CN108887336A - A kind of preparation method of kelp shortbread type biscuit - Google Patents
A kind of preparation method of kelp shortbread type biscuit Download PDFInfo
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- CN108887336A CN108887336A CN201810983165.3A CN201810983165A CN108887336A CN 108887336 A CN108887336 A CN 108887336A CN 201810983165 A CN201810983165 A CN 201810983165A CN 108887336 A CN108887336 A CN 108887336A
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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
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
-
- 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
- A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
-
- 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
- A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-free products
-
- 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
- A21D2/364—Nuts, e.g. cocoa
Abstract
The invention proposes a kind of preparation methods of kelp shortbread type biscuit, include the following steps：S1) prepare raw material：High-quality wholewheat flour 100-150 parts, 200-300 parts of oatmeal, 50-100 parts of kelp, 10-15 parts of salt, 20-30 parts of baking powder, 5-10 parts of olive oil, 20-30 parts of maltitol, 20-30 parts of skimmed milk power, 300-450 parts of pure water are selected by weight；S2 kelp) is handled：50-100 parts of kelp are taken, 12h is impregnated after cleaning, is then dried for 24 hours, dry 6h after chopping, drying temperature pulverizes and sieves to obtain Kelp Powder later spare between 70-80 DEG C.The beneficial effects of the invention are as follows：Biscuit is made using high-quality wholewheat flour and oatmeal, granulated sugar is replaced by maltitol, milk powder used uses skimmed milk power, the fat and sugar point contained in biscuit is effectively reduced, the biscuit made is low fat and sugar biscuit, avoids the health for influencing consumer, it joined sunflower seed, peanut and cashew nut during with face simultaneously, keep biscuit taste abundant, sweet mouthfeel is crisp to have taste.
Description
Technical field
The present invention relates to food-making technology field, specially a kind of preparation method of kelp shortbread type biscuit.
Background technique
Shortbread type biscuit is using low-gluten wheat flour as primary raw material, in addition crispy in taste made of more grease and granulated sugar
A kind of biscuit.This biscuit forms less gluten during dough preparing, and dough lacks extensibility and elasticity, has good
Good plasticity and glutinous thread, product is crisp frangible, therefore claims shortbread type biscuit.The preparation method of existing kelp shortbread type biscuit, institute
The biscuit produced contains more fat and sugar point etc., often the edible health that will affect consumer, while mouthfeel is poor,
Good edible experience cannot be brought for consumer.
Summary of the invention
The technical problem to be solved by the present invention is to overcome the existing defects, provides a kind of preparation side of kelp shortbread type biscuit
Method makes biscuit using high-quality wholewheat flour and oatmeal, replaces granulated sugar by maltitol, milk powder used uses defatted milk
Powder effectively reduces the fat and sugar point contained in biscuit, and the biscuit made is low fat and sugar biscuit, avoids influence consumption
The health of person can effectively solve the problems in background technique.
To achieve the above object, the present invention proposes：A kind of preparation method of kelp shortbread type biscuit, includes the following steps：
S1) prepare raw material：Select high-quality wholewheat flour 100-150 parts by weight, 200-300 parts of oatmeal, kelp 50-
It is 100 parts, 10-15 parts of salt, 20-30 parts of baking powder, 5-10 parts of olive oil, 20-30 parts of maltitol, 20-30 parts of skimmed milk power, pure
300-450 parts of water purification；
S2 kelp) is handled：50-100 parts of kelp are taken, 12h is impregnated after cleaning, is then dried for 24 hours, dry 6h, does after chopping
Dry temperature pulverizes and sieves to obtain Kelp Powder later spare between 70-80 DEG C；
) and face S3：Take high-quality wholewheat flour 100-150 parts, 200-300 parts of oatmeal, 10-15 parts of salt, baking powder 20-30
Part, 5-10 parts of olive oil, 20-30 parts of maltitol, 20-30 parts of skimmed milk power and Kelp Powder pour into 300-450 parts of pure water
In, it is put into progress and face in dough mixing machine after mixing evenly；
S4 it) toasts：It will be put into mold with good face, be placed into baking 30min in oven after being made into respective shapes；
S5) cooling：Baked raw material is placed into dedicated food cooling machine and is cooled to room temperature；
S6 it) is sliced：The raw material cooled down is sliced, slice thickness 0.2cm；
S7) quality inspection：The biscuit cut is inspected by random samples, the quality of biscuit, nutritional ingredient and safe and healthy are detected；
S8 it) packs：It is using packing machine that the Biscuit package of quality inspection qualification is good.
As a preferred technical solution of the present invention：It by weight further include sunflower seed with the raw material being added during face
5-10 parts, 5-10 parts of peanut, 5-10 parts of cashew nut.
As a preferred technical solution of the present invention：Baking temperature is between 130-200 DEG C when baking.
Compared with prior art, the beneficial effects of the invention are as follows：Biscuit is made using high-quality wholewheat flour and oatmeal, is led to
Maltitol is crossed instead of granulated sugar, milk powder used uses skimmed milk power, effectively reduces the fat and sugar point contained in biscuit, system
The biscuit made is low fat and sugar biscuit, avoids the health for influencing consumer, while joined during with face
Sunflower seed, peanut and cashew nut keep biscuit taste abundant, and sweet mouthfeel is crisp to have taste, can bring for consumer good edible
Experience, sunflower seed contain unsaturated fatty acid abundant, good protein, potassium, phosphorus, calcium, magnesium, selenium element and vitamin E, vitamin
The nutrients such as B1, peanut fruit contain protein, vitamin A, vitamin B6, vitamin E, vitamin K and minerals
The nutritional ingredients such as calcium, phosphorus, iron, amino acid and unsaturated fatty acid containing 8 kinds of needed by human body contain lecithin, choline, carrot
The substances such as element, crude fibre, protein contained by cashew nut are as many as twice of general cereal crops, and amino acid contained type
It is complementary with the type of amino acid in cereal, necessary nutritional ingredient can be provided for human body.
Detailed description of the invention
Fig. 1 is a kind of preparation flow figure of the preparation method of kelp shortbread type biscuit of the present invention.
In figure：S1 prepares raw material, S2 processing kelp, S3 and face, S4 baking, S5 cooling, S6 slice, S7 quality inspection, S8 packaging.
Specific embodiment
Following will be combined with the drawings in the embodiments of the present invention, and technical solution in the embodiment of the present invention carries out clear, complete
Site preparation description, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.It is based on
Embodiment in the present invention, it is obtained by those of ordinary skill in the art without making creative efforts every other
Embodiment shall fall within the protection scope of the present invention.
Referring to Fig. 1, the present invention provides following technical scheme：
Embodiment one：Include the following steps：
S1) prepare raw material：Select 100 parts of high-quality wholewheat flour by weight, 200 parts of oatmeal, 50 parts of kelp, salt 10
Part, 20 parts of baking powder, 5 parts of olive oil, 20 parts of maltitol, 20 parts of skimmed milk power, 300 parts of pure water；
S2 kelp) is handled：50 parts of kelp are taken, 12h is impregnated after cleaning, is then dried for 24 hours, dry 6h after chopping, dry temperature
Degree pulverizes and sieves to obtain Kelp Powder later spare between 70-80 DEG C；
) and face S3：Take 100 parts of high-quality wholewheat flour, 200 parts of oatmeal, 10 parts of salt, 20 parts of baking powder, 5 parts of olive oil,
20 parts of maltitol, 20 parts of skimmed milk power and Kelp Powder pour into 300 parts of pure water, are put into dough mixing machine after mixing evenly
The raw material being added during progress and face and face further includes 5 parts of sunflower seed, 5 parts of peanut, 5 parts of cashew nut by weight；
S4 it) toasts：It will be put into mold with good face, be placed into baking 30min in oven, baking after being made into respective shapes
When baking temperature between 130-200 DEG C；
S5) cooling：Baked raw material is placed into dedicated food cooling machine and is cooled to room temperature；
S6 it) is sliced：The raw material cooled down is sliced, slice thickness 0.2cm；
S7) quality inspection：The biscuit cut is inspected by random samples, the quality of biscuit, nutritional ingredient and safe and healthy are detected；
S8 it) packs：It is using packing machine that the Biscuit package of quality inspection qualification is good.
Embodiment two：Include the following steps：
S1) prepare raw material：Select 110 parts of high-quality wholewheat flour by weight, 220 parts of oatmeal, 60 parts of kelp, salt 11
Part, 22 parts of baking powder, 6 parts of olive oil, 22 parts of maltitol, 22 parts of skimmed milk power, 330 parts of pure water；
S2 kelp) is handled：60 parts of kelp are taken, 12h is impregnated after cleaning, is then dried for 24 hours, dry 6h after chopping, dry temperature
Degree pulverizes and sieves to obtain Kelp Powder later spare between 70-80 DEG C；
) and face S3：Take 110 parts of high-quality wholewheat flour, 220 parts of oatmeal, 11 parts of salt, 22 parts of baking powder, 6 parts of olive oil,
22 parts of maltitol, 22 parts of skimmed milk power and Kelp Powder pour into 330 parts of pure water, are put into dough mixing machine after mixing evenly
The raw material being added during progress and face and face further includes 6 parts of sunflower seed, 6 parts of peanut, 6 parts of cashew nut by weight；
S4 it) toasts：It will be put into mold with good face, be placed into baking 30min in oven, baking after being made into respective shapes
When baking temperature between 130-200 DEG C；
S5) cooling：Baked raw material is placed into dedicated food cooling machine and is cooled to room temperature；
S6 it) is sliced：The raw material cooled down is sliced, slice thickness 0.2cm；
S7) quality inspection：The biscuit cut is inspected by random samples, the quality of biscuit, nutritional ingredient and safe and healthy are detected；
S8 it) packs：It is using packing machine that the Biscuit package of quality inspection qualification is good.
Embodiment three：Include the following steps：
S1) prepare raw material：Select 120 parts of high-quality wholewheat flour by weight, 240 parts of oatmeal, 70 parts of kelp, salt 12
Part, 24 parts of baking powder, 7 parts of olive oil, 24 parts of maltitol, 24 parts of skimmed milk power, 360 parts of pure water；
S2 kelp) is handled：70 parts of kelp are taken, 12h is impregnated after cleaning, is then dried for 24 hours, dry 6h after chopping, dry temperature
Degree pulverizes and sieves to obtain Kelp Powder later spare between 70-80 DEG C；
) and face S3：Take 120 parts of high-quality wholewheat flour, 240 parts of oatmeal, 12 parts of salt, 24 parts of baking powder, 7 parts of olive oil,
24 parts of maltitol, 24 parts of skimmed milk power and Kelp Powder pour into 360 parts of pure water, are put into dough mixing machine after mixing evenly
The raw material being added during progress and face and face further includes 7 parts of sunflower seed, 7 parts of peanut, 7 parts of cashew nut by weight；
S4 it) toasts：It will be put into mold with good face, be placed into baking 30min in oven, baking after being made into respective shapes
When baking temperature between 130-200 DEG C；
S5) cooling：Baked raw material is placed into dedicated food cooling machine and is cooled to room temperature；
S6 it) is sliced：The raw material cooled down is sliced, slice thickness 0.2cm；
S7) quality inspection：The biscuit cut is inspected by random samples, the quality of biscuit, nutritional ingredient and safe and healthy are detected；
S8 it) packs：It is using packing machine that the Biscuit package of quality inspection qualification is good.
Example IV：Include the following steps：
S1) prepare raw material：Select 130 parts of high-quality wholewheat flour by weight, 260 parts of oatmeal, 80 parts of kelp, salt 13
Part, 26 parts of baking powder, 8 parts of olive oil, 26 parts of maltitol, 26 parts of skimmed milk power, 390 parts of pure water；
S2 kelp) is handled：80 parts of kelp are taken, 12h is impregnated after cleaning, is then dried for 24 hours, dry 6h after chopping, dry temperature
Degree pulverizes and sieves to obtain Kelp Powder later spare between 70-80 DEG C；
) and face S3：Take 130 parts of high-quality wholewheat flour, 260 parts of oatmeal, 13 parts of salt, 26 parts of baking powder, 8 parts of olive oil,
26 parts of maltitol, 26 parts of skimmed milk power and Kelp Powder pour into 390 parts of pure water, are put into dough mixing machine after mixing evenly
The raw material being added during progress and face and face further includes 8 parts of sunflower seed, 8 parts of peanut, 8 parts of cashew nut by weight；
S4 it) toasts：It will be put into mold with good face, be placed into baking 30min in oven, baking after being made into respective shapes
When baking temperature between 130-200 DEG C；
S5) cooling：Baked raw material is placed into dedicated food cooling machine and is cooled to room temperature；
S6 it) is sliced：The raw material cooled down is sliced, slice thickness 0.2cm；
S7) quality inspection：The biscuit cut is inspected by random samples, the quality of biscuit, nutritional ingredient and safe and healthy are detected；
S8 it) packs：It is using packing machine that the Biscuit package of quality inspection qualification is good.
Embodiment five：Include the following steps：
S1) prepare raw material：Select 140 parts of high-quality wholewheat flour by weight, 280 parts of oatmeal, 90 parts of kelp, salt 14
Part, 28 parts of baking powder, 9 parts of olive oil, 28 parts of maltitol, 28 parts of skimmed milk power, 420 parts of pure water；
S2 kelp) is handled：90 parts of kelp are taken, 12h is impregnated after cleaning, is then dried for 24 hours, dry 6h after chopping, dry temperature
Degree pulverizes and sieves to obtain Kelp Powder later spare between 70-80 DEG C；
) and face S3：Take 140 parts of high-quality wholewheat flour, 280 parts of oatmeal, 14 parts of salt, 28 parts of baking powder, 9 parts of olive oil,
28 parts of maltitol, 28 parts of skimmed milk power and Kelp Powder pour into 420 parts of pure water, are put into dough mixing machine after mixing evenly
The raw material being added during progress and face and face further includes 9 parts of sunflower seed, 9 parts of peanut, 9 parts of cashew nut by weight；
S4 it) toasts：It will be put into mold with good face, be placed into baking 30min in oven, baking after being made into respective shapes
When baking temperature between 130-200 DEG C；
S5) cooling：Baked raw material is placed into dedicated food cooling machine and is cooled to room temperature；
S6 it) is sliced：The raw material cooled down is sliced, slice thickness 0.2cm；
S7) quality inspection：The biscuit cut is inspected by random samples, the quality of biscuit, nutritional ingredient and safe and healthy are detected；
S8 it) packs：It is using packing machine that the Biscuit package of quality inspection qualification is good.
Embodiment six：Include the following steps：
S1) prepare raw material：Select 150 parts of high-quality wholewheat flour by weight, 300 parts of oatmeal, 100 parts of kelp, salt 15
Part, 30 parts of baking powder, 10 parts of olive oil, 30 parts of maltitol, 30 parts of skimmed milk power, 450 parts of pure water；
S2 kelp) is handled：100 parts of kelp are taken, 12h is impregnated after cleaning, is then dried for 24 hours, dry 6h after chopping, dry temperature
Degree pulverizes and sieves to obtain Kelp Powder later spare between 70-80 DEG C；
) and face S3：Take 150 parts of high-quality wholewheat flour, 300 parts of oatmeal, 15 parts of salt, 30 parts of baking powder, 10 parts of olive oil,
30 parts of maltitol, 30 parts of skimmed milk power and Kelp Powder pour into 450 parts of pure water, are put into dough mixing machine after mixing evenly
The raw material being added during progress and face and face further includes 10 parts of sunflower seed, 10 parts of peanut, 10 parts of cashew nut by weight；
S4 it) toasts：It will be put into mold with good face, be placed into baking 30min in oven, baking after being made into respective shapes
When baking temperature between 130-200 DEG C；
S5) cooling：Baked raw material is placed into dedicated food cooling machine and is cooled to room temperature；
S6 it) is sliced：The raw material cooled down is sliced, slice thickness 0.2cm；
S7) quality inspection：The biscuit cut is inspected by random samples, the quality of biscuit, nutritional ingredient and safe and healthy are detected；
S8 it) packs：It is using packing machine that the Biscuit package of quality inspection qualification is good.
Benefit of the present invention：Biscuit is made using high-quality wholewheat flour and oatmeal, granulated sugar is replaced by maltitol, it is used
Milk powder uses skimmed milk power, effectively reduces the fat and sugar point contained in biscuit, and the biscuit made is low fat and sugar cake
It is dry, the health for influencing consumer is avoided, while joined sunflower seed, peanut and cashew nut during with face, makes cake
Dry taste is abundant, and sweet mouthfeel is crisp to have taste, can bring good edible experience for consumer, sunflower seed containing it is abundant not
The nutrients such as saturated fatty acid, good protein, potassium, phosphorus, calcium, magnesium, selenium element and vitamin E, vitamin B1, peanut fruit
Containing the nutritional ingredients such as protein, vitamin A, vitamin B6, vitamin E, vitamin K and mineral calcium, phosphorus, iron, contain
The amino acid and unsaturated fatty acid of 8 kinds of needed by human body, containing the substances such as lecithin, choline, carrotene, crude fibre, contained by cashew nut
Protein be as many as twice of general cereal crops, and in amino acid contained type and cereal amino acid type it is mutual
It mends, necessary nutritional ingredient can be provided for human body.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (3)
1. a kind of preparation method of kelp shortbread type biscuit, it is characterised in that：Include the following steps：
S1) prepare raw material：Select high-quality wholewheat flour 100-150 parts by weight, 200-300 parts of oatmeal, kelp 50-100
Part, it is 10-15 parts of salt, 20-30 parts of baking powder, 5-10 parts of olive oil, 20-30 parts of maltitol, 20-30 parts of skimmed milk power, pure
300-450 parts of water；
S2 kelp) is handled：50-100 parts of kelp are taken, 12h is impregnated after cleaning, is then dried for 24 hours, dry 6h after chopping, dry temperature
Degree pulverizes and sieves to obtain Kelp Powder later spare between 70-80 DEG C；
) and face S3：Take high-quality wholewheat flour 100-150 parts, 200-300 parts of oatmeal, 10-15 parts of salt, 20-30 parts of baking powder,
5-10 parts of olive oil, 20-30 parts of maltitol, 20-30 parts of skimmed milk power and Kelp Powder pour into 300-450 parts of pure water,
It is put into progress and face in dough mixing machine after mixing evenly；
S4 it) toasts：It will be put into mold with good face, be placed into baking 30min in oven after being made into respective shapes；
S5) cooling：Baked raw material is placed into dedicated food cooling machine and is cooled to room temperature；
S6 it) is sliced：The raw material cooled down is sliced, slice thickness 0.2cm；
S7) quality inspection：The biscuit cut is inspected by random samples, the quality of biscuit, nutritional ingredient and safe and healthy are detected；
S8 it) packs：It is using packing machine that the Biscuit package of quality inspection qualification is good.
2. a kind of preparation method of kelp shortbread type biscuit according to claim 1, it is characterised in that：It is added with during face
Raw material by weight further include 5-10 parts of sunflower seed, 5-10 parts of peanut, 5-10 parts of cashew nut.
3. a kind of preparation method of kelp shortbread type biscuit according to claim 1, it is characterised in that：Baking temperature when baking
Between 130-200 DEG C.
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| CN201810983165.3A CN108887336A (en) | 2018-08-27 | 2018-08-27 | A kind of preparation method of kelp shortbread type biscuit |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109329350A (en) * | 2018-11-28 | 2019-02-15 | 张泽林 | A kind of generation refreshment is dry |
| CN113197240A (en) * | 2021-06-09 | 2021-08-03 | 北京臻味源食品科技有限公司 | Method for making grain biscuits |
| CN115281231A (en) * | 2022-08-17 | 2022-11-04 | 大连工业大学 | Millet waffle with improved batter emulsification property and preparation method thereof |
| RU2809716C1 (en) * | 2023-03-06 | 2023-12-15 | Федеральное государственное автономное образовательное учреждение высшего образования "Мурманский арктический университет" (ФГАОУ ВО "МАУ") | Method for manufacturing spicy rye-wheat bread |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109329350A (en) * | 2018-11-28 | 2019-02-15 | 张泽林 | A kind of generation refreshment is dry |
| CN113197240A (en) * | 2021-06-09 | 2021-08-03 | 北京臻味源食品科技有限公司 | Method for making grain biscuits |
| CN115281231A (en) * | 2022-08-17 | 2022-11-04 | 大连工业大学 | Millet waffle with improved batter emulsification property and preparation method thereof |
| RU2809716C1 (en) * | 2023-03-06 | 2023-12-15 | Федеральное государственное автономное образовательное учреждение высшего образования "Мурманский арктический университет" (ФГАОУ ВО "МАУ") | Method for manufacturing spicy rye-wheat bread |
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