CN108902250A - A kind of grid biscuit and preparation method thereof - Google Patents
A kind of grid biscuit and preparation method thereof Download PDFInfo
- Publication number
- CN108902250A CN108902250A CN201811139684.8A CN201811139684A CN108902250A CN 108902250 A CN108902250 A CN 108902250A CN 201811139684 A CN201811139684 A CN 201811139684A CN 108902250 A CN108902250 A CN 108902250A
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- biscuit
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- grid
- dough
- peanut
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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
- 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
-
- 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
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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)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a kind of grid biscuits and preparation method thereof, in parts by mass, are prepared from the following raw materials：160 parts of Self- raising flour；20~40 parts of egg yolk liquid；Butter or 100~150 parts of peanut oil；70~90 parts of white granulated sugar；10~30 parts of red date powder；10~30 parts of lotus nut starch；10~30 parts of peanut butter；10~30 parts of longan powder；0~2 part of leavening agent；0~20 part of oat.The present invention is using grid biscuit as carrier, jujube, peanut, longan, lotus seeds and a certain amount of oat is added to be made for raw material, not only make the sour-sweet of jujube, the sweetness of peanut, the glycol of longan and the faint scent of lotus seeds sufficiently merge and create the unique flavor of biscuit, and it is rich in nutrition abundant, and low-sugar low-fat, there are certain health care functions.
Description
Technical field
The present invention relates to field of food, and in particular to it is a kind of can grid biscuit and preparation method thereof.
Background technique
There is certain research to the biscuit of nutrient health both at home and abroad, to jujube healthy biscuit, walnut biscuits Oat Cracker
Etc. have research, and there is lot of documents to pass through subjective appreciation and obtained optimization formula, all by mouthfeel, appearance and texture
It is optimized.Comprehensive lot of documents, it is found by the applicant that being added, oat is many-sided to mouthfeel and nutrition etc. certain promotion
Effect, and Chen Hongjin (exploitation [J] Wuxi Light Industry Univ. journal of the clean Oat Cracker of Chen Hongjin, Shen Yan, 1999,01:53-55.)
Et al. probed into the additional proportion of oat point, obtain with the 20% of weak strength flour as best oatmeal additive amount.Also there is certain text
It offers and the dosage reduction of the sugar, oil of biscuit is studied by subjective appreciation, Coralie Biguzzi et al. (Coralie
Biguzzi,Pascal Schlich,Christine Lange.The impact of sugar and fat reduction
on perception and liking of biscuits[J].Food Quality and Preference,2014,35:)
Being reduced the ratio of sugar and/or grease in biscuit is the method for promoting biscuit nutrition composition, and article is pointed out from French beautiful jade
Sample in four is had chosen in the biscuit commodity that thinkling sound meets the eye on every side, 3 to 6 kinds of reduction sugar of every kind of sample making or grease or both subtract
Few variant.Allow consumer tests these types sample in laboratory conditions, and in the hobby for recording them and to brittleness, sweet tea
Degree and the sensory evaluation of grease degree.
Article is pointed out：" biscuit for reducing sugar content can be found sweetness ratio standard biscuit when sugar reduces smaller
It is low, and the biscuit for reducing fat content can just tell the reduction of its lipid when grease reduction amount is larger.The reduction pair of sugar
The sense organ of fat content does not influence, however, the reduction of fat content generates the effect for reducing sugariness sense organ sometimes.It is testing
In, least welcome type is (3) sugariness that those (1) sugarinesses (2) sugariness low compared with standard and fat content are not so good as standard
With brittleness not as good as standard.The variant for only reducing fat content, which does not receive, not to be liked significantly.The result shows that in biscuit
Reduce the receiving that grease is more vulnerable to consumer than reducing sugar."
There is more research to the technique of Oat Cracker both at home and abroad, general manufacture craft is：Preprocessing raw material and auxiliary material → dough
Modulation → rolling → molding → baking → cooling → packaging → finished product.
Wherein, key points for operation are：
(1) preprocessing raw material and auxiliary material：It by dry cake mix, bakes powder, sodium bicarbonate and oatmeal and is sieved respectively, after being weighed up by formula
It is spare.Cream, brown sugar and salt are put into blender, low speed beat 15 minutes to 20 minutes, then be added egg, milk and
Vanillic aldehyde, then stir at low speed until material mixes completely, it is spare.
(2) dough preparing：It by the dry cake mix weighed up, bakes powder and sodium bicarbonate and is first uniformly mixed, then add processing
Good oatmeal is eventually adding the slurries being stirred and face, kneads into soft dough.
(3) rolling and forming：It will be put into cracker forming machine with good dough, carries out roll marks molding.In face belt surface when molding
A little vegetable oil is spilt, glues roll to prevent face band.
(4) it toasts：The biscuit of forming is put into 190 DEG C of baking box, baking can bake for 10 minutes to 12 minutes.
(5) cooling, packaging：Biscuit after toasted chooses defect ware, is packed, stored after natural cooling, storage
Temperature control is 70% to 75% in 20 DEG C or so, relative humidity.
With the raising of people's lives water product, the requirement to diet is also being continuously improved, today's society, delicious simultaneous with health
Gu increasingly becomes people to the standard of Food choice.Traditional delicious high sugared, food high in fat is also under the demand in market
Gradually explore the transformation to low-sugar low-fat.Moreover, since modern humans are for the ultimate attainment pursuit of health and fat, high blood
The diseases such as rouge, hypertension are widely current, and simple low energy intake cannot fully meet the needs in market, more require food
Product have certain healthcare function.
Summary of the invention
The present invention provides a kind of grid biscuit and preparation method thereof, and using grid biscuit as carrier, jujube, peanut, osmanthus is added
Circle, lotus seeds and a certain amount of oat are made for raw material, not only make the sour-sweet of jujube, the sweetness of peanut, the glycol of longan
And the faint scent of lotus seeds sufficiently merges and creates the unique flavor of biscuit, and is rich in nutrition abundant, and low-sugar low-fat, has
Certain health care functions.
A kind of grid biscuit is prepared from the following raw materials in parts by mass：
Preferably, it is prepared from the following raw materials：
Preferably, using butter, the additive amount of oat and leavening agent is 0.
Preferably, the additive amount of the red date powder, lotus nut starch, longan powder and peanut powder is respectively 20 parts.
Preferably, the leavening agent is the mixture of sodium bicarbonate and ammonium hydrogen carbonate.
A kind of most preferred formula scheme, is made of mass parts meter the following raw material：
The present invention also provides a kind of manufacture crafts such as the grid biscuit, include the following steps：
(1) 3-5min is mixed in sugar and butter or sugar and peanut oil by raw material proportioning, dismissed feathered；It is divided to two again
Secondary addition egg yolk liquid continues to dismiss, and mixes；
(2) mixture sent is divided into 4 parts, every part is added flour and oat, is separately added into red date powder/lotus seeds
Powder/peanut butter/longan powder, mixing, stirs into dough；
(3) 4 kinds of doughs are respectively charged into freshness protection package, and the dough of 1.5cm~2cm thickness is pressed into rolling pin；Then refrigerator is cold
Hiding；
(4) it is coated in above jujube dough with a little egg yolk liquid, then peanut dough is put；Longan is coated in a little egg yolk liquid
Above dough, then lotus seeds dough put；
(5) dough that two bond respectively is cut into 1~2cm strip again, different two are bonded with a little egg liquid by source
Get up, be put into oven cooking cycle, is made into the different biscuit of four lattice colors.
Preferably, baking temperature is 170~180 degrees Celsius；Baking time is 8~10min.It is further preferred that baking
Temperature is 175 degrees Celsius；Baking time is 9min.
Dough is first rolled into the flour cake of 1~2 cm thick by manufacture craft of the invention using rolling pin, then carries out two
The bonding of flour cake, then cut, last different bonding two-by-two.Four kinds of doughs are finally done into squarely strip, four one
Split is played, as a result proves preferably to solve the problems, such as wastage of material under physical condition.
The present invention has the advantages that：
(1) form is new：On the market without or the rarely industrialization product of grid biscuit, there is only a few grid biscuit to exist
Electric business platform is sold in a manner of in bulk, and product is also handicraft workshop product, and the present invention catches the market vacancy, and exploitation is a kind of
Grid cracker product, it is more novel.
(2) taste is new：Reforming to the chocolate or Matcha of common grid biscuit dullness for innovation, joined
Jujube, longan, peanut, lotus seeds are separately added into four pieces of grids, so that the Western-style food of script has distinct our nation
Characteristic.Sour-sweet, the sweetness of peanut of jujube, the glycol of longan and the faint scent of lotus seeds sufficiently merge and create the unique wind of biscuit
Taste, compared with similar products, taste are more abundant.
(3) full of nutrition：Jujube, longan, peanut, nutritious lotus seed are abundant.
Detailed description of the invention
Fig. 1 is product of the present invention effect picture.
Fig. 2 is the Product Status figure placed after a week under product of the present invention room temperature.
Specific embodiment
Embodiment 1
Ingredient：
Manufacture craft：
1, it weighs：White granulated sugar 80g, butter 125g, leavening agent (sodium bicarbonate 1.2g, ammonium hydrogen carbonate 0.5g).Egg yolk liquid
30g, flour 160g, red date powder, lotus nut starch, peanut butter, each 20g of longan powder.
2, it stirs：Sugar, butter is mixed, and 3-5min is dismissed feathered.Egg is added in two portions again to continue to beat
Hair mixes.
3, the mixture sent is divided into 4 parts, every part each to be added flour 40g, (oat 8g), red date powder/lotus nut starch/
Peanut butter/longan powder 20g, mixing, stirs into dough.(it is appropriate that citric acid can be added in jujube dough, is added in longan dough
Add fructose appropriate)
4,4 kinds of doughs are fitted into freshness protection package, and the dough of 1.6cm thickness is pressed into rolling pin.
5, after rolling, refrigerator cold-storage is put to hard.
6, it is coated in above jujube dough with a little egg liquid, then peanut dough is put；Longan dough is coated in a little egg liquid
Above, then by lotus seeds dough it puts.
7, the dough that two bond respectively is cut into 1cm strip again.By source, different two are got up with a little egg liquid bonding,
It is made into the different biscuit of four lattice colors.
8,175 degrees Celsius of oven are put into, 9min.
9, it bakes to color and slightly changes colour.Products obtained therefrom is denoted as C group.
Embodiment 2
Oat is not added in the third step of manufacture craft, remaining is operated according to fabrication processing, obtains B set product.Finally ask
People carries out subjective appreciation, and from color, shape, fragrance, texture evaluated in terms of taste five.
Embodiment 3
It is added into dough with peanut oil substitution butter, remaining is operated according to fabrication processing, is obtained A set product and is finally asked
People carries out subjective appreciation, and from color, shape, fragrance, texture evaluated in terms of taste five.
Sensory evaluation criteria is as shown in 1~table of table 5.
1 morphological assessment standard of table
2 color evaluation criterion of table
3 flavour of table and mouthfeel evaluation criterion
4 tissue-estimating standard of table
| Tissue | Scoring |
| Section structure in cellular, it is fine and closely woven, without hole | 4 points |
| Section structure is small in cellular, more delicate hole | Preferable 3 points |
| Section structure in cellular, it is not fine and closely woven, have big hole | General 2 points |
| Section structure is without cellular | Poor 1 point |
5 impurity evaluation criterion of table
| Impurity | Scoring |
| Without greasy dirt, edible foreign matter invariably | 4 points |
| There is a small amount of greasy dirt, have a small amount of not edible foreign matter | Preferable 3 points |
| There is more greasy dirt, have more not edible foreign matter | General 2 points |
| Greasy dirt and not edible foreign matter are very more | Poor 1 point |
The evaluation result of Examples 1 to 3 products obtained therefrom such as table 6
6 results of sensory evaluation of table
As shown in Table 6：
(1) peanut oil is compared with butter
According to results of sensory evaluation, we can significantly find out, on the whole using the product of butter churn than peanut
Oil more receives an acclaim and (can be seen that from sensory evaluation scores).The score of the grid biscuit of peanut oil production in all respects is equal
It is lower than butter group, especially wherein in terms of form, color and flavour and mouthfeel, the score of peanut oil group and the gap of butter group
It is larger.In terms of morphology, butter group score 3.3, peanut oil group score 2.1, gap reaches 1.2 points, to find out its cause, mainly by
It is animal lipid in butter, solid-state is presented at normal temperature, and peanut oil is vegetable oil, and liquid is presented at normal temperature, this point is poor
Away from causing in forming process, peanut oil is relatively hard to keep character, is easy to happen the phenomenon that scattering, larger to appearance effects.And
Difference in terms of flavour may be since peanut oil is easy to cause a part of flavor of yellow raw taste in biscuit to reinforce and then masks
Caused by other flavors.
(2) oatmeal is added
The influence whether addition of oatmeal to variety scoring is little, and major embodiment morphologically, may be due to oatmeal
More coarse than flour, more difficult molding causes character to have some flaws.The evaluating member reflection having during subjective appreciation
It is more fragrant to be added to Oat Cracker, mouthfeel has certain promotion, but also has part reflection to be added to oat and be easy to cover jujube, flower
Life, four kinds of longan, lotus seeds raw materials taste, to whole unfavorable.
Gained biscuit of the invention can embody the flavor of four kinds of jujube, longan, Huang Sheng, lotus seeds raw materials substantially, basically reach
Expected purpose.According to last results of sensory evaluation, we can be obtained, and using butter, not add oatmeal be optimal
As a result.
Fig. 1 is the outside drawing of 1 products obtained therefrom of the embodiment of the present invention.
Fig. 2 is the Product Status figure placed after a week under 1 products obtained therefrom room temperature of the embodiment of the present invention.Pass through picture
Judgement, biscuit do not have the moisture absorption, and there is no the deterioration that addles, I organizes classmate and also carry out to placing the biscuit after a week
It foretastes, there is no significant changes for biscuit mouthfeel, do not generate any discomfort reaction without peculiar smell, after use, it is made to illustrate that I organizes
Make the grid biscuit shelf-life at seven days or more.
The foregoing is merely the specific implementation cases of the invention patent, but the technical characteristic of the invention patent is not limited to
This, within the field of the present invention, made changes or modifications all cover of the invention special any those skilled in the relevant art
Among sharp range.
Claims (7)
1. a kind of grid biscuit, which is characterized in that in parts by mass, be prepared from the following raw materials：
2. grid biscuit according to claim 1, which is characterized in that be prepared from the following raw materials：
3. grid biscuit according to claim 1, which is characterized in that using butter, the additive amount of oat and leavening agent is 0.
4. grid biscuit according to claim 1, which is characterized in that the red date powder, lotus nut starch, longan powder and peanut powder
Additive amount is respectively 20 parts.
5. grid biscuit according to claim 1, which is characterized in that the leavening agent is the mixed of sodium bicarbonate and ammonium hydrogen carbonate
Close object.
6. a kind of manufacture craft of grid biscuit as described in claim 1, which is characterized in that include the following steps：
(1) 3-5min is mixed in sugar and butter or sugar and peanut oil by raw material proportioning, dismissed feathered；Add in two times again
Enter egg yolk liquid to continue to dismiss, mix；
(2) mixture sent is divided into 4 parts, every part is added flour and oat, be separately added into red date powder/lotus nut starch/
Peanut butter/longan powder, mixing, stirs into dough；
(3) 4 kinds of doughs are respectively charged into freshness protection package, and the dough of 1.5cm~2cm thickness is pressed into rolling pin；Then refrigerator cold-storage；
(4) it is coated in above jujube dough with a little egg yolk liquid, then peanut dough is put；Longan dough is coated in a little egg yolk liquid
Above, then by lotus seeds dough it puts；
(5) dough that two bond respectively is cut into 1~2cm strip again, by source, different two are got up with a little egg liquid bonding,
It is put into oven cooking cycle, is made into the different biscuit of four lattice colors.
7. manufacture craft according to claim 6, which is characterized in that baking temperature is 170~180 degrees Celsius；Baking time
For 8~10min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811139684.8A CN108902250A (en) | 2018-09-28 | 2018-09-28 | A kind of grid biscuit and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811139684.8A CN108902250A (en) | 2018-09-28 | 2018-09-28 | A kind of grid biscuit and preparation method thereof |
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| CN108902250A true CN108902250A (en) | 2018-11-30 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115500372A (en) * | 2022-10-14 | 2022-12-23 | 山西中医药大学 | Wild jujube meat and oat biscuits and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105685174A (en) * | 2016-01-29 | 2016-06-22 | 安徽友源食品有限公司 | Biscuits with flavors of lotus seeds, gorgon euryale seeds and coix seeds and making method thereof |
-
2018
- 2018-09-28 CN CN201811139684.8A patent/CN108902250A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105685174A (en) * | 2016-01-29 | 2016-06-22 | 安徽友源食品有限公司 | Biscuits with flavors of lotus seeds, gorgon euryale seeds and coix seeds and making method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 小鱼儿RUBYHU（网络名）: "美食杰，四色棋格饼干， 小鱼儿RubyHu（网络名），https://www.meishij.net/zuofa/siseqigebinggan.html，2013年5月23日", 《美食杰 HTTPS://WWW.MEISHIJ.NET/ZUOFA/SISEQIGEBINGGAN.HTML》 * |
| 陈洪金，等: ""燕麦饼干的开发"，陈洪金，等，无锡轻工大学学报，第18卷第1期，第53-55页，1999年12月", 《无锡轻工大学学报》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115500372A (en) * | 2022-10-14 | 2022-12-23 | 山西中医药大学 | Wild jujube meat and oat biscuits and preparation method thereof |
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Application publication date: 20181130 |