CN102860344B - Biscuit capable of improving intestines and stomach functions of human body and preparation method of biscuit - Google Patents
Biscuit capable of improving intestines and stomach functions of human body and preparation method of biscuit Download PDFInfo
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- CN102860344B CN102860344B CN201210322320XA CN201210322320A CN102860344B CN 102860344 B CN102860344 B CN 102860344B CN 201210322320X A CN201210322320X A CN 201210322320XA CN 201210322320 A CN201210322320 A CN 201210322320A CN 102860344 B CN102860344 B CN 102860344B
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Abstract
The invention relates to a biscuit capable of improving intestines and stomach functions of a human body and a preparation method of the biscuit. The biscuit comprises the following raw material formula by weight: 40-50% of whole meal, 20-30% of fructo-oligosaccharide, 1.0-5.0% of konjac refined powder, 20-35% of cream, 2-2.5% of eggs and 2-3% of active dry yeast. The preparation method of the biscuit comprises the steps of kneading dough, molding, baking, cooling and packaging successively. The rich active material and B-complex vitamin in wheat germ are preserved in the biscuit; the biscuitcontains rich fructo-oligosaccharide and konjac refined powder and can effectively improve the intestines and stomach functions of the human body; the biscuit is free in sugar and rich in cellulose; the texture is loose and crisp; and the biscuit contains no artificially synthesized food additives and is applicable to various crowds.
Description
Technical field
The present invention relates to a kind of biscuit and preparation method thereof.
Background technology
Biscuit is a kind of common dessert, and as a kind of snacks or interpolation diet, instant is easy to carry again, has become a kind of food indispensable in the daily life.Biscuit is to be primary raw material with wheat flour (can add glutinous rice flour, starch etc.), adds (or not adding) sugar, grease and other raw materials, the loose or crisp food of mouthfeel through transferring technologies such as powder (or sizing mixing), shaping, baking to make.Biscuit product in the market has soda cracker, whole wheat, digestive biscuit, types such as sandwich biscuits and fortification biscuit.Wherein, soda cracker contains sugar, oil-containing is less, still eats soda cracker, has increased the absorption of sodium and fat, and oedema and change are fat easily; Whole wheat, digestive biscuit nutritive value are higher, but the cellulose mouthfeel is very poor, for improving the cellulose mouthfeel, may add a lot of oil, thereby fat content are again than higher; The sandwich biscuits fat content is very high, has eaten easily and has got fat.In addition, existing biscuit does not possess the human body of improvement functions of intestines and stomach usually as a kind of dessert.
Summary of the invention
Technical problem to be solved by this invention is to overcome the deficiencies in the prior art, provide a kind of possess improve human body functions of intestines and stomach, sugar-free, rich fine, the matter structure is loose, the biscuit of delicious and crisp.
The present invention provides a kind of preparation method that possesses the biscuit that improves the human body functions of intestines and stomach simultaneously, by the biscuit sugar-free of its making, rich fine, loose, the delicious and crisp of matter structure.
For solving above technical problem, a kind of technical scheme that the present invention takes is as follows:
A kind of possess the biscuit that improves the human body functions of intestines and stomach, and in weight percentage, the composition of raw materials of described biscuit is as follows:
Wholemeal 40%～50%;
FOS: 20%～30%;
Konjaku powder: 1.0%～5.0%;
Cream: 20%～35%;
Egg: 2%～2.5%;
Active dry yeast: 2%～3%.
The another technical scheme that the present invention takes is: a kind of above-mentioned possessing improves the preparation method of the biscuit of human body functions of intestines and stomach, and it may further comprise the steps successively:
(1) and face: flow process be cream dismiss → add egg liquid and active dry yeast solution → dismiss → add FOS and konjaku powder → continue dismiss 1.5 times of volume → add wholewheat flour → beat and spare;
(2), moulding: with extrusion-injection type or line excision forming;
(3), baking: adopt hot blast to follow the baking that four-stage is carried out in converter, wherein the phase I baking temperature is 160～180 ℃, and the time is 5～8min; Second and third stage baking temperature is respectively 170～190 ℃, and the time is respectively 8～10min; Quadravalence section baking temperature is 180～200 ℃, and stoving time is 3～5min, and is roasting to golden yellow;
(4), cooling, packing: in the environment of dry, cool place, health, naturally cool to few 30min, again packing.
According to a concrete aspect of the present invention, in the step (2), control base grammes per square metre is 10～11g/ sheet.
According to the present invention, all raw materials that constitute biscuit all are known.Wherein: FOS is a kind of natural active matter.Sugariness is 0.3-0.6 times of sucrose.Both kept the pure sweet taste character of sucrose, salubriouser than sucrose sweet taste again, be to have the adjusting gut flora, the propagation Bifidobacterium promotes the absorption of calcium, regulates blood fat, immunological regulation, the novel sweetener of health cares such as anti-carious tooth.
Because the utilization of technique scheme, the present invention compared with prior art has following advantage and effect:
According to the biscuit that composition of raw materials of the present invention and method (employing culture propagation) are made, the active material and the B family vitamin that enrich in the wheat embryo have wherein been preserved; Contain abundant FOS and konjaku powder, can effectively improve the human body functions of intestines and stomach, biscuit sugar-free, rich fine, loose, the delicious and crisp of matter structure, no any artificial synthetic food additives, it is edible to be fit to all kinds of crowds.
The specific embodiment
The present invention will be further described in detail below in conjunction with specific embodiment, but the invention is not restricted to following examples.
Embodiment 1
A kind of biscuit, in weight percentage, its composition of raw materials is:
Wholemeal 45%;
FOS: 25%;
Konjaku powder: 2.5%;
Cream: 23%;
Egg: 2.5%;
Active dry yeast: 2%.
The preparation method of biscuit is as follows:
(1) and face: flow process be cream dismiss → add egg liquid and active dry yeast solution → dismiss → add FOS and konjaku powder → continue dismiss 1.5 times of volume → add wholewheat flour → beat and spare;
(2), moulding: with extrusion-injection type or line excision forming, control base grammes per square metre is 10～11g/ sheet;
(3), baking: adopt hot blast to follow the baking that four-stage is carried out in converter, wherein the phase I baking temperature is 165 ℃, and the time is 6 min; Second and third stage baking temperature is respectively 175 ℃, and the time is respectively 9 min; Quadravalence section baking temperature is 190 ℃, and stoving time is 5min, and is roasting to golden yellow;
(4), cooling, packing: in the environment of dry, cool place, health, naturally cool to few 30min, again packing.
Embodiment 2
A kind of biscuit, in weight percentage, its composition of raw materials is:
Wholemeal 40%;
FOS: 27%;
Konjaku powder: 4.5%;
Cream: 24%;
Egg: 2.5%;
Active dry yeast: 2%.
The preparation method of biscuit is as follows:
(1) and face: flow process be cream dismiss → add egg liquid and active dry yeast solution → dismiss → add FOS and konjaku powder → continue dismiss 1.5 times of volume → add wholewheat flour → beat and spare;
(2), moulding: with extrusion-injection type or line excision forming, control base grammes per square metre is 10～11g/ sheet;
(3), baking: adopt hot blast to follow the baking that four-stage is carried out in converter, wherein the phase I baking temperature is 170 ℃, and the time is 6 min; Second and third stage baking temperature is respectively 180 ℃, and the time is respectively 9 min; Quadravalence section baking temperature is 190 ℃, and stoving time is 5min, and is roasting to golden yellow;
(4), cooling, packing: in the environment of dry, cool place, health, naturally cool to few 30min, again packing.
Embodiment 3
A kind of biscuit, in weight percentage, its composition of raw materials is:
Wholemeal 50%;
FOS: 20%;
Konjaku powder: 5%;
Cream: 20%;
Egg: 2%;
Active dry yeast: 3%.
The preparation method of biscuit is as follows:
(1) and face: flow process be cream dismiss → add egg liquid and active dry yeast solution → dismiss → add FOS and konjaku powder → continue dismiss 1.5 times of volume → add wholewheat flour → beat and spare;
(2), moulding: with extrusion-injection type or line excision forming, control base grammes per square metre is 10～11g/ sheet;
(3), baking: adopt hot blast to follow the baking that four-stage is carried out in converter, wherein the phase I baking temperature is 160 ℃, and the time is 6 min; Second and third stage baking temperature is respectively 190 ℃, and the time is respectively 9 min; Quadravalence section baking temperature is 200 ℃, and stoving time is 5min, and is roasting to golden yellow;
(4), cooling, packing: in the environment of dry, cool place, health, naturally cool to few 30min, again packing.
Above-described embodiment only is explanation technical conceive of the present invention and characteristics, and its purpose is to allow the personage who is familiar with this technology can understand content of the present invention and enforcement according to this, can not limit protection scope of the present invention with this.All equivalences that spirit essence is done according to the present invention change or modify, and all should be encompassed within protection scope of the present invention
Claims (3)
1. one kind possesses the biscuit that improves the human body functions of intestines and stomach, it is characterized in that: in weight percentage, the composition of raw materials of described biscuit is as follows:
Wholewheat flour 40%～50%;
FOS: 20%～30%;
Konjaku powder: 1.0%～5.0%;
Cream: 20%～35%;
Egg: 2%～2.5%;
Active dry yeast: 2%～3%,
Described biscuit is made by the following step that carries out successively and is obtained:
(1) and face: flow process be cream dismiss → add egg, yeast soln → dismiss → add FOS and konjaku powder → continue dismiss 1.5 times of volume → add wholewheat flour → beat and spare;
(2), moulding: with extrusion-injection type or line excision forming;
(3), baking: adopt hot blast to follow the baking that four-stage is carried out in converter, wherein the phase I baking temperature is 160～180 ℃, and the time is 5～8min; Second and third stage baking temperature is respectively 170～190 ℃, and the time is respectively 8～10min; Quadravalence section baking temperature is 180～200 ℃, and stoving time is 3～5min, and is roasting to golden yellow;
(4), cooling, packing: in the environment of dry, cool place, health, naturally cool to few 30min, again packing.
2. one kind prepares the described method that possesses the biscuit that improves the human body functions of intestines and stomach of claim 1, it is characterized in that: may further comprise the steps successively:
(1) and face: flow process be cream dismiss → add egg, yeast soln → dismiss → add FOS and konjaku powder → continue dismiss 1.5 times of volume → add wholewheat flour → beat and spare;
(2), moulding: with extrusion-injection type or line excision forming;
(3), baking: adopt hot blast to follow the baking that four-stage is carried out in converter, wherein the phase I baking temperature is 160～180 ℃, and the time is 5～8min; Second and third stage baking temperature is respectively 170～190 ℃, and the time is respectively 8～10min; Quadravalence section baking temperature is 180～200 ℃, and stoving time is 3～5min, and is roasting to golden yellow;
(4), cooling, packing: in the environment of dry, cool place, health, naturally cool to few 30min, again packing.
3. method according to claim 2 is characterized in that: in the step (2), control base grammes per square metre is 10～11g/ sheet.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210322320XA CN102860344B (en) | 2012-09-04 | 2012-09-04 | Biscuit capable of improving intestines and stomach functions of human body and preparation method of biscuit |
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| CN201210322320XA CN102860344B (en) | 2012-09-04 | 2012-09-04 | Biscuit capable of improving intestines and stomach functions of human body and preparation method of biscuit |
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| Publication Number | Publication Date |
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| CN102860344A CN102860344A (en) | 2013-01-09 |
| CN102860344B true CN102860344B (en) | 2013-09-18 |
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| CN201210322320XA Expired - Fee Related CN102860344B (en) | 2012-09-04 | 2012-09-04 | Biscuit capable of improving intestines and stomach functions of human body and preparation method of biscuit |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104430733A (en) * | 2014-11-19 | 2015-03-25 | 罗翔 | Fruity biscuit |
| CN105076311A (en) * | 2015-07-16 | 2015-11-25 | 陆开云 | Health-preserving biscuit containing Chinese herbal medicinal ingredients and preparation method thereof |
| CN108094471A (en) * | 2017-12-29 | 2018-06-01 | 石家庄市米莎贝尔饮食食品有限公司 | A kind of functional defatted crisp short cakes with sesame and preparation method thereof |
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| JP3625432B2 (en) * | 2001-04-13 | 2005-03-02 | 日清製粉株式会社 | Melon bread manufacturing method |
| CN101095420B (en) * | 2006-06-29 | 2011-05-04 | 天津科技大学 | Novel low-sugar low-fat shortbread type biscuit and the preparation technics thereof |
| US20120121758A1 (en) * | 2010-11-12 | 2012-05-17 | Becker Laura Lane | Allergen-free compositions |
| CN102187887B (en) * | 2011-03-15 | 2013-03-27 | 张立芬 | Sandwich biscuit with functions of losing weight and regulating blood sugar and production method thereof |
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