CN114788533A - Fruity probiotic biscuit with velvet and processing method thereof - Google Patents
Fruity probiotic biscuit with velvet and processing method thereof Download PDFInfo
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- CN114788533A CN114788533A CN202110104497.1A CN202110104497A CN114788533A CN 114788533 A CN114788533 A CN 114788533A CN 202110104497 A CN202110104497 A CN 202110104497A CN 114788533 A CN114788533 A CN 114788533A
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/10—Multi-layered products
- A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
- A21D13/17—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough with coatings
-
- 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
- A21D13/24—Partially or completely coated products coated after 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/28—Partially or completely coated products characterised by the coating composition
-
- 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
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a fruity probiotic biscuit with velvet and a processing method thereof, relating to the technical field of food processing, wherein the fruity probiotic biscuit with velvet comprises 76-86% of biscuit skin material and 14-24% of sandwich material; the biscuit crust material comprises the following raw materials in parts by weight: activated probiotic powder, low-gluten flour, baking powder, water-soluble dietary fiber, honey, milk powder, edible pigment, edible oil, baking soda and a proper amount of purified water; the sandwich material comprises the following raw materials in parts by weight: eggs, white granulated sugar, fruit juice, butter, vanilla, and cream. According to the fruity probiotic biscuit with velvet, the activated probiotic powder and the water-soluble dietary fibers are added into the wrapper, probiotics are microorganisms beneficial to human health, intestinal tract balance can be maintained, food digestion and absorption are promoted, and vitamin C in fruits has the effect of delaying senescence and promoting metabolism of bodies by adding the water fruit juice into the sandwich material.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a fruity probiotic biscuit with velvet and a processing method thereof.
Background
The gastrointestinal tract is an important component part in the digestive system, is a main part for food digestion and nutrient absorption of a human body, can cause a series of diseases and adverse symptoms if the gastrointestinal dysfunction is caused, such as abdominal distension, dyspepsia, constipation and the like, can cause other diseases if the gastrointestinal dysfunction is caused for a long time, and can effectively enhance and improve the gastrointestinal function to play a role in improving the adverse symptoms and the nutritional status of the body.
The biscuit is prepared by taking starch as a main raw material, taking eggs, grease, sugar and the like as auxiliary materials, adding water to prepare dough, and performing the processing procedures of rolling, rolling cutting, baking and the like, contains carbohydrate, protein, fat, trace elements, mineral substances and the like, is convenient to eat, is common edible dessert and snack, is one of common standby food in daily life, and is different from common probiotic biscuits because probiotics added in the biscuit belong to high-temperature-resistant bacteria, is beneficial to digestive absorption of intestinal tracts of human bodies, better absorbs nutrient substances, is also beneficial to improving microenvironment in the intestinal tracts of the human bodies and removing harmful toxins, so that the fruity probiotic biscuit with velvet is produced to be more extensive consumer groups, and has wide development space and market.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides the fruity probiotic biscuit with velvet and the processing method thereof.
In order to achieve the purpose, the invention is realized by the following technical scheme: a fruity probiotic biscuit with velvet comprises 76-86% of biscuit skin material and 14-24% of sandwich material; the biscuit skin material is composed of the following raw materials in parts by weight: 0.6-1 part of activated probiotic powder, 35-45 parts of low-gluten flour, 2-5 parts of baking powder, 1-1.5 parts of water-soluble dietary fiber, 5-8 parts of honey, 5-10 parts of milk powder, 0.5-0.8 part of edible pigment, 4-6 parts of edible oil, 0.5-2 parts of baking soda and a proper amount of purified water; the sandwich material comprises the following raw materials in parts by weight: 8-15 parts of egg white, 5-10 parts of white granulated sugar, 9-14 parts of fruit juice, 5-8 parts of butter, 2-4 parts of vanilla and 6-10 parts of cream.
In the invention, the activated probiotic powder is prepared by mixing lactobacillus acidophilus powder, bifidobacterium acidophilus powder and bifidobacterium longum powder according to the weight ratio of 1.5:1: 1.5.
In the invention, the water-soluble dietary fiber is one or a combination of apple pectin, pineapple pectin, pomelo peel pectin, oligolactose and low-fat pectin.
In the invention, further, the fruit juice is obtained by squeezing fruit, and the selectable fruits are apples, bananas, papayas, strawberries, mangos, hami melons, lemons, pineapples, kiwi fruits and cherries.
The invention also provides a processing method of the fruit-flavored probiotic biscuit with velvet, which specifically comprises the following steps:
(1) making a cake crust: adding low-gluten flour, baking powder, activated probiotic powder, water-soluble dietary fiber, honey, milk powder, edible pigment and baking soda into a basin, adding a proper amount of purified water, and fully stirring by a stirrer, wherein the water amounts of dough and the purified water are controlled to be 3: 1, stirring for 4-10min at the water temperature of 65-80 ℃, and placing the mixture on one side after stirring;
(2) preparing fruit juice: juicing the fruits by a juicer, and filtering out pulp residues;
(3) manufacturing a sandwich material: mixing white sugar, fruit juice, butter and butter together, whipping by a stirrer until the mixture is soft, adding egg white and vanilla, and continuing to whip for 5 min;
(4) preparing a blank: pressing the dough into 5-7 mm wrappers, and then placing the wrappers into a forming die to be pressed into corresponding biscuit shapes;
(5) baking: brushing edible oil on the surfaces of the biscuits in the forming die, then putting the biscuits into a baking furnace, adjusting the baking temperature to 177-190 DEG, and baking for 10-12 min;
(6) adding a sandwich material: coating 6-8mm sandwich material on the upper layer of one baked wrapper, covering the other wrapper, and naturally drying to tightly bond the upper layer, the lower layer and the sandwich material of the biscuit together, thereby completing the production of the fruity probiotic biscuit with velvet.
(III) advantageous effects
The invention provides a fruity probiotic biscuit with velvet and a processing method thereof. The method has the following beneficial effects:
1. according to the fruity probiotic biscuit with velvet, activated probiotic powder and water-soluble dietary fibers are added into the wrapper of the biscuit, probiotics in the activated probiotic powder are microorganisms beneficial to human health, intestinal balance can be maintained, diarrhea bacteria and viruses can be prevented from growing due to the existence of the probiotics, the problem of diarrhea can be effectively prevented, B vitamins and digestive enzymes can be generated, food digestion and absorption are promoted, appetite is improved, in addition, the probiotics can also generate organic acids, intestinal peristalsis is stimulated to discharge excrement, constipation symptoms are effectively improved, beneficial bacteria in the intestinal tract can be effectively activated due to the water-soluble fibers, mass propagation of the beneficial bacteria is promoted, and the healthy ecology of the intestinal tract is created.
2. This take fruit taste probiotic biscuit of velvet, through adding fruit juice in the sandwich material, the taste variety of biscuit has not only been promoted in the addition of all kinds of fruit juice, and vitamin C in the fruit has the effect of delaying ageing in addition, and pectic substance, cellulose in the fruit all help defecation, promote the metabolism of health, thereby reach the effect of losing weight, in addition, fruit contains abundant nutrition and dietary fiber, and it can also help human digestion and absorption, and the sweet of fruit juice is mingled with in the biscuit, very big appetite that has promoted.
Detailed Description
The technical solutions in the embodiments of the present invention will be described clearly and completely with reference to the following embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention.
The invention provides a technical scheme that: a fruity probiotic biscuit with velvet and a processing method thereof.
Example 1
The embodiment provides a fruity probiotic biscuit with velvet, which comprises 78% of a cake skin material and 22% of a sandwich material; the biscuit crust material consists of the following raw materials in parts by weight: activated probiotic powder 0.7 parts, low-gluten flour 38 parts, baking powder 3 parts, water-soluble dietary fiber 1.2 parts, honey 6 parts, milk powder 6 parts, edible pigment 0.6 part, edible oil 4 parts, baking soda 1.2 parts and a proper amount of purified water; the sandwich material comprises the following raw materials in parts by weight: 10 parts of egg white, 6 parts of white granulated sugar, 12 parts of fruit juice, 6 parts of butter, 2 parts of vanilla and 7 parts of cream.
The activated probiotic powder is prepared by mixing Lactobacillus acidophilus powder, Bifidobacterium acidophilus powder and Bifidobacterium longum powder according to the weight ratio of 1.5:1: 1.5; the water-soluble dietary fiber is one or more of apple pectin, pineapple pectin, pomelo peel pectin, oligolactose and low-fat pectin; the fruit juice is obtained by squeezing fruit, and the fruit can be selected from apple, banana, papaya, strawberry, mango, cantaloupe, lemon, pineapple, kiwi fruit and cherry.
The embodiment also provides a processing method of the fruity probiotic biscuit with velvet, which specifically comprises the following steps: (1) making a cake crust: adding low-gluten flour, baking powder, activated probiotic powder, water-soluble dietary fiber, honey, milk powder, edible pigment and baking soda into a basin, adding a proper amount of purified water, and fully stirring by a stirrer, wherein the water amounts of dough and the purified water are controlled to be 3: 1, stirring for 4-10min at the water temperature of 65-80 ℃, and placing the mixture on one side after stirring; (2) preparing fruit juice: juicing the fruits by a juicer, and filtering out pulp residues; (3) manufacturing a sandwich material: mixing white sugar, fruit juice, butter and butter together, whipping by a stirrer until the mixture is soft, adding egg white and vanilla, and continuing to whip for 5 min; (4) preparing a blank: pressing the dough into 5-7 mm wrappers, and then placing the wrappers into a forming die to be pressed into corresponding biscuit shapes; (5) baking: brushing edible oil on the surfaces of the biscuits in the forming die, then putting the biscuits into a baking furnace, adjusting the baking temperature to 177-190 DEG, and baking for 10-12 min; (6) adding a sandwich material: coating 6-8mm sandwich material on the upper layer of one baked wrapper, covering the other wrapper, and naturally drying to tightly bond the upper layer, the lower layer and the sandwich material of the biscuit together, thereby completing the production of the fruity probiotic biscuit with velvet.
Example 2
The embodiment provides a fruity probiotic biscuit with velvet, which comprises 84% of biscuit skin material and 16% of sandwich material; the biscuit wrapper material consists of the following raw materials in parts by weight: 1.4 parts of activated probiotic powder, 39 parts of low-gluten flour, 4 parts of baking powder, 1.5 parts of water-soluble dietary fiber, 7 parts of honey, 8 parts of milk powder, 0.8 part of edible pigment, 6 parts of edible oil, 1.8 parts of baking soda and a proper amount of purified water; the sandwich material consists of the following raw materials in parts by weight: 8 parts of egg white, 5 parts of white granulated sugar, 10 parts of fruit juice, 5 parts of butter, 2 parts of vanilla and 6 parts of cream.
The activated probiotic powder is prepared by mixing Lactobacillus acidophilus powder, Bifidobacterium acidophilus powder and Bifidobacterium longum powder according to the weight ratio of 1.5:1: 1.5; the water-soluble dietary fiber is one or more of apple pectin, pineapple pectin, pomelo peel pectin, oligolactose and low-fat pectin; the fruit juice is obtained by squeezing fruit, and the fruit can be selected from apple, banana, papaya, strawberry, mango, cantaloupe, lemon, pineapple, kiwi fruit and cherry.
Example 3
The embodiment provides a fruity probiotic biscuit with velvet, which comprises 78% of a cake skin material and 22% of a sandwich material; the biscuit wrapper material consists of the following raw materials in parts by weight: activated probiotic powder 0.7 parts, low-gluten flour 38 parts, baking powder 3 parts, water-soluble dietary fiber 1.2 parts, honey 6 parts, milk powder 6 parts, edible pigment 0.6 parts, edible oil 4 parts, baking soda 1.2 parts and a proper amount of purified water; the sandwich material comprises the following raw materials in parts by weight: 10 parts of egg white, 6 parts of white granulated sugar, 12 parts of fruit juice, 6 parts of butter, 2 parts of vanilla and 7 parts of cream.
The activated probiotic powder is prepared by mixing lactobacillus acidophilus powder, bifidobacterium acidophilus powder and bifidobacterium longum powder according to the weight ratio of 1.5:1: 1.5; the water-soluble dietary fiber is one or more of apple pectin, pineapple pectin, pomelo peel pectin, oligolactose and low-fat pectin; the fruit juice is obtained by squeezing fruit selected from apple, banana, papaya, strawberry, mango, cantaloupe, lemon, pineapple, kiwi and cherry.
The embodiment also provides a processing method of the fruity probiotic biscuit with velvet, which specifically comprises the following steps: (1) making a cake crust: adding low-gluten flour, baking powder, activated probiotic powder, water-soluble dietary fiber, honey, milk powder, edible pigment and baking soda into a basin, adding a proper amount of purified water, and fully stirring by a stirrer, wherein the water amounts of dough and the purified water are controlled to be 3: 1, the water temperature is 75 degrees, the stirring time is 5min, and the mixture is placed on one side after the stirring is finished; (2) preparing fruit juice: juicing the fruits by a juicer, and filtering out pulp residues; (3) manufacturing a sandwich material: mixing white sugar, fruit juice, butter and butter together, whipping by a stirrer until the mixture is soft, adding egg white and vanilla, and continuing to whip for 5 min; (4) preparing an embryo: pressing the dough into 6mm wrappers, and then placing the wrappers into a forming die to be pressed into corresponding biscuit shapes; (5) baking: brushing edible oil on the surface of the biscuit in the forming die, and then putting the biscuit into a baking oven, wherein the baking temperature is adjusted to 172 degrees, and the baking time is 12 min; (6) adding a sandwich material: coating 6mm sandwich material on the upper layer of one baked wrapper, covering the other wrapper, and naturally drying to make the upper layer and the lower layer of the biscuit tightly adhered to the sandwich material, thereby completing the production of the fruity probiotic biscuit with velvet.
In conclusion, the fruity probiotic biscuit with velvet has the advantages that activated probiotic powder and water-soluble dietary fiber are added into the wrapper, probiotics in the activated probiotic powder are microorganisms beneficial to human health, intestinal balance can be maintained, diarrhea bacteria and viruses can be prevented from growing in the presence of the probiotics, diarrhea problems can be effectively prevented, B vitamins and digestive enzymes can be generated, food digestion and absorption are promoted, appetite is improved, in addition, organic acids can be generated by the probiotics, intestinal peristalsis is stimulated to discharge excrement, constipation symptoms are effectively improved, water-soluble fiber can effectively activate the benefits in intestinal tracts, mass propagation of the benefits is promoted, healthy ecology of intestinal tracts is created, water juice is added into sandwich materials, taste diversity of the biscuit is improved due to the addition of various fruit juices, and vitamin C in fruits has an aging delaying effect, in addition, the fruits contain rich nutrition and dietary fiber, and can help human body digestion and absorption, and the sweet taste of the fruit juice is mixed in the biscuit, so that the appetite is greatly improved.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (5)
1. The fruity probiotic biscuit with velvet is characterized in that: the fruity probiotic biscuit with the velvet comprises 76-86% of biscuit skin material and 14-24% of sandwich material;
the biscuit skin material is composed of the following raw materials in parts by weight: 0.6-1 part of activated probiotic powder, 35-45 parts of low-gluten flour, 2-5 parts of baking powder, 1-1.5 parts of water-soluble dietary fiber, 5-8 parts of honey, 5-10 parts of milk powder, 0.5-0.8 part of edible pigment, 4-6 parts of edible oil, 0.5-2 parts of baking soda and a proper amount of purified water;
the sandwich material comprises the following raw materials in parts by weight: 8-15 parts of egg white, 5-10 parts of white granulated sugar, 9-14 parts of fruit juice, 5-8 parts of butter, 2-4 parts of vanilla and 6-10 parts of cream.
2. The fruity probiotic biscuit with velvet according to claim 1, characterized in that: the activated probiotic powder is prepared by mixing lactobacillus acidophilus powder, bifidobacterium acidophilus powder and bifidobacterium longum powder according to the weight ratio of 1.5:1: 1.5.
3. The fruity probiotic biscuit with velvet and the processing method thereof as claimed in claim 1, wherein the fruity probiotic biscuit with velvet is characterized in that: the water-soluble dietary fiber is one or more of apple pectin, pineapple pectin, shaddock peel pectin, oligolactose and low-fat pectin.
4. The fruity probiotic biscuit with velvet and the processing method thereof as claimed in claim 1, wherein the fruity probiotic biscuit with velvet is characterized in that: the fruit juice is obtained by squeezing fruit, and the fruit can be selected from apple, banana, papaya, strawberry, mango, cantaloupe, lemon, pineapple, kiwi fruit and cherry.
5. The processing method of the fruity probiotic biscuit with velvet according to the claims 1-4, characterized by comprising the following steps:
(1) making a cake crust: adding low-gluten flour, baking powder, activated probiotic powder, water-soluble dietary fiber, honey, milk powder, edible pigment and baking soda into a basin, adding a proper amount of purified water, and fully stirring by a stirrer, wherein the water amounts of dough and the purified water are controlled to be 3: 1, stirring for 4-10min at the water temperature of 65-80 ℃, and placing the mixture on one side after stirring;
(2) preparing fruit juice: juicing the fruits by a juicer, and filtering out pulp residues;
(3) manufacturing a sandwich material: mixing white sugar, fruit juice, butter and butter together, beating with a stirrer until the mixture is soft, adding egg white and vanilla, and continuing beating for 5 min;
(4) preparing an embryo: pressing the dough into 5-7 mm wrappers, and then placing the wrappers into a forming die to be pressed into corresponding biscuit shapes;
(5) baking: brushing edible oil on the surfaces of the biscuits in the forming die, then putting the biscuits into a baking oven, adjusting the baking temperature to 177-;
(6) adding a sandwich material: coating 6-8mm sandwich material on the upper layer of one baked wrapper, covering the other wrapper, and naturally drying to tightly bond the upper layer, the lower layer and the sandwich material of the biscuit together, thereby completing the production of the fruity probiotic biscuit with velvet.
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Application publication date: 20220726 |