阅读说明：本技术 一种香脆饼干及其制作方法 (Fragrant and crisp biscuit and making method thereof ) 是由 陈宝国 郑春椋 王志煌 于 2019-10-14 设计创作，主要内容包括：本发明公开了一种香脆饼干,包括面粉、复配酶制剂和高糖酵母等原料,与传统技术相比,并以复配酶制剂代替化学加工助剂焦亚硫酸钠,提升本发明产品的健康安全性,产品各组分与复配酶制剂之间配伍科学,饼干产品的品质也得到提升,使得本发明的产品与添加焦亚硫酸钠后相比有着更好的操作性和产品稳定性。本发明还公开了一种香脆饼干的制作方法,包括面团制作、静置发酵、烘烤、撒仁等操作,采用复配酶制剂代替化学加工助剂焦亚硫酸钠,提升本发明产品的健康安全性,产品各组分与复配酶制剂之间配伍科学,饼干产品的品质也得到提升,使得本发明的产品与添加焦亚硫酸钠后相比有着更好的操作性和产品稳定性。(The invention discloses a crisp biscuit, which comprises raw materials such as flour, a compound enzyme preparation, high-sugar yeast and the like, and compared with the prior art, the compound enzyme preparation is used for replacing a chemical processing aid sodium metabisulfite, so that the health safety of the crisp biscuit is improved, the compatibility between each component of the crisp biscuit and the compound enzyme preparation is scientific, the quality of the biscuit product is also improved, and the crisp biscuit has better operability and product stability compared with the biscuit added with sodium metabisulfite. The invention also discloses a preparation method of the fragrant and crisp biscuit, which comprises the operations of dough preparation, standing fermentation, baking, kernel scattering and the like, wherein the compound enzyme preparation is adopted to replace the chemical processing aid sodium metabisulfite, so that the health safety of the product is improved, the compatibility between each component of the product and the compound enzyme preparation is scientific, and the quality of the biscuit product is also improved, so that the product has better operability and product stability compared with the product added with the sodium metabisulfite.)

1. The crispy biscuit is characterized by comprising the following components in parts by weight, 80 parts of low-gluten flour, 20 parts of medium-gluten flour, 16-18 parts of butter, 12-15 parts of powdered sugar, 13-17 parts of low-gluten palm oil, 18-22 parts of whole egg liquid, 1-3 parts of malt syrup, 0.1-0.2 part of monostearoyl glyceride, 0.1-0.2 part of stearoyl calcium lactate, 0.1-0.2 part of compound enzyme preparation, 22-30 parts of water, 0.01-0.02 part of ethyl maltol, 0.01-0.03 part of high-sugar yeast, 0.4-0.6 part of salt, 2-5 parts of whole milk powder, 1-2 parts of baking soda, 1-2 parts of ammonium bicarbonate, 0.01-0.03 part of disodium dihydrogen pyrophosphate, 1-2 parts of soybean lecithin, 1-1.2 parts of soluble soybean polysaccharide and 0.008-0.012 part of tert-butyl hydroquinone;

the compound enzyme preparation comprises the following components: the feed additive comprises, by weight, 100 parts of corn starch, 3-5 parts of fungal alpha-amylase, 8-10 parts of bacterial protease and 9-11 parts of xylanase.

2. A crispy biscuit according to claim 1, characterized in that: also comprises 20-22 parts of nutlet pieces and 20-22 parts of granulated sugar.

3. The making method of the fragrant and crisp biscuits is characterized by comprising the following steps:

(1) adding 5 parts of low-alcohol palm oil, 0.1 part of calcium stearoyl lactylate and 0.1 part of monostearoyl glyceride into a stirrer, stirring and mixing uniformly, and pre-stirring uniformly;

(2) then adding 16 parts of butter, 2 parts of maltose syrup, 12 parts of powdered sugar, 0.5 part of salt and 22 parts of water into a stirrer and stirring uniformly;

(3) sieving 80 parts of low-gluten flour and 20 parts of medium-gluten flour, adding into a stirrer, adding 2 parts of whole egg liquid and 3 parts of whole milk powder, and putting into the stirrer to stir; adding 1 part of pre-dissolved baking soda, 1 part of pre-dissolved ammonium bicarbonate, 1 part of soybean lecithin, 0.01 part of disodium dihydrogen pyrophosphate, 0.1 part of compound enzyme preparation, 0.01 part of ethyl maltol and 0.01 part of high-sugar yeast in the whipping process, and whipping slowly for 15-20 minutes until the dough is finished, namely, the dough has fibrous wiredrawing feeling when being pulled; the compound enzyme preparation comprises the following components: 100 parts of corn starch, 3-5 parts of fungal alpha-amylase, 8-10 parts of bacterial protease and 9-11 parts of xylanase;

(4) the dough is kept still for 30 minutes for fermentation, so that the gluten of the dough is loosened,

(5) the dough enters a multi-roller pressing machine to form a flour belt, and the flour belt is pressed to be 2mm thin after being rolled for multiple times;

(6) the surface area is toasted, toasts the tunnel furnace that the stove used four districts, and four district temperatures do respectively: in the first area, the surface fire is 190 ℃, and the primer is 200 ℃; in the second zone, the surface fire is 180 ℃, and the primer is 190 ℃; three zones, namely, a surface fire of 220 ℃ and a primer of 220 ℃; four zones, 175 ℃, 175 ℃; the baking time is 6-8 minutes;

(7) after the biscuit is taken out of the furnace, biscuit cutting is carried out by using ultrasonic equipment, a biscuit finished product is obtained after cutting, then oil spraying treatment is carried out on the biscuit finished product, the used oil is prepared low-alcohol palm oil, the oil spraying rate accounts for 8% of the quality of the biscuit finished product, and the proportion of the prepared low-alcohol palm oil is that 0.01 part of tert-butyl hydroquinone is added into every 10 parts of low-alcohol palm oil;

(8) and (5) cooling and packaging after oil spraying.

4. A method of making a crispy biscuit as claimed in claim 3, characterized in that: and (5) before rolling, preparing sprayed egg liquid, wherein the sprayed egg liquid is prepared by sieving 18 parts of whole egg liquid, removing impurities, adding 1 part of soluble soybean polysaccharide, stirring for dissolving uniformly, and sieving again for later use.

5. A method of making a crispy biscuit as claimed in claim 4, characterized in that: in the step (5), when the flour belt is pressed to be 2mm thin, 20-22 parts of nut pieces and 20-22 parts of granulated sugar are scattered on the flour belt, and then egg liquid is further sprayed on the flour belt, wherein the surface is required to be uniform and completely wet when the egg liquid is sprayed.

6. A method of making a crispy biscuit as claimed in claim 5, characterized in that: the nut slices are one or more of peanut kernel slices, walnut kernel slices and almond slices.

7. A method of making a crispy biscuit as claimed in claim 3, characterized in that: in the step (1), the rotating speed of the stirrer is set to be 30-40 r/min.

Technical Field

The invention belongs to the field of biscuit processing, and particularly relates to a fragrant and crisp biscuit.

Background

The biscuits become daily leisure snacks for people, and more few consumers use the biscuits as dinners and staple foods. But the per capita biscuit consumption in China is only one sixth of that in European and American countries, so that the development potential of the domestic biscuit market is still huge. Development of the biscuit industry in China, whether the product is suitable for the dietary habits of domestic consumers or not and the safety performance of the product are all very important parts.

The traditional nut biscuit has the problems of poor quality such as easy breakage and slag falling, uneven color, coking and the like of the biscuit, and worry of consumers about the safety performance of products caused by the addition of a chemical processing aid sodium metabisulfite. In addition, the nut decorations on the surface of the traditional nut biscuit are easy to fall off, and the nut pieces are unevenly distributed.

Disclosure of Invention

In view of the above, the invention aims to provide a crispy biscuit which can completely replace a chemical processing aid sodium metabisulfite and has health safety and good quality.

The invention also aims to provide a method for making the crispy biscuits, which can completely replace the chemical processing aid sodium metabisulfite and has the advantages of health safety and good quality.

In order to achieve the purpose, the technical scheme of the invention is as follows:

a crisp biscuit comprises, by weight, 80 parts of low gluten flour, 20 parts of medium gluten flour, 16-18 parts of butter, 12-15 parts of powdered sugar, 13-17 parts of low-alcohol palm oil, 18-22 parts of whole egg liquid, 1-3 parts of malt syrup, 0.1-0.2 part of monostearoyl glyceride, 0.1-0.2 part of stearoyl calcium lactate, 0.1-0.2 part of a compound enzyme preparation, 22-30 parts of water, 0.01-0.02 part of ethyl maltol, 0.01-0.03 part of high-sugar yeast, 0.4-0.6 part of salt, 2-5 parts of whole milk powder, 1-2 parts of baking soda, 1-2 parts of ammonium bicarbonate, 0.01-0.03 part of disodium dihydrogen pyrophosphate, 1-2 parts of soybean lecithin, 1-1.2 parts of soluble soybean polysaccharide and 0.008-0.012 part of tert-butyl hydroquinone;

the compound enzyme preparation comprises the following components: the feed additive comprises, by weight, 100 parts of corn starch, 3-5 parts of fungal alpha-amylase, 8-10 parts of bacterial protease and 9-11 parts of xylanase.

After the technical scheme is adopted, the crispy biscuit disclosed by the invention has the following beneficial effects: according to the invention, the specific compound enzyme preparation is adopted, and the compound enzyme preparation is used for replacing a chemical processing aid sodium metabisulfite, so that the health safety of the product is improved, the compatibility between each component of the product and the compound enzyme preparation is scientific, and the quality of the biscuit product is improved, so that the product has better operability and product stability compared with the product added with the sodium metabisulfite. The fungal alpha amylase is beneficial to improving the volume and the taste of the biscuit, so that the biscuit is crisp, has better mouth melting performance and is more uniformly colored. The bacterial protease is beneficial to improving the plasticity of dough, improving the production operability and effectively reducing the fracture rate of the tough biscuit. In addition, the biscuit also has the function of improving the mouthfeel, so that the biscuit is more crisp. The xylanase has the function of enhancing the extensibility of dough, and can make the biscuit more full in volume. In addition, high-sugar yeast can be used for short-time fermentation to improve the dough state.

Preferably, the peanut kernel also comprises 20-22 parts of kernel pieces and 20-22 parts of granulated sugar.

A method for making crispy biscuits comprises the following steps:

(1) adding 5 parts of low-alcohol palm oil, 0.1 part of calcium stearoyl lactylate and 0.1 part of monostearoyl glyceride into a stirrer, stirring and mixing uniformly, and pre-stirring uniformly;

(2) adding 16 parts of butter, 2 parts of maltose syrup, 12 parts of powdered sugar, 0.5 part of salt and 22 parts of water into a stirrer and stirring uniformly;

(3) sieving 80 parts of low-gluten flour and 20 parts of medium-gluten flour, adding into a stirrer, adding 2 parts of whole egg liquid and 3 parts of whole milk powder, and putting into the stirrer to start beating; adding 1 part of pre-dissolved baking soda, 1 part of pre-dissolved ammonium bicarbonate, 1 part of soybean lecithin, 0.01 part of disodium dihydrogen pyrophosphate, 0.1 part of compound enzyme preparation, 0.01 part of ethyl maltol and 0.01 part of high-sugar yeast in the whipping process, wherein the slow whipping time is 15-20 minutes until the dough is finished, namely, the dough has fibrous wire-drawing feeling during the pulling; the compound enzyme preparation comprises the following components: 100 parts of corn starch, 3-5 parts of fungal alpha-amylase, 8-10 parts of bacterial protease and 9-11 parts of xylanase;

(4) the dough is kept still for 30 minutes for fermentation, so that the gluten of the dough is loosened,

(5) the dough enters a multi-roller pressing machine to form a flour belt, and the flour belt is pressed to be 2mm thin after being rolled for multiple times;

(6) the surface area is toasted, toasts the tunnel furnace that the stove used four districts, and four district temperatures do respectively: in the first area, the surface fire is 190 ℃, and the primer is 200 ℃; in the second zone, the surface fire is 180 ℃, and the primer is 190 ℃; three zones, namely, a surface fire of 220 ℃ and a primer of 220 ℃; four zones, 175 ℃, 175 ℃; the baking time is 6-8 minutes;

(7) after the biscuit is taken out of the furnace, biscuit cutting is carried out by using ultrasonic equipment, a biscuit finished product is obtained after cutting, then oil spraying treatment is carried out on the biscuit finished product, the used oil is prepared low-alcohol palm oil, the oil spraying rate accounts for 8% of the quality of the biscuit finished product, and the proportion of the prepared low-alcohol palm oil is that 0.01 part of tert-butyl hydroquinone is added into every 10 parts of low-alcohol palm oil;

(8) and (5) cooling and packaging after oil spraying.

After the technical scheme is adopted, the method for making the fragrant and crisp biscuits has the following beneficial effects: according to the invention, the specific compound enzyme preparation is adopted, and the compound enzyme preparation is used for replacing a chemical processing aid sodium metabisulfite, so that the health safety of the product is improved, the compatibility between each component of the product and the compound enzyme preparation is scientific, and the quality of the biscuit product is improved, so that the product has better operability and product stability compared with the product added with the sodium metabisulfite. The fungal alpha amylase is beneficial to improving the volume and the taste of the biscuit, so that the biscuit is crisp, has better mouth melting performance and is more uniformly colored. The bacterial protease is beneficial to improving the plasticity of dough, improving the production operability and effectively reducing the fracture rate of the tough biscuit. In addition, the biscuit also has the function of improving the mouthfeel, so that the biscuit is more crisp. The xylanase has the function of enhancing the extensibility of dough, and can make the biscuit more full in volume. In addition, high-sugar yeast can be used for short-time fermentation to improve the dough state.

Preferably, before rolling in the step (5), spraying egg liquid is also prepared, wherein the spraying egg liquid is prepared by sieving 18 parts of whole egg liquid, removing impurities, adding 1 part of soluble soybean polysaccharide, stirring to dissolve uniformly, and sieving again for later use.

After the technical scheme is adopted, the method for making the fragrant and crisp biscuits has the following beneficial effects: soluble soybean polysaccharide is added into egg liquid sprayed on the biscuit, so that the brittleness of the biscuit can be improved, dietary fiber can be strengthened, the taste of the biscuit can be effectively improved, and surface cracks and fractures can be reduced.

Preferably, in the step (5), when the flour strip is pressed to be 2mm thin, 20-22 parts of nut pieces and 20-22 parts of granulated sugar are scattered on the flour strip, and then egg liquid is further sprayed on the flour strip, wherein the egg liquid spraying is required to be uniform and completely wet on the surface.

After the technical scheme is adopted, the method for making the fragrant and crisp biscuits has the following beneficial effects: the egg liquid is sprayed on the surface of the biscuit to fix the nut slices, so that the biscuit is not easy to drop dregs, and the nut slices on the surface are glossy.

Preferably, the nut pieces are one or a mixture of peanut kernel pieces, walnut kernel pieces and almond pieces.

Preferably, in the step (1), the rotating speed of the stirrer is set to be 30-40 r/min.

After the technical scheme is adopted, the method for making the fragrant and crisp biscuits has the following beneficial effects: the specific stirring speed enables gluten to be well formed and stably exist.

Detailed Description

In order to further explain the technical solution of the present invention, the present invention is explained in detail by the following specific examples.