Breakfast biscuit and preparation method thereof

A technology for biscuits and breakfast, applied in baking, baked goods with modified ingredients, and dough processing, etc., can solve the problems of biscuits that are too sweet, too salty, and difficult to biscuits, and achieve improved taste, overall nutritional balance, and moderate fermentation. Effect

Inactive Publication Date: 2018-10-12
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

Method used

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  • Breakfast biscuit and preparation method thereof
  • Breakfast biscuit and preparation method thereof

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Experimental program
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Effect test

Embodiment 1

[0013] Embodiment 1 of the present invention provides a kind of breakfast biscuit, comprises the raw material of following weight: 180kg of high-gluten wheat flour, 45kg of low-gluten wheat flour, 65kg of powdered sugar, 8kg of cornstarch, 25kg of palm oil, 3kg of malt syrup, 10kg of biscuit powder, carbon Ammonium 3kg, baking soda 0.5kg, salt 1.8kg, cheese 0.15kg, fresh milk 0.12kg, sodium metabisulfite 0.1kg, toughness enzyme 0.05kg.

[0014] This embodiment also provides a method for preparing breakfast 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 into two parts, mix one part with cornstarch and palm oil, add water to make dough, ferment the dough for 20 minutes at room temperature...

Embodiment 2

[0019] Embodiment 2 of the present invention provides a kind of breakfast biscuit, comprises the raw material of following weight: 200kg of high-gluten wheat flour, 50kg of low-gluten wheat flour, 70kg of powdered sugar, 10kg of cornstarch, 30kg of palm oil, 5kg of malt syrup, 15kg of biscuit powder, carbon Ammonium 5kg, baking soda 1kg, salt 2kg, cheese 0.2kg, fresh milk 0.15kg, sodium metabisulfite 0.12kg, toughness enzyme 0.1kg.

[0020] This embodiment also provides a method for preparing breakfast 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, add water to make dough, ferment the dough for 20 minutes at room temperature, dissolve powdered sugar in water and add to Stir in the malt syrup evenly, then add salt, ammonium bicarbonate, baking soda, sodium metabisulfite, toughne...

Embodiment 3

[0025] Embodiment 3 of the present invention provides a kind of breakfast biscuit, comprises the raw material of following weight: 225kg of high-gluten wheat flour, 75kg of low-gluten wheat flour, 60kg of powdered sugar, 12.5kg of cornstarch, 40kg of palm oil, 5kg of maltose syrup, 0.2kg of yeast extract kg, salt 4kg, pepper 0.07kg, monosodium glutamate 0.3kg, baking soda 0.8kg, allspice powder 0.12kg, biscuit powder 30kg, garlic powder 0.1kg, beef powder 0.5kg, amylase 0.06kg, protease 0.06kg, sodium pyrosulfite 0.15 kg, beef extract 1.5kg, seaweed powder 2kg, clear water 70kg.

[0026] This embodiment also provides a method for preparing breakfast 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, add water to make dough, ferment the dough for 25 minutes at room temperature, diss...

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Abstract

The invention discloses a breakfast biscuit. The biscuit comprises the following raw materials in parts by weight: 225-350 parts of wheat flour, 65-85 parts of sugar powder, 8-20 parts of corn starch,25-50 parts of palm oil, 3-12 parts of maltose syrup, 10-30 parts of biscuit meal, 3-12 parts of ammonium bicarbonate, 0.5-2.5 parts of baking soda, 1.8-4 parts of salt, 0.15-0.7 part of cheese, 0.12-0.4 part of fresh milk, 0.1-0.25 part of sodium metabisulfite and 0.05-0.2 part of toughness enzyme. According to the invention, the cheese, the fresh milk and other nutrient ingredients are added into the biscuit through reasonable proportioning, so that the biscuit is good in mouth feel, and has increased nutritional components such as calcium, phosphorus and vitamins, and the nutritional structure of biscuits is improved, and the overall nutrients are more balanced. The invention also provides a preparation method of the breakfast biscuit.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a breakfast 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] Breakfast is very important...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/34
CPCA21D13/06A21D2/34
Inventor 何建武
Owner 何建武
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