CN110800786A - Small round biscuit and preparation method thereof - Google Patents
Small round biscuit and preparation method thereof Download PDFInfo
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- CN110800786A CN110800786A CN201911186055.5A CN201911186055A CN110800786A CN 110800786 A CN110800786 A CN 110800786A CN 201911186055 A CN201911186055 A CN 201911186055A CN 110800786 A CN110800786 A CN 110800786A
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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
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
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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
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- 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
- A21D2/16—Fatty acid esters
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a small round biscuit and a preparation method thereof, wherein the small round biscuit comprises the following raw materials in parts by weight: 165 parts of flour 140-containing materials, 38-43 parts of white granulated sugar powder, 2-5 parts of anhydrous cream, 15-18 parts of palm oil, 8-12 parts of modified starch, 1-2 parts of whole milk powder, 1-3 parts of invert sugar, 1-2 parts of salt, 1-2 parts of leavening agent, 0.05-0.1 part of enzyme preparation, 0.01-0.02 part of sodium metabisulfite and 38-48 parts of water; the preparation method comprises the following steps: preparing dough, forming a round cake blank, baking, spraying oil and scattering materials and packaging. The small round biscuit disclosed by the invention has the characteristics of hard and crisp taste, various tastes, good mouth solubility, difficulty in cracking, convenience in packaging and transportation and good experience of consumers.
Description
Technical Field
The invention relates to the technical field of food, in particular to a small round biscuit and a preparation method thereof.
Background
The biscuit has the characteristics of storage resistance, portability, diversified tastes and the like, and is popular with people. The variety of biscuits is developing towards leisure and functional food. The existing biscuit mainly takes sweet taste as main material, has single taste, is easy to crack in packaging and transportation, is inconvenient to package and transport, has poor mouth solubility and is poor in experience of consumers.
Disclosure of Invention
The invention aims to solve the technical problem of providing a small round biscuit and a preparation method thereof, wherein the small round biscuit is hard and crisp in taste, various in taste, good in mouth solubility, not easy to crack, convenient to package and transport and good in experience of consumers.
In order to achieve the purpose, the small round biscuit is characterized by comprising the following raw materials in parts by weight: 165 parts of flour 140-containing materials, 38-43 parts of white granulated sugar powder, 2-5 parts of anhydrous cream, 15-18 parts of palm oil, 8-12 parts of modified starch, 1-2 parts of whole milk powder, 1-3 parts of invert sugar, 1-2 parts of salt, 1-2 parts of leavening agent, 0.05-0.1 part of enzyme preparation, 0.01-0.02 part of sodium metabisulfite and 38-48 parts of water.
The biscuit is characterized in that the flour is subjected to a filtering process, and the flour passes through a 60-100-mesh screen.
The small round biscuit is characterized in that the leavening agent is at least one of ammonium bicarbonate and sodium bicarbonate.
The preparation method of the small round biscuit comprises the following steps:
(1) preparation of dough
a) Weighing the required raw materials in parts by weight;
b) adding white granulated sugar powder, salt, water, invert sugar, whole milk powder and swelling agent into a stirrer, and stirring for 10 min;
c) adding palm oil and anhydrous butter into the stirrer, and stirring for 5 min; adding flour and modified starch, stirring for 4min, adding enzyme preparation and sodium pyrosulfite, and stirring for 20min to obtain dough;
(2) cake blank forming
Putting the dough into a noodle press, sequentially performing first cake skin pressing and second cake skin pressing, stacking the cake skins into a plurality of layers, performing dough skin pressing, and finally cutting out a round cake blank shape by using a die roller;
(3) baking
Baking the round cake blank by using a tunnel furnace, wherein the baking temperature is as follows: the primer is 180-220 ℃, the flour is 200-230 ℃, and the baking time is 4-5 min;
(4) oil-spraying material
Spraying oil on the surface of the baked round cake blank after the baked round cake blank is taken out of the oven, and then scattering seasonings on the surface of the baked round cake blank by using a powder scattering machine;
(5) package (I)
After the small round biscuits sprayed with oil and scattered with the materials are cooled, foreign matter detection and packaging are carried out
In the preparation method of the small round biscuit, in the step (2), the thickness of the first cake crust is 2cm, the thickness of the second cake crust is 1cm, and the thickness of the dough crust is 3 mm.
The preparation method of the small round biscuit comprises the step (2), wherein the number of the laminated layers is 5.
The invention has the beneficial effects that:
the small round biscuits produced by the invention are hard and crisp in taste, various in taste, good in mouth solubility, not easy to crack, convenient to package and transport and good in experience of consumers.
Detailed Description
The following is a detailed description of the structural and operational principles of the present invention:
in the first embodiment, the small round biscuit comprises the following raw materials in parts by weight: 145 parts of flour, 38 parts of white granulated sugar powder, 2 parts of anhydrous cream, 16 parts of palm oil, 8 parts of modified starch, 1 part of whole milk powder, 3 parts of invert sugar, 1 part of salt, 2 parts of leavening agent, 0.08 part of enzyme preparation, 0.02 part of sodium metabisulfite and 38 parts of water.
In the embodiment, the flour is subjected to a filtering process, and the flour passes through a 60-100-mesh screen; the leavening agent is at least one of ammonium bicarbonate and sodium bicarbonate.
The invention also discloses a preparation method of the small round biscuit, which comprises the following steps:
(1) preparation of dough
a) Weighing the required raw materials in parts by weight;
b) adding white granulated sugar powder, salt, water, invert sugar, whole milk powder and swelling agent into a stirrer, and stirring for 10 min;
c) adding palm oil and anhydrous butter into the stirrer, and stirring for 5 min; adding flour and modified starch, stirring for 4min, adding enzyme preparation and sodium pyrosulfite, and stirring for 20min to obtain dough;
(2) cake blank forming
Putting the dough into a noodle press, sequentially performing a first cake crust pressing and a second cake crust pressing, wherein the thickness of the first cake crust is 2cm, the thickness of the second cake crust is 1cm, overlapping the cake crusts into 5 layers, performing the second cake crust pressing, and the thickness of the cake crusts is 3mm, and finally cutting the shape of a circular cake blank by using a die roller;
(3) baking
Baking the round cake blank by using a tunnel furnace, wherein the baking temperature is as follows: baking at the bottom fire of 180 deg.C and the surface fire of 200 deg.C for 4 min;
(4) oil-spraying material
After the baked round cake blank is taken out of the oven, spraying oil on the surface of the round cake blank, and then scattering sea salt on the surface of the round cake blank by using a powder scattering machine;
(5) package (I)
After the small round biscuits sprayed with oil and scattered with the materials are cooled, foreign matter detection and packaging are carried out
The second embodiment of the invention provides a small round biscuit which comprises the following raw materials in parts by weight: 150 parts of flour, 40 parts of white granulated sugar powder, 4 parts of anhydrous cream, 16 parts of palm oil, 10 parts of modified starch, 1.5 parts of whole milk powder, 2 parts of invert sugar, 1.5 parts of salt, 1.4 parts of leavening agent, 0.08 part of enzyme preparation, 0.015 part of sodium metabisulfite and 42 parts of water.
In the embodiment, the flour is subjected to a filtering process, and the flour passes through a 60-100-mesh screen; the leavening agent is at least one of ammonium bicarbonate and sodium bicarbonate.
The invention also discloses a preparation method of the small round biscuit, which comprises the following steps:
(1) preparation of dough
a) Weighing the required raw materials in parts by weight;
b) adding white granulated sugar powder, salt, water, invert sugar, whole milk powder and swelling agent into a stirrer, and stirring for 10 min;
c) adding palm oil and anhydrous butter into the stirrer, and stirring for 5 min; adding flour and modified starch, stirring for 4min, adding enzyme preparation and sodium pyrosulfite, and stirring for 20min to obtain dough;
(2) cake blank forming
Putting the dough into a noodle press, sequentially performing a first cake crust pressing and a second cake crust pressing, wherein the thickness of the first cake crust is 2cm, the thickness of the second cake crust is 1cm, overlapping the cake crusts into 5 layers, performing the second cake crust pressing, and the thickness of the cake crusts is 3mm, and finally cutting the shape of a circular cake blank by using a die roller;
(3) baking
Baking the round cake blank by using a tunnel furnace, wherein the baking temperature is as follows: baking at the bottom fire of 200 deg.C and the surface fire of 210 deg.C for 4.5 min;
(4) oil-spraying material
Spraying oil on the surface of the baked round cake blank after the baked round cake blank is taken out of the oven, and scattering young granulated sugar on the surface of the baked round cake blank by using a powder scattering machine;
(5) package (I)
And (5) carrying out foreign matter detection on the small round biscuits sprayed with the oil and the materials, and then packaging.
In the third embodiment, the small round biscuit comprises the following raw materials in parts by weight: 160 parts of flour, 43 parts of white granulated sugar powder, 5 parts of anhydrous cream, 16 parts of palm oil, 12 parts of modified starch, 1 part of whole milk powder, 2 parts of invert sugar, 2 parts of salt, 1.5 parts of leavening agent, 0.1 part of enzyme preparation, 0.02 part of sodium metabisulfite and 48 parts of water.
In the embodiment, the flour is subjected to a filtering process, and the flour passes through a 60-100-mesh screen; the leavening agent is at least one of ammonium bicarbonate and sodium bicarbonate.
The invention also discloses a preparation method of the small round biscuit, which comprises the following steps:
(1) preparation of dough
a) Weighing the required raw materials in parts by weight;
b) adding white granulated sugar powder, salt, water, invert sugar, whole milk powder and swelling agent into a stirrer, and stirring for 10 min;
c) adding palm oil and anhydrous butter into the stirrer, and stirring for 5 min; adding flour and modified starch, stirring for 4min, adding enzyme preparation and sodium pyrosulfite, and stirring for 20min to obtain dough;
(2) cake blank forming
Putting the dough into a noodle press, sequentially performing a first cake crust pressing and a second cake crust pressing, wherein the thickness of the first cake crust is 2cm, the thickness of the second cake crust is 1cm, overlapping the cake crusts into 5 layers, performing the second cake crust pressing, and the thickness of the cake crusts is 3mm, and finally cutting the shape of a circular cake blank by using a die roller;
(3) baking
Baking the round cake blank by using a tunnel furnace, wherein the baking temperature is as follows: baking at the bottom fire of 215 deg.C and the surface fire of 230 deg.C for 5 min;
(4) oil-spraying material
Spraying oil on the surface of the baked round cake blank after the baked round cake blank is taken out of the oven, and then spraying cheese powder on the surface of the baked round cake blank by using a powder spraying machine;
(5) package (I)
After the small round biscuits sprayed with oil and scattered with the materials are cooled, foreign matter detection and packaging are carried out
The above examples were packaged and tested for physical and chemical requirements (moisture, acid value, peroxide value), microbiological indicators and their taste.
Measurement of physical and chemical indexes
The determination of moisture is referred to GB 5009.3-2010;
microbiological indicator assay
Coliform group bacteria: measured according to the method specified in GB 4789.3-2016; and (3) total colony count determination: reference is made to GB 4789.2-2016;
TABLE 1 results of physicochemical and microbiological indicators experiments
As can be seen from Table 1, the physical and chemical indexes and the microbial indexes of the small round biscuits manufactured by the invention all accord with the national food safety standard, and the small round biscuits can be eaten at ease.
The present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof, and it should be understood that various changes and modifications can be effected therein by one skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (6)
1. A small round biscuit is characterized by comprising the following raw materials in parts by weight: 165 parts of flour 140-containing materials, 38-43 parts of white granulated sugar powder, 2-5 parts of anhydrous cream, 15-18 parts of palm oil, 8-12 parts of modified starch, 1-2 parts of whole milk powder, 1-3 parts of invert sugar, 1-2 parts of salt, 1-2 parts of leavening agent, 0.05-0.1 part of enzyme preparation, 0.01-0.02 part of sodium metabisulfite and 38-48 parts of water.
2. A biscuit as claimed in claim 1 wherein the flour is subjected to a filtration process in which the flour is passed through a 60 to 100 mesh screen.
3. The small round biscuit of claim 1, wherein the leavening agent is at least one of ammonium bicarbonate and sodium bicarbonate.
4. A method for preparing small round biscuits according to any one of claims 1 to 3, comprising the following steps:
(1) preparation of dough
a) Weighing the required raw materials in parts by weight;
b) adding white granulated sugar powder, salt, water, invert sugar, whole milk powder and swelling agent into a stirrer, and stirring for 10 min;
c) adding palm oil and anhydrous butter into the stirrer, and stirring for 5 min; adding flour and modified starch, stirring for 4min, adding enzyme preparation and sodium pyrosulfite, and stirring for 20min to obtain dough;
(2) cake blank forming
Putting the dough into a noodle press, sequentially performing first cake skin pressing and second cake skin pressing, stacking the cake skins into a plurality of layers, performing dough skin pressing, and finally cutting out a round cake blank shape by using a die roller;
(3) baking
Baking the round cake blank by using a tunnel furnace, wherein the baking temperature is as follows: the primer is 180-220 ℃, the flour is 200-230 ℃, and the baking time is 4-5 min;
(4) oil-spraying material
Spraying oil on the surface of the baked round cake blank after the baked round cake blank is taken out of the oven, and then scattering seasonings on the surface of the baked round cake blank by using a powder scattering machine;
(5) package (I)
And (5) cooling the small round biscuits sprayed with the oil, detecting foreign matters and packaging.
5. The method for preparing small round cookies as claimed in claim 4, wherein in step (2), the thickness of the first cake crust is 2cm, the thickness of the second cake crust is 1cm, and the thickness of the dough crust is 3 mm.
6. The method for preparing small round cookies as claimed in claim 4, wherein in the step (2), the number of the laminated layers is 5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911186055.5A CN110800786A (en) | 2019-11-28 | 2019-11-28 | Small round biscuit and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911186055.5A CN110800786A (en) | 2019-11-28 | 2019-11-28 | Small round biscuit and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110800786A true CN110800786A (en) | 2020-02-18 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911186055.5A Pending CN110800786A (en) | 2019-11-28 | 2019-11-28 | Small round biscuit and preparation method thereof |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5066499A (en) * | 1983-03-30 | 1991-11-19 | Nabisco Brands, Inc. | Process for making low sodium crackers and products obtained thereby |
| CN1973636A (en) * | 2006-12-07 | 2007-06-06 | 高贵佳 | Fermented soda biscuit and its production process |
| CN1973677A (en) * | 2006-12-07 | 2007-06-06 | 高贵佳 | Nutritious sweet potato biscuit and its production process |
| CN1973634A (en) * | 2006-12-07 | 2007-06-06 | 高贵佳 | Nutritious plumule biscuit and its production process |
| CN108633957A (en) * | 2018-05-16 | 2018-10-12 | 何建武 | A kind of breakfast biscuits and preparation method thereof |
-
2019
- 2019-11-28 CN CN201911186055.5A patent/CN110800786A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5066499A (en) * | 1983-03-30 | 1991-11-19 | Nabisco Brands, Inc. | Process for making low sodium crackers and products obtained thereby |
| CN1973636A (en) * | 2006-12-07 | 2007-06-06 | 高贵佳 | Fermented soda biscuit and its production process |
| CN1973677A (en) * | 2006-12-07 | 2007-06-06 | 高贵佳 | Nutritious sweet potato biscuit and its production process |
| CN1973634A (en) * | 2006-12-07 | 2007-06-06 | 高贵佳 | Nutritious plumule biscuit and its production process |
| CN108633957A (en) * | 2018-05-16 | 2018-10-12 | 何建武 | A kind of breakfast biscuits and preparation method thereof |
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Application publication date: 20200218 |