CN110024835A - A kind of production method of pinenut shortbread type biscuit - Google Patents
A kind of production method of pinenut shortbread type biscuit Download PDFInfo
- Publication number
- CN110024835A CN110024835A CN201910391774.4A CN201910391774A CN110024835A CN 110024835 A CN110024835 A CN 110024835A CN 201910391774 A CN201910391774 A CN 201910391774A CN 110024835 A CN110024835 A CN 110024835A
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- China
- Prior art keywords
- pinenut
- rice
- flour
- extruding
- butter
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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
- 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
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- 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
-
- 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
Abstract
A kind of production method of pinenut shortbread type biscuit of the invention, is related to the production technical field of shortbread type biscuit, and operating procedure includes auxiliary material pretreatment, modulation dough, provocation molding, bakes four steps.Which employs sugar-free formulations, while on the one hand it provides vegetable protein using the extruding pinenut dregs of rice for product, on the other hand using the crisp characteristic of the pinenut dregs of rice after extruding, increase the mouthfeel of product；It is experimentally confirmed, the addition extruding pinenut dregs of rice and the product for adding leavening agent, mouthfeel difference is smaller, and then may not need addition leavening agent, also can guarantee the mouthfeel of product.
Description
Technical field:
The present invention relates to the production method technical fields of baked product, and in particular to a kind of production method of pinenut shortbread type biscuit.
Background technique:
Shortbread type biscuit is using low-gluten wheat flour as primary raw material, in addition a kind of biscuit of crispy in taste made of grease and granulated sugar.
Its crisp mouthfeel mostlys come from the fine and closely woven porous of section structure, and fine and closely woven porous institutional framework relies primarily on egg liquid
It dismisses and the use of leavening agent.And the use of the leavening agent of existing product is mostly chemical addition agent, although country is for food
Chemical addition agent has addition standard, but there is still a need for find the lower natural leavening agent of cost as additive to use.
Summary of the invention:
In place of overcoming above-mentioned the shortcomings of the prior art, and provide a kind of pinenut shortbread type biscuit
Production method.
A kind of production method of pinenut shortbread type biscuit of the invention, operating method are as follows:
A, auxiliary material pre-processes: butter is melted, egg liquid, inulin and salt is added and dismisses, obtains dismissing butter mixture A, wherein
Butter, egg liquid, inulin, salt mass ratio be 30~20:20~10:20~10:0.3~0.1；
B, it modulates dough: butter mixture A will be dismissed made from a step and mixed with flour, the extruding pinenut dregs of rice and water, knead into face
Group B, wherein dismiss butter mixture A, flour, the extruding pinenut dregs of rice and water mass ratio be 70~80:100~120:0.6~
0.2:10~5；
C, provocation forms: by dough B made from b step, standing 1~2h of provocation, then flour cake C is made in the dough after provocation；
D, it bakes: cooling to get finished product after baking 15~20min by the excessive internal heat of flour cake C made from step c 200, lower fiery 180.
As a further improvement of the present invention, operating method is as follows:
A, auxiliary material pre-processes: butter is melted, egg liquid, inulin and salt is added and dismisses, obtains dismissing butter mixture A, wherein
Butter, egg liquid, inulin, salt mass ratio be 25:15:15:0.2；
B, it modulates dough: butter mixture A will be dismissed made from a step and mixed with flour, the extruding pinenut dregs of rice and water, knead into face
Group B, wherein the mass ratio for dismissing butter mixture A, flour, the extruding pinenut dregs of rice and water is 75:110:0.4:8；
C, provocation forms: by dough B made from b step, standing provocation 1h, then flour cake C is made in the dough after provocation；
D, it bakes: cooling to get finished product after baking 15min by the excessive internal heat of flour cake C made from step c 200, lower fiery 180.
As a further improvement of the present invention, the extruding pinenut dregs of rice the preparation method is as follows: 60 mesh be sieved, by the pinenut dregs of rice
Mixed with flour 1:3 in mass ratio, expansion method is as follows: by water content be 5~7% the pinenut dregs of rice and flour mixture in die orifice
Extruding under conditions of temperature is 120 DEG C, host frequency is 20Hz obtains the extruding pinenut dregs of rice.
The present invention selects Jinan Menaphtame Puffing machine Co., Ltd, II type twin-screw extruder extruding experiment machine of DS32-.
A kind of production method of pinenut shortbread type biscuit of the invention, which employs with inulin, instead of white granulated sugar, mouthfeel is more
Add sweetness, while on the one hand it provides vegetable protein using the extruding pinenut dregs of rice for product, on the other hand utilizes the pinenut dregs of rice after extruding
Crisp characteristic, increase the mouthfeel of product；It is experimentally confirmed, the addition extruding pinenut dregs of rice and the product for adding leavening agent, mouthfeel
Difference is smaller, and then may not need addition leavening agent, also can guarantee the mouthfeel of product.
Specific embodiment:
Embodiment 1
A kind of production method of pinenut shortbread type biscuit, operating method are as follows:
A, auxiliary material pre-processes: butter is melted, egg liquid, inulin and salt is added and dismisses, obtains dismissing butter mixture A, wherein
Butter, egg liquid, inulin, salt mass ratio be 30:20:20:0.3；
B, it modulates dough: butter mixture A will be dismissed made from a step and mixed with flour, the extruding pinenut dregs of rice and water, knead into face
Group B, wherein the mass ratio for dismissing butter mixture A, flour, the extruding pinenut dregs of rice and water is 70:100:0.6:10, the extruding pine
The benevolence dregs of rice the preparation method is as follows: 60 mesh be sieved, the pinenut dregs of rice are mixed with flour 1:3 in mass ratio, expansion method is as follows: will be aqueous
The pinenut dregs of rice and flour mixture extruding under conditions of die temperature is 120 DEG C, host frequency is 20Hz that amount is 5%, obtain swollen
Change the pinenut dregs of rice.；
C, provocation forms: by dough B made from b step, standing provocation 1h, then flour cake C is made in the dough after provocation；
D, it bakes: cooling to get finished product after baking 15min by the excessive internal heat of flour cake C made from step c 200, lower fiery 180.
Embodiment 2
A kind of production method of pinenut shortbread type biscuit, operating method are as follows:
A, auxiliary material pre-processes: butter is melted, egg liquid, inulin and salt is added and dismisses, obtains dismissing butter mixture A, wherein
Butter, egg liquid, inulin, salt mass ratio be 20:10:10:0.1；
B, it modulates dough: butter mixture A will be dismissed made from a step and mixed with flour, the extruding pinenut dregs of rice and water, knead into face
Group B, wherein the mass ratio for dismissing butter mixture A, flour, the extruding pinenut dregs of rice and water is 80:120:0.2:5, the extruding pine
The benevolence dregs of rice the preparation method is as follows: 60 mesh be sieved, the pinenut dregs of rice are mixed with flour 1:3 in mass ratio, expansion method is as follows: will be aqueous
The pinenut dregs of rice and flour mixture extruding under conditions of die temperature is 120 DEG C, host frequency is 20Hz that amount is 7%, obtain swollen
Change the pinenut dregs of rice.；
C, provocation forms: by dough B made from b step, standing provocation 2h, then flour cake C is made in the dough after provocation；
D, it bakes: cooling to get finished product after baking 20min by the excessive internal heat of flour cake C made from step c 200, lower fiery 180.
Embodiment 3
A kind of production method of pinenut shortbread type biscuit, operating method are as follows:
A, auxiliary material pre-processes: butter is melted, egg liquid, inulin and salt is added and dismisses, obtains dismissing butter mixture A, wherein
Butter, egg liquid, inulin, salt mass ratio be 25:15:15:0.2；
B, it modulates dough: butter mixture A will be dismissed made from a step and mixed with flour, the extruding pinenut dregs of rice and water, knead into face
Group B, wherein the mass ratio for dismissing butter mixture A, flour, the extruding pinenut dregs of rice and water is 75:110:0.4:8；The extruding pine
The benevolence dregs of rice the preparation method is as follows: 60 mesh be sieved, the pinenut dregs of rice are mixed with flour 1:3 in mass ratio, expansion method is as follows: will be aqueous
The pinenut dregs of rice and flour mixture extruding under conditions of die temperature is 120 DEG C, host frequency is 20Hz that amount is 6%, obtain swollen
Change the pinenut dregs of rice；
C, provocation forms: by dough B made from b step, standing provocation 1h, then flour cake C is made in the dough after provocation；
D, it bakes: cooling to get finished product after baking 15min by the excessive internal heat of flour cake C made from step c 200, lower fiery 180.
Below to add leavening agent and plus the mellowness of shortbread type biscuit of extruding pinenut compare:
Shortbread type biscuit is prepared using method described in embodiment 3, unlike, the extruding pine of optimal dose is added in step b
The leavening agent (such as baking powder etc.) of the benevolence dregs of rice or specification dosage is beaten by trained 20 people according to sensory evaluation index
Point, as a result indicated with average mark.Sensory evaluation index is shown in Table 2.
2 sensory evaluation standards of grading of table
| Project | Standards of grading | Full marks |
| Form | The complete clean mark of shape, does not shrink indeformable | 20 |
| Mouthfeel | Peat-reek with baking Flour product, free from extraneous odour | 30 |
| Structural state | Section structure is in fine and closely woven porous, no macroscopic void | 50 |
Analyses Methods for Sensory Evaluation Results is as shown in table 3:
Table 3 adds the extruding pinenut dregs of rice and the sensory evaluation of leavening agent preparation fermentation biscuit compares
| Scoring | Form | Mouthfeel | Tissue | Total score |
| Add the extruding pinenut dregs of rice | 17 | 26 | 45 | 88 |
| Add leavening agent | 19 | 27 | 46 | 92 |
As shown in Table 2, if other conditions are the same, add optimal dose the extruding pinenut dregs of rice or specification dosage it is swollen
The sensory evaluation score of loose agent (such as baking powder etc.) is extremely close, while also difference is little for the score of each individual event, therefore,
While increasing nutty flavor and nutriment, the addition of leavening agent can be reduced, has saved production cost to a certain extent.
Claims (3)
1. a kind of production method of pinenut shortbread type biscuit, operating method are as follows:
A, auxiliary material pre-processes: butter is melted, egg liquid, inulin and salt is added and dismisses, obtains dismissing butter mixture A, wherein
Butter, egg liquid, inulin, salt mass ratio be 30~20:20~10:20~10:0.3~0.1；
B, it modulates dough: butter mixture A will be dismissed made from a step and mixed with flour, the extruding pinenut dregs of rice and water, knead into face
Group B, wherein dismiss butter mixture A, flour, the extruding pinenut dregs of rice and water mass ratio be 70~80:100~120:0.6~
0.2:10~5；
C, provocation forms: by dough B made from b step, standing 1~2h of provocation, then flour cake C is made in the dough after provocation；
D, it bakes: cooling to get finished product after baking 15~20min by the excessive internal heat of flour cake C made from step c 200, lower fiery 180.
2. a kind of production method of pinenut shortbread type biscuit according to claim 1, operating method are as follows:
A, auxiliary material pre-processes: butter is melted, egg liquid, inulin and salt is added and dismisses, obtains dismissing butter mixture A, wherein
Butter, egg liquid, inulin, salt mass ratio be 25:15:15:0.2；
B, it modulates dough: butter mixture A will be dismissed made from a step and mixed with flour, the extruding pinenut dregs of rice and water, knead into face
Group B, wherein the mass ratio for dismissing butter mixture A, flour, the extruding pinenut dregs of rice and water is 75:110:0.4:8；
C, provocation forms: by dough B made from b step, standing provocation 1h, then flour cake C is made in the dough after provocation；
D, it bakes: cooling to get finished product after baking 15min by the excessive internal heat of flour cake C made from step c 200, lower fiery 180.
3. a kind of production method of pinenut shortbread type biscuit according to claim 1, it is characterised in that the extruding pinenut dregs of rice
The preparation method is as follows: 60 mesh be sieved, the pinenut dregs of rice are mixed with flour 1:3 in mass ratio, expansion method is as follows: being by water content
5~7% pinenut dregs of rice and flour mixture extruding under conditions of die temperature is 120 DEG C, host frequency is 20Hz, obtains swollen
Change the pinenut dregs of rice.
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| CN201910391774.4A CN110024835A (en) | 2019-05-13 | 2019-05-13 | A kind of production method of pinenut shortbread type biscuit |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102696723A (en) * | 2011-11-28 | 2012-10-03 | 河南科技大学 | Inulin biscuit |
| CN104170927A (en) * | 2014-07-11 | 2014-12-03 | 吉林大学 | Pine nut and oat spheres and preparation method for same |
| CN104413120A (en) * | 2013-08-30 | 2015-03-18 | 深圳华大基因科技有限公司 | Black garlic and millet biscuit and preparation method thereof |
| CN107347953A (en) * | 2017-08-14 | 2017-11-17 | 吉林工商学院 | A kind of preparation method of pumpkin baked product premixed powder base-material |
-
2019
- 2019-05-13 CN CN201910391774.4A patent/CN110024835A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102696723A (en) * | 2011-11-28 | 2012-10-03 | 河南科技大学 | Inulin biscuit |
| CN104413120A (en) * | 2013-08-30 | 2015-03-18 | 深圳华大基因科技有限公司 | Black garlic and millet biscuit and preparation method thereof |
| CN104170927A (en) * | 2014-07-11 | 2014-12-03 | 吉林大学 | Pine nut and oat spheres and preparation method for same |
| CN107347953A (en) * | 2017-08-14 | 2017-11-17 | 吉林工商学院 | A kind of preparation method of pumpkin baked product premixed powder base-material |
Non-Patent Citations (3)
| Title |
|---|
| 刘艳霞: ""俄式松粕粉蜜糖饼干的研制"", 《俄式松粕粉蜜糖饼干的研制》 * |
| 包怡红: ""响应面试验优化红松松仁膳食纤维制备工艺及其理化性质分析"", 《响应面试验优化红松松仁膳食纤维制备工艺及其理化性质分析》 * |
| 杜崇旭: ""膳食纤维改性与应用的研究进展"", 《膳食纤维改性与应用的研究进展》 * |
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Application publication date: 20190719 |