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Processing process of blackberry-flavored breakfast biscuits

A processing technology and biscuit technology, which is applied in the processing technology field of blackberry-flavored breakfast biscuits, can solve the problems of high sugar content of breakfast biscuits and lack of biscuit taste, and achieve the effects of reducing digestion and hydrolysis rate, improving storage characteristics, and delaying aging

Pending Publication Date: 2019-11-01
ANHUI DINGKANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the process of preparing biscuits, this application only used buckwheat flour to replace part of the low-gluten flour, and used more white sugar as a sweetening ingredient, which made the breakfast biscuits have a higher sugar content and lacked in the taste of the biscuits themselves.

Method used

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  • Processing process of blackberry-flavored breakfast biscuits
  • Processing process of blackberry-flavored breakfast biscuits
  • Processing process of blackberry-flavored breakfast biscuits

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] A kind of processing technology of blackberry flavor breakfast biscuit, comprises the steps:

[0057]The first step, according to the following raw materials by weight: 50 parts of wheat flour, 15 parts of bean dregs powder, 8 parts of egg liquid, 8 parts of honey, 6 parts of blackberry juice, 4 parts of palm oil, 0.06 parts of baking soda, 0.5 parts of table salt, 20 parts of purified water Weigh each raw material;

[0058] Step 2: Mix wheat flour, palm oil, and bean dregs evenly, add purified water and half of blackberry juice, and make a dough. Let the dough stand at room temperature for 20 minutes, add honey, salt, and baking soda, and stir until the dough is formed Uniform and delicate, ferment for 2 hours to get fermented dough;

[0059] The third step is to roll the fermented dough into a dough sheet, place the dough sheet on the biscuit compression molding device, and compress the biscuit to form;

[0060] Step 4: Put the formed biscuit body into an oven for b...

Embodiment 2

[0062] A kind of processing technology of blackberry flavor breakfast biscuit, comprises the steps:

[0063] The first step, according to the following raw materials by weight: 55 parts of wheat flour, 18 parts of bean dregs powder, 9 parts of egg liquid, 9 parts of honey, 7 parts of blackberry juice, 5 parts of palm oil, 0.07 parts of baking soda, 0.6 parts of table salt, 25 parts of purified water Weigh each raw material;

[0064] Step 2: Mix wheat flour, palm oil, and bean dregs powder evenly, add purified water and half of blackberry juice to make a dough, let the dough stand at room temperature for 23 minutes, add honey, then add salt, carbon baking soda and mix well Then add it to the dough, stir until the dough is even and fine, ferment for 2.5 hours to get fermented dough;

[0065] The third step is to roll the fermented dough into a dough sheet, place the dough sheet on the biscuit compression molding device, and compress the biscuit to form;

[0066] The fourth ste...

Embodiment 3

[0068] A kind of processing technology of blackberry flavor breakfast biscuit, comprises the steps:

[0069] The first step, according to the following raw materials by weight: 60 parts of wheat flour, 20 parts of bean dregs powder, 10 parts of egg liquid, 10 parts of honey, 8 parts of blackberry juice, 6 parts of palm oil, 0.08 parts of baking soda, 0.7 parts of table salt, 30 parts of purified water Weigh each raw material;

[0070] Step 2: Mix wheat flour, palm oil, and bean dregs powder evenly, add purified water and half of blackberry juice to make a dough, let the dough stand at room temperature for 25 minutes, add honey, then add salt, carbon baking soda and mix well Then add it to the dough, stir until the dough is even and delicate, and ferment for 3 hours to get fermented dough;

[0071] The third step is to roll the fermented dough into a dough sheet, place the dough sheet on the biscuit compression molding device, and compress the biscuit to form;

[0072] The fo...

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Abstract

The invention discloses a processing process of blackberry-flavored breakfast biscuits. The processing process includes the following steps: firstly, all raw materials are weighed in parts by weight;secondly, wheat flour, palm oil and bean dreg powder are evenly mixed, pure water and half of blackberry juice are added, concocting is conducted to form a dough, honey is added, then table salt and carbon baking soda are added, stirring is conducted until the dough is even and fine, fermentation is conducted for 2-3 h, and a fermented dough is obtained; thirdly, forming is conducted by a biscuitcompression forming device; and fourthly, baking is conducted. The bean dreg powder replaces part of the wheat flour, thus digestion of the biscuits can be delayed, aging of starch is delayed, and theshelf life of the biscuits is prolonged; the even blackberry taste is obtained by blending the blackberry juice, and the biscuits have the nutrients from blackberries; through the specially-made biscuit compression forming device, the wanted complete biscuit shape can be obtained, and the density degree and the taste of the biscuits can be controlled; and the breakfast biscuits which are rich innutrition, beneficial to intestinal health and long in shelf life are obtained.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing technology of blackberry-flavored breakfast biscuits. Background technique [0002] Biscuit products are developing rapidly, with various designs and varieties, and new products emerge in endlessly. They play an increasingly important role in daily life. Due to the convenience and speed of biscuit food, people cannot do without biscuits in their daily food consumption. But at the same time, biscuits have The characteristics of high calorie and high fat, and most of the current biscuits on the market are too sweet or too salty, also make it difficult for biscuits to become a nutritious and healthy consumer food. Breakfast is very important to human health and people's energy for the day. Although it is convenient and trouble-free to use biscuits for breakfast, ordinary biscuits will consume high calories and high fat for breakfast, which is not goo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36A21D2/34A21C11/16A21C11/00
CPCA21C11/00A21C11/16A21D2/34A21D2/36A21D2/362A21D13/06
Inventor 栗苗栗兰杰王成雨尤洪超
Owner ANHUI DINGKANG FOOD
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