32results about How to "Crispy and crispy" patented technology

The invention discloses a preparation method of cookies rich in resistant starch. The method comprises the following steps: firstly stirring butter till the butter goes white, adding icing sugar and salt sieved by 60 to 100 meshes, stirring, adding salad oil, mixing, stirring and adding water and powdered milk, stirring the water and the powdered milk to be uniform, using a biscuits maker to uniformly squeeze out shapes of cookies, so as to form molded cookie blanks, feeding molded cookie blanks into an oven to roaste the cookie blanks, and cooling roasted cookies to room temperature, so as to obtain the cookies rich in resistant starch. The preparation method of the resistant starch comprises the following steps: adding hydrochloric acid solution into starch milk, to ensure that the hydrochloric acid solution and the starch milk are reacted in 25 t0 45 DEG C water bath, adjusting the pH value to 6.5 to 7.0, adding the hydrochloric acid solution and the starch milk into a stainless steel damp heat reaction tank, closing the reaction tank, placing the reaction tank to equilibrize the moisture, heating the reaction tank, performing natural cooling to the reaction tank, drying, and crushing. The resistant starch replaces the same amount of self-raising flour, prepared cookie has low energy, the hardness of the cookie is 450 to 560 g, the surface of the cookie is smooth and regular, and the taste of the cookie is fresh and unique.

The invention discloses a whole-wheat soda biscuit and a manufacture method thereof. The biscuit, in terms of baking, comprises 100% of whole-wheat biscuit flour, 3-5% of sourdough, 0.2-0.4% of instant dry yeast, 0.02-0.05% of mineral yeast food, 12-16% of shortening, 0.5-1.0% of salt, 0.8-1.5% of baking soda and 28-35% of water, wherein the whole-wheat biscuit flour comprises 75-100% of whole-wheat flour and the balance flour. The manufacture method includes the process steps of preparation of medium doughs, primary fermentation, preparation of main doughs, secondary fermentation, shaping, rolling, segmenting, punching, baking, cooling and packaging so that finished products are prepared. The whole-wheat soda biscuit is high in whole-wheat content, unique in flavor, crisp and loose in taste, excellent in quality, simple in formula, natural and healthy in raw materials, simple and convenient in manufacture process, low in production cost and suitable for industrial production.

The invention discloses a high-resistance starch lotus seed biscuit and a processing method thereof. Whole lotus seed flour replaces a part of low-gluten flour, the high-resistance starch lotus seed biscuit is obtained by procedures of preparation of the whole lotus seed flour, stirring, gelatinization, microwave treatment, forming, baking forming and the like, the content of resistant starch in the biscuit can reach 20%-30%, and the content of lotus seed polysaccharides can reach 0.3%-0.57%. Compared with another processing method of resistant starch biscuits, the processing method of the high-resistance starch lotus seed biscuit has the advantages that the resistant starch is not required to be processed in advance, a large amount of processing time is saved, consumption of materials is reduced, and the production cost of the resistant starch biscuit can be reduced effectively; and the processed high-resistance starch lotus seed biscuit has a complete shape, is uniform in color and is lightly golden, the surface of the biscuit is smooth, a section structure is porous, holes are fine and uniform, the biscuit tastes loose and crispy, people who eat the biscuit do not have granular sensation, the biscuit has fresh taste of lotus seeds and is nutritional, intestines problems can be prevented after people eat the biscuit for a long time, and effects of regulating blood sugar level and reducing blood fat are achieved.