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Crisp biscuit filled with gel jelly

A crispy biscuit and jelly technology, which is applied in the field of gel jelly-filled crispy biscuit and its preparation, can solve the problems of consumers' eating boredom, oral discomfort, dry mouthfeel, etc., and maintain the characteristics of water-retaining gel , reduce dysphagia, and avoid structural damage

Pending Publication Date: 2022-06-07
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional biscuits, such as cookies, not only have the problem of dry mouthfeel, even difficult to swallow; but also during the chewing process, under the action of saliva, the biscuit crumbs tend to form sticky biscuit mud, which adheres to the teeth or oral cavity Mucous membrane surface, which can cause oral discomfort
In view of the above reasons, traditional biscuits tend to make consumers feel bored

Method used

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  • Crisp biscuit filled with gel jelly
  • Crisp biscuit filled with gel jelly
  • Crisp biscuit filled with gel jelly

Examples

Experimental program
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Effect test

preparation example Construction

[0062] A preparation method of a gel jelly core-injected crispy biscuit in the embodiment of the present invention comprises the following steps:

[0063] Shortbread biscuits recipe, in parts by mass:

[0064] 15-25 parts of egg liquid, 2-4 parts of xylitol, 2-4 parts of erythritol, 2-4 parts of Monk fruit sugar, 0.01-0.1 parts of bamboo leaf extract; 6-10 parts of butter; 35 parts of whole wheat flour ~50 parts, 10-15 parts of oats, 15-24 parts of esterified starch and 0.2-0.5 part of baking soda;

[0065] Recipe for edible film, in parts by mass:

[0066] 0.5-2 parts of chitosan and 0.5-2 parts of gelatin;

[0067] Recipe for gel jelly, in parts by mass:

[0068] 5-8 parts of white jelly powder, 1-5 parts of esterified starch, 5-8 parts of fresh fruit juice, 0.01-0.1 part of bamboo leaf extract;

[0069] (1) Processing and forming of dough:

[0070] S1: fully mix egg liquid, xylitol, erythritol, Luo Han Fructose, and bamboo leaf extract and be sent to foam;

[0071] S2...

Embodiment 1

[0085] A gel jelly core-injected crispy biscuit with bamboo leaf flavor is characterized in that it is made from the following raw materials in parts by weight (g):

[0086] Butter 20, erythrose fructose 5, mangosteen fructose 5, egg 56, whole wheat flour 70, hydroxypropyl distarch phosphate esterified starch 5, acetylated distarch adipate esterified starch 5, oat 30, bamboo leaf Extract 10, white jelly powder 25, fruit juice 50, water 200, chitosan 5, gelatin 5.

[0087] The production process is:

[0088] 1) Whip the butter with a whisk, pour in the erythrose fructose, mangosteen sugar and butter in two batches and continue to beat until the butter is light yellow.

[0089] 2) Pour the egg mixture into 1) twice, and continue to beat with the butter until it turns feathery.

[0090] 3) Mix the three kinds of flour, add it in four batches, and finally form a batter.

[0091] 4) Mix 1), 2) and 3) evenly, knead it into a dough with a smooth surface, let it stand for 5 minutes...

Embodiment 2

[0099] A green tea-flavored gel jelly core-injected crisp biscuit is characterized in that it is made from the following raw materials in parts by weight (g):

[0100] Butter 10, Erythrofructose 4, Monk Fructose 4, Egg 25, Whole Wheat Flour 50, Hydroxypropyl Distarch Phosphate Ester 12, Acetylated Distarch Adipate Ester 13, Oat 15, Bamboo Leaf Extract 2, white jelly powder 8, fruit juice 8, green tea powder 10, water 200, chitosan 2, gelatin 2.

[0101] The production process is:

[0102] 1) Whip the butter with a whisk, pour in the erythrose fructose, mangosteen sugar and butter in two batches and continue to beat until the butter is light yellow.

[0103] 2) Pour the egg mixture into 1) twice, and continue to beat with the butter until it turns feathery.

[0104] 3) Mix the three kinds of flour, add it in four batches, and add an appropriate amount of tea powder to form a batter.

[0105] 4) Mix 1), 2) and 3) evenly, knead it into a smooth dough, let it stand for 8 minute...

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Abstract

The invention relates to the field of food, gel jelly and high-fiber crisp biscuits are combined and fused into a biscuit baking process, and gel core type crisp leisure biscuits which are good in palatability, nutritional and safe are researched. Step-by-step baking is combined with a gel core injection process, and natural plant extracts such as bamboo leaves are added, so that generation of harmful substances in the high-temperature baking process of the biscuits is reduced; esterified starch is used for replacing low-gluten flour, so that the digestion and energy supply characteristics and structural characteristics of the biscuits are changed; the erythritol and the momordica grosvenori sugar are used for replacing traditional cane sugar, so that the consumption requirements of people who lose weight are met; on the basis of crisp biscuits, bamboo leaf flavonoid elements are added to improve the nutritional structure, and more diversified and more novel edible functions are embodied; jelly and biscuits are combined, so that the defects that the biscuits are difficult to swallow in the eating process, dry in taste and the like are effectively overcome. The technological method is simple, economical and convenient, and the produced gel jelly core-injected crisp biscuits are good in palatability, attractive in appearance, good in efficacy, low in fat and sugar and unique in flavor.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a gel jelly core-injected crispy biscuit and a preparation method and application thereof. Background technique [0002] With the enhancement of people's awareness of dietary health, while pursuing a convenient and fast lifestyle, the healthy nutritional value of snack foods has also received more and more attention. As an important snack food in my country, biscuits are mainly developing in the direction of individualization, refinement, functionalization and nutrition. [0003] Traditional biscuits, such as cookie biscuits, not only have the problem of dry taste and even difficult to swallow; but also in the process of chewing, the biscuit crumbs are easily formed into a sticky biscuit mud under the action of saliva, which adheres to the teeth or mouth. mucous membrane surface, can cause oral discomfort. In view of the above reasons, traditional biscuits tend to make ...

Claims

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Application Information

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IPC IPC(8): A21D2/18A21D2/36A21D8/06A21D13/06A21D13/062A21D13/28A21D15/08
CPCA21D2/186A21D2/36A21D2/181A21D8/06A21D13/06A21D13/062A21D13/28A21D15/08Y02W90/10
Inventor 黄旭辉冯楷博朱蓓薇佟毅秦磊李睿尧葛宇琦李义田颖董秀萍代建军周勇
Owner DALIAN POLYTECHNIC UNIVERSITY
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