CN109717229A - A kind of purple sweet potato biscuit - Google Patents
A kind of purple sweet potato biscuit Download PDFInfo
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- CN109717229A CN109717229A CN201711018439.7A CN201711018439A CN109717229A CN 109717229 A CN109717229 A CN 109717229A CN 201711018439 A CN201711018439 A CN 201711018439A CN 109717229 A CN109717229 A CN 109717229A
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- biscuit
- sweet potato
- purple sweet
- oil
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Abstract
The present invention relates to a kind of purple sweet potato biscuits, it is made of following raw materials according, flour 90-110kg, Icing Sugar 21-26kg, brown oil 20-25kg, syrup 0.5-0.9kg, salt 0.6-1kg, vanillic aldehyde 0.02-0.04kg, ethylmaltol 0.03-0.07kg, cornstarch 4-6kg, shortening 7-8kg, grape fruit powder 11-13kg and purple sweet potato chips 0.8-1.2kg, type → baking → oil spout → cooling → sandwich → packaging → inspection → storage is cut by raw material preparation → dough preparing → roller, complete the production of purple sweet potato biscuit, the biscuit is easy to carry, it is full of nutrition, taste is good, meets the needs of people are to biscuit.
Description
Technical field
The invention belongs to biscuit and its processing technology field, in particular to a kind of purple sweet potato biscuit.
Background technique
Biscuit is to go up one of main bakery at present, and due to its long shelf-life, it is to lie fallow or fill at present that storage and transportation is convenient
Hungry one of Main Foods, there are many biscuit brand currently on the market, because formula is different, cause the mouthfeel of production also different, and people
The mouthfeel of biscuit is required it is different, it is therefore desirable to research and develop the different biscuit of various mouthfeels.
Summary of the invention
It is an object of the invention to: a kind of purple sweet potato biscuit easy to make, easy to carry, full of nutrition, in good taste is provided
And its production technology.
To achieve the goals above, inventive solution is as follows:
A kind of purple sweet potato biscuit, including flour, Icing Sugar, brown oil, syrup, salt, vanillic aldehyde, ethylmaltol, cornstarch, shortcake
Oil, grape fruit powder and purple sweet potato chips, the chive cookie formulation are as follows:
Flour: 90-110kg
Icing Sugar: 21-26kg
Brown oil: 20-25kg
Syrup 0.5-0.9kg
Salt 0.6-1kg
Vanillic aldehyde 0.02-0.04kg
Ethylmaltol 0.03-0.07kg
Cornstarch 4-6kg
Shortening 7-8kg
Grape fruit powder 11-13kg
Purple sweet potato chips 0.8-1.2kg.
A kind of purple sweet potato biscuit optimum formula are as follows:
Flour: 100kg
Icing Sugar: 24kg
Brown oil: 23kg
Syrup 0.7kg
Salt 0.8kg
Vanillic aldehyde 0.03kg
Ethylmaltol 0.05kg
Cornstarch 5kg
Shortening 7.5kg
Grape fruit powder 12kg
Purple sweet potato chips 1kg.
A kind of processing technology of the purple sweet potato biscuit the following steps are included:
(1) water 10kg is added to be modulated dough, dough mixing machine mixing time control with horizontal dough mixer after preparing raw material by formula
It is made as 10min or so；
(2) it puts the face modulated into horizontal rolling-printing machine and carries out roll marks molding；
(3) above-mentioned molding biscuit is put into electrothermal furnace and is toasted, the control of electric heating furnace temperature is 280 ± 5 DEG C, after biscuit baking
Oil spout is carried out into oil-injection machine, oil spout ratio is 8%；
(4) natural cooling after biscuit leaching oil, cooling temperature be 40 DEG C hereinafter, biscuit is cooling after carried out with sandwich machine it is sandwich, it is sandwich
Afterwards with packing machine by Biscuit package, inspection and storage.
The beneficial effects of the present invention are: purple sweet potato biscuit produced by the invention, it is in good taste, it is full of nutrition, it is suitable for that people exist
Various occasions use.
Specific embodiment
In order to be more clearly understood that technology contents of the invention, spy lifts following embodiment and is described in detail.
Embodiment one:
Take supplementary material configuration as follows: flour 90kg, Icing Sugar 21kg, brown oil 20kg, syrup 0.5kg, salt 0.6kg, vanillic aldehyde
0.02kg, ethylmaltol 0.03kg, cornstarch 4kg, shortening 7kg, grape fruit powder 11kg and purple sweet potato chips 0.8kg, by former material
Material adds water 10kg to be modulated dough with horizontal dough mixer after preparing by formula, the control of dough mixing machine mixing time is 10min or so,
It puts the face modulated into horizontal rolling-printing machine and carries out roll marks molding, above-mentioned molding biscuit is put into electrothermal furnace and is toasted, electricity
The control of hot stove temperature is 280 ± 5 DEG C, and oil-injection machine is entered after biscuit baking and carries out oil spout, oil spout ratio is 8%, after biscuit oil spout
Natural cooling, cooling temperature are 40 DEG C hereinafter, sandwich with sandwich machine after biscuit is cooling, and material folding is with the weight three of monolith Layer cake
/ mono-, then with packing machine by Biscuit package, inspection and storage.
Embodiment two:
Take supplementary material configuration as follows: flour 110kg, Icing Sugar 26kg, brown oil 25kg, syrup 0.9kg, salt 1kg, vanillic aldehyde
0.04kg, ethylmaltol 0.07kg, cornstarch 6kg, shortening 8kg, grape fruit powder 13kg and purple sweet potato chips 1.2kg, by former material
Material adds water 10kg to be modulated dough with horizontal dough mixer after preparing by formula, the control of dough mixing machine mixing time is 10min or so,
It puts the face modulated into horizontal rolling-printing machine and carries out roll marks molding, above-mentioned molding biscuit is put into electrothermal furnace and is toasted, electricity
The control of hot stove temperature is 280 ± 5 DEG C, and oil-injection machine is entered after biscuit baking and carries out oil spout, oil spout ratio is 8%, after biscuit oil spout
Natural cooling, cooling temperature are 40 DEG C hereinafter, sandwich with sandwich machine after biscuit is cooling, and material folding is with the weight three of monolith Layer cake
/ mono-, then with packing machine by Biscuit package, inspection and storage.
Embodiment three:
Take supplementary material configuration as follows: flour 100kg, Icing Sugar 24kg, brown oil 23kg, syrup 0.7kg, salt 0.8kg, vanillic aldehyde
0.03kg, ethylmaltol 0.05kg, cornstarch 5kg, shortening 7.5kg, grape fruit powder 112kg and purple sweet potato chips 1kg, by former material
Material adds water 10kg to be modulated dough with horizontal dough mixer after preparing by formula, the control of dough mixing machine mixing time is 10min or so,
It puts the face modulated into horizontal rolling-printing machine and carries out roll marks molding, above-mentioned molding biscuit is put into electrothermal furnace and is toasted, electricity
The control of hot stove temperature is 280 ± 5 DEG C, and oil-injection machine is entered after biscuit baking and carries out oil spout, oil spout ratio is 8%, after biscuit oil spout
Natural cooling, cooling temperature are 40 DEG C hereinafter, sandwich with sandwich machine after biscuit is cooling, and material folding is with the weight three of monolith Layer cake
/ mono-, then with packing machine by Biscuit package, inspection and storage.
Claims (3)
1. a kind of purple sweet potato biscuit, including flour, Icing Sugar, brown oil, syrup, salt, vanillic aldehyde, ethylmaltol, cornstarch,
Butter, grape fruit powder and purple sweet potato chips, which is characterized in that the purple sweet potato cookie formulation is as follows:
Flour: 90-110kg
Icing Sugar: 21-26kg
Brown oil: 20-25kg
Syrup 0.5-0.9kg
Salt 0.6-1kg
Vanillic aldehyde 0.02-0.04kg
Ethylmaltol 0.03-0.07kg
Cornstarch 4-6kg
Shortening 7-8kg
Grape fruit powder 11-13kg
Purple sweet potato chips 0.8-1.2kg.
2. a kind of purple sweet potato biscuit according to claim 1, which is characterized in that formula is best are as follows:
Flour: 100kg
Icing Sugar: 24kg
Brown oil: 23kg
Syrup 0.7kg
Salt 0.8kg
Vanillic aldehyde 0.03kg
Ethylmaltol 0.05kg
Cornstarch 5kg
Shortening 7.5kg
Grape fruit powder 12kg
Purple sweet potato chips 1kg.
3. a kind of processing technology of purple sweet potato biscuit according to claim 1, which is characterized in that the technique includes following step
It is rapid:
(1) water 10kg is added to be modulated dough, dough mixing machine mixing time control with horizontal dough mixer after preparing raw material by formula
It is made as 10min or so；
(2) it puts the face modulated into horizontal rolling-printing machine and carries out roll marks molding；
(3) above-mentioned molding biscuit is put into electrothermal furnace and is toasted, the control of electric heating furnace temperature is 280 ± 5 DEG C, after biscuit baking
Oil spout is carried out into oil-injection machine, oil spout ratio is 8%；
(4) natural cooling after biscuit leaching oil, cooling temperature be 40 DEG C hereinafter, biscuit is cooling after carried out with sandwich machine it is sandwich, it is sandwich
Afterwards with packing machine by Biscuit package, inspection and storage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711018439.7A CN109717229A (en) | 2017-10-27 | 2017-10-27 | A kind of purple sweet potato biscuit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711018439.7A CN109717229A (en) | 2017-10-27 | 2017-10-27 | A kind of purple sweet potato biscuit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109717229A true CN109717229A (en) | 2019-05-07 |
Family
ID=66290594
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711018439.7A Pending CN109717229A (en) | 2017-10-27 | 2017-10-27 | A kind of purple sweet potato biscuit |
Country Status (1)
| Country | Link |
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| CN (1) | CN109717229A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115669698A (en) * | 2022-11-15 | 2023-02-03 | 蚌埠学院 | Method for preparing low-GI (glycemic index) and low-sugar composite food by using high-amylose corn starch and purple sweet potatoes |
-
2017
- 2017-10-27 CN CN201711018439.7A patent/CN109717229A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115669698A (en) * | 2022-11-15 | 2023-02-03 | 蚌埠学院 | Method for preparing low-GI (glycemic index) and low-sugar composite food by using high-amylose corn starch and purple sweet potatoes |
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Legal Events
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| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190507 |
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| WD01 | Invention patent application deemed withdrawn after publication |