CN109588454A - A kind of sugar-free Fermentation Function biscuit processing method - Google Patents
A kind of sugar-free Fermentation Function biscuit processing method Download PDFInfo
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- CN109588454A CN109588454A CN201811577307.2A CN201811577307A CN109588454A CN 109588454 A CN109588454 A CN 109588454A CN 201811577307 A CN201811577307 A CN 201811577307A CN 109588454 A CN109588454 A CN 109588454A
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- dough
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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
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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
- A21D2/08—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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- 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
A kind of sugar-free Fermentation Function biscuit processing method of the present invention is related to field of food, more particularly to a kind of sugar-free Fermentation Function biscuit processing method, the following steps are included: Seed Dough is modulated, it is that dry yeast and 15 g salt mix by oatmeal, 2 kg flour, 15 g, 1 kg water is added to stir at low speed 10-12min, dough temperature is maintained at 26-30 degrees Celsius；Seed Dough fermentation, will rub the dough pressed and is put into fermenting case, and 28-30 degrees Celsius of temperature, humidity 70%-80%, time 2-6 h；Maltitol, 0.5kg refined oil, 0.2kg leaf fat and 0.5kg water are adequately uniformly mixed by main dough preparing, and 2.5kg flour is then added and Seed Dough stirs and modulates and reaches uniform elastic exquisiteness；Present invention process process is simple, it is easy to operate, so that biscuit is increased the function factors such as dietary fiber and glucan by adding oatmeal, imparts the special functionality of biscuit, chemistry leavening agent is no longer added in cookie formulation simultaneously, excessive intake chemistry leavening agent is avoided and brings harm.
Description
Technical field
The present invention relates to field of food, and in particular to a kind of sugar-free Fermentation Function biscuit processing method.
Background technique
Conventional cookies are sugar, oil and other auxiliary materials to be added, through adjusting powder, molding and baking using wheat flour as primary raw material
And manufactured moisture is lower than 6.5 frangible products.With the improvement of people's living standards, height oil, height in conventional cookies production
Sugared ingredient has not met the health diet structure of Modern human populations, and with health-care efficacy, sugar-free, low fat functional biscuit gradually at
For the mainstream in market.Oat is traditional one of the small coarse cereals in China, the soluble fibre content of oat in all cereal crops
Feeding heat can be effectively controlled in highest, and glycemic index is minimum, is rich in glucan, is prevention and treatment diabetes
Best cereal；Maltitol has good moisture retention and anti-crystallization, and hygroscopicity is very strong, and sugariness is the 85%- of sucrose
95%, it is not digested absorption in vivo, does not generate heat, do not make blood glucose rise, do not increase cholesterol, do not utilized by microorganism, be
Ideal sweetener _ 6 of remedy diet].This research is intended to add oatmeal, maltitol in the production of biscuit, and passes through twice
Zymotechnique has both healthcare function in the novel biscuit of one to develop a kind of delicious, nutrition.
Summary of the invention
It is easy to operate it is an object of that present invention to provide a kind of process flow is simple, increase biscuit by adding oatmeal
The function factors such as dietary fiber and glucan, impart the special functionality of biscuit, while no longer additionization in cookie formulation
Leavening agent is learned, a kind of sugar-free Fermentation Function biscuit processing method of excessive intake the brought harm of chemistry leavening agent is avoided.
A kind of sugar-free Fermentation Function biscuit processing method of the present invention, comprising the following steps:
Oatmeal, 2 kg flour, 15 g are that dry yeast and 15 g salt mix, add 1 kg by the first step, Seed Dough modulation
Water stirs at low speed 10-12min, and dough temperature is maintained at 26-30 degrees Celsius；
Second step, Seed Dough fermentation, will rub the dough pressed and is put into fermenting case, and 28-30 degrees Celsius of temperature, humidity 70%-
80%, time 2-6 h；
Third step, main dough preparing adequately mix maltitol, 0.5kg refined oil, 0.2kg leaf fat and 0.5kg water
It is even, 2.5kg flour is then added and Seed Dough stirs and modulates and reaches uniform elastic exquisiteness；
4th step, main dough fermentation will be rubbed the dough pressed and be put into fermenting case, and 28-30 degrees Celsius of temperature, humidity 75-80, when
Between 2-4h；
5th step, roll-in and folder are crisp, fermented dough are pressed into smooth dough sheet using pressure surface unit, by 1kg oatmeal, 0.5kg pig
Leaf fat and 60g salt are mixed and made into short, then uniformly sandwich two pieces of dough sheets by several times and ask, then are folded, draw block, rolling；
6th step, forming, is cut into type, spininess stamp, with a thickness of 1.5-2mm using roller；
7th step, baking, 230-250 degrees Celsius of temperature, time 6-8min, face fire early period is lower than the fire in a stove before fuel is added, and after sizing, face is turned up
Fire.
Preferably, fermentation time 3.5h.
Present invention process process is simple, easy to operate, and by adding oatmeal, so that biscuit is increased dietary fiber and Portugal poly-
The function factors such as sugar impart the special functionality of biscuit, while no longer adding chemistry leavening agent in cookie formulation, avoid
More intake chemistry leavening agents bring harm.
Specific embodiment
Embodiment one:
A kind of sugar-free Fermentation Function biscuit processing method of the present invention, comprising the following steps:
Oatmeal, 2 kg flour, 15 g are that dry yeast and 15 g salt mix, add 1 kg by the first step, Seed Dough modulation
Water stirs at low speed 10-12min, and dough temperature is maintained at 26-30 degrees Celsius；
Second step, Seed Dough fermentation, will rub the dough pressed and is put into fermenting case, and 28-30 degrees Celsius of temperature, humidity 70%-
80%, time 2-6 h；
Third step, main dough preparing adequately mix maltitol, 0.5kg refined oil, 0.2kg leaf fat and 0.5kg water
It is even, 2.5kg flour is then added and Seed Dough stirs and modulates and reaches uniform elastic exquisiteness；
4th step, main dough fermentation will be rubbed the dough pressed and be put into fermenting case, and 28-30 degrees Celsius of temperature, humidity 75-80, when
Between 2-4h；
5th step, roll-in and folder are crisp, fermented dough are pressed into smooth dough sheet using pressure surface unit, by 1kg oatmeal, 0.5kg pig
Leaf fat and 60g salt are mixed and made into short, then uniformly sandwich two pieces of dough sheets by several times and ask, then are folded, draw block, rolling；
6th step, forming, is cut into type, spininess stamp, with a thickness of 1.5-2mm using roller；
7th step, baking, 230-250 degrees Celsius of temperature, time 6-8min, face fire early period is lower than the fire in a stove before fuel is added, and after sizing, face is turned up
Fire.
Embodiment two:
A kind of sugar-free Fermentation Function biscuit processing method of the present invention, comprising the following steps:
Oatmeal, 2 kg flour, 15 g are that dry yeast and 15 g salt mix, add 1 kg by the first step, Seed Dough modulation
Water stirs at low speed 10-12min, and dough temperature is maintained at 26-30 degrees Celsius；
Second step, Seed Dough fermentation, will rub the dough pressed and is put into fermenting case, and 28-30 degrees Celsius of temperature, humidity 70%-
80%, time 2-6 h；
Third step, main dough preparing adequately mix maltitol, 0.5kg refined oil, 0.2kg leaf fat and 0.5kg water
It is even, 2.5kg flour is then added and Seed Dough stirs and modulates and reaches uniform elastic exquisiteness；
4th step, main dough fermentation will be rubbed the dough pressed and be put into fermenting case, and 28-30 degrees Celsius of temperature, humidity 75-80, when
Between 2-4h；
5th step, roll-in and folder are crisp, fermented dough are pressed into smooth dough sheet using pressure surface unit, by 1kg oatmeal, 0.5kg pig
Leaf fat and 60g salt are mixed and made into short, then uniformly sandwich two pieces of dough sheets by several times and ask, then are folded, draw block, rolling；
6th step, forming, is cut into type, spininess stamp, with a thickness of 1.5-2mm using roller；
7th step, baking, 230-250 degrees Celsius of temperature, time 6-8min, face fire early period is lower than the fire in a stove before fuel is added, and after sizing, face is turned up
Fire.
Fermentation time is 3.5h.
Present invention process process is simple, easy to operate, and by adding oatmeal, so that biscuit is increased dietary fiber and Portugal poly-
The function factors such as sugar impart the special functionality of biscuit, while no longer adding chemistry leavening agent in cookie formulation, avoid
More intake chemistry leavening agents bring harm.
Claims (2)
1. a kind of sugar-free Fermentation Function biscuit processing method, which comprises the following steps:
Oatmeal, 2 kg flour, 15 g are that dry yeast and 15 g salt mix, add 1 kg by the first step, Seed Dough modulation
Water stirs at low speed 10-12min, and dough temperature is maintained at 26-30 degrees Celsius；
Second step, Seed Dough fermentation, will rub the dough pressed and is put into fermenting case, and 28-30 degrees Celsius of temperature, humidity 70%-
80%, time 2-6 h；
Third step, main dough preparing adequately mix maltitol, 0.5kg refined oil, 0.2kg leaf fat and 0.5kg water
It is even, 2.5kg flour is then added and Seed Dough stirs and modulates and reaches uniform elastic exquisiteness；
4th step, main dough fermentation will be rubbed the dough pressed and be put into fermenting case, and 28-30 degrees Celsius of temperature, humidity 75-80, when
Between 2-4h；
5th step, roll-in and folder are crisp, fermented dough are pressed into smooth dough sheet using pressure surface unit, by 1kg oatmeal, 0.5kg pig
Leaf fat and 60g salt are mixed and made into short, then uniformly sandwich two pieces of dough sheets by several times and ask, then are folded, draw block, rolling；
6th step, forming, is cut into type, spininess stamp, with a thickness of 1.5-2mm using roller；
7th step, baking, 230-250 degrees Celsius of temperature, time 6-8min, face fire early period is lower than the fire in a stove before fuel is added, and after sizing, face is turned up
Fire.
2. a kind of sugar-free Fermentation Function biscuit processing method as described in claim 1, which is characterized in that the fermentation time is
3.5h。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811577307.2A CN109588454A (en) | 2018-12-24 | 2018-12-24 | A kind of sugar-free Fermentation Function biscuit processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811577307.2A CN109588454A (en) | 2018-12-24 | 2018-12-24 | A kind of sugar-free Fermentation Function biscuit processing method |
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| Publication Number | Publication Date |
|---|---|
| CN109588454A true CN109588454A (en) | 2019-04-09 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811577307.2A Pending CN109588454A (en) | 2018-12-24 | 2018-12-24 | A kind of sugar-free Fermentation Function biscuit processing method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111011441A (en) * | 2019-12-17 | 2020-04-17 | 陕西科技大学 | Antioxidant sucrose-free low-fat high-dietary-fiber coarse cereal meal replacement cake and making method thereof |
-
2018
- 2018-12-24 CN CN201811577307.2A patent/CN109588454A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111011441A (en) * | 2019-12-17 | 2020-04-17 | 陕西科技大学 | Antioxidant sucrose-free low-fat high-dietary-fiber coarse cereal meal replacement cake and making method thereof |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190409 |
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| WD01 | Invention patent application deemed withdrawn after publication |