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Crisp peanut meal biscuit and preparation process thereof

A technology of peanut meal crispness and peanut meal, which is applied in the field of peanut meal crispy biscuits and its production technology, can solve the problems that peanut protein resources cannot be rationally utilized, and achieve the goal of improving nutritional value, protein content, and economic profit Effect

Inactive Publication Date: 2015-02-04
WUHAN KECI JUYUAN TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Peanut meal is rich in nutrients and does not contain cholesterol, but it is mostly used as feed and fertilizer at present, resulting in the failure of rational utilization of peanut protein resources

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Peanut meal crisp biscuits, its components include: by weight percentage, flour 44.3%, peanut meal 14%, fat 15%, sugar 15%, water 10%, sodium bicarbonate 0.8%, sodium sulfite 0.5%, salt 0.4% .

[0017] The peanut meal is low-temperature cold-pressed peanut meal, the flour is low-gluten flour, the sugar is white granulated sugar, and the fat is vegetable oil.

[0018] The specific steps of the production method corresponding to the above-mentioned peanut meal crispy biscuits are as follows:

[0019] 1. Raw material pretreatment: crush the peanut meal and sieve it through a 100-mesh sieve to obtain powdered peanut meal. Take 443g of raw material flour, 140g of peanut meal, 150g of vegetable oil, 150g of white sugar, 100g of water, and 8g of sodium bicarbonate according to the above formula ratio. Sodium sulfite 5g, salt 4g.

[0020] 2. Dough preparation: Mix vegetable oil, white sugar, sodium bicarbonate, sodium sulfite, salt and water evenly, then add peanut meal and f...

Embodiment 2

[0025] Peanut meal crisp biscuits, its components include: by weight percentage, flour 54.7%, peanut meal 10%, fat 13%, sugar 13%, water 8%, sodium bicarbonate 0.6%, sodium sulfite 0.3%, salt 0.4% .

[0026] The peanut meal is low-temperature cold-pressed peanut meal, the flour is low-gluten flour, the sugar is white granulated sugar, and the fat is vegetable oil.

[0027] The specific steps of the production method corresponding to the above-mentioned peanut meal crispy biscuits are as follows:

[0028] 1. Raw material preparation: crush the peanut meal and sieve it through a 200-mesh sieve to obtain powdered peanut meal. According to the above formula, weigh 547g of raw flour, 100g of peanut meal, 130g of vegetable oil, 130g of white sugar, 80g of water, 6g of sodium bicarbonate, and sodium sulfite 3g, salt 4g.

[0029] 2. Dough preparation: Mix peanut meal, vegetable oil, white sugar, sodium bicarbonate, sodium sulfite and water evenly, then add flour and prepare for 6 mi...

Embodiment 3

[0034] Peanut meal crisp biscuits, its components include: by weight percentage, flour 52.3%, peanut meal 13%, fat 10%, sugar 17%, water 6%, sodium bicarbonate 0.8%, sodium sulfite 0.5%, salt 0.4% .

[0035] The peanut meal is low-temperature cold-pressed peanut meal, the flour is low-gluten flour, the sugar is white granulated sugar, and the fat is vegetable oil.

[0036] The specific steps of the production method corresponding to the above-mentioned peanut meal crispy biscuits are as follows:

[0037] 1. Raw material preparation: crush the peanut meal and sieve it through a 100-mesh sieve to obtain powdered peanut meal. According to the above formula, weigh 523g of raw flour, 130g of peanut meal, 100g of vegetable oil, 170g of white sugar, 60g of water, 8g of sodium bicarbonate, and sodium sulfite 5g, salt 4g.

[0038] 2. Dough preparation: Mix peanut meal, vegetable oil, white sugar, sodium bicarbonate, sodium sulfite and water evenly, then add flour and prepare for 8 mi...

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PUM

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Abstract

The invention provides a crisp peanut meal biscuit, comprising the following components by weight percentage: 40%-55% of flour, 10%-15% of peanut meal, 10%-15% of grease, 12%-18% of sugar, 5%-12% of moisture, 0.5%-1.0% of sodium bicarbonate, 0.1%-1.0% of sodium sulfite and 0.1%-0.8% of table salt. The peanut meal is added to the biscuit, the peanut meal resource is reasonably utilized, the protein content of the biscuit is improved, the mouthfeel is improved, the nutritive value is improved, the peanut meal is relatively low in cost, and the economic profits are increased. The invention also provides a preparation process of the crisp peanut meal biscuit.

Description

technical field [0001] The invention relates to a food, in particular to a peanut meal crispy biscuit and a manufacturing process thereof. Background technique [0002] China is an important peanut producing country in the world, its planting area ranks second, and its total production accounts for 40% of the world's peanuts, ranking first. Peanut meal is a by-product of extracting oil from shelled peanuts. Peanut meal is rich in nutrients, among which the protein content is as high as 48.68%. Peanut protein contains essential amino acids for human body. Cellulose is an indispensable nutrient in human dietary structure, and peanut meal also contains nearly three-quarters of cellulose, which is an excellent and cheap source of cellulose. [0003] Peanut meal is rich in nutrients and does not contain cholesterol, but it is mostly used as feed and fertilizer at present, resulting in the failure of rational utilization of peanut protein resources. Contents of the invention ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/36A21D13/80
Inventor 邓兵孙素玲
Owner WUHAN KECI JUYUAN TECH
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