CN104273196A - 一种酥性饼干及其制备方法 - Google Patents
一种酥性饼干及其制备方法 Download PDFInfo
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- CN104273196A CN104273196A CN201410569385.3A CN201410569385A CN104273196A CN 104273196 A CN104273196 A CN 104273196A CN 201410569385 A CN201410569385 A CN 201410569385A CN 104273196 A CN104273196 A CN 104273196A
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- biscuit
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/30—Organic phosphorus compounds
- A21D2/32—Phosphatides
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
本发明属于食品领域,具体涉及一种酥性饼干及其制备方法,包括:面粉,食盐,食用碳酸氢氨,酵母,鸡精,食用香精,碳酸氢钠,乳化剂,生物酶,卵磷脂,酵母抽提物,泡打粉,白糖25-26份,木糖醇,转化糖,胡萝卜,通过调粉、压面,成型,烘干,冷却制备而成。与现有技术相比,本发明的优点是选用简单、天然的生产饼干的原料,合理配比,减少不必要的添加剂,保持饼干营养成分的同时,有利于人们的健康。
Description
技术领域
本发明属于食品领域,具体涉及一种酥性饼干及其制备方法。
背景技术
饼干是一种常见的点心,作为一种零食或添加饮食,食用方便又便于携带,已成为日常生活中不可或缺的一种食品。随着人们对健康的重视,人们对饼干的要求也越来越高,希望其在具有营养以及保证口味的同时,也能有利于人们的健康。
发明内容
本发明的目的在于:提供一种具有丰富营养且、有利于人们健康的酥性饼干及其制备方法。
为了实现上述目的,本发明提供:一种酥性饼干,包括以下重量份的原料:面粉100份,食盐0.5-0.6份,食用碳酸氢氨1-1.2份,酵母0.08-0.1份,鸡精0.1-0.12份,食用香精0.1-0.15份,碳酸氢钠0.4-0.42份,乳化剂0.15-0.18份,生物酶0.05-0.06份,卵磷脂0.02-0.03份,酵母抽提物0.2-0.22份,泡打粉0.25-0.26份,白糖25-26份,木糖醇20-21份,转化糖5-6份,胡萝卜0.002-0.003份。
一种酥性饼干的制备方法,包括如下步骤:
(1)将上述原料均匀地混合在一起,加入水10-12份,采用酥性搅拌机,搅拌5min,搅拌速度为30r/min制成面团;
(2)经过辊压机辊压:面团均通过1组压辊辊压后形成带状面片;
(3)经过成型机压成饼干;
(4)烘干采用软红外电烤炉250℃,加热15min。
(5)室温下冷却,使得温度降到45℃以下,包装。
在饼干烘干前对饼干表面喷洒芝麻、鸡蛋和白糖,烘干后对饼干表面进行喷油。
步骤(3)中成型时要用针孔凹花印模。
本发明的有益效果在于:与现有技术相比,本发明的优点是选用简单、天然的生产饼干的原料,合理配比,减少不必要的添加剂,保持饼干营养成分的同时,有利于人们的健康。
具体实施方式
一种酥性饼干,包括以下重量份的原料:面粉100份,食盐0.5-0.6份,食用碳酸氢氨1-1.2份,酵母0.08-0.1份,鸡精0.1-0.12份,食用香精0.1-0.15份,碳酸氢钠0.4-0.42份,乳化剂0.15-0.18份,生物酶0.05-0.06份,卵磷脂0.02-0.03份,酵母抽提物0.2-0.22份,泡打粉0.25-0.26份,白糖25-26份,木糖醇20-21份,转化糖5-6份,胡萝卜0.002-0.003份。
一种酥性饼干的制备方法,包括如下步骤:
(1)将上述原料均匀地混合在一起,加入水10-12份,采用酥性搅拌机,搅拌5min,搅拌速度为30r/min制成面团;
(2)经过辊压机辊压:面团均通过1组压辊辊压后形成带状面片;
(3)经过成型机压成饼干;
(4)烘干采用软红外电烤炉250℃,加热15min。
(5)室温下冷却,使得温度降到45℃以下,包装。
优先地,在饼干烘干前对饼干表面喷洒芝麻、鸡蛋和白糖,烘干后对饼干表面进行喷油。
优先地,步骤(3)中成型时要用针孔凹花印模,可以防止表面起泡。
Claims (4)
1.一种酥性饼干,其特征在于,包括以下重量份的原料:面粉100份,食盐0.5-0.6份,食用碳酸氢氨1-1.2份,酵母0.08-0.1份,鸡精0.1-0.12份,食用香精0.1-0.15份,碳酸氢钠0.4-0.42份,乳化剂0.15-0.18份,生物酶0.05-0.06份,卵磷脂0.02-0.03份,酵母抽提物0.2-0.22份,泡打粉0.25-0.26份,白糖25-26份,木糖醇20-21份,转化糖5-6份,胡萝卜0.002-0.003份。
2.根据权利要求1所述的一种酥性饼干的制备方法,其特征在于,包括如下步骤:
(1)将上述原料除白糖外均匀地混合在一起,加入水10-12份,采用酥性搅拌机,搅拌5min,搅拌速度为30r/min制成面团;
(2)经过辊压机辊压:面团均通过1组压辊辊压后形成带状面片;
(3)经过成型机压成饼干;
(4)烘干采用软红外电烤炉250℃,加热15min;
(5)室温下冷却,使得温度降到45℃以下,包装。
3. 根据权利要求2所述的一种酥性饼干的制备方法,其特征在于,在饼干烘干前对饼干表面喷洒芝麻、鸡蛋和白糖,烘干后对饼干表面进行喷油。
4. 根据权利要求2所述的一种酥性饼干的制备方法,其特征在于,步骤(3)中成型时要用针孔凹花印模。
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Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104904799A (zh) * | 2015-05-19 | 2015-09-16 | 南昌大学 | 一种含生姜提取物的酥性饼干及制备方法 |
CN105265553A (zh) * | 2015-11-24 | 2016-01-27 | 江门市美合食品有限公司 | 一种酥性山药饼干 |
CN105594817A (zh) * | 2016-02-18 | 2016-05-25 | 郑州荣利达生物科技有限公司 | 一种酥性饼干及其制备方法 |
CN105707194A (zh) * | 2016-05-05 | 2016-06-29 | 郑州荣利达生物科技有限公司 | 一种加入香辛料的酥性饼干及其制备方法 |
CN114271302A (zh) * | 2021-12-30 | 2022-04-05 | 广州纯享生物科技有限公司 | 一种降血糖酥性饼干及其制备方法 |
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Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104904799A (zh) * | 2015-05-19 | 2015-09-16 | 南昌大学 | 一种含生姜提取物的酥性饼干及制备方法 |
CN105265553A (zh) * | 2015-11-24 | 2016-01-27 | 江门市美合食品有限公司 | 一种酥性山药饼干 |
CN105594817A (zh) * | 2016-02-18 | 2016-05-25 | 郑州荣利达生物科技有限公司 | 一种酥性饼干及其制备方法 |
CN105707194A (zh) * | 2016-05-05 | 2016-06-29 | 郑州荣利达生物科技有限公司 | 一种加入香辛料的酥性饼干及其制备方法 |
CN114271302A (zh) * | 2021-12-30 | 2022-04-05 | 广州纯享生物科技有限公司 | 一种降血糖酥性饼干及其制备方法 |
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