugar, oil, through moisture is relatively low, mouthfeel is crisp made of tune powder, shaping, baking
Food.Its is in light weight, block type is complete, readily packaged, preservation and carrying, can open instant, edible side
Just.Biscuit brand and species are many on the market, and mouthfeel caused by different formulas is also different, but at present
The less biscuit for seeing spicy taste in market, it is impossible to meet the needs of some consumers are to such a taste.Separately
Outside, the existing biscuit that with the addition of toppings, its manufacture craft are to install 1 before biscuit baking or after baking
Platform duster, dusting is carried out to biscuit surface by duster, such as soda cracker surface salting grain or sugared grain,
Therefore it is the dusting of biscuit surface, and bottom is not covered with toppings, the flavor of product, mouthfeel are all by one
It is fixing to ring.
The content of the invention
Therefore, the technical problems to be solved by the invention be rare fragrant spicy biscuit in the prior art and
Toppings are covered on biscuit only surface, so as to propose a kind of spicy biscuit bar of overall flavor and its preparation technology.
In order to solve the above technical problems, the technical scheme is that：
The present invention provides a kind of spicy biscuit bar, by percentage to the quality, composed of the following components, wheat
Powder 35-45%, white granulated sugar 20-25%, shortening 10-15%, refining vegetable oil 5-10%, spicy toppings
3-7%, ammonium hydrogen carbonate 3-5%, sodium acid carbonate 2-4%, surplus are water.
Preferably, by percentage to the quality, the composition of the spicy toppings is white granulated sugar 25-30%,
Edible salt 15-20%, beef powdered flavor 10-15%, powdered soy 10-15%, monosodium glutamate 5-10%, chilli powder
5-8%, meaty powdery flavors 5-8%, spice 3-5%.
Preferably, it is 0.7-0.8 that the shortening is dismissed to proportion by cream.
Preferably, the content of wet gluten is 22-24% in the wheat flour.
The present invention also provides a kind of preparation technology of spicy biscuit bar, comprises the following steps：
A, wheat flour sieving, with cream dismiss shortening, by the wheat flour, shortening, white granulated sugar,
Ammonium hydrogencarbonate, sodium acid carbonate and water are well mixed, and face；
B, by the face pressure become reconciled into the uniform face band of thin and thick, and it is cut into biscuit；
C, the biscuit is toasted, the excessive internal heat temperature of baking is 180-280 DEG C, and lower fiery temperature is 200-280 DEG C,
Time is 6-12min, obtains biscuit bar；
D, refining vegetable oil is sprayed to the biscuit bar surface after baking；
E, spicy toppings are uniformly proportionally spread to the biscuit bar surface after oil spout, produces spicy biscuit bar.
Preferably, the biscuit bar length is 63-67mm, a diameter of 8-10mm, quality 1.5-1.8g/
Bar.
Preferably, the step e is carried out using roller flavoring machine.
Preferably, face strip length is 67-71mm in the step b, thickness 2.8-3.2mm, width is
7.0-9.0mm。
Preferably, in the step a, the wheat flour crosses 50 mesh sieves.
Preferably, the step of also including packing after biscuit bar is cooled into less than 40 DEG C after the step e.
The above-mentioned technical proposal of the present invention has advantages below compared with prior art：
Spicy biscuit bar of the present invention, by percentage to the quality, composed of the following components, wheat flour
45-55%, white granulated sugar 20-25%, shortening 10-15%, refining vegetable oil 5-10%, spicy toppings 3-7%,
Ammonium hydrogen carbonate 3-5%, sodium acid carbonate 2-4%.Special taste, meet the consumer's that likes spicy flavor
Demand.The preparation technology can be to greatest extent in the whole attached powder in biscuit surface, and attached powder uniformity.
The biscuit bar that function opponent's finger-like is seasoned by rational technique and roller carries out attached powder seasoning, obtained perfume (or spice)
Peppery biscuit bar is crispy and delicious, instant, and can carry out various tastes according to differently flavoured toppings
Exploitation.
Embodiment
In order that present disclosure is more likely to be clearly understood, below according to the specific implementation of the present invention
Example, the present invention is further detailed explanation.
Embodiment 1
The present embodiment provides a kind of spicy biscuit bar, by percentage to the quality, composed of the following components, small
Flour 35%, white granulated sugar 20%, shortening 15%, refining vegetable oil 5%, spicy toppings 7%, carbonic acid
Hydrogen ammonium 3%, sodium acid carbonate 4%, surplus are water.It is 0.7 that the shortening is dismissed to proportion by cream, institute
The content for stating wet gluten in wheat flour is 22%.
The present embodiment also provides a kind of preparation technology of spicy biscuit bar, comprises the following steps：
A, it is 0.7 that wheat flour, which crosses 50 mesh sieves, shortening is dismissed with cream to proportion, according to aforementioned proportion by institute
Wheat flour, shortening, white granulated sugar, ammonium hydrogencarbonate, sodium acid carbonate and water is stated to be well mixed, and into dough；
B, it is the uniform face band of 2.8mm thin and thicks the dough become reconciled to be pressed into thickness, and is cut into length and is
67mm, the biscuit that width is 7mm；
C, the biscuit is toasted, the excessive internal heat temperature of baking is 180 DEG C, and lower fiery temperature is 200 DEG C, during baking
Between be 6min, obtain length for 63mm, diameter 8mm biscuit bar；
D, refining vegetable oil is sprayed to the biscuit bar surface after baking according to aforementioned proportion；
E, proportionally it is placed in roller flavoring machine and is uniformly spread to its surface spicy to the biscuit bar after oil spout
Toppings, spicy biscuit bar is produced, then biscuit bar is packaged into bag after being cooled to less than 40 DEG C.
Embodiment 2
The present embodiment provides a kind of spicy biscuit bar, by percentage to the quality, composed of the following components, small
Flour 45%, white granulated sugar 25%, shortening 10%, refining vegetable oil 5%, spicy toppings 3%, carbonic acid
Hydrogen ammonium 5%, sodium acid carbonate 2%, surplus are water.It is 0.8 that the shortening is dismissed to proportion by cream, institute
The content for stating wet gluten in wheat flour is 24%.
The present embodiment also provides a kind of preparation technology of spicy biscuit bar, comprises the following steps：
A, it is 0.8 that wheat flour, which crosses 50 mesh sieves, shortening is dismissed with cream to proportion, according to aforementioned proportion by institute
Wheat flour, shortening, white granulated sugar, ammonium hydrogencarbonate, sodium acid carbonate and water is stated to be well mixed, and into dough；
B, it is the uniform face band of 3.2mm thin and thicks the dough become reconciled to be pressed into thickness, and is cut into length and is
71mm, the biscuit that width is 9mm；
C, the biscuit is toasted, the excessive internal heat temperature of baking is 280 DEG C, and lower fiery temperature is 280 DEG C, during baking
Between be 12min, obtain length for 67mm, diameter 10mm biscuit bar；
D, refining vegetable oil is sprayed to the biscuit bar surface after baking according to aforementioned proportion；
E, proportionally it is placed in roller flavoring machine and is uniformly spread to its surface spicy to the biscuit bar after oil spout
Toppings, spicy biscuit bar is produced, then biscuit bar is packaged into bag after being cooled to less than 40 DEG C.
Embodiment 3
The present embodiment provides a kind of spicy biscuit bar, by percentage to the quality, composed of the following components, small
Flour 37%, white granulated sugar 22%, shortening 12%, refining vegetable oil 10%, spicy toppings 4%, carbonic acid
Hydrogen ammonium 4%, sodium acid carbonate 3%, surplus are water.It is 0.8 that the shortening is dismissed to proportion by cream, institute
The content for stating wet gluten in wheat flour is 23%.
The present embodiment also provides a kind of preparation technology of spicy biscuit bar, comprises the following steps：
A, it is 0.8 that wheat flour, which crosses 50 mesh sieves, shortening is dismissed with cream to proportion, according to aforementioned proportion by institute
Wheat flour, shortening, white granulated sugar, ammonium hydrogencarbonate, sodium acid carbonate and water is stated to be well mixed, and into dough；
B, it is the uniform face band of 2.9mm thin and thicks the dough become reconciled to be pressed into thickness, and is cut into length and is
70mm, the biscuit that width is 8mm；
C, the biscuit is toasted, the excessive internal heat temperature of baking is 230 DEG C, and lower fiery temperature is 250 DEG C, during baking
Between be 10min, obtain length for 65mm, diameter 9mm biscuit bar；
D, refining vegetable oil is sprayed to the biscuit bar surface after baking according to aforementioned proportion；
E, proportionally it is placed in roller flavoring machine and is uniformly spread to its surface spicy to the biscuit bar after oil spout
Toppings, spicy biscuit bar is produced, then biscuit bar is packaged into bag after being cooled to less than 40 DEG C.
Embodiment 4
The present embodiment provides a kind of spicy biscuit bar, by percentage to the quality, composed of the following components, small
Flour 40%, white granulated sugar 20%, shortening 12%, refining vegetable oil 6%, spicy toppings 5%, carbonic acid
Hydrogen ammonium 4%, sodium acid carbonate 2%, surplus are water.It is 0.75 that the shortening is dismissed to proportion by cream, institute
The content for stating wet gluten in wheat flour is 24%.
The present embodiment also provides a kind of preparation technology of spicy biscuit bar, comprises the following steps：
A, it is 0.75 that wheat flour, which crosses 50 mesh sieves, shortening is dismissed with cream to proportion, will according to aforementioned proportion
The wheat flour, shortening, white granulated sugar, ammonium hydrogencarbonate, sodium acid carbonate and water are well mixed, and into face
Group；
B, it is the uniform face band of 3mm thin and thicks the dough become reconciled to be pressed into thickness, and is cut into length and is
68mm, the biscuit that width is 7.5mm；
C, the biscuit is toasted, the excessive internal heat temperature of baking is 200 DEG C, and lower fiery temperature is 220 DEG C, during baking
Between be 10min, obtain length for 65mm, diameter 8.5mm biscuit bar；
D, refining vegetable oil is sprayed to the biscuit bar surface after baking according to aforementioned proportion；
E, proportionally it is placed in roller flavoring machine and is uniformly spread to its surface spicy to the biscuit bar after oil spout
Toppings, spicy biscuit bar is produced, then biscuit bar is packaged into bag after being cooled to less than 40 DEG C.
Obviously, above-described embodiment is only intended to clearly illustrate example, and not to embodiment
Restriction.For those of ordinary skill in the field, can also do on the basis of the above description
Go out other various forms of changes or variation.There is no need and unable to give thoroughly all embodiments
Lift.And the obvious changes or variations thus extended out is still in the protection domain of the invention
Among.
Claims (10)
- A kind of 1. spicy biscuit bar, it is characterised in that it is by percentage to the quality, composed of the following components, Wheat flour 35-45%, white granulated sugar 20-25%, shortening 10-15%, refining vegetable oil 5-10%, spicy tune Taste powder 3-7%, ammonium hydrogen carbonate 3-5%, sodium acid carbonate 2-4%, surplus is water.
- 2. spicy biscuit bar according to claim 1, it is characterised in that by percentage to the quality, The spicy toppings are composed of the following components, white granulated sugar 25-30%, edible salt 15-20%, beef powder Essence 10-15%, powdered soy 10-15%, monosodium glutamate 5-10%, chilli powder 5-8%, meaty powdery flavors 5-8%, Spice 3-5%.
- 3. spicy biscuit bar according to claim 1 or 2, it is characterised in that the shortening is by milk It is 0.7-0.8 that oil, which is dismissed to proportion,.
- 4. spicy biscuit bar according to claim 3, it is characterised in that wet face in the wheat flour The content of muscle is 22-24%.
- 5. a kind of preparation technology of spicy biscuit bar, it is characterised in that comprise the following steps：A, wheat flour sieving, with cream dismiss shortening, by the wheat flour, shortening, white granulated sugar, Ammonium hydrogencarbonate, sodium acid carbonate and water are well mixed, and face；B, by the face pressure become reconciled into the uniform face band of thin and thick, and it is cut into biscuit；C, the biscuit is toasted, the excessive internal heat temperature of baking is 180-280 DEG C, and lower fiery temperature is 200-280 DEG C, Time is 6-12min, obtains biscuit bar；D, refining vegetable oil is sprayed to the biscuit bar surface after baking；E, spicy toppings are uniformly proportionally spread to the biscuit bar surface after oil spout, produces spicy biscuit bar.
- 6. the preparation technology of spicy biscuit bar according to claim 5, it is characterised in that the cake Dry bar length is 63-67mm, and a diameter of 8-10mm, quality is 1.5-1.8g/ bars.
- 7. the preparation technology of spicy biscuit bar according to claim 6, it is characterised in that the step Rapid e is carried out using roller flavoring machine.
- 8. the preparation technology of spicy biscuit bar according to claim 7, it is characterised in that the step Face strip length is 67-71mm, thickness 2.8-3.2mm, width 7.0-9.0mm in rapid b.
- 9. the preparation technology of spicy biscuit bar according to claim 8, it is characterised in that the step In rapid a, the wheat flour crosses 50 mesh sieves.
- 10. the preparation technology of spicy biscuit bar according to claim 9, it is characterised in that the step The step of also including packing after biscuit bar is cooled into less than 40 DEG C after rapid e.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610390263.7A CN107467139A (en) | 2016-06-02 | 2016-06-02 | A kind of spicy biscuit bar and its preparation technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610390263.7A CN107467139A (en) | 2016-06-02 | 2016-06-02 | A kind of spicy biscuit bar and its preparation technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107467139A true CN107467139A (en) | 2017-12-15 |
Family
ID=60593280
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610390263.7A Pending CN107467139A (en) | 2016-06-02 | 2016-06-02 | A kind of spicy biscuit bar and its preparation technology |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1909797A (en) * | 2004-01-12 | 2007-02-07 | 福瑞托-雷北美有限公司 | Method for making a dual-textured food substrate having large seasoning bits |
| CN101675743A (en) * | 2008-09-16 | 2010-03-24 | 夏柳发 | Method for preparing biscuits |
| CN101801213A (en) * | 2007-07-11 | 2010-08-11 | 福瑞托-雷北美有限公司 | Method for making hard pretzels that effectively absorb seasoning slurry |
| CN302266443S (en) * | 2012-09-05 | 2013-01-02 | 广州松南情食品有限公司 | Packaging bag (spicy biscuits) |
| CN103689773A (en) * | 2013-12-16 | 2014-04-02 | 重庆云升食品饮料有限公司 | Seasoning device |
| CN104255874A (en) * | 2014-09-22 | 2015-01-07 | 安徽友源食品有限公司 | Spicy beef biscuit |
| CN104814089A (en) * | 2015-04-13 | 2015-08-05 | 安徽友源食品有限公司 | Novel fragrant and hot beef biscuit |
-
2016
- 2016-06-02 CN CN201610390263.7A patent/CN107467139A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1909797A (en) * | 2004-01-12 | 2007-02-07 | 福瑞托-雷北美有限公司 | Method for making a dual-textured food substrate having large seasoning bits |
| CN101801213A (en) * | 2007-07-11 | 2010-08-11 | 福瑞托-雷北美有限公司 | Method for making hard pretzels that effectively absorb seasoning slurry |
| CN101675743A (en) * | 2008-09-16 | 2010-03-24 | 夏柳发 | Method for preparing biscuits |
| CN302266443S (en) * | 2012-09-05 | 2013-01-02 | 广州松南情食品有限公司 | Packaging bag (spicy biscuits) |
| CN103689773A (en) * | 2013-12-16 | 2014-04-02 | 重庆云升食品饮料有限公司 | Seasoning device |
| CN104255874A (en) * | 2014-09-22 | 2015-01-07 | 安徽友源食品有限公司 | Spicy beef biscuit |
| CN104814089A (en) * | 2015-04-13 | 2015-08-05 | 安徽友源食品有限公司 | Novel fragrant and hot beef biscuit |
Non-Patent Citations (1)
| Title |
|---|
| 方元祥等: "天然香味组合饼干", 《食品科学》 * |
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| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20200201 Address after: 529931 No. 1 Hubin South Road, sunny East, Yangjiang, Guangdong Applicant after: Yangjiang Xizhilang Jelly Manufacturing Co., Ltd. Address before: 610000 Southern District of Suining economic and Technological Development Zone, Sichuan Applicant before: Sichuan Xizhilang Food Co., Ltd. |
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| TA01 | Transfer of patent application right | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171215 |
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| RJ01 | Rejection of invention patent application after publication |