Core stuff of probiotic biscuit, sandwich biscuit and method for manufacturing same

A technology for sandwich biscuit and sandwich material, which is applied in the field of probiotic biscuit sandwich material, probiotic sandwich biscuit and the production field thereof, can solve the problems of unapplied biscuit for probiotics, burden of liver function, excessive food flavor and pigment, etc. Solve the effect of maintaining effective viable bacteria, improving human health, and improving the micro-ecological environment

Active Publication Date: 2009-09-23
BIOGROWING CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] The sandwich material (or slurry) of traditional sandwich biscuits is mainly made of shortening, margarine, glucose powder or white granulated sugar powder, etc., and the whole biscuit is due to the high temperature in the baking process, so that the biscuit Loss of some nutrients (such as vitamins being destroyed, etc.), such as excessive food flavors and pigments (burdening the liver function)
Currently, probiotics are not used in biscuits

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Sandwich formula (Kg): 50 margarine, 40 white sugar, 8 probiotic bacteria powder (Bifidobacterium bifidum, Lactobacillus acidophilus, Lactobacillus bulgaricus, Streptococcus thermophilus, each accounting for 25%), milk powder 1.6, vegetable oil 0.4.

[0037] Ingredients for the crust in the biscuit (Kg): standard powder 100, vegetable oil 12, eggs 8, milk powder 4, butter 3, white sugar 0.5, yeast 0.25, natural vegetable powder 2, sodium metabisulfite 0.05, sodium bicarbonate 0.1, ammonium bicarbonate 0.16. Appropriate amount of water.

[0038] Production: First, crush the white granulated sugar until it can pass through an 80-mesh sieve. The second is to mix the above materials in a stirring pot until they are in the form of a paste, and set aside.

[0039] The production process of biscuit single sheet is the same as that of general biscuit. The same goes for making. The ingredients are blended, shaped and baked to create individual biscuit sheets. The sheet thick...

Embodiment 2

[0045] Sandwich formula (Kg): 40 margarine, 10 shortening, 33.5 white sugar, 15 probiotic bacteria powder (Bifidobacterium longum, Lactobacillus acidophilus, Lactobacillus bulgaricus, Streptococcus thermophilus Bifidobacterium adolescent each accounted for 20% ), milk powder 1.5.

[0046] Biscuit formula (Kg): rich and strong powder 100, starch 6, fat 15, phospholipid 1; white sugar 32, eggs 5, salt 0.5, sodium hydrogen phosphate 0.5, ammonium bicarbonate, 0.2 maltose 4, appropriate amount of spices

[0047] First heat the shortening to a molten state, crush the white sugar until it can pass through a 100-mesh sieve, then add materials except probiotics and stir in a stirring pot until it becomes a paste. When it is close to the solidification temperature, add the probiotics and stir again in the mixing pot until it becomes a paste, set aside.

[0048] All the other are the same as embodiment one.

[0049] After product inspection, the probiotics in the finished product reac...

Embodiment 3

[0051] Sandwich formula (Kg): 50 margarine, 25 white sugar, 3% oligosaccharides (xylooligosaccharides), 20 microencapsulated probiotics (Bifidobacterium bifidum, Lactobacillus acidophilus, Lactobacillus bulgaricus, Streptococcus thermophilus cocci, etc.), milk powder 1.8, vegetable oil 0.2.

[0052] Biscuit formula (Kg): rich powder 90, starch 10, fat 10, phospholipid 1; white sugar 28, whole milk powder 4, sodium hydrogen phosphate 0.7, ammonium bicarbonate 0.4, maltose 4, sodium metabisulfite 0.15, appropriate amount of spices.

[0053] Make with embodiment one

[0054] The product has been tested, and the probiotics in the finished product reached 1.6×10 8 pcs / g

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PUM

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Abstract

The invention relates to food, in particular a core stuff of a probiotic biscuit, a sandwich biscuit and a method for manufacturing the same. The core stuff of the probiotic biscuit is characterized by containing 0.1 to 15 weight portions of probiotic bacteria. The invention also provides the core stuff containing the sandwich biscuit, the sandwich biscuit and the method for preparing the same. The provided sandwich biscuit is added with the probiotic bacteria that contribute to food digestion and absorption, proper improvement in the microecological environment of human intestinal tract, increase in the contents of the probiotic bacteria in human body, and improvement in the level of human health; and the method solves the effective viable bacteria-keeping problem of a probiotic biscuit product in a shelf life.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a probiotic biscuit sandwich material, a probiotic sandwich biscuit and a preparation method thereof. Background technique [0002] The definition of "probiotics" by the international nutrition community is: refers to a type of intestinal physiological bacteria that are beneficial to human health, and are often described as "benign" or "healthy" bacteria. It includes Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium, Lactobacillus acidophilus, Lactobacillus casei and other bacteria. [0003] Relevant foreign patents such as EP1169925-A and EP1169925-B1 have proposed a preparation method of lactic acid bacteria and bifidobacteria fermented vegetable food, and the fermented vegetables are dispersed in dairy products. [0004] WO2005 / 003089 relates to shelf-stable liquid products, such as milk products, comprising microorganisms, in particular probiotics. The mic...

Claims

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Application Information

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IPC IPC(8): A23L1/29A21D13/08A23L33/00
Inventor 宋锦安闫屹泓郑建丰
Owner BIOGROWING CO LTD
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