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A kind of high rehydration biscuit and its preparation method and application

A high rehydration and rehydration technology, which is applied in the field of food processing, can solve problems such as difficulty in maintaining a good shape, lack of water absorption and rehydration, and difficulty in absorbing water and becoming soft, so as to achieve the effect of easy industrialization and application, easy realization and simple operation

Active Publication Date: 2018-12-18
ZHENGZHOU RONGLIDA BIOLOGICAL TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the above-mentioned commercially available biscuits are characterized by a crispy taste, and are not easy to absorb water to soften or maintain a good shape after absorbing water
Therefore, there is currently a lack of biscuits in the market that have strong water absorption and rehydration properties, and can maintain the original and complete shape after rehydration, and change from crispy to soft and delicate.

Method used

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  • A kind of high rehydration biscuit and its preparation method and application
  • A kind of high rehydration biscuit and its preparation method and application
  • A kind of high rehydration biscuit and its preparation method and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] The biscuit of this embodiment is made of the following raw materials in parts by weight: 90 parts of wheat flour, 22 parts of white granulated sugar, 25 parts of water, 10 parts of palm oil, 6 parts of edible glucose, 5 parts of cornstarch, 6 parts of fructose syrup, hydroxy 4 parts of propyl distarch phosphate, 4 parts of sorbitol, 0.3 part of glyceryl monostearate, 0.4 part of sodium bicarbonate, 0.5 part of phospholipid, 0.6 part of ammonium bicarbonate, 6 parts of cocoa powder, 1 part of caramel color, 0.4 portion of edible salt.

[0051] The preparation method of present embodiment biscuit, specific operation steps are as follows:

[0052] (1) Pretreatment of raw materials: add white sugar, edible glucose, fructose syrup, sorbitol, edible salt, and caramel color to water, and stir in the dough mixer for 3 minutes at a stirring speed of 25 r / min until dissolved. Prepare solution A; add cocoa powder, hydroxypropyl distarch phosphate, ammonium bicarbonate, and sodium ...

Embodiment 2

[0059] The biscuit of this embodiment is made of the following raw materials in parts by weight: 120 parts of wheat flour, 30 parts of white granulated sugar, 34 parts of water, 14 parts of palm oil, 11 parts of edible glucose, 9 parts of cornstarch, 9 parts of fructose syrup, hydroxy 6 parts of propyl distarch phosphate, 6 parts of sorbitol, 0.5 parts of glyceryl monostearate, 0.7 parts of sodium bicarbonate, 1.3 parts of phospholipids, 1.2 parts of ammonium bicarbonate, 10 parts of cocoa powder, 1.5 parts of caramel color, 0.4 part of vanillin, 0.8 part of edible salt.

[0060] The preparation method of present embodiment biscuit, specific operation steps are as follows:

[0061] (1) Raw material pretreatment: Add white granulated sugar, edible glucose, fructose syrup, sorbitol, edible salt, caramel color, and vanillin into water, and stir in the dough mixer at a stirring speed of 30r / min 5 minutes to dissolve to prepare solution A; add cocoa powder, hydroxypropyl distarch ...

Embodiment 3

[0068] The biscuit of this embodiment is made of the following raw materials in parts by weight: 100 parts of wheat flour, 25 parts of white granulated sugar, 28 parts of water, 12 parts of palm oil, 9.5 parts of edible glucose, 7 parts of cornstarch, 7.5 parts of fructose syrup, hydroxy 5 parts of propyl distarch phosphate, 5 parts of sorbitol, 0.4 parts of glyceryl monostearate, 0.5 parts of sodium bicarbonate, 0.9 parts of phospholipids, 0.85 parts of ammonium bicarbonate, 8.5 parts of cocoa powder, 1.2 parts of caramel color, 0.3 part of vanillin, 0.6 part of edible salt.

[0069] The preparation method of present embodiment biscuit, specific operation steps are as follows:

[0070] (1) Raw material pretreatment: Add white granulated sugar, edible glucose, fructose syrup, sorbitol, edible salt, caramel color, and vanillin to water, and stir in the dough mixer at a stirring speed of 27r / min. 4 minutes to dissolve to prepare solution A; add cocoa powder, hydroxypropyl dista...

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Abstract

The invention discloses high rehydrating biscuits and a preparation method and application thereof and belongs to the technical field of food processing. The biscuits are mainly prepared from the following raw materials in parts by weight: 90-120 parts of wheat flour, 22-30 parts of white granulated sugar, 25-34 parts of water, 10-14 parts of vegetable oil, 6-11 parts of edible glucose, 5-9 parts of corn starch, 6-9 parts of fructose corn syrup, 4-6 parts of a thickener, 4-6 parts of a water retention agent, 0.8-1.8 parts of an emulsifier and 1.0-1.9 parts of a swelling agent. As edible glucose, fructose corn syrup, water retention agent and thickener with moisture absorption, moisture preservation and hydrophilic interaction are combined to use and are coordinated, the prepared biscuits have relatively strong moisture absorption and rehydration. Moreover, the biscuits absorbing water maintain good shapes. The preparation method disclosed by the invention is simple to operate, easy to implement and convenient for industrial popularization and application.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to biscuits, in particular to a high rehydration biscuit and its preparation method and application. Background technique [0002] The simplest product form of biscuits is the state of simply mixing flour and water, which was found in ancient Egyptian tombs around BC4000. The real shaped biscuits can be traced back to Persia in the seventh century AD, when sugar technology was just developed, and biscuits were widely used. Until around the tenth century AD, with the Muslim conquest of Spain, biscuits spread to Europe, and have since spread in various Christian countries. By the fourteenth century AD, biscuits had become the favorite dessert of all Europeans. The modern biscuit industry started in the 19th century when England entered and exited countries all over the world due to advanced navigation technology. During the long-term voyage, bread contained high moisture and ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/80A21D2/32
Inventor 张旭东陈素娟南宾鹏王凤霞
Owner ZHENGZHOU RONGLIDA BIOLOGICAL TECH CO LTD
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