Finger-shaped biscuit and preparation method thereof

A biscuit and finger technology, which is applied in the field of finger biscuits and its preparation, can solve the problems of insufficient nutrient intake, few varieties of finger biscuits, overly sweet biscuits, etc., and achieve balanced nutrition, better quality, and improved taste

Inactive Publication Date: 2018-09-21
何建武
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, with the continuous improvement of people's living standards in our country, the continuous updating and development of technology and equipment, biscuit products have developed rapidly, with a wide variety of designs and colors, and new products emerge in an endless stream, occupying an increasingly important role in daily life. The convenience and speed of food, people's daily food consumption is inseparable from biscuits, but at the same time biscuits have the characteristics of high calorie and high fat, and most of the biscuits on the market are too sweet or too salty, which also makes it difficult for biscuits to become nutritious and healthy. consumer food
[0003] Finger biscuits are a kind of biscuits that children like very much. However, there are few varieties of finger biscuits on the market, and the nutrition is not complete. market consumption needs

Method used

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  • Finger-shaped biscuit and preparation method thereof
  • Finger-shaped biscuit and preparation method thereof
  • Finger-shaped biscuit and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Embodiment 1 of the present invention provides a kind of finger biscuit, comprises the raw material of following weight: 120kg of high-gluten wheat flour, 30kg of low-gluten wheat flour, 28kg of powdered sugar, 8kg of cornstarch, 15kg of palm oil, 1.5kg of maltose syrup, 3kg of yellow butter , salt 1kg, ethyl maltol 0.04kg, vanillin 0.02kg, ammonium bicarbonate 1.5kg, milk powder 0.2kg, cheese powder 0.2kg, fresh milk 0.15kg, amylase 0.1kg, sodium metabisulfite 0.04kg, monoglyceride 0.2 kg, lecithin 1kg, sodium bicarbonate 0.5kg, calcium hydrogen phosphate 0.5kg.

[0014] This embodiment also provides a method for preparing finger biscuits, comprising the following steps:

[0015] (1) Prepare materials according to the weight of each raw material. In order to improve the mouthfeel and nutritional value of biscuits, the wheat flour is a mixture of high-gluten wheat flour and low-gluten wheat flour;

[0016] (2) Divide high-gluten wheat flour and low-gluten wheat flour i...

Embodiment 2

[0019] Embodiment 2 of the present invention provides a kind of finger biscuit, comprises the raw material of following weight: 135kg of high-gluten wheat flour, 45kg of low-gluten wheat flour, 30kg of powdered sugar, 10kg of cornstarch, 18kg of palm oil, 2kg of malt syrup, 5kg of buttermilk, salt 1.5kg, ethyl maltol 0.05kg, vanillin 0.03kg, ammonium bicarbonate 2kg, milk powder 0.3kg, cheese powder 0.25kg, fresh milk 0.2~kg, protease 0.1kg, sodium metabisulfite 0.05kg, monoglyceride 0.3kg, Lecithin 1.1kg, sodium bicarbonate 0.8kg, calcium hydrogen phosphate 0.4kg.

[0020] This embodiment also provides a method for preparing finger biscuits, comprising the following steps:

[0021] (1) prepare materials according to the weight of each raw material;

[0022] (2) Divide high-gluten wheat flour and low-gluten wheat flour into two parts, mix one part with cornstarch and palm oil, and make a dough. Ferment the dough at room temperature for 20 minutes. Dissolve the powdered sugar ...

Embodiment 3

[0025] Embodiment 3 of the present invention provides a kind of finger biscuit, comprises the raw material of following weight: 150kg of high-gluten wheat flour, 50kg of low-gluten wheat flour, 33kg of powdered sugar, 12.5kg of cornstarch, 20kg of palm oil, 3kg of maltose syrup, 7kg of yellow cream, Salt 1.7kg, ethyl maltol 0.08kg, vanillin 0.05kg, ammonium bicarbonate 2.3kg, milk powder 0.5kg, cheese powder 0.26kg, fresh milk 0.25kg, protease 0.06kg, amylase 0.06kg, sodium metabisulfite 0.08kg, Monoglyceride 0.4kg, lecithin 1.3kg, calcium bicarbonate 1.1kg, calcium hydrogen phosphate 0.3kg.

[0026] This embodiment also provides a method for preparing finger biscuits, comprising the following steps:

[0027] (1) prepare materials according to the weight of each raw material;

[0028] (2) Divide high-gluten wheat flour and low-gluten wheat flour into two parts, mix one part with cornstarch and palm oil, and make dough, ferment the dough at room temperature for 25 minutes, dis...

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Abstract

The present invention discloses finger-shaped biscuit. The finger-shaped biscuit comprises the following raw materials in parts by weight: 150-300 parts of wheat flour, 28-45 parts of powdered sugar,8-20 parts of corn starch, 15-25 parts of palm oil, 1.5-5 parts of malt syrup, 3-10 parts of yellow butter, 1-2.5 parts of edible salt, 0.04-0.15 part of ethyl maltol, 0.02-0.1 part of vanillin, 1.5-3parts of ammonium bicarbonate, 0.2-1 part of milk powder, 0.2-0.4 part of cheese powder, 0.15-0.35 part of fresh milk, 0.1-0.2 part of an enzyme preparation, 0.04-0.15 part of sodium metabisulfite, 0.2-0.7 part of monoglyceride, 1-2 parts of lecithin and 1-2 parts of acid salt. The plurality of the nutrient ingredients are added to the biscuit. Through a reasonable ratio, the biscuit is good in mouthfeel, the nutritional structure of the biscuit is also imporved and the overall nutrients are more balanced. The present invention also provides the preparation method of the finger-shaped biscuit.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a finger biscuit and a preparation method thereof. Background technique [0002] Biscuit products have a long history in our country and are very common to eat. In recent years, with the continuous improvement of people's living standards in our country, the continuous updating and development of technology and equipment, biscuit products have developed rapidly, with a wide variety of designs and colors, and new products emerge in an endless stream, occupying an increasingly important role in daily life. The convenience and speed of food, people's daily food consumption is inseparable from biscuits, but at the same time biscuits have the characteristics of high calorie and high fat, and most of the biscuits on the market are too sweet or too salty, which also makes it difficult for biscuits to become nutritious and healthy. of consumer food. [0003] Finger biscuits are a kind of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/40A21D13/06A21D8/04A21D2/34A21D2/32A21D2/18A21D2/14A21D2/02
CPCA21D13/40A21D2/02A21D2/14A21D2/18A21D2/186A21D2/32A21D2/34A21D8/042A21D13/06
Inventor 何建武
Owner 何建武
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