CN110679622A - Fragrant and crisp biscuit and making method thereof - Google Patents
Fragrant and crisp biscuit and making method thereof Download PDFInfo
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- 235000015895 biscuits Nutrition 0.000 title claims abstract description 118
- 238000000034 method Methods 0.000 title claims description 21
- 235000013312 flour Nutrition 0.000 claims abstract description 66
- 238000002360 preparation method Methods 0.000 claims abstract description 37
- 102000004190 Enzymes Human genes 0.000 claims abstract description 30
- 108090000790 Enzymes Proteins 0.000 claims abstract description 30
- 150000001875 compounds Chemical class 0.000 claims abstract description 29
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 19
- 238000000855 fermentation Methods 0.000 claims abstract description 8
- 230000004151 fermentation Effects 0.000 claims abstract description 8
- 239000007788 liquid Substances 0.000 claims description 54
- 235000019482 Palm oil Nutrition 0.000 claims description 41
- 239000002540 palm oil Substances 0.000 claims description 41
- 108010068370 Glutens Proteins 0.000 claims description 36
- 235000021312 gluten Nutrition 0.000 claims description 36
- 238000003756 stirring Methods 0.000 claims description 36
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 32
- 238000005507 spraying Methods 0.000 claims description 31
- 239000003921 oil Substances 0.000 claims description 26
- 235000019198 oils Nutrition 0.000 claims description 26
- 229940088598 enzyme Drugs 0.000 claims description 25
- 239000000843 powder Substances 0.000 claims description 25
- 235000014571 nuts Nutrition 0.000 claims description 23
- 235000000346 sugar Nutrition 0.000 claims description 23
- 238000007873 sieving Methods 0.000 claims description 20
- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical compound CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 claims description 19
- 239000004250 tert-Butylhydroquinone Substances 0.000 claims description 19
- 235000019281 tert-butylhydroquinone Nutrition 0.000 claims description 19
- 244000068988 Glycine max Species 0.000 claims description 18
- 235000010469 Glycine max Nutrition 0.000 claims description 18
- 150000004676 glycans Chemical class 0.000 claims description 18
- 229920001282 polysaccharide Polymers 0.000 claims description 18
- 239000005017 polysaccharide Substances 0.000 claims description 18
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 16
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 claims description 16
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 claims description 16
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims description 16
- 235000012538 ammonium bicarbonate Nutrition 0.000 claims description 16
- 239000001099 ammonium carbonate Substances 0.000 claims description 16
- 235000014121 butter Nutrition 0.000 claims description 16
- 235000019820 disodium diphosphate Nutrition 0.000 claims description 16
- GYQBBRRVRKFJRG-UHFFFAOYSA-L disodium pyrophosphate Chemical compound [Na+].[Na+].OP([O-])(=O)OP(O)([O-])=O GYQBBRRVRKFJRG-UHFFFAOYSA-L 0.000 claims description 16
- 229940093503 ethyl maltol Drugs 0.000 claims description 16
- 125000005456 glyceride group Chemical group 0.000 claims description 16
- 150000003839 salts Chemical class 0.000 claims description 16
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 16
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 16
- 229940083466 soybean lecithin Drugs 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 235000008939 whole milk Nutrition 0.000 claims description 16
- 238000005520 cutting process Methods 0.000 claims description 15
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 13
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 13
- 235000021552 granulated sugar Nutrition 0.000 claims description 13
- 235000020357 syrup Nutrition 0.000 claims description 13
- 239000006188 syrup Substances 0.000 claims description 13
- 108091005804 Peptidases Proteins 0.000 claims description 10
- 239000004365 Protease Substances 0.000 claims description 10
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 claims description 9
- 102000004139 alpha-Amylases Human genes 0.000 claims description 9
- 108090000637 alpha-Amylases Proteins 0.000 claims description 9
- 229940024171 alpha-amylase Drugs 0.000 claims description 9
- 230000001580 bacterial effect Effects 0.000 claims description 9
- 230000002538 fungal effect Effects 0.000 claims description 9
- FDKAAIFOPLCYAM-UHFFFAOYSA-M C(C(O)C)(=O)[O-].C(CCCCCCCCCCCCCCCCC)(=O)[Ca+] Chemical compound C(C(O)C)(=O)[O-].C(CCCCCCCCCCCCCCCCC)(=O)[Ca+] FDKAAIFOPLCYAM-UHFFFAOYSA-M 0.000 claims description 8
- 235000010957 calcium stearoyl-2-lactylate Nutrition 0.000 claims description 8
- OEUVSBXAMBLPES-UHFFFAOYSA-L calcium stearoyl-2-lactylate Chemical compound [Ca+2].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O.CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O OEUVSBXAMBLPES-UHFFFAOYSA-L 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 8
- 239000012535 impurity Substances 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 238000004806 packaging method and process Methods 0.000 claims description 8
- 238000003825 pressing Methods 0.000 claims description 8
- 230000008569 process Effects 0.000 claims description 8
- 238000005491 wire drawing Methods 0.000 claims description 8
- 229920002261 Corn starch Polymers 0.000 claims description 7
- 239000008120 corn starch Substances 0.000 claims description 7
- 239000003674 animal food additive Substances 0.000 claims description 5
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 4
- 244000105624 Arachis hypogaea Species 0.000 claims description 4
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 4
- 235000018262 Arachis monticola Nutrition 0.000 claims description 4
- 235000020232 peanut Nutrition 0.000 claims description 4
- 244000144725 Amygdalus communis Species 0.000 claims description 3
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 3
- 240000007049 Juglans regia Species 0.000 claims description 3
- 235000009496 Juglans regia Nutrition 0.000 claims description 3
- 235000020224 almond Nutrition 0.000 claims description 3
- 235000020429 malt syrup Nutrition 0.000 claims description 3
- 238000005096 rolling process Methods 0.000 claims description 3
- 239000010913 used oil Substances 0.000 claims description 3
- 235000020234 walnut Nutrition 0.000 claims description 3
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 abstract description 20
- 229940001584 sodium metabisulfite Drugs 0.000 abstract description 20
- 235000010262 sodium metabisulphite Nutrition 0.000 abstract description 20
- 239000006057 Non-nutritive feed additive Substances 0.000 abstract description 8
- 238000012993 chemical processing Methods 0.000 abstract description 8
- 230000036541 health Effects 0.000 abstract description 6
- 239000002994 raw material Substances 0.000 abstract description 4
- 230000000052 comparative effect Effects 0.000 description 12
- 239000002245 particle Substances 0.000 description 10
- 230000009286 beneficial effect Effects 0.000 description 9
- 239000000203 mixture Substances 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 3
- 238000011161 development Methods 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 238000002347 injection Methods 0.000 description 2
- 239000007924 injection Substances 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 230000009471 action Effects 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 238000004939 coking Methods 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 238000005034 decoration Methods 0.000 description 1
- 235000021158 dinner Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
Classifications
-
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
-
- 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
- A21D13/20—Partially or completely coated products
- A21D13/22—Partially or completely coated products coated before baking
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a crisp biscuit, which comprises raw materials such as flour, a compound enzyme preparation, high-sugar yeast and the like, and compared with the prior art, the compound enzyme preparation is used for replacing a chemical processing aid sodium metabisulfite, so that the health safety of the crisp biscuit is improved, the compatibility between each component of the crisp biscuit and the compound enzyme preparation is scientific, the quality of the biscuit product is also improved, and the crisp biscuit has better operability and product stability compared with the biscuit added with sodium metabisulfite. The invention also discloses a preparation method of the fragrant and crisp biscuit, which comprises the operations of dough preparation, standing fermentation, baking, kernel scattering and the like, wherein the compound enzyme preparation is adopted to replace the chemical processing aid sodium metabisulfite, so that the health safety of the product is improved, the compatibility between each component of the product and the compound enzyme preparation is scientific, and the quality of the biscuit product is also improved, so that the product has better operability and product stability compared with the product added with the sodium metabisulfite.
Description
Technical Field
The invention belongs to the field of biscuit processing, and particularly relates to a fragrant and crisp biscuit.
Background
The biscuits become daily leisure snacks for people, and more few consumers use the biscuits as dinners and staple foods. But the per capita biscuit consumption in China is only one sixth of that in European and American countries, so that the development potential of the domestic biscuit market is still huge. Development of the biscuit industry in China, whether the product is suitable for the dietary habits of domestic consumers or not and the safety performance of the product are all very important parts.
The traditional nut biscuit has the problems of poor quality such as easy breakage and slag falling, uneven color, coking and the like of the biscuit, and worry of consumers about the safety performance of products caused by the addition of a chemical processing aid sodium metabisulfite. In addition, the nut decorations on the surface of the traditional nut biscuit are easy to fall off, and the nut pieces are unevenly distributed.
Disclosure of Invention
In view of the above, the invention aims to provide a crispy biscuit which can completely replace a chemical processing aid sodium metabisulfite and has health safety and good quality.
The invention also aims to provide a method for making the crispy biscuits, which can completely replace the chemical processing aid sodium metabisulfite and has the advantages of health safety and good quality.
In order to achieve the purpose, the technical scheme of the invention is as follows:
a crisp biscuit comprises, by weight, 80 parts of low gluten flour, 20 parts of medium gluten flour, 16-18 parts of butter, 12-15 parts of powdered sugar, 13-17 parts of low-alcohol palm oil, 18-22 parts of whole egg liquid, 1-3 parts of malt syrup, 0.1-0.2 part of monostearoyl glyceride, 0.1-0.2 part of stearoyl calcium lactate, 0.1-0.2 part of a compound enzyme preparation, 22-30 parts of water, 0.01-0.02 part of ethyl maltol, 0.01-0.03 part of high-sugar yeast, 0.4-0.6 part of salt, 2-5 parts of whole milk powder, 1-2 parts of baking soda, 1-2 parts of ammonium bicarbonate, 0.01-0.03 part of disodium dihydrogen pyrophosphate, 1-2 parts of soybean lecithin, 1-1.2 parts of soluble soybean polysaccharide and 0.008-0.012 part of tert-butyl hydroquinone;
the compound enzyme preparation comprises the following components: the feed additive comprises, by weight, 100 parts of corn starch, 3-5 parts of fungal alpha-amylase, 8-10 parts of bacterial protease and 9-11 parts of xylanase.
After the technical scheme is adopted, the crispy biscuit disclosed by the invention has the following beneficial effects: according to the invention, the specific compound enzyme preparation is adopted, and the compound enzyme preparation is used for replacing a chemical processing aid sodium metabisulfite, so that the health safety of the product is improved, the compatibility between each component of the product and the compound enzyme preparation is scientific, and the quality of the biscuit product is improved, so that the product has better operability and product stability compared with the product added with the sodium metabisulfite. The fungal alpha amylase is beneficial to improving the volume and the taste of the biscuit, so that the biscuit is crisp, has better mouth melting performance and is more uniformly colored. The bacterial protease is beneficial to improving the plasticity of dough, improving the production operability and effectively reducing the fracture rate of the tough biscuit. In addition, the biscuit also has the function of improving the mouthfeel, so that the biscuit is more crisp. The xylanase has the function of enhancing the extensibility of dough, and can make the biscuit more full in volume. In addition, high-sugar yeast can be used for short-time fermentation to improve the dough state.
Preferably, the peanut kernel also comprises 20-22 parts of kernel pieces and 20-22 parts of granulated sugar.
A method for making crispy biscuits comprises the following steps:
(1) adding 5 parts of low-alcohol palm oil, 0.1 part of calcium stearoyl lactylate and 0.1 part of monostearoyl glyceride into a stirrer, stirring and mixing uniformly, and pre-stirring uniformly;
(2) adding 16 parts of butter, 2 parts of maltose syrup, 12 parts of powdered sugar, 0.5 part of salt and 22 parts of water into a stirrer and stirring uniformly;
(3) sieving 80 parts of low-gluten flour and 20 parts of medium-gluten flour, adding into a stirrer, adding 2 parts of whole egg liquid and 3 parts of whole milk powder, and putting into the stirrer to start beating; adding 1 part of pre-dissolved baking soda, 1 part of pre-dissolved ammonium bicarbonate, 1 part of soybean lecithin, 0.01 part of disodium dihydrogen pyrophosphate, 0.1 part of compound enzyme preparation, 0.01 part of ethyl maltol and 0.01 part of high-sugar yeast in the whipping process, wherein the slow whipping time is 15-20 minutes until the dough is finished, namely, the dough has fibrous wire-drawing feeling during the pulling; the compound enzyme preparation comprises the following components: 100 parts of corn starch, 3-5 parts of fungal alpha-amylase, 8-10 parts of bacterial protease and 9-11 parts of xylanase;
(4) the dough is kept still for 30 minutes for fermentation, so that the gluten of the dough is loosened,
(5) the dough enters a multi-roller pressing machine to form a flour belt, and the flour belt is pressed to be 2mm thin after being rolled for multiple times;
(6) the surface area is toasted, toasts the tunnel furnace that the stove used four districts, and four district temperatures do respectively: in the first area, the surface fire is 190 ℃, and the primer is 200 ℃; in the second zone, the surface fire is 180 ℃, and the primer is 190 ℃; three zones, namely, a surface fire of 220 ℃ and a primer of 220 ℃; four zones, 175 ℃, 175 ℃; the baking time is 6-8 minutes;
(7) after the biscuit is taken out of the furnace, biscuit cutting is carried out by using ultrasonic equipment, a biscuit finished product is obtained after cutting, then oil spraying treatment is carried out on the biscuit finished product, the used oil is prepared low-alcohol palm oil, the oil spraying rate accounts for 8% of the quality of the biscuit finished product, and the proportion of the prepared low-alcohol palm oil is that 0.01 part of tert-butyl hydroquinone is added into every 10 parts of low-alcohol palm oil;
(8) and (5) cooling and packaging after oil spraying.
After the technical scheme is adopted, the method for making the fragrant and crisp biscuits has the following beneficial effects: according to the invention, the specific compound enzyme preparation is adopted, and the compound enzyme preparation is used for replacing a chemical processing aid sodium metabisulfite, so that the health safety of the product is improved, the compatibility between each component of the product and the compound enzyme preparation is scientific, and the quality of the biscuit product is improved, so that the product has better operability and product stability compared with the product added with the sodium metabisulfite. The fungal alpha amylase is beneficial to improving the volume and the taste of the biscuit, so that the biscuit is crisp, has better mouth melting performance and is more uniformly colored. The bacterial protease is beneficial to improving the plasticity of dough, improving the production operability and effectively reducing the fracture rate of the tough biscuit. In addition, the biscuit also has the function of improving the mouthfeel, so that the biscuit is more crisp. The xylanase has the function of enhancing the extensibility of dough, and can make the biscuit more full in volume. In addition, high-sugar yeast can be used for short-time fermentation to improve the dough state.
Preferably, before rolling in the step (5), spraying egg liquid is also prepared, wherein the spraying egg liquid is prepared by sieving 18 parts of whole egg liquid, removing impurities, adding 1 part of soluble soybean polysaccharide, stirring to dissolve uniformly, and sieving again for later use.
After the technical scheme is adopted, the method for making the fragrant and crisp biscuits has the following beneficial effects: soluble soybean polysaccharide is added into egg liquid sprayed on the biscuit, so that the brittleness of the biscuit can be improved, dietary fiber can be strengthened, the taste of the biscuit can be effectively improved, and surface cracks and fractures can be reduced.
Preferably, in the step (5), when the flour strip is pressed to be 2mm thin, 20-22 parts of nut pieces and 20-22 parts of granulated sugar are scattered on the flour strip, and then egg liquid is further sprayed on the flour strip, wherein the egg liquid spraying is required to be uniform and completely wet on the surface.
After the technical scheme is adopted, the method for making the fragrant and crisp biscuits has the following beneficial effects: the egg liquid is sprayed on the surface of the biscuit to fix the nut slices, so that the biscuit is not easy to drop dregs, and the nut slices on the surface are glossy.
Preferably, the nut pieces are one or a mixture of peanut kernel pieces, walnut kernel pieces and almond pieces.
Preferably, in the step (1), the rotating speed of the stirrer is set to be 30-40 r/min.
After the technical scheme is adopted, the method for making the fragrant and crisp biscuits has the following beneficial effects: the specific stirring speed enables gluten to be well formed and stably exist.
Detailed Description
In order to further explain the technical solution of the present invention, the present invention is explained in detail by the following specific examples.
Example 1
The invention relates to a crispy biscuit which comprises the following components of 80Kg of low gluten flour, 20Kg of medium gluten flour, 17Kg of butter, 13Kg of powdered sugar, 15Kg of low-alcohol palm oil, 20Kg of whole egg liquid, 2Kg of maltose syrup, 0.1Kg of monostearoyl glyceride, 0.1Kg of stearoyl calcium lactate, 0.1Kg of compound enzyme preparation, 25Kg of water, 0.01Kg of ethyl maltol, 0.01Kg of high-sugar yeast, 0.5Kg of salt, 3Kg of whole milk powder, 1Kg of baking soda, 1Kg of ammonium bicarbonate, 0.02Kg of disodium dihydrogen pyrophosphate, 1Kg of soybean lecithin, 1Kg of soluble soybean polysaccharide, 0.01Kg of tert-butyl hydroquinone, 20Kg of nutlet and 20Kg of granulated sugar;
the compound enzyme preparation comprises the following components: the feed additive comprises, by weight, 100 parts of corn starch, 3-5 parts of fungal alpha-amylase, 8-10 parts of bacterial protease and 9-11 parts of xylanase.
The invention relates to a method for making crispy biscuits, which comprises the following steps:
(1) firstly, adding 5Kg of low-alcohol palm oil, 0.1Kg of calcium stearoyl lactylate and 0.1Kg of monostearoyl glyceride into a stirrer, stirring and mixing uniformly, and pre-stirring uniformly;
(2) adding 17Kg of butter, 2Kg of maltose syrup, 13Kg of sugar powder, 0.5Kg of salt and 25Kg of water into a stirrer, and stirring uniformly;
(3) sieving 80Kg of low gluten flour and 20Kg of medium gluten flour, adding into a stirrer, adding 2Kg of whole egg liquid and 3Kg of whole milk powder, and placing into the stirrer to begin to whip; 1Kg of pre-dissolved baking soda, 1Kg of pre-dissolved ammonium bicarbonate, 1Kg of soybean lecithin, 0.01Kg of disodium dihydrogen pyrophosphate, 0.1Kg of compound enzyme preparation, 0.01Kg of ethyl maltol and 0.01Kg of high-sugar yeast are added in the whipping process, and the mixture is whipped slowly for 15 to 20 minutes until the dough is finished and stably exists, namely, the dough has fibrous wire-drawing feeling during the pulling;
(4) standing and fermenting the dough for 30 minutes to enable gluten to be loose;
(5) the dough enters a multi-roller pressing machine to form a flour belt, the flour belt is pressed to be thin to about 2mm after being rolled for multiple times, and the surface of the thinned flour belt is smooth;
(6) the surface area is toasted, toasts the tunnel furnace that the stove used four districts, and four district temperatures do respectively: in the first area, the surface fire is 190 ℃, and the primer is 200 ℃; in the second zone, the surface fire is 180 ℃, and the primer is 190 ℃; three zones, namely, a surface fire of 220 ℃ and a primer of 220 ℃; four zones, 175 ℃, 175 ℃; the baking time is 6-8 minutes;
(7) after the biscuit is taken out of the furnace, cutting the biscuit by using ultrasonic equipment to obtain a biscuit finished product, and then performing oil injection treatment on the biscuit finished product, wherein the oil is prepared low-degree palm oil, the oil injection rate accounts for 8% of the quality of the biscuit finished product, the proportion of the prepared low-degree palm oil is that 0.1Kg of tert-butyl hydroquinone is added into every 100Kg of low-degree palm oil, the dosage of the low-degree palm oil in the embodiment is 10Kg, and the dosage of the tert-butyl hydroquinone is 0.01 Kg;
(8) cooling and packaging after oil spraying;
as a preferred embodiment, before the rolling in step (5), the spraying egg liquid is prepared by sieving 18Kg of whole egg liquid, removing impurities, adding 1Kg of soluble soybean polysaccharide, stirring to dissolve uniformly, and sieving again for use.
Further in the step (5), when the flour belt is pressed to be 2mm thin, egg liquid is sprayed and sprayed on the flour belt, and then nut pieces and granulated sugar are scattered. The spraying of the sprayed egg liquid requires that the surface is uniform and completely wet, and the kernel pieces and granulated sugar particles are also required to be uniform and completely distributed.
Soluble soybean polysaccharide is added into the egg liquid sprayed on the biscuit, so that the brittleness of the biscuit product can be improved, dietary fiber is strengthened, the taste of the biscuit is effectively improved, and surface cracks and fractures are reduced. In addition, the egg liquid is sprayed on the surface of the biscuit to fix the nut slices, so that the biscuit is not easy to drop dregs, and the nut slices on the surface are glossy.
As a preferred embodiment, in the step (1), the rotating speed of the stirrer is set to be 30-40r/min, and the stirring speed enables gluten to be well formed and stably exist.
As a preferred embodiment, the kernel pieces are one or a mixture of peanut kernel pieces, walnut kernel pieces and almond kernel pieces.
Example 2
The invention relates to a crispy biscuit which comprises the following components of 80Kg of low gluten flour, 20Kg of medium gluten flour, 16Kg of butter, 12Kg of powdered sugar, 15Kg of low-alcohol palm oil, 20Kg of whole egg liquid, 1Kg of maltose syrup, 0.1Kg of monostearoyl glyceride, 0.1Kg of stearoyl calcium lactate, 0.1Kg of compound enzyme preparation, 22Kg of water, 0.01Kg of ethyl maltol, 0.01Kg of high-sugar yeast, 0.4Kg of salt, 2Kg of whole milk powder, 1Kg of baking soda, 1Kg of ammonium bicarbonate, 0.01Kg of disodium dihydrogen pyrophosphate, 1Kg of soybean lecithin, 1Kg of soluble soybean polysaccharide, 0.009Kg of tert-butyl hydroquinone, 20Kg of nutlet and 20Kg of granulated sugar;
the compound enzyme preparation comprises the following components: the feed additive comprises, by weight, 100 parts of corn starch, 3-5 parts of fungal alpha-amylase, 8-10 parts of bacterial protease and 9-11 parts of xylanase.
The invention relates to a method for making crispy biscuits, which comprises the following steps:
(1) firstly, adding 5Kg of low-alcohol palm oil, 0.1Kg of calcium stearoyl lactylate and 0.1Kg of monostearoyl glyceride into a stirrer, stirring and mixing uniformly, and pre-stirring uniformly;
(2) adding 16Kg of butter, 1Kg of maltose syrup, 12Kg of sugar powder, 0.4Kg of salt and 22Kg of water into a stirring machine, and stirring uniformly;
(3) sieving 80Kg of low gluten flour and 20Kg of medium gluten flour, adding into a stirrer, adding 2Kg of whole egg liquid and 2Kg of whole milk powder, and placing into the stirrer for stirring; 1Kg of pre-dissolved baking soda, 1Kg of pre-dissolved ammonium bicarbonate, 1Kg of soybean lecithin, 0.01Kg of disodium dihydrogen pyrophosphate, 0.1Kg of compound enzyme preparation, 0.01Kg of ethyl maltol and 0.01Kg of high-sugar yeast are added in the whipping process, and the mixture is whipped slowly for 15 to 20 minutes until the dough is finished and stably exists, and has fibrous wiredrawing feeling when being pulled;
(4) standing and fermenting the dough for 30 minutes to enable gluten to be loose;
(5) the dough enters a multi-roller pressing machine to form a flour belt, the flour belt is pressed to be thin to about 2mm after being rolled for multiple times, and the surface of the thinned flour belt is smooth;
(6) the surface area is toasted, toasts the tunnel furnace that the stove used four districts, and four district temperatures do respectively: in the first area, the surface fire is 190 ℃, and the primer is 200 ℃; in the second zone, the surface fire is 180 ℃, and the primer is 190 ℃; three zones, namely, a surface fire of 220 ℃ and a primer of 220 ℃; four zones, 175 ℃, 175 ℃; the baking time is 6-8 minutes;
(7) and (3) cutting the biscuits by using ultrasonic equipment after the biscuits are taken out of the furnace, cutting the biscuits to obtain finished biscuits, and then spraying oil to the finished biscuits, wherein the oil is prepared low-alcohol palm oil, and the oil spraying rate accounts for 8% of the quality of the finished biscuits. The ratio of the low palm oil is 0.1Kg of tert-butyl hydroquinone added to 100Kg of low palm oil, the amount of the low palm oil in this example is 9Kg, and the amount of tert-butyl hydroquinone is 0.009 Kg;
(8) cooling and packaging after oil spraying;
as a preferred embodiment, the preparation method of the spraying egg liquid is that 18Kg of egg liquid is sieved to remove impurities, 1Kg of soluble soybean polysaccharide is added, and sieved again for standby after being stirred and dissolved evenly;
as a preferred embodiment, further in the step (5), when the flour belt is pressed to be as thin as 2mm, egg liquid is sprayed on the flour belt, and then nut pieces and granulated sugar are sprinkled. The spraying of the sprayed egg liquid requires that the surface is uniform and completely wet, and the kernel pieces and granulated sugar particles are also required to be uniform and completely distributed.
Example 3
The invention relates to a crispy biscuit which comprises the following components of 80Kg of low gluten flour, 20Kg of medium gluten flour, 18Kg of butter, 15Kg of powdered sugar, 17Kg of low-alcohol palm oil, 22Kg of whole egg liquid, 2Kg of maltose syrup, 0.2Kg of monostearoyl glyceride, 0.2Kg of stearoyl calcium lactate, 0.2Kg of compound enzyme preparation, 30Kg of water, 0.02Kg of ethyl maltol, 0.03Kg of high-sugar yeast, 0.6Kg of salt, 5Kg of whole milk powder, 2Kg of baking soda, 2Kg of ammonium bicarbonate, 0.03Kg of disodium dihydrogen pyrophosphate, 2Kg of soybean lecithin, 1.2Kg of soluble soybean polysaccharide, 0.011Kg of tert-butyl hydroquinone, 22Kg of nutlet pieces and 22Kg of granulated sugar;
the compound enzyme preparation comprises the following components: the feed additive comprises, by weight, 100 parts of corn starch, 3-5 parts of fungal alpha-amylase, 8-10 parts of bacterial protease and 9-11 parts of xylanase.
The invention relates to a method for making crispy biscuits, which comprises the following steps:
(1) firstly, adding 7Kg of low-alcohol palm oil, 0.2Kg of calcium stearoyl lactylate and 0.2Kg of monostearoyl glyceride into a stirrer, stirring and mixing uniformly, and pre-stirring uniformly;
(2) adding 18Kg butter, 2Kg maltose syrup, 15Kg sugar powder, 0.6Kg salt and 30Kg water into a stirrer and stirring them uniformly;
(3) sieving 80Kg of low gluten flour and 20Kg of medium gluten flour, adding into a stirrer, adding 4Kg of whole egg liquid and 5Kg of whole milk powder, and placing into the stirrer for stirring; 1Kg of pre-dissolved baking soda, 2Kg of pre-dissolved ammonium bicarbonate, 2Kg of soybean lecithin, 0.03Kg of disodium dihydrogen pyrophosphate, 0.2Kg of compound enzyme preparation, 0.02Kg of ethyl maltol and 0.03Kg of high-sugar yeast are added in the whipping process, and the mixture is whipped slowly for 15 to 20 minutes until the dough is finished and stably exists, and has fibrous wiredrawing feeling when being pulled;
(4) standing and fermenting the dough for 30 minutes to enable gluten to be loose;
(5) the dough enters a multi-roller pressing machine to form a flour belt, the flour belt is pressed to be thin to about 2mm after being rolled for multiple times, and the surface of the thinned flour belt is smooth;
(6) the surface area is toasted, toasts the tunnel furnace that the stove used four districts, and four district temperatures do respectively: in the first area, the surface fire is 190 ℃, and the primer is 200 ℃; in the second zone, the surface fire is 180 ℃, and the primer is 190 ℃; three zones, namely, a surface fire of 220 ℃ and a primer of 220 ℃; four zones, 175 ℃, 175 ℃; the baking time is 6-8 minutes;
(7) after the biscuit is taken out of the furnace, biscuit cutting is carried out by using ultrasonic equipment, a biscuit finished product is obtained after cutting, then oil spraying treatment is carried out on the biscuit finished product, the used oil is prepared low-degree palm oil, the oil spraying rate accounts for 8% of the quality of the biscuit finished product, the proportion of the prepared low-degree palm oil is that 0.1Kg of tert-butyl hydroquinone is added into every 100Kg of low-degree palm oil, the dosage of the low-degree palm oil in the embodiment is 11Kg, and the dosage of the tert-butyl hydroquinone is 0.011 Kg;
(8) and (5) cooling and packaging after oil spraying.
As a preferred embodiment, the preparation method of the spray coating egg liquid is that 18Kg egg liquid is sieved to remove impurities, 1.2Kg soluble soybean polysaccharide is added, and sieved again for standby after being stirred and dissolved evenly;
as a preferred embodiment, further in the step (5), when the flour belt is pressed to be as thin as 2mm, egg liquid is sprayed on the flour belt, and then nut pieces and granulated sugar are sprinkled. The spraying of the sprayed egg liquid requires that the surface is uniform and completely wet, and the kernel pieces and granulated sugar particles are also required to be uniform and completely distributed.
Comparative example 1
The raw material proportioning of the biscuit is 80Kg of low gluten flour, 20Kg of medium gluten flour, 17Kg of butter, 13Kg of sugar powder, 15Kg of low-degree palm oil, 20Kg of whole egg liquid, 2Kg of maltose syrup, 0.1Kg of monostearoyl glyceride, 0.1Kg of stearoyl calcium lactate, 0.024Kg of sodium metabisulfite, 25Kg of water, 0.01Kg of ethyl maltol, 0.01Kg of high-sugar yeast, 0.5Kg of salt, 3Kg of whole milk powder, 1Kg of baking soda, 1Kg of ammonium bicarbonate, 0.02Kg of disodium dihydrogen pyrophosphate, 1Kg of soybean lecithin, 1Kg of soluble soybean polysaccharide, 0.01Kg of tert-butyl hydroquinone, 20Kg of nut pieces and 20Kg of granules;
the production and preparation steps of the biscuit product are as follows:
(1) firstly, adding 5Kg of low-alcohol palm oil, 0.1Kg of calcium stearoyl lactylate and 0.1Kg of monostearoyl glyceride into a stirrer, stirring and mixing uniformly, and pre-stirring uniformly;
(2) adding 17Kg butter, 2Kg maltose syrup, 13Kg sugar powder, 0.5Kg salt and 25Kg water into a stirrer, and stirring uniformly;
(3) sieving 80Kg of low gluten flour and 20Kg of medium gluten flour, adding into a stirrer, adding 2Kg of whole egg liquid and 3Kg of whole milk powder, and placing into the stirrer to begin to whip; adding 1Kg of pre-dissolved baking soda, 1Kg of pre-dissolved ammonium bicarbonate, 1Kg of soybean lecithin, 0.01Kg of disodium dihydrogen pyrophosphate, 0.024Kg of sodium metabisulfite, 0.01Kg of ethyl maltol and 0.01Kg of high-sugar yeast in the whipping process, whipping slowly until the dough is finished and exists stably, and has fibrous wire drawing feeling during the pulling for 15-20 minutes;
(4) the dough is kept still for 30 minutes for fermentation, so that the gluten is loosened,
(5) making sprayed egg liquid: sieving 18Kg of egg liquid, removing impurities, adding 1Kg of soluble soybean polysaccharide, stirring to dissolve uniformly, and sieving again for use;
(6) the dough enters a multi-roller pressing dough belt, the dough belt is pressed to be about 2mm after being rolled for multiple times, the surface of the belt after being pressed to be thin is smooth, egg liquid is sprayed on the dough belt, 20Kg of nut pieces and 20Kg of sugar particles are sprayed, the egg liquid is sprayed to require that the surface is even and completely wet, and the nut pieces and the sugar particles are required to be even and completely distributed;
(7) the surface area is toasted, toasts the tunnel furnace that the stove used four districts, and four district temperatures do respectively: in the first area, the surface fire is 190 ℃, and the primer is 200 ℃; in the second zone, the surface fire is 180 ℃, and the primer is 190 ℃; three zones, namely, a surface fire of 220 ℃ and a primer of 220 ℃; four zones, 175 ℃, 175 ℃; the baking time is 6-8 minutes;
(8) taking out of the furnace, cutting the biscuit by using ultrasonic equipment, cutting to obtain a biscuit finished product, and then performing oil spraying treatment on the biscuit finished product, wherein the oil spraying rate accounts for 8% of the biscuit finished product (the dosage of the low-degree palm oil in the comparative example is 10Kg), and the sprayed low-degree palm oil is prepared by adding 0.1Kg of tert-butyl hydroquinone into every 100Kg of low-degree palm oil;
(9) and (5) cooling and packaging after oil spraying.
Comparative example 2
The raw material proportioning of the biscuit product is 80Kg of low gluten flour, 20Kg of medium gluten flour, 17Kg of butter, 13Kg of sugar powder, 15Kg of low-degree palm oil, 20Kg of whole egg liquid, 2Kg of malt syrup, 0.1Kg of monostearoyl glyceride, 0.1Kg of stearoyl calcium lactate, 0.012Kg of sodium metabisulfite, 25Kg of water, 0.01Kg of ethyl maltol, 0.01Kg of high-sugar yeast, 0.5Kg of salt, 3Kg of whole milk powder, 1Kg of baking soda, 1Kg of ammonium bicarbonate, 0.02Kg of disodium dihydrogen pyrophosphate, 1Kg of soybean lecithin, 1Kg of soluble soybean polysaccharide, 0.01Kg of tert-butyl hydroquinone, 20Kg of nutlet and 20Kg of granule.
The production and preparation steps of the biscuit product are as follows:
(1) firstly, adding 5Kg of low-alcohol palm oil, 0.1Kg of calcium stearoyl lactylate and 0.1Kg of monostearoyl glyceride into a stirrer, stirring and mixing uniformly, and pre-stirring uniformly;
(2) adding 17Kg of butter, 2Kg of maltose syrup, 13Kg of sugar powder, 0.5Kg of salt and 25Kg of water into a stirrer, and stirring uniformly;
(3) sieving 80Kg of low gluten flour and 20Kg of medium gluten flour, adding into a stirrer, adding 2Kg of whole egg liquid and 3Kg of whole milk powder, and placing into the stirrer to begin to whip; adding 1Kg of pre-dissolved baking soda, 1Kg of pre-dissolved ammonium bicarbonate, 1Kg of soybean lecithin, 0.01Kg of disodium dihydrogen pyrophosphate, 0.012Kg of sodium metabisulfite, 0.01Kg of ethyl maltol and 0.01Kg of high-sugar yeast in the whipping process, whipping slowly until the dough is finished and exists stably, and has fibrous wiredrawing feeling during the ripping for 15-20 minutes;
(4) the dough is kept still for 30 minutes for fermentation, so that the gluten is loosened,
(5) making sprayed egg liquid: sieving 18Kg of egg liquid, removing impurities, adding 1Kg of soluble soybean polysaccharide, stirring to dissolve uniformly, and sieving again for use;
(6) the dough enters a multi-roller pressing machine to be made into a flour belt, the flour belt is pressed to be thin to about 2mm after being rolled for multiple times, the surface of the thinned flour belt is smooth, egg liquid is sprayed on the flour belt, and kernel pieces and sugar particles are scattered. The egg liquid is sprayed to the surface of the egg to be uniform and completely wet, and the nut pieces and the sugar particles are required to be uniform and completely distributed;
(7) the surface area is toasted, toasts the tunnel furnace that the stove used four districts, and four district temperatures do respectively: in the first area, the surface fire is 190 ℃, and the primer is 200 ℃; in the second zone, the surface fire is 180 ℃, and the primer is 190 ℃; three zones, namely, a surface fire of 220 ℃ and a primer of 220 ℃; four zones, 175 ℃, 175 ℃; the baking time is 6-8 minutes;
(8) and (3) cutting the biscuits by using ultrasonic equipment after the biscuits are taken out of the furnace, cutting the biscuits to obtain finished biscuits, and then spraying oil to the finished biscuits, wherein the oil spraying rate accounts for 8% of the quality of the finished biscuits (the dosage is 10Kg in the comparative example). The sprayed low-alcohol palm oil is prepared by adding 0.1Kg of tert-butyl hydroquinone into every 100Kg of low-alcohol palm oil;
(9) and (5) cooling and packaging after oil spraying.
Comparative example 3
The raw material proportioning of the biscuit product comprises 80Kg of low gluten flour, 20Kg of medium gluten flour, 17Kg of butter, 13Kg of sugar powder, 15Kg of low-alcohol palm oil, 20Kg of whole egg liquid, 2Kg of maltose syrup, 0.1Kg of monostearoyl glyceride, 0.1Kg of stearoyl calcium lactate, 0.006Kg of sodium metabisulfite, 25Kg of water, 0.01Kg of ethyl maltol, 0.01Kg of high-sugar yeast, 0.5Kg of salt, 3Kg of whole milk powder, 1Kg of baking soda, 1Kg of ammonium bicarbonate, 0.02Kg of disodium dihydrogen pyrophosphate, 1Kg of soybean lecithin, 1Kg of soluble soybean polysaccharide, 0.01Kg of tert-butyl hydroquinone, 20Kg of nut pieces and 20Kg of sugar particles;
the production and preparation steps of the biscuit product are as follows:
(1) firstly, adding 5Kg of low-alcohol palm oil, 0.1Kg of calcium stearoyl lactylate and 0.1Kg of monostearoyl glyceride into a stirrer, stirring and mixing uniformly, and pre-stirring uniformly;
(2) adding 17Kg of butter, 2Kg of maltose syrup, 13Kg of sugar powder, 0.5Kg of salt and 25Kg of water into a stirrer, and stirring uniformly;
(3) sieving 80Kg of low gluten flour and 20Kg of medium gluten flour, adding into a stirrer, adding 2Kg of whole egg liquid and 3Kg of whole milk powder, and placing into the stirrer to begin to whip; adding 1Kg of pre-dissolved baking soda, 1Kg of pre-dissolved ammonium bicarbonate, 1Kg of soybean lecithin, 0.01Kg of disodium dihydrogen pyrophosphate, 0.006Kg of sodium metabisulfite, 0.01Kg of ethyl maltol and 0.01Kg of high-sugar yeast in the whipping process, whipping slowly until the dough is finished and exists stably, and has fibrous wiredrawing feeling during the whipping for 15-20 minutes;
(4) the dough is kept still for 30 minutes for fermentation, so that the gluten is loosened,
(5) making sprayed egg liquid: sieving 18Kg of egg liquid, removing impurities, adding 1Kg of soluble soybean polysaccharide, stirring to dissolve uniformly, and sieving again for use;
(6) the dough enters a multi-roller pressing machine to be made into a flour belt, the flour belt is pressed to be thin to about 2mm after being rolled for many times, the surface of the thinned flour belt is smooth, egg liquid is sprayed on the flour belt, and 20Kg of nut pieces and 20Kg of sugar particles are scattered. The egg liquid is sprayed to the surface of the egg to be uniform and completely wet, and the nut pieces and the sugar particles are required to be uniform and completely distributed;
(7) the surface area is toasted, toasts the tunnel furnace that the stove used four districts, and four district temperatures do respectively: in the first area, the surface fire is 190 ℃, and the primer is 200 ℃; in the second zone, the surface fire is 180 ℃, and the primer is 190 ℃; three zones, namely, a surface fire of 220 ℃ and a primer of 220 ℃; four zones, 175 ℃, 175 ℃; the baking time is 6-8 minutes;
(8) and (3) cutting the biscuits by using ultrasonic equipment after the biscuits are taken out of the furnace, cutting the biscuits to obtain finished biscuits, and then spraying oil to the finished biscuits, wherein the oil spraying rate accounts for 8% of the quality of the finished biscuits (the dosage is 10Kg in the comparative example). The sprayed low-alcohol palm oil is prepared by adding 0.1Kg of tert-butyl hydroquinone into every 100Kg of low-alcohol palm oil;
(9) and (5) cooling and packaging after oil spraying.
By combining comparative examples 1 to 3, in the comparative examples 1 to 3, the compound enzyme preparation in example 1 is replaced by 0.1g/Kg, 0.05g/Kg and 0.025Kg of sodium metabisulfite respectively, and then the specific volume, texture, chroma and the like of the product are measured and subjected to sensory evaluation.
And (3) measuring the specific volume of the biscuit: the volume was determined by measuring the height, width, and length with a vernier caliper, 3 off-average values, with the modification according to the yaoxindan (protease improvement of tough biscuit quality) method, with the bottoms of the two biscuits superimposed on each other. According to
In the formula: sv-specific volume, cm3/g；
V-volume, cm3；
M-mass, g.
Examples 1-3 and comparative examples 1-3 were each run as described above, and the hardness (in g) and brittleness of the finished product were measured on a bandpass TVT-300XP texture analyzer. The test conditions were: the probe is cut off by adopting a wave pass 67.11.70, the compression mode and the single cycle are adopted, the speed before, during and after the test is respectively 1.5mm/s, 2mm/s and 10mm/s, the induction force is 25g, 5 samples are tested, and the average value is taken.
TABLE 1 sensory evaluation criteria for nut crisp cookies
TABLE 2 comparative table of relevant characteristics of examples and comparative examples
As can be seen from Table 2 above, the examples have smaller differences from the comparative examples and have sensory scores of over 85 points, and the biscuits according to the invention (examples 1-3) have better product quality without the use of the chemical processing aid sodium metabisulfite, from which it is seen that the formulated enzyme preparation can completely replace the action of sodium metabisulfite.
The above embodiments are not intended to limit the product and the manufacturing method thereof, and any suitable changes or modifications made by those skilled in the art should be considered as not departing from the scope of the invention.
Claims (7)
1. The crispy biscuit is characterized by comprising the following components in parts by weight, 80 parts of low-gluten flour, 20 parts of medium-gluten flour, 16-18 parts of butter, 12-15 parts of powdered sugar, 13-17 parts of low-gluten palm oil, 18-22 parts of whole egg liquid, 1-3 parts of malt syrup, 0.1-0.2 part of monostearoyl glyceride, 0.1-0.2 part of stearoyl calcium lactate, 0.1-0.2 part of compound enzyme preparation, 22-30 parts of water, 0.01-0.02 part of ethyl maltol, 0.01-0.03 part of high-sugar yeast, 0.4-0.6 part of salt, 2-5 parts of whole milk powder, 1-2 parts of baking soda, 1-2 parts of ammonium bicarbonate, 0.01-0.03 part of disodium dihydrogen pyrophosphate, 1-2 parts of soybean lecithin, 1-1.2 parts of soluble soybean polysaccharide and 0.008-0.012 part of tert-butyl hydroquinone;
the compound enzyme preparation comprises the following components: the feed additive comprises, by weight, 100 parts of corn starch, 3-5 parts of fungal alpha-amylase, 8-10 parts of bacterial protease and 9-11 parts of xylanase.
2. A crispy biscuit according to claim 1, characterized in that: also comprises 20-22 parts of nutlet pieces and 20-22 parts of granulated sugar.
3. The making method of the fragrant and crisp biscuits is characterized by comprising the following steps:
(1) adding 5 parts of low-alcohol palm oil, 0.1 part of calcium stearoyl lactylate and 0.1 part of monostearoyl glyceride into a stirrer, stirring and mixing uniformly, and pre-stirring uniformly;
(2) then adding 16 parts of butter, 2 parts of maltose syrup, 12 parts of powdered sugar, 0.5 part of salt and 22 parts of water into a stirrer and stirring uniformly;
(3) sieving 80 parts of low-gluten flour and 20 parts of medium-gluten flour, adding into a stirrer, adding 2 parts of whole egg liquid and 3 parts of whole milk powder, and putting into the stirrer to stir; adding 1 part of pre-dissolved baking soda, 1 part of pre-dissolved ammonium bicarbonate, 1 part of soybean lecithin, 0.01 part of disodium dihydrogen pyrophosphate, 0.1 part of compound enzyme preparation, 0.01 part of ethyl maltol and 0.01 part of high-sugar yeast in the whipping process, and whipping slowly for 15-20 minutes until the dough is finished, namely, the dough has fibrous wiredrawing feeling when being pulled; the compound enzyme preparation comprises the following components: 100 parts of corn starch, 3-5 parts of fungal alpha-amylase, 8-10 parts of bacterial protease and 9-11 parts of xylanase;
(4) the dough is kept still for 30 minutes for fermentation, so that the gluten of the dough is loosened,
(5) the dough enters a multi-roller pressing machine to form a flour belt, and the flour belt is pressed to be 2mm thin after being rolled for multiple times;
(6) the surface area is toasted, toasts the tunnel furnace that the stove used four districts, and four district temperatures do respectively: in the first area, the surface fire is 190 ℃, and the primer is 200 ℃; in the second zone, the surface fire is 180 ℃, and the primer is 190 ℃; three zones, namely, a surface fire of 220 ℃ and a primer of 220 ℃; four zones, 175 ℃, 175 ℃; the baking time is 6-8 minutes;
(7) after the biscuit is taken out of the furnace, biscuit cutting is carried out by using ultrasonic equipment, a biscuit finished product is obtained after cutting, then oil spraying treatment is carried out on the biscuit finished product, the used oil is prepared low-alcohol palm oil, the oil spraying rate accounts for 8% of the quality of the biscuit finished product, and the proportion of the prepared low-alcohol palm oil is that 0.01 part of tert-butyl hydroquinone is added into every 10 parts of low-alcohol palm oil;
(8) and (5) cooling and packaging after oil spraying.
4. A method of making a crispy biscuit as claimed in claim 3, characterized in that: and (5) before rolling, preparing sprayed egg liquid, wherein the sprayed egg liquid is prepared by sieving 18 parts of whole egg liquid, removing impurities, adding 1 part of soluble soybean polysaccharide, stirring for dissolving uniformly, and sieving again for later use.
5. A method of making a crispy biscuit as claimed in claim 4, characterized in that: in the step (5), when the flour belt is pressed to be 2mm thin, 20-22 parts of nut pieces and 20-22 parts of granulated sugar are scattered on the flour belt, and then egg liquid is further sprayed on the flour belt, wherein the surface is required to be uniform and completely wet when the egg liquid is sprayed.
6. A method of making a crispy biscuit as claimed in claim 5, characterized in that: the nut slices are one or more of peanut kernel slices, walnut kernel slices and almond slices.
7. A method of making a crispy biscuit as claimed in claim 3, characterized in that: in the step (1), the rotating speed of the stirrer is set to be 30-40 r/min.
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