CN108633957A - A kind of breakfast biscuits and preparation method thereof - Google Patents
A kind of breakfast biscuits and preparation method thereof Download PDFInfo
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- CN108633957A CN108633957A CN201810466619.XA CN201810466619A CN108633957A CN 108633957 A CN108633957 A CN 108633957A CN 201810466619 A CN201810466619 A CN 201810466619A CN 108633957 A CN108633957 A CN 108633957A
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- wheat flour
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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
- A21D2/34—Animal 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)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a kind of breakfast biscuits, include the raw material of following parts by weight：225~350 parts of wheat flour, 65~85 parts of Icing Sugar, 8~20 parts of cornstarch, 25~50 parts of palm oil, 3~12 parts of malt syrup, 10~30 parts of cracker meal, 3~12 parts of ammonium bicarbonate, 0.5~2.5 part of sodium bicarbonate, 1.8~4 parts of salt, 0.15~0.7 part of cheese, 0.12~0.4 part of fresh milk, 0.1~0.25 part of sodium pyrosulfite, 0.05~0.2 part of toughness enzyme.Cheese, fresh milk and other nourishing ingredients are added in biscuit and by rational proportion by the present invention, not only in good taste, but also also add calcium, phosphorus and vitamins and other nutritious components, improve the nutrition framework of biscuit, keep whole nutrition more balanced.The present invention also provides the preparation methods of the breakfast biscuits.
Description
Technical field
The present invention relates to food technology fields, and in particular to a kind of breakfast biscuits and preparation method thereof.
Background technology
Biscuits are with a long history in China, eat very universal.Recently as the continuous of our people's living standard
It improves, the continuous renewal and development of technology and equipment, biscuits are quickly grown, and designs and varieties are various, and new product layer goes out
It is not poor, in daily life in occupation of increasingly important role, the convenience due to biscuit and quick, the day often feeding of people
Too busy to get away biscuit in product consumption, but the high-fat feature of high heat that biscuit has simultaneously, and the cake of most commercial at present
Sweet tea or over-salty was done, biscuit is also made to be difficult to become the consumer food of nutrient health.
Breakfast is all particularly significant for health and one day energy of people, shows according to related investigation：China 33%
People's breakfast skipping is seldom had breakfast, and 57% people is dissatisfied to present breakfast market, and China has greatly, in students in middle and primary schools
43.5% cannot be guaranteed to have breakfast daily, our breakfast food less varieties, hypotrophy, proteins,vitamins,minerals etc.
Nutrient intake is obviously insufficient, and exploitation nutrition is balanced, the breakfast that facilitates in good taste is the needs of China's breakfast market comsupton.
Invention content
It is an object of the invention to overcome above-mentioned technical deficiency, propose a kind of balanced nutrition, breakfast biscuits in good taste and
Preparation method.
To reach above-mentioned technical purpose, a kind of breakfast biscuits of technical scheme of the present invention offer, including following parts by weight
Raw material：225~350 parts of wheat flour, 65~85 parts of Icing Sugar, 8~20 parts of cornstarch, 25~50 parts of palm oil, malt syrup 3~
12 parts, 10~30 parts of cracker meal, 3~12 parts of ammonium bicarbonate, 0.5~2.5 part of sodium bicarbonate, 1.8~4 parts of salt, cheese 0.15~0.7
Part, 0.12~0.4 part of fresh milk, 0.1~0.25 part of sodium pyrosulfite, 0.05~0.2 part of toughness enzyme.
Technical scheme of the present invention additionally provides a kind of preparation method of breakfast biscuits, includes the following steps：
S1. each raw material is weighed by weight；
S2. the wheat flour of cornstarch, palm oil and half is uniformly mixed, is modulated into dough, at room temperature by dough
Ferment 20~25min, will be added in malt syrup after Icing Sugar water dissolution, adds salt, ammonium bicarbonate, sodium bicarbonate, pyrosulfurous acid
Sodium, toughness enzyme are added after being uniformly mixed in dough, add pretreated cheese, fresh milk, cracker meal and remaining flour,
To dough uniform and smooth, ferment 2~3h, obtains fermented dough for stirring；
S3. by fermented dough rolling and after required biscuit thickness and shape is made, baking is ripe, after cooling, obtains early refreshment
It is dry.
Compared with prior art, beneficial effects of the present invention include：The present invention be added in biscuit cheese, fresh milk and its
His nourishing ingredient and by rational proportion, it is not only in good taste, but also calcium, phosphorus and vitamins and other nutritious components are also added, change
It has been apt to the nutrition framework of biscuit, has made the nutritional ingredient of biscuit other than carbohydrate, protein, fat, also contain other
Various nutrient elements, keep whole nutrition more balanced, the toughness enzyme in addition added increase biscuit toughness while, also increase
The strong mouthfeel of biscuit simultaneously makes it easier to digest.Wheat flour is added in two portions the preparation method of breakfast biscuits provided by the invention
And the time for controlling fermenting twice dough is different, can not only eliminate the stress in dough, dough fermentation can also be made moderate, equal
It is even and fine greasy, the mouthfeel of biscuit is promoted, makes the quality of breakfast biscuits obtained more preferably.
Specific implementation mode
In order to make the purpose , technical scheme and advantage of the present invention be clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to
Limit the present invention.
Embodiment 1：
The embodiment of the present invention 1 provides a kind of breakfast biscuits, includes the raw material of following weight：High gluten wheat flour 180kg,
Low-gluten wheat flour 45kg, Icing Sugar 65kg, cornstarch 8kg, palm oil 25kg, malt syrup 3kg, cracker meal 10kg, ammonium bicarbonate
3kg, sodium bicarbonate 0.5kg, salt 1.8kg, cheese 0.15kg, fresh milk 0.12kg, sodium pyrosulfite 0.1kg, toughness enzyme 0.05kg.
The present embodiment additionally provides a kind of preparation method of breakfast biscuits, includes the following steps：
(1) it stocks up according to the weight of each raw material, in order to promote the mouthfeel and nutritive value of biscuit, wheat flour selects high muscle small
The mixture of flour and low-gluten wheat flour；
(2) high gluten wheat flour and low-gluten wheat flour are divided into two parts, a copy of it is mixed with cornstarch, palm oil
Uniformly, add water to be modulated into dough, at room temperature by dough fermentation 20min, will be added in malt syrup after Icing Sugar water dissolution
It stirs evenly, adds salt, ammonium bicarbonate, sodium bicarbonate, sodium pyrosulfite, toughness enzyme and be uniformly mixed, while after cheese is cut into block
It crushes, water is added thereto, is stirred continuously under 65 DEG C of steady temperature, until the two is after mixing, obtain the milk of molten state
Junket is spare, then the mixture of above-mentioned additive, the cheese of molten state, fresh milk, cracker meal and remaining wheat flour are added in dough,
Stirring is to dough uniform and smooth, and in order to ensure that the activity of amylase adds good and dough fermentation is made to obtain more preferably, ferment 2h at 30 DEG C,
Obtain fermented dough；
(3) by the fermented dough rolling in step (2) at and the required thickness such as square, rectangle or circle are made
After shape, biscuit fragrance is pure and mouthfeel is more preferable in order to make, and 2min is first toasted at 185 DEG C, then cool the temperature to 160 DEG C of bakings
Roasting 2min, last cooled to room temperature obtain breakfast biscuits.
Embodiment 2：
The embodiment of the present invention 2 provides a kind of breakfast biscuits, includes the raw material of following weight：High gluten wheat flour 200kg,
Low-gluten wheat flour 50kg, Icing Sugar 70kg, cornstarch 10kg, palm oil 30kg, malt syrup 5kg, cracker meal 15kg, ammonium bicarbonate
5kg, sodium bicarbonate 1kg, salt 2kg, cheese 0.2kg, fresh milk 0.15kg, sodium pyrosulfite 0.12kg, toughness enzyme 0.1kg.
The present embodiment additionally provides a kind of preparation method of breakfast biscuits, includes the following steps：
(1) it stocks up according to the weight of each raw material；
(2) high gluten wheat flour and low-gluten wheat flour are divided into two parts, a copy of it is mixed with cornstarch, palm oil
Uniformly, add water to be modulated into dough, at room temperature by dough fermentation 20min, will be added in malt syrup after Icing Sugar water dissolution
It stirs evenly, adds salt, ammonium bicarbonate, sodium bicarbonate, sodium pyrosulfite, toughness enzyme and be uniformly mixed, while after cheese is cut into block
It crushes, water is added thereto, is stirred continuously under 75 DEG C of steady temperature, until the two is after mixing, obtain the milk of molten state
Junket is spare, then the mixture of above-mentioned additive, the cheese of molten state, fresh milk, cracker meal and remaining wheat flour are added in dough,
Stirring is to dough uniform and smooth, and in order to ensure that the activity of amylase adds good and dough fermentation is made to obtain more preferably, ferment 2h at 35 DEG C,
Obtain fermented dough；
(3) by the fermented dough rolling in step (2) at and the required thickness such as square, rectangle or circle are made
After shape, biscuit fragrance is pure and mouthfeel is more preferable in order to make, and 1min is first toasted at 190 DEG C, then cool the temperature to 170 DEG C of bakings
Roasting 2min, last cooled to room temperature obtain breakfast biscuits.
Embodiment 3：
The embodiment of the present invention 3 provides a kind of breakfast biscuits, includes the raw material of following weight：High gluten wheat flour 225kg,
Low-gluten wheat flour 75kg, Icing Sugar 60kg, cornstarch 12.5kg, palm oil 40kg, malt syrup 5kg, yeast extract
0.2kg, salt 4kg, pepper powder 0.07kg, monosodium glutamate 0.3kg, sodium bicarbonate 0.8kg, five-spice powder 0.12kg, cracker meal 30kg, garlic powder
0.1kg, powdered beef 0.5kg, amylase 0.06kg, proteinase-10 .06kg, sodium pyrosulfite 0.15kg, beef extract 1.5kg, sea sedge
Powder 2kg, clear water 70kg.
The present embodiment additionally provides a kind of preparation method of breakfast biscuits, includes the following steps：
(1) it stocks up according to the weight of each raw material；
(2) high gluten wheat flour and low-gluten wheat flour are divided into two parts, a copy of it is mixed with cornstarch, palm oil
Uniformly, add water to be modulated into dough, at room temperature by dough fermentation 25min, will be added in malt syrup after Icing Sugar water dissolution
It stirs evenly, adds salt, ammonium bicarbonate, sodium bicarbonate, sodium pyrosulfite, toughness enzyme and be uniformly mixed, while after cheese is cut into block
It crushes, water is added thereto, is stirred continuously under 70 DEG C of steady temperature, until the two is after mixing, obtain the milk of molten state
Junket is spare, then the mixture of above-mentioned additive, the cheese of molten state, fresh milk, cracker meal and remaining wheat flour are added in dough,
Stirring in order to ensure that the activity of amylase adds good and dough fermentation is made to obtain more preferably, is fermented at 37 DEG C to dough uniform and smooth
2.5h obtains fermented dough；
(3) by the fermented dough rolling in step (2) at and the required thickness such as square, rectangle or circle are made
After shape, biscuit fragrance is pure and mouthfeel is more preferable in order to make, and 2min is first toasted at 185 DEG C, then cool the temperature to 165 DEG C of bakings
Roasting 2min, last cooled to room temperature obtain breakfast biscuits.
Embodiment 4：
The embodiment of the present invention 4 provides a kind of breakfast biscuits, includes the raw material of following weight：High gluten wheat flour 240kg,
Low-gluten wheat flour 80kg, Icing Sugar 80kg, cornstarch 15kg, palm oil 40kg, malt syrup 10kg, cracker meal 25kg, ammonium bicarbonate
10kg, sodium bicarbonate 2kg, salt 3kg, cheese 0.5kg, fresh milk 0.3kg, sodium pyrosulfite 0.2kg, toughness enzyme 0.18kg.
The present embodiment additionally provides a kind of preparation method of breakfast biscuits, includes the following steps：
(1) it stocks up according to the weight of each raw material；
(2) high gluten wheat flour and low-gluten wheat flour are divided into two parts, a copy of it is mixed with cornstarch, palm oil
Uniformly, add water to be modulated into dough, at room temperature by dough fermentation 25min, will be added in malt syrup after Icing Sugar water dissolution
It stirs evenly, adds salt, ammonium bicarbonate, sodium bicarbonate, sodium pyrosulfite, toughness enzyme and be uniformly mixed, while after cheese is cut into block
It crushes, water is added thereto, is stirred continuously under 70 DEG C of steady temperature, until the two is after mixing, obtain the milk of molten state
Junket is spare, then the mixture of above-mentioned additive, the cheese of molten state, fresh milk, cracker meal and remaining wheat flour are added in dough,
Stirring is to dough uniform and smooth, and in order to ensure that the activity of amylase adds good and dough fermentation is made to obtain more preferably, ferment 3h at 32 DEG C,
Obtain fermented dough；
(3) by the fermented dough rolling in step (2) at and the required thickness such as square, rectangle or circle are made
After shape, biscuit fragrance is pure and mouthfeel is more preferable in order to make, and 1min is first toasted at 190 DEG C, then cool the temperature to 160 DEG C of bakings
Roasting 3min, last cooled to room temperature obtain breakfast biscuits.
Embodiment 5：
The embodiment of the present invention 5 provides a kind of breakfast biscuits, includes the raw material of following weight：High gluten wheat flour 280kg,
Low-gluten wheat flour 70kg, Icing Sugar 85kg, cornstarch 20kg, palm oil 50kg, malt syrup 12kg, cracker meal 30kg, ammonium bicarbonate
12kg, sodium bicarbonate 2.5kg, salt 4kg, cheese 0.7kg, fresh milk 0.4kg, sodium pyrosulfite 0.25kg, toughness enzyme 0.2kg.
The present embodiment additionally provides a kind of preparation method of breakfast biscuits, includes the following steps：
(1) it stocks up according to the weight of each raw material；
(2) high gluten wheat flour and low-gluten wheat flour are divided into two parts, a copy of it is mixed with cornstarch, palm oil
Uniformly, add water to be modulated into dough, at room temperature by dough fermentation 20min, will be added in malt syrup after Icing Sugar water dissolution
It stirs evenly, adds salt, ammonium bicarbonate, sodium bicarbonate, sodium pyrosulfite, toughness enzyme and be uniformly mixed, while after cheese is cut into block
It crushes, water is added thereto, is stirred continuously under 68 DEG C of steady temperature, until the two is after mixing, obtain the milk of molten state
Junket is spare, then the mixture of above-mentioned additive, the cheese of molten state, fresh milk, cracker meal and remaining wheat flour are added in dough,
Stirring in order to ensure that the activity of amylase adds good and dough fermentation is made to obtain more preferably, is fermented at 40 DEG C to dough uniform and smooth
2.5h obtains fermented dough；
(3) by the fermented dough rolling in step (2) at and the required thickness such as square, rectangle or circle are made
After shape, biscuit fragrance is pure and mouthfeel is more preferable in order to make, and 2min is first toasted at 185 DEG C, then cool the temperature to 165 DEG C of bakings
Roasting 2min, last cooled to room temperature obtain breakfast biscuits.
Test example
In 12h after biscuit baking, asks 10 professional judging panels (each 5 of men and women) with reference to the sense organ evaluating meter of biscuit, adopt
Carry out Comprehensive Assessment is carried out to the form, institutional framework and mouthfeel of breakfast biscuits with 100 points of point systems processed in organoleptic examination.It comments
Minute mark standard is shown in Table 1, makes even and is divided into final result, the results are shown in Table 2.
1 standards of grading of table
2 appraisal result of table
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 |
| Form | 8.2 | 9 | 9 | 9 | 8 |
| Institutional framework | 8 | 8.5 | 9.2 | 9 | 8.3 |
| Mouthfeel | 8.3 | 8.8 | 9.5 | 8.6 | 8 |
| Total score | 8.19 | 8.75 | 9.31 | 8.8 | 8.09 |
As can be seen from Table 2, form, institutional framework and the mouthfeel for the breakfast biscuits that the embodiment of the present invention 1~5 provides all compare
Preferably, the forms of the breakfast biscuits wherein provided in embodiment 3, institutional framework and mouthfeel are best.
The specific implementation mode of present invention described above, is not intended to limit the scope of the present invention..Any basis
The various other corresponding changes and deformation that the technical concept of the present invention is made, should be included in the guarantor of the claims in the present invention
It protects in range.
Claims (8)
1. a kind of breakfast biscuits, which is characterized in that include the raw material of following parts by weight：225~350 parts of wheat flour, Icing Sugar 65~
85 parts, 8~20 parts of cornstarch, 25~50 parts of palm oil, 3~12 parts of malt syrup, 10~30 parts of cracker meal, ammonium bicarbonate 3~12
Part, 0.5~2.5 part of sodium bicarbonate, 1.8~4 parts of salt, 0.15~0.7 part of cheese, 0.12~0.4 part of fresh milk, sodium pyrosulfite
0.1~0.25 part, 0.05~0.2 part of toughness enzyme.
2. breakfast biscuits according to claim 1, which is characterized in that include the raw material of following parts by weight：Wheat flour 250~
320 parts, 70~80 parts of Icing Sugar, 10~15 parts of cornstarch, 30~40 parts of palm oil, 5~10 parts of malt syrup, cracker meal 15~
25 parts, 5~10 parts of ammonium bicarbonate, 1~2 part of sodium bicarbonate, 2~3 parts of salt, 0.2~0.5 part of cheese, 0.15~0.3 part of fresh milk, Jiao Ya
0.12~0.2 part of sodium sulphate, 0.1~0.18 part of toughness enzyme.
3. breakfast biscuits according to claim 1, which is characterized in that include the raw material of following parts by weight：Wheat flour 300
Part, 75 parts of Icing Sugar, 12.5 parts of cornstarch, 36 parts of palm oil, 6 parts of malt syrup, 20 parts of cracker meal, 6 parts of ammonium bicarbonate, sodium bicarbonate
1.5 parts, 2.5 parts of salt, 0.3 part of cheese, 0.2 part of fresh milk, 0.15 part of sodium pyrosulfite, 0.12 part of toughness enzyme.
4. according to claims 1 to 3 any one of them breakfast biscuits, which is characterized in that the wheat flour includes high muscle wheat
Powder and low-gluten wheat flour, and high gluten wheat flour and the weight ratio of low-gluten wheat flour are 3~4：1.
5. a kind of preparation method of breakfast biscuits, which is characterized in that include the following steps：
S1. each raw material is weighed by weight；
S2. the wheat flour of cornstarch, palm oil and half is uniformly mixed, is modulated into dough, at room temperature by dough fermentation
20~25min will be added after Icing Sugar water dissolution in malt syrup, add salt, ammonium bicarbonate, sodium bicarbonate, sodium pyrosulfite, tough
Property enzyme be uniformly mixed after be added in dough, add pretreated cheese, fresh milk, cracker meal and remaining flour, stirring
To dough uniform and smooth, ferment 2~3h, obtains fermented dough；
S3. by fermented dough rolling at and be made after required biscuit thickness and shape and toast ripe, after cooling, obtain early refreshment
It is dry.
6. cheese is carried out with the following method the preparation method of breakfast biscuits according to claim 5, in step S2 pre-
Processing：Water is added into the cheese after crushing, is stirred continuously under 65~75 DEG C of steady temperature, until the two is uniformly mixed standby
With.
7. the preparation method of breakfast biscuits according to claim 5, in step S2 the fermentation temperature of fermented dough be 30~
40℃。
8. the preparation method of breakfast biscuits according to claim 5, first at 185~190 DEG C when dough sheet toasts in step S3
1~2min of lower baking, then cool the temperature to 160~170 DEG C of 2~3min of baking.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810466619.XA CN108633957A (en) | 2018-05-16 | 2018-05-16 | A kind of breakfast biscuits and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810466619.XA CN108633957A (en) | 2018-05-16 | 2018-05-16 | A kind of breakfast biscuits and preparation method thereof |
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| Publication Number | Publication Date |
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| CN108633957A true CN108633957A (en) | 2018-10-12 |
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| CN201810466619.XA Withdrawn CN108633957A (en) | 2018-05-16 | 2018-05-16 | A kind of breakfast biscuits and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110800786A (en) * | 2019-11-28 | 2020-02-18 | 福建格尔食品贸易有限公司 | Small round biscuit and preparation method thereof |
-
2018
- 2018-05-16 CN CN201810466619.XA patent/CN108633957A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110800786A (en) * | 2019-11-28 | 2020-02-18 | 福建格尔食品贸易有限公司 | Small round biscuit and preparation method thereof |
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Application publication date: 20181012 |
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