CN107811008A - A kind of high calcium biscuit of children - Google Patents
A kind of high calcium biscuit of children Download PDFInfo
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- CN107811008A CN107811008A CN201711407540.1A CN201711407540A CN107811008A CN 107811008 A CN107811008 A CN 107811008A CN 201711407540 A CN201711407540 A CN 201711407540A CN 107811008 A CN107811008 A CN 107811008A
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- biscuit
- children
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- tangle
- high calcium
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention mainly relates to food processing technology field, discloses a kind of high calcium biscuit of children, is made up of following raw material：Wheat flour, buckwheat, sea-tangle, seaweed, processed bean curd, whole milk, egg, vegetable oil, white granulated sugar, salt, lactic acid bacteria, Angel Saccharomyces cerevisiae；Abundant raw material, nutrition is balanced, and the calcium content for making biscuit is 87.4mg/100g, aromatic flavour, palatable crisp, the micro- sweet tea of mouthfeel, is adapted to children's mouthfeel, is easy to digest and assimilate, increases the biscuit kind of in the market；First by wheat flour and buckwheat mixed fermentation, increase nutrition and the fragrance of biscuit, make biscuit loose crisp；Lactic fermentation is carried out after sea-tangle laver powder, soybean flour and whole milk are mixed, removes the fishy smell of sea-tangle and seaweed, increases the nutritional ingredient of small molecule, children's gastrointestinal function is protected, is easy to digest and assimilate；First high temperature, short time baking after shaping, then toast when low temperature is long, can make that biscuit outer layer is complete, and internal porosity is fine and closely woven, aromatic crisp, increase children's appetite.
Description
Technical field
The invention mainly relates to food processing technology field, more particularly to a kind of high calcium biscuit of children.
Background technology
Biscuit is one of common snacks, and brand and flavor are various, are welcome by consumers in general, but presently commercially available
The biscuit overwhelming majority is the biscuit that do not ferment, is unfavorable for digesting and assimilating, and fermentation biscuit in the market is few, and nutrition and flavor
It is single, it is impossible to meet nutrition and the mouthfeel demand of consumer；Calcium is the necessary mineral element of human body, is mainly deposited in the form of crystal
In bone and tooth, 5%, the 2% of calcium about percentage of liveweight of mineral matter about percentage of liveweight in body, calcium is except that can directly affect body
It is high outer, moreover it is possible to adjust the activity of enzyme, adjust hormone secretion, reduce vasopermeability, maintain acid-base balance；It is few in the market
Sale has the high calcium biscuit of children.
The content of the invention
The defects of in order to make up prior art, it is an object of the invention to provide a kind of high calcium biscuit of children.
A kind of high calcium biscuit of children, is made up of the raw material of following parts by weight：Wheat flour 160 ~ 170, buckwheat 40 ~ 45, sea
Band 22 ~ 24, seaweed 20 ~ 22, processed bean curd 16 ~ 18, whole milk 12 ~ 14, egg 10 ~ 12, vegetable oil 11 ~ 13, white granulated sugar 7 ~ 9,
Salt 2 ~ 4, lactic acid bacteria 2 ~ 3, Angel Saccharomyces cerevisiae 2 ~ 3.
Described vegetable oil, it is made up of the raw material of following parts by weight：Olive oil 26 ~ 28, palm oil 13 ~ 15, sesame oil 2 ~
4。
A kind of preparation method of the high calcium biscuit of children, comprises the following steps：
（1）Sea-tangle and seaweed are cleaned, crushed, particle diameter is 40 ~ 60 mesh, obtains sea-tangle laver powder；
（2）Processed bean curd is cleaned, stripping and slicing, it is 13 ~ 15% to be freeze-dried to water content, is crushed to 20 ~ 40 mesh, obtains soybean flour；
（3）Wheat flour and buckwheat are mixed, add water and Angel Saccharomyces cerevisiae, regulation water content is 10 ~ 12%, is well mixed,
Fermented 30 ~ 40 minutes in 31 ~ 33 DEG C, obtain fermented dough；
（4）Sea-tangle laver powder, soybean flour and whole milk are mixed, access lactic acid bacteria, ferments 10 ~ 12 hours, obtains in 40 ~ 42 DEG C
Fermentation slurry；
（5）Fermentation slurry is added in fermented dough, adds remaining egg, vegetable oil, white granulated sugar and salt, is well mixed, is waken up
Hair 15 ~ 20 minutes, obtains biscuit dough；
（6）Biscuit dough is placed in mould, is stripped, baking, obtains the high calcium biscuit of children.
The step（2）Freeze-drying, cryogenic temperature be -43 ~ -41 DEG C.
The step（6）Baking, prior to 175 ~ 180 DEG C toast 3 minutes, then at 120 ~ 125 DEG C toast 15 ~ 17 minutes.
It is an advantage of the invention that：The high calcium biscuit of children provided by the invention, abundant raw material, nutrition is balanced, makes containing for biscuit
Calcium amount is 87.4mg/100g, aromatic flavour, palatable crisp, the micro- sweet tea of mouthfeel, is adapted to children's mouthfeel, is easy to digest and assimilate, and increases city
Biscuit kind on field, meet the mouthfeel and nutritional need of children；First by wheat flour and buckwheat mixed fermentation, increase biscuit
Nutrition and fragrance, make biscuit loose crisp；Lactic fermentation is carried out after sea-tangle laver powder, soybean flour and whole milk are mixed, is gone
Except the fishy smell of sea-tangle and seaweed, increase the nutritional ingredient of small molecule, protect children's gastrointestinal function, be easy to digest and assimilate；After shaping
The baking of first high temperature, short time, then toast when low temperature is long, biscuit outer layer can be made complete, non-foaming, internal porosity is fine and closely woven, aromatic shortcake
It is crisp, increase children's appetite, promote children to replenish the calcium.
Embodiment
Illustrate the present invention with specific embodiment below.
Embodiment 1
A kind of high calcium biscuit of children, is made up of the raw material of following parts by weight：Wheat flour 160, buckwheat 40, sea-tangle 22, seaweed 20,
Processed bean curd 16, whole milk 12, egg 10, vegetable oil 11, white granulated sugar 7, salt 2, lactic acid bacteria 2, Angel Saccharomyces cerevisiae 2.
Described vegetable oil, it is made up of the raw material of following parts by weight：Olive oil 26, palm oil 13, sesame oil 2.
A kind of preparation method of the high calcium biscuit of children, comprises the following steps：
（1）Sea-tangle and seaweed are cleaned, crushed, particle diameter is 40 mesh, obtains sea-tangle laver powder；
（2）Processed bean curd is cleaned, stripping and slicing, it is 13 ~ 15% to be freeze-dried to water content, and cryogenic temperature is -43 DEG C, is crushed to 20 mesh,
Obtain soybean flour；
（3）Wheat flour and buckwheat are mixed, add water and Angel Saccharomyces cerevisiae, regulation water content is 10 ~ 12%, is well mixed,
Fermented 30 minutes in 31 DEG C, obtain fermented dough；
（4）Sea-tangle laver powder, soybean flour and whole milk are mixed, access lactic acid bacteria, ferments 10 hours, must ferment in 40 DEG C
Slurry；
（5）Fermentation slurry is added in fermented dough, adds remaining egg, vegetable oil, white granulated sugar and salt, is well mixed, is waken up
Hair 15 ~ 20 minutes, obtains biscuit dough；
（6）Biscuit dough is placed in mould, is stripped, baking, toasts 3 minutes prior to 175 DEG C, is toasted 15 minutes then at 120 DEG C,
Obtain the high calcium biscuit of children；.
Embodiment 2
A kind of high calcium biscuit of children, is made up of the raw material of following parts by weight：Wheat flour 165, buckwheat 43, sea-tangle 23, seaweed 21,
Processed bean curd 17, whole milk 13, egg 11, vegetable oil 12, white granulated sugar 8, salt 3, lactic acid bacteria 2.5, Angel Saccharomyces cerevisiae 2.5.
Described vegetable oil, it is made up of the raw material of following parts by weight：Olive oil 27, palm oil 14, sesame oil 3.
A kind of preparation method of the high calcium biscuit of children, comprises the following steps：
（1）Sea-tangle and seaweed are cleaned, crushed, particle diameter is 40 mesh, obtains sea-tangle laver powder；
（2）Processed bean curd is cleaned, stripping and slicing, it is 13 ~ 15% to be freeze-dried to water content, and cryogenic temperature is -42 DEG C, is crushed to 20 mesh,
Obtain soybean flour；
（3）Wheat flour and buckwheat are mixed, add water and Angel Saccharomyces cerevisiae, regulation water content is 10 ~ 12%, is well mixed,
Fermented 35 minutes in 32 DEG C, obtain fermented dough；
（4）Sea-tangle laver powder, soybean flour and whole milk are mixed, access lactic acid bacteria, ferments 11 hours, must ferment in 41 DEG C
Slurry；
（5）Fermentation slurry is added in fermented dough, adds remaining egg, vegetable oil, white granulated sugar and salt, is well mixed, is waken up
Hair 15 ~ 20 minutes, obtains biscuit dough；
（6）Biscuit dough is placed in mould, is stripped, baking, toasts 3 minutes prior to 178 DEG C, is toasted 16 minutes then at 123 DEG C,
Obtain the high calcium biscuit of children；
Embodiment 3
A kind of high calcium biscuit of children, is made up of the raw material of following parts by weight：Wheat flour 170, buckwheat 45, sea-tangle 24, seaweed 22,
Processed bean curd 18, whole milk 14, egg 12, vegetable oil 13, white granulated sugar 9, salt 4, lactic acid bacteria 3, Angel Saccharomyces cerevisiae 3.
Described vegetable oil, it is made up of the raw material of following parts by weight：Olive oil 28, palm oil 15, sesame oil 4.
A kind of preparation method of the high calcium biscuit of children, comprises the following steps：
（1）Sea-tangle and seaweed are cleaned, crushed, particle diameter is 60 mesh, obtains sea-tangle laver powder；
（2）Processed bean curd is cleaned, stripping and slicing, it is 13 ~ 15% to be freeze-dried to water content, and cryogenic temperature is -41 DEG C, is crushed to 40 mesh,
Obtain soybean flour；
（3）Wheat flour and buckwheat are mixed, add water and Angel Saccharomyces cerevisiae, regulation water content is 10 ~ 12%, is well mixed,
Fermented 40 minutes in 33 DEG C, obtain fermented dough；
（4）Sea-tangle laver powder, soybean flour and whole milk are mixed, access lactic acid bacteria, ferments 12 hours, must ferment in 42 DEG C
Slurry；
（5）Fermentation slurry is added in fermented dough, adds remaining egg, vegetable oil, white granulated sugar and salt, is well mixed, is waken up
Hair 15 ~ 20 minutes, obtains biscuit dough；
（6）Biscuit dough is placed in mould, is stripped, baking, toasts 3 minutes prior to 180 DEG C, is toasted 17 minutes then at 125 DEG C,
Obtain the high calcium biscuit of children；
Comparative example 1
Remove buckwheat, remaining preparation method, with embodiment 1.
Comparative example 2
Remove sea-tangle, remaining preparation method, with embodiment 1.
Comparative example 3
Remove seaweed, remaining preparation method, with embodiment 1.
Comparative example 4
Remove processed bean curd, remaining preparation method, with embodiment 1.
Comparative example 5
Remove lactic acid bacteria, remaining preparation method, with embodiment 1.
Comparative example 6
Remove Angel Saccharomyces cerevisiae, remaining preparation method, with embodiment 1.
Comparative example 7
Removal step（2）In freeze-drying, remaining preparation method, with embodiment 1.
Comparative example 8
Removal step（4）And step（5）, all raw materials disposably add, remaining preparation method, with embodiment 1.
Comparative example 9
Step（6）In well-done, remaining preparation method is directly baked in 170 DEG C, with embodiment 1.
Comparative example 10
The existing commercially available red soda cracker of U.S..
The nutrition of embodiment and comparative example biscuit and flavor：
The preparation method that embodiment and comparative example is respectively adopted carries out the preparation of biscuit, and randomly chooses 40 health volunteers,
Age is 18 ~ 60 years old, and subjective appreciation is carried out to each group biscuit, needs to be gargled with mineral water before every kind of product sensory evaluation, implements
The nutrition of example and comparative example biscuit and flavor are shown in Table 1.
Table 1：The nutrition of embodiment and comparative example biscuit and flavor
Show from the result of table 1, the high calcium biscuit of children of embodiment, calcium content is substantially high compared with comparative example, and fat substantially relatively contrasts
Low, the aromatic flavour of example, crisp micro- sweet tea, illustrates that the high calcium biscuit of children provided by the invention has good nutrition and flavor.
Claims (5)
1. a kind of high calcium biscuit of children, it is characterised in that be made up of the raw material of following parts by weight：Wheat flour 160 ~ 170, buckwheat
40 ~ 45, sea-tangle 22 ~ 24, seaweed 20 ~ 22, processed bean curd 16 ~ 18, whole milk 12 ~ 14, egg 10 ~ 12, vegetable oil 11 ~ 13, white
Granulated sugar 7 ~ 9, salt 2 ~ 4, lactic acid bacteria 2 ~ 3, Angel Saccharomyces cerevisiae 2 ~ 3.
2. the high calcium biscuit of children according to claim 1, it is characterised in that described vegetable oil, by the original of following parts by weight
Material composition：Olive oil 26 ~ 28, palm oil 13 ~ 15, sesame oil 2 ~ 4.
3. a kind of preparation method of the high calcium biscuit of children according to claim 1, it is characterised in that comprise the following steps：
（1）Sea-tangle and seaweed are cleaned, crushed, particle diameter is 40 ~ 60 mesh, obtains sea-tangle laver powder；
（2）Processed bean curd is cleaned, stripping and slicing, it is 13 ~ 15% to be freeze-dried to water content, is crushed to 20 ~ 40 mesh, obtains soybean flour；
（3）Wheat flour and buckwheat are mixed, add water and Angel Saccharomyces cerevisiae, regulation water content is 10 ~ 12%, is well mixed,
Fermented 30 ~ 40 minutes in 31 ~ 33 DEG C, obtain fermented dough；
（4）Sea-tangle laver powder, soybean flour and whole milk are mixed, access lactic acid bacteria, ferments 10 ~ 12 hours, obtains in 40 ~ 42 DEG C
Fermentation slurry；
（5）Fermentation slurry is added in fermented dough, adds remaining egg, vegetable oil, white granulated sugar and salt, is well mixed, is waken up
Hair 15 ~ 20 minutes, obtains biscuit dough；
（6）Biscuit dough is placed in mould, is stripped, baking, obtains the high calcium biscuit of children.
4. the preparation method of the high calcium biscuit of children according to claim 3, it is characterised in that the step（2）Freezing do
Dry, cryogenic temperature is -43 ~ -41 DEG C.
5. the preparation method of the high calcium biscuit of children according to claim 3, it is characterised in that the step（6）Baking, first
Toast 3 minutes in 175 ~ 180 DEG C, toasted 15 ~ 17 minutes then at 120 ~ 125 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711407540.1A CN107811008A (en) | 2017-12-22 | 2017-12-22 | A kind of high calcium biscuit of children |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711407540.1A CN107811008A (en) | 2017-12-22 | 2017-12-22 | A kind of high calcium biscuit of children |
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| Publication Number | Publication Date |
|---|---|
| CN107811008A true CN107811008A (en) | 2018-03-20 |
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ID=61606155
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711407540.1A Pending CN107811008A (en) | 2017-12-22 | 2017-12-22 | A kind of high calcium biscuit of children |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108617735A (en) * | 2018-05-30 | 2018-10-09 | 安徽省怀宁县顶雪食品有限公司 | A kind of high calcium biscuit of children and preparation method thereof |
Citations (5)
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|---|---|---|---|---|
| CN104286104A (en) * | 2014-09-26 | 2015-01-21 | 刘韶娜 | Stomach-nourishing qi-tonifying coarse cereal biscuits and making method thereof |
| CN104430758A (en) * | 2014-12-09 | 2015-03-25 | 王小亮 | Nutritious biscuit prepared from fermented green bean dreg or fermented mung tofu and preparation method thereof |
| CN106261589A (en) * | 2016-08-04 | 2017-01-04 | 刘良忠 | Special dietary seafood that a kind of applicable patients with chronic diseases is edible and processing method thereof |
| CN106417483A (en) * | 2016-11-29 | 2017-02-22 | 江南大学 | Processing method of lactobacillus fermented cereal red date cookies |
| CN107333841A (en) * | 2017-09-06 | 2017-11-10 | 张永霞 | A kind of expanded biscuit of the seaweed of unique flavor |
-
2017
- 2017-12-22 CN CN201711407540.1A patent/CN107811008A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286104A (en) * | 2014-09-26 | 2015-01-21 | 刘韶娜 | Stomach-nourishing qi-tonifying coarse cereal biscuits and making method thereof |
| CN104430758A (en) * | 2014-12-09 | 2015-03-25 | 王小亮 | Nutritious biscuit prepared from fermented green bean dreg or fermented mung tofu and preparation method thereof |
| CN106261589A (en) * | 2016-08-04 | 2017-01-04 | 刘良忠 | Special dietary seafood that a kind of applicable patients with chronic diseases is edible and processing method thereof |
| CN106417483A (en) * | 2016-11-29 | 2017-02-22 | 江南大学 | Processing method of lactobacillus fermented cereal red date cookies |
| CN107333841A (en) * | 2017-09-06 | 2017-11-10 | 张永霞 | A kind of expanded biscuit of the seaweed of unique flavor |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108617735A (en) * | 2018-05-30 | 2018-10-09 | 安徽省怀宁县顶雪食品有限公司 | A kind of high calcium biscuit of children and preparation method thereof |
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Application publication date: 20180320 |
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