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High-dietary-fiber scone and preparation method thereof

A technology of high dietary fiber and scones, applied in bakery, food science, baking, etc.

Inactive Publication Date: 2021-01-05
北京市粮食科学研究院有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to provide a scone with high dietary fiber, so that the improved scone retains the mouthfeel and appearance of the existing scone, but belongs to high dietary fiber food, and satisfies the high fiber products of people today. demand, thereby overcoming the deficiency of existing scones

Method used

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  • High-dietary-fiber scone and preparation method thereof
  • High-dietary-fiber scone and preparation method thereof
  • High-dietary-fiber scone and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The scones in this embodiment are composed of the following raw materials in parts by weight: 300g of high-gluten flour, 40g of wheat bran, 200g of butter, 100g of white sugar, 4g of salt, 15g of honey, 10g of malt syrup, 80g of whole eggs, 8g of inulin, Gluten 15g, whole milk powder 15g, baking powder 5g, raisins 60g, water 80g.

[0038] The preparation method of this scone is:

[0039] (1) Weigh butter, white granulated sugar, table salt, honey, maltose syrup, and eggs according to the above formula ratio, and place the weighed butter, white granulated sugar, table salt, honey, maltose syrup, and egg liquid in a stirring pot, and use 100r / min speed stirring for 4min.

[0040] (2) Weigh high-gluten flour, inulin, gluten, and whole milk powder according to the above formula ratio and mix them evenly. After passing through a 200-mesh sieve, add them to the stirring pot, stir at 100r / min for 2min, then 200r / min for 4min to The dough becomes gluten, and the temperature ...

Embodiment 2

[0050] The scones in this embodiment are composed of the following raw materials in parts by weight: 400g of high-gluten flour, 80g of wheat bran, 300g of butter, 120g of white sugar, 7g of salt, 30g of honey, 15g of malt syrup, 120g of whole eggs, 12g of inulin, Gluten 20g, whole milk powder 20g, baking soda 2g, dried raisins 70g, water 100g.

[0051] The preparation method of this scone is:

[0052] (1) Weigh butter, white granulated sugar, table salt, honey, maltose syrup, and eggs according to the above formula ratio, and place the weighed butter, white granulated sugar, table salt, honey, maltose syrup, and egg liquid in a stirring pot, and use 100r / min speed stirring for 6min.

[0053] (2) Weigh high-gluten flour, inulin, gluten, and whole milk powder according to the above formula ratio and mix them evenly. After passing through a 200-mesh sieve, add them to the stirring pot, stir at 100r / min for 3min, then 200r / min for 6min to The dough becomes gluten, and the tempe...

Embodiment 3

[0063] The scones in this embodiment are composed of the following raw materials in parts by weight: 520g of high-gluten flour, 120g of wheat bran, 400g of butter, 150g of white sugar, 10g of salt, 40g of honey, 20g of malt syrup, 150g of whole eggs, 15g of inulin, Gluten 25g, whole milk powder 25g, baking soda 3g, dried cranberries 80g, water 110g.

[0064] The preparation method of this scone is:

[0065] (1) Weigh butter, white granulated sugar, table salt, honey, maltose syrup, and eggs according to the above formula ratio, and place the weighed butter, white granulated sugar, table salt, honey, maltose syrup, and egg liquid in a stirring pot, and use 100r / min speed stirring for 8min.

[0066] (2) Weigh high-gluten flour, inulin, gluten, and whole milk powder according to the above formula ratio and mix them evenly. After passing through a 200-mesh sieve, add them to the stirring pot, stir at 100r / min for 5min, then 200r / min for 8min to The dough becomes gluten, and the...

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Abstract

The invention discloses a high-dietary-fiber scone, and belongs to the field of food. The scone consists of the following raw materials in parts by weight: 300-520 parts of high gluten flour, 40-120 parts of wheat bran, 200-400 parts of butter, 100-150 parts of white granulated sugar, 4-10 parts of edible salt, 15-40 parts of honey, 10-20 parts of malt syrup, 80-150 parts of whole eggs, 8-15 partsof inulin, 15-25 parts of vital gluten, 15-25 parts of whole milk powder, 5-8 parts of baking powder or 1-3 parts of baking soda, and 80-110 parts of water. The invention also discloses a preparationmethod of the scone. By optimizing the formula of the scone, wheat bran and vital gluten are added at the same time, thereby improving the dough strength; and by adding the dough loosening step in the making process, the scone product meets the definition of high-fiber products, and is high in nutritional value, good in taste, crispy in texture, not prone to residue falling, high in consistency of crack size, depth and trend and high in finished product rate.

Description

technical field [0001] The invention relates to the field of food, in particular to a scone with high dietary fiber and a preparation method thereof. Background technique [0002] With the improvement of people's living standards and the enhancement of health awareness, high-fiber foods are becoming more and more popular. The color of scones is golden, the taste is full and delicate, and is welcomed by consumers. However, when the amount of fiber added reaches the national definition of high-fiber foods, the taste of the product is thick, easy to drop residue, and the eating quality is poor; During mass production, the size, depth and direction of the cracks on the surface of scones are inconsistent, which will lead to poor appearance of the product and affect the sales of the product. [0003] It can be seen that the above-mentioned existing scones cannot meet the dietary needs of modern people. This application is to improve on the basis of the existing scone formula, and...

Claims

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Application Information

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IPC IPC(8): A21D2/26A21D2/36A21D13/80
CPCA21D2/36A21D2/265A21D13/80
Inventor 邓峰付亭亭兰向东王勇李清海张炳乾
Owner 北京市粮食科学研究院有限公司
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