CN109197943A - A kind of production technology of biscuit - Google Patents
A kind of production technology of biscuit Download PDFInfo
- Publication number
- CN109197943A CN109197943A CN201710547359.4A CN201710547359A CN109197943A CN 109197943 A CN109197943 A CN 109197943A CN 201710547359 A CN201710547359 A CN 201710547359A CN 109197943 A CN109197943 A CN 109197943A
- Authority
- CN
- China
- Prior art keywords
- dough
- powder
- biscuit
- modulated
- sodium bicarbonate
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
Classifications
-
- 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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- 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
-
- 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
- A21D8/06—Baking processes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a kind of production technology of biscuit, include the following steps: the pretreatment of (1) raw material；(2) powder is adjusted；(3) roll-in；(4) it forms；(5) it toasts；(6) it packs.The beneficial effects of the present invention are: the present invention provides the production technology of biscuit, the proportion of raw material can make the Cookie quality produced excellent, the control of baking temperature and time can be such that the biscuit good toughness produced, water content increases, this simple production process is easy, the tea cake produced with such technique is dry, have the advantages that oxidation resistance is strong, good toughness, has a vast market foreground.
Description
Technical field
The present invention relates to a kind of production technologies of biscuit.
Background technique
Tough biscuit is lower with oil content made of flour, white sugar, grease, leavening agent and other auxiliary materials and sugar content
Biscuit.Contain tea polyphenols, caffeine, aromatic substance, multivitamin, protein, minerals, polysaccharide, tannin etc. in green tea
Substance.These natural components have special-effect to anti-aging, anti-cancer, anticancer, sterilization, anti-inflammatory etc..The nutriment packet of tealeaves
Water-soluble and fat-soluble two parts are included, even if brewing repeatedly, liposoluble substance can also remain in tealeaves always.Therefore, it " eats
The nutrition of tealeaves can be preferably absorbed and utilized in tea ".Dry tea cake is exactly the product that biscuit is combined with " eating tea ".
Summary of the invention
Place, the present invention provide a kind of production technology of biscuit in order to overcome the deficiencies of the prior art.
The present invention is achieved by the following technical solutions:
A kind of production technology of biscuit, which comprises the steps of:
(1) it the pretreatment of raw material: is added in flour after tea powder, salt, white granulated sugar, ammonium hydrogen carbonate, sodium bicarbonate are dissolved in water
Modulation, sodium pyrosulfite and sodium bicarbonate are directly added into flour and are modulated, and are finally modulated into dough；The proportion of the raw material
For tea powder 5-8%, salt 0.6-0.8%, white granulated sugar 30-35%, ammonium hydrogen carbonate 0.8-1.2%, sodium bicarbonate 0.8-1.2%, coke
The 0.9-1.4% of sodium sulfite 0.3-0.5% and sodium bicarbonate；
(2) it adjusts powder: the dough modulated being carried out to adjust powder processing, adjusting the temperature of powder is 40-44 DEG C, after tune powder that dough is quiet
Set 12-14min；
(3) roll-in: the dough stood is put into noodle press, carries out pressure surface forming processes, is folded 4-6 times when rolling
And be rotated by 90 °, so that dough is squeezed the face belt leather become with a thickness of 2-4cm；
(4) it forms: baking tray being uniformly coated with edible oil, musculus cutaneus is divided on baking tray, benefit is molded with a mold, finally in cake
Upper uniform aperture is pricked on embryo；
(5) it toasts: baking tray being put into oven and is toasted, it is cooling that baking tray is taken out after baking；The temperature of the oven
Degree is 180-200 DEG C, and the time of baking is 14-16min；
(6) it packs: after the completion of biscuit is cooling, being packed using pumping sealing machine.
The beneficial effects of the present invention are: the present invention provides the production technology of biscuit, the proportion of raw material can make to produce
Cookie quality it is excellent, the control of baking temperature and time can make the biscuit good toughness produced, water content increase, this life
Production. art is simple and easy, and the tea cake produced with such technique is dry, has the advantages that oxidation resistance is strong, good toughness, with wide
Market prospects.
Specific embodiment
Below in conjunction with specific embodiment, the present invention will be described in detail, herein illustrative examples and explanation of the invention
For explaining the present invention, but it is not as a limitation of the invention.
Embodiment 1
A kind of production technology of biscuit, includes the following steps:
(1) it the pretreatment of raw material: is added in flour after tea powder, salt, white granulated sugar, ammonium hydrogen carbonate, sodium bicarbonate are dissolved in water
Modulation, sodium pyrosulfite and sodium bicarbonate are directly added into flour and are modulated, and are finally modulated into dough；The proportion of the raw material
For tea powder 5%, salt 0.6%, white granulated sugar 30%, ammonium hydrogen carbonate 0.8%, sodium bicarbonate 0.8%, sodium pyrosulfite 0.3% and carbon
The 0.9% of sour hydrogen sodium；
(2) it adjusts powder: the dough modulated being carried out to adjust powder processing, adjusting the temperature of powder is 40 DEG C, stands dough after adjusting powder
12min；
(3) roll-in: the dough stood is put into noodle press, carries out pressure surface forming processes, and 4 times are folded when rolling simultaneously
It is rotated by 90 °, dough is made to squeeze the face belt leather become with a thickness of 2cm；
(4) it forms: baking tray being uniformly coated with edible oil, musculus cutaneus is divided on baking tray, benefit is molded with a mold, finally in cake
Upper uniform aperture is pricked on embryo；
(5) it toasts: baking tray being put into oven and is toasted, it is cooling that baking tray is taken out after baking；The temperature of the oven
Degree is 180 DEG C, and the time of baking is 14min；
(6) it packs: after the completion of biscuit is cooling, being packed using pumping sealing machine.
Embodiment 2
A kind of production technology of biscuit, includes the following steps:
(1) it the pretreatment of raw material: is added in flour after tea powder, salt, white granulated sugar, ammonium hydrogen carbonate, sodium bicarbonate are dissolved in water
Modulation, sodium pyrosulfite and sodium bicarbonate are directly added into flour and are modulated, and are finally modulated into dough；The proportion of the raw material
For tea powder 8%, salt 0.8%, white granulated sugar 35%, ammonium hydrogen carbonate 1.2%, sodium bicarbonate 1.2%, sodium pyrosulfite 0.5% and carbon
The 1.4% of sour hydrogen sodium；
(2) it adjusts powder: the dough modulated being carried out to adjust powder processing, adjusting the temperature of powder is 44 DEG C, stands dough after adjusting powder
14min；
(3) roll-in: the dough stood is put into noodle press, carries out pressure surface forming processes, and 6 times are folded when rolling simultaneously
It is rotated by 90 °, dough is made to squeeze the face belt leather become with a thickness of 4cm；
(4) it forms: baking tray being uniformly coated with edible oil, musculus cutaneus is divided on baking tray, benefit is molded with a mold, finally in cake
Upper uniform aperture is pricked on embryo；
(5) it toasts: baking tray being put into oven and is toasted, it is cooling that baking tray is taken out after baking；The temperature of the oven
Degree is 200 DEG C, and the time of baking is 16min；
(6) it packs: after the completion of biscuit is cooling, being packed using pumping sealing machine.
Embodiment 3
A kind of production technology of biscuit, includes the following steps:
(1) it the pretreatment of raw material: is added in flour after tea powder, salt, white granulated sugar, ammonium hydrogen carbonate, sodium bicarbonate are dissolved in water
Modulation, sodium pyrosulfite and sodium bicarbonate are directly added into flour and are modulated, and are finally modulated into dough；The proportion of the raw material
For tea powder 7%, salt 0.7%, white granulated sugar 33%, ammonium hydrogen carbonate 1%, sodium bicarbonate 1%, sodium pyrosulfite 0.4% and bicarbonate
The 1.2% of sodium；
(2) it adjusts powder: the dough modulated being carried out to adjust powder processing, adjusting the temperature of powder is 42 DEG C, stands dough after adjusting powder
13min；
(3) roll-in: the dough stood is put into noodle press, carries out pressure surface forming processes, and 5 times are folded when rolling simultaneously
It is rotated by 90 °, dough is made to squeeze the face belt leather become with a thickness of 3cm；
(4) it forms: baking tray being uniformly coated with edible oil, musculus cutaneus is divided on baking tray, benefit is molded with a mold, finally in cake
Upper uniform aperture is pricked on embryo；
(5) it toasts: baking tray being put into oven and is toasted, it is cooling that baking tray is taken out after baking；The temperature of the oven
Degree is 190 DEG C, and the time of baking is 15min；
(6) it packs: after the completion of biscuit is cooling, being packed using pumping sealing machine.
Claims (1)
1. a kind of production technology of biscuit, which comprises the steps of:
(1) pretreatment of raw material: tea powder, salt, white granulated sugar, ammonium hydrogen carbonate, sodium bicarbonate being dissolved in be added in flour after water and modulated,
Sodium pyrosulfite and sodium bicarbonate, which are directly added into flour, to be modulated, and dough is finally modulated into；The proportion of the raw material is tea
Powder 5-8%, salt 0.6-0.8%, white granulated sugar 30-35%, ammonium hydrogen carbonate 0.8-1.2%, sodium bicarbonate 0.8-1.2%, burnt sulfurous
The 0.9-1.4% of sour sodium 0.3-0.5% and sodium bicarbonate；
(2) it adjusts powder: the dough modulated being carried out to adjust powder processing, adjusting the temperature of powder is 40-44 DEG C, stands dough after adjusting powder
12-14min；
(3) roll-in: the dough stood is put into noodle press, carries out pressure surface forming processes, is folded 4-6 times when rolling and is revolved
Turn 90 °, dough is made to squeeze the face belt leather become with a thickness of 2-4cm；
(4) it forms: baking tray being uniformly coated with edible oil, musculus cutaneus is divided on baking tray, benefit is molded with a mold, finally on cake embryo
Uniform aperture on bundle；
(5) it toasts: baking tray being put into oven and is toasted, it is cooling that baking tray is taken out after baking；The temperature of the oven is
180-200 DEG C, the time of baking is 14-16min；
(6) it packs: after the completion of biscuit is cooling, being packed using pumping sealing machine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710547359.4A CN109197943A (en) | 2017-07-06 | 2017-07-06 | A kind of production technology of biscuit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710547359.4A CN109197943A (en) | 2017-07-06 | 2017-07-06 | A kind of production technology of biscuit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109197943A true CN109197943A (en) | 2019-01-15 |
Family
ID=64992298
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710547359.4A Withdrawn CN109197943A (en) | 2017-07-06 | 2017-07-06 | A kind of production technology of biscuit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109197943A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111670925A (en) * | 2020-04-16 | 2020-09-18 | 江南大学 | Low-GI biscuit and preparation method thereof |
| CN114916571A (en) * | 2022-05-23 | 2022-08-19 | 湖北工业大学 | Application of EC quinone in improving toughness biscuit quality |
-
2017
- 2017-07-06 CN CN201710547359.4A patent/CN109197943A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111670925A (en) * | 2020-04-16 | 2020-09-18 | 江南大学 | Low-GI biscuit and preparation method thereof |
| CN114916571A (en) * | 2022-05-23 | 2022-08-19 | 湖北工业大学 | Application of EC quinone in improving toughness biscuit quality |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103004918A (en) | Biscuit made of coarse grain | |
| CN100506045C (en) | Cake rich in full-valence animal bone powder | |
| CN109197943A (en) | A kind of production technology of biscuit | |
| CN104273196A (en) | Biscuit and preparation method thereof | |
| CN103891848B (en) | The manufacture craft of the crisp biscuit of a kind of coarse cereals | |
| CN109805056A (en) | A kind of seaweed diet fiber biscuit and its processing technology | |
| RU2438332C1 (en) | Cooked semi-product production method | |
| CN103932056A (en) | Method for preparing apple taste crispy rice | |
| CN107319432B (en) | Making method of baked potato bubbles | |
| CN106605857A (en) | Processing technology of sea sedge | |
| CN102907478B (en) | Waxy wheat fried food and preparation method thereof | |
| CN103907830A (en) | Preparation method for hylocereus undulatus flavor rice crusts | |
| CN108633960A (en) | Nut pepper pat nutrient biscuit and preparation method thereof | |
| CN103478196B (en) | Fried sesame slices and production method thereof | |
| CN111616338A (en) | Preparation method of baked composite potato chips | |
| RU2651289C1 (en) | Method of bun production | |
| RU2731900C2 (en) | Method for production of whey containing rusk products and sushki | |
| CN109924420A (en) | A kind of orange vermicelli | |
| RU2732030C2 (en) | Composition for production of whey containing rusk products and sushki | |
| CN106982904A (en) | A kind of wheat residue resource utilizes formula and its method | |
| CN104663778A (en) | Sesame bread production method | |
| CN106689300A (en) | Tapioca whole-flour crisp biscuit and factory production method thereof | |
| CN105475426A (en) | Italy pumpkin seed biscuit | |
| CN104686614A (en) | Production method of novel germ bean dreg bread | |
| CN112868702A (en) | Matcha egg yolk crisp cake and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20190115 |
|
| WW01 | Invention patent application withdrawn after publication |