阅读说明：本技术 一种竹笋纤维粉饼干及其制作方法 (Bamboo shoot fiber powder biscuit and making method thereof ) 是由 周文川 于 2020-11-19 设计创作，主要内容包括：本发明公开了一种竹笋纤维粉饼干,组成成分包括如下重量份数原料：高筋面粉30-40份,低筋面粉20-30份,竹笋纤维粉15-20份,牛油10-12份,蜂蜜6-8份,淀粉6-8份,低脂奶粉6-8份,蛋黄液4-6份,碳酸氢钠0.1-0.3份。其制作方法包括以下步骤：步骤1,原料准备,步骤2,面团调制；步骤3,压模；步骤4,切片；步骤5,烘烤；步骤6,冷却。相比于现有的饼干,通过高筋面粉和低筋面粉搭配,高筋面粉可使饼干韧性更佳,同时低筋面粉可使饼干更加松脆,相比于现有的低筋面粉饼干,其口感更佳；在面粉中加入竹笋纤维粉,可使饼干口感细腻、气味清香,可溶性膳食纤维含量、持水力和溶胀力均有不同提高。(The invention discloses a bamboo shoot fiber powder biscuit which comprises the following raw materials in parts by weight: 30-40 parts of strong flour, 20-30 parts of weak flour, 15-20 parts of bamboo shoot fiber powder, 10-12 parts of beef tallow, 6-8 parts of honey, 6-8 parts of starch, 6-8 parts of low-fat milk powder, 4-6 parts of egg yolk liquid and 0.1-0.3 part of sodium bicarbonate. The manufacturing method comprises the following steps: step 1, preparing raw materials, and step 2, preparing dough; step 3, pressing the die; step 4, slicing; step 5, baking; and 6, cooling. Compared with the existing biscuit, the biscuit has better toughness due to the matching of the high-gluten flour and the low-gluten flour, is more crisp due to the low-gluten flour, and has better taste compared with the existing biscuit with the low-gluten flour; the bamboo shoot fiber powder is added into the flour, so that the biscuit is fine and smooth in taste, fragrant in smell, and different in soluble dietary fiber content, water holding capacity and swelling capacity.)

1. The bamboo shoot fiber powder biscuit is characterized by comprising the following raw materials in parts by weight: 30-40 parts of strong flour, 20-30 parts of weak flour, 15-20 parts of bamboo shoot fiber powder, 10-12 parts of beef tallow, 6-8 parts of honey, 6-8 parts of starch, 6-8 parts of low-fat milk powder, 4-6 parts of egg yolk liquid and 0.1-0.3 part of sodium bicarbonate.

2. The making method of the bamboo shoot fiber powder biscuit is characterized by comprising the following steps:

step 1, preparing raw materials: weighing 30-40 parts of strong flour, 20-30 parts of weak flour, 15-20 parts of bamboo shoot fiber powder, 10-12 parts of beef tallow, 6-8 parts of honey, 6-8 parts of starch, 6-8 parts of low-fat milk powder, 4-6 parts of egg yolk liquid and 0.1-0.3 part of sodium bicarbonate;

step 2, preparing dough, namely putting 30-40 parts of high gluten flour, 6-8 parts of starch, 6-8 parts of low-fat milk powder and 0.1-0.3 part of sodium bicarbonate into a dough fermentation container, adding 10-12 parts of beef tallow into the dough fermentation container, uniformly stirring, and beating until the color is whitish and the structure is fluffy; mixing 4-6 parts of yolk liquid, 6-8 parts of honey and a proper amount of water, uniformly stirring, putting into a stirring tank for three times, and beating once every time; then adding 20-30 parts of low-gluten flour and 15-20 parts of bamboo shoot fiber powder, and uniformly stirring the mixture to obtain the fabric;

step 3, pressing the fabric uniformly stirred in the step 2 by using a mould;

step 4, slicing, namely slicing the formed part obtained in the step 3;

and 5, baking, namely putting the obtained slices on a special grill, baking by using an oven, and taking out the slices when the batter turns to golden yellow.

Step 6: cooling to 25-30 deg.C, and immediately packaging.

3. The method for making the bamboo shoot fiber powder biscuit according to claim 1, characterized by comprising the following steps: the preparation method of the bamboo shoot fiber powder comprises the following steps:

cutting fresh bamboo shoots into pieces after shelling and cleaning, cutting small round bamboo shoots with the diameter less than 3cm into small segments with the diameter of 3-5cm, and cutting big bamboo shoots with the diameter more than 5cm into square blocks with the diameter of 3X5 cm;

soaking, namely placing the cut fresh bamboo shoots into a container, pouring prepared soaking liquid, wherein the mass ratio of the soaking liquid to the bamboo shoot blocks is 1:1.2-1.5, the soaking temperature is 30-400 ℃, soaking for 6-12 hours is carried out, 30-50 g of baking soda and 20-30 g of table salt are added into every 100 liters of water, and the soaking liquid is prepared after uniform stirring, and the pH value of the soaking liquid is controlled to be 7.5-8.0;

step three, cleaning, namely fishing out the bamboo shoot blocks soaked in the step two, draining, and washing for 2 times by using clear water;

step four, dehydrating and drying, namely dehydrating the cleaned bamboo shoot blocks by using a centrifugal dehydrator; sending the dehydrated bamboo shoot blocks into a drying room for drying;

and step six, crushing, sterilizing and packaging, namely crushing the bamboo shoot blocks in a powder machine, and sieving the crushed bamboo shoot blocks with a 150-mesh sieve to obtain the bamboo shoot fiber powder.

4. The method for making the bamboo shoot fiber powder biscuit according to claim 2, characterized by comprising the following steps: in step 2, the stirring time is set to 30-35 min.

5. The method for making the bamboo shoot fiber powder biscuit according to claim 2, characterized by comprising the following steps: in step 5, the oven temperature is controlled at 160-.

6. The method for making the bamboo shoot fiber powder biscuit according to claim 2, characterized by comprising the following steps: in step 5, the baking time is set to 25-30 min.

Technical Field

The invention relates to the field of biscuit processing, in particular to bamboo shoot fiber powder biscuits and a making method thereof.

Background

The biscuit is a food prepared by taking cereal powder (and/or beans, potato powder) and the like as main raw materials, adding or not adding sugar, grease and other raw materials, and performing processes of mixing powder (or mixing pulp), forming, baking (or frying and baking) and the like, and a food prepared by adding cream, albumen, cocoa, chocolate and the like between products (or on the surface or in the interior) before or after cooking.

The source of the cookies is "bread baked twice", which comes from bis (once again) and cut (baking) in French. It is baked with flour and water or milk without yeast, and can be used as storage food for traveling, navigation and mountaineering, and is also very convenient and applicable for military people in war period.

The existing biscuit is single in internal nutrient content, and meanwhile, the existing biscuit is mainly fermented by low-gluten flour, so that the toughness of the biscuit is poor, and the requirement of customers cannot be met.

Disclosure of Invention

The invention aims to provide a bamboo shoot fiber powder biscuit and a manufacturing method thereof, and aims to solve the problems in the background technology.

The bamboo shoot fiber powder biscuit comprises the following raw materials in parts by weight: 30-40 parts of high gluten flour, 20-30 parts of low gluten flour, 15-20 parts of bamboo shoot fiber powder, 10-12 parts of beef tallow, 6-8 parts of honey, 6-8 parts of starch, 6-8 parts of low-fat milk powder, 4-6 parts of egg yolk liquid and 0.1-0.3 part of sodium bicarbonate.

A method for making bamboo shoot fiber powder biscuits comprises the following steps:

step 1, preparing raw materials: weighing 30-40 parts of high gluten flour, 20-30 parts of low gluten flour, 15-20 parts of bamboo shoot fiber powder, 10-12 parts of beef tallow, 6-8 parts of honey, 6-8 parts of starch, 6-8 parts of low-fat milk powder, 4-6 parts of egg yolk liquid and 0.1-0.3 part of sodium bicarbonate;

step 2, preparing dough, namely putting 30-40 parts of high gluten flour, 6-8 parts of starch, 6-8 parts of low-fat milk powder and 0.1-0.3 part of sodium bicarbonate into a dough fermentation container, adding 10-12 parts of beef tallow into the dough fermentation container, uniformly stirring, and beating until the dough turns white and the structure is fluffy; mixing 4-6 parts of yolk liquid, 6-8 parts of honey and a proper amount of water, uniformly stirring, putting into a stirring tank for three times, and beating once every time; then adding 20-30 parts of low-gluten flour and 15-20 parts of bamboo shoot fiber powder, and uniformly stirring the mixture to obtain the fabric;

step 3, pressing the fabric uniformly stirred in the step 2 by using a mould;

step 4, slicing, namely slicing the formed part obtained in the step 3;

and 5, baking, namely putting the obtained slices on a special grill, baking by using an oven, and taking out the slices when the batter turns to golden yellow.

Step 6: cooling to 25-30 deg.C, and immediately packaging.

As a further method of the invention, the preparation of the bamboo shoot fiber powder comprises the following steps:

cutting fresh bamboo shoots into pieces after shelling and cleaning, cutting small round bamboo shoots with the diameter less than 3cm into small segments with the diameter of 3-5cm, and cutting large bamboo shoots with the diameter more than 5cm into square blocks with the diameter of 3X5 cm;

soaking, namely placing the cut fresh bamboo shoots into a container, pouring prepared soaking liquid, wherein the mass ratio of the soaking liquid to the bamboo shoot blocks is 1:1.2-1.5, the soaking temperature is 30-400 ℃, soaking for 6-12 hours is carried out, 30-50 g of baking soda and 20-30 g of table salt are added into every 100 liters of water, and the soaking liquid is prepared after uniform stirring, and the pH value of the soaking liquid is controlled to be 7.5-8.0;

step three, cleaning, namely fishing out the bamboo shoot blocks soaked in the step two, draining, and washing for 2 times by using clear water;

step four, dehydrating and drying, namely dehydrating the cleaned bamboo shoot blocks by using a centrifugal dehydrator; sending the dehydrated bamboo shoot blocks into a drying room for drying;

and step six, crushing, sterilizing and packaging, namely crushing the bamboo shoot blocks in a powder machine, and sieving the crushed bamboo shoot blocks with a 150-mesh sieve to obtain the bamboo shoot fiber powder.

As a further method of the present invention, in step 2, the stirring time is set to 30 to 35 min.

As a further method of the present invention, in step 5, the oven temperature is controlled at 160-170 ℃.

As a further method of the present invention, in step 5, the baking time is set to 25 to 30 min.

The invention has the technical effects and advantages that:

1. compared with the existing biscuit, the biscuit has better toughness due to the matching of the high-gluten flour and the low-gluten flour, is more crisp due to the low-gluten flour, and has better taste compared with the existing biscuit with the low-gluten flour;

2. the bamboo shoot fiber powder is added into the flour, so that the biscuit is fine and smooth in taste and fragrant in smell, the content of soluble dietary fiber, the water holding capacity and the swelling capacity are improved differently, meanwhile, the nutritional ingredients of the bamboo shoots mainly comprise protein, amino acid, fat, sugar, inorganic salt and the like, and the nutritional value of the biscuit is greatly improved.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it should be apparent that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Example 1

The bamboo shoot fiber powder biscuit comprises the following raw materials in parts by weight: 30 parts of high gluten flour, 20 parts of low gluten flour, 15 parts of bamboo shoot fiber powder, 10 parts of beef tallow, 6 parts of honey, 6 parts of starch, 6 parts of low-fat milk powder, 4 parts of yolk liquid and 0.1 part of sodium bicarbonate.

A method for making bamboo shoot fiber powder biscuits comprises the following steps:

step 1, preparing raw materials: weighing 30 parts of high gluten flour, 20 parts of low gluten flour, 15 parts of bamboo shoot fiber powder, 10 parts of beef tallow, 6 parts of honey, 6 parts of starch, 6 parts of low-fat milk powder, 4 parts of yolk liquid and 0.1 part of sodium bicarbonate;

step 2, preparing dough, namely putting 30 parts of high gluten flour, 6 parts of starch, 6 parts of low-fat milk powder and 0.1 part of sodium bicarbonate into a dough fermentation container, adding 10 parts of beef tallow into the dough fermentation container, uniformly stirring, and beating until the color is whitish and the structure is fluffy; mixing 4 parts of yolk liquid, 6 parts of honey and a proper amount of water, uniformly stirring, putting into a stirring tank for three times, and beating once every time; adding 20 parts of low-gluten flour and 15 parts of bamboo shoot fiber powder, and uniformly stirring the mixture to obtain the fabric, wherein the stirring time is set to be 30-35 min;

step 3, pressing the fabric uniformly stirred in the step 2 by using a mould;

step 4, slicing, namely slicing the formed part obtained in the step 3;

and 5, baking, namely placing the obtained slices on a special grill, baking by using an oven, taking out the slices when the batter becomes golden yellow, controlling the temperature of the oven at 160-.

Step 6: cooling to 25-30 deg.C, and immediately packaging.

The preparation method of the bamboo shoot fiber powder comprises the following steps:

cutting fresh bamboo shoots into pieces after shelling and cleaning, cutting small round bamboo shoots with the diameter less than 3cm into small segments with the diameter of 3-5cm, and cutting large bamboo shoots with the diameter more than 5cm into square blocks with the diameter of 3X5 cm;

soaking, namely placing the cut fresh bamboo shoots into a container, pouring prepared soaking liquid, wherein the mass ratio of the soaking liquid to the bamboo shoot blocks is 1:1.2-1.5, the soaking temperature is 30-400 ℃, soaking for 6-12 hours is carried out, 30-50 g of baking soda and 20-30 g of table salt are added into every 100 liters of water, and the soaking liquid is prepared after uniform stirring, and the pH value of the soaking liquid is controlled to be 7.5-8.0;

step three, cleaning, namely fishing out the bamboo shoot blocks soaked in the step two, draining, and washing for 2 times by using clear water;

step four, dehydrating and drying, namely dehydrating the cleaned bamboo shoot blocks by using a centrifugal dehydrator; sending the dehydrated bamboo shoot blocks into a drying room for drying;

and step six, crushing, sterilizing and packaging, namely crushing the bamboo shoot blocks in a powder machine, and sieving the crushed bamboo shoot blocks with a 150-mesh sieve to obtain the bamboo shoot fiber powder.

Example 2

The bamboo shoot fiber powder biscuit comprises the following raw materials in parts by weight: 35 parts of high gluten flour, 25 parts of low gluten flour, 17 parts of bamboo shoot fiber powder, 11 parts of beef tallow, 7 parts of honey, 7 parts of starch, 7 parts of low-fat milk powder, 5 parts of yolk liquid and 0.2 part of sodium bicarbonate.

A method for making bamboo shoot fiber powder biscuits comprises the following steps:

step 1, preparing raw materials: weighing 35 parts of high gluten flour, 25 parts of low gluten flour, 17 parts of bamboo shoot fiber powder, 11 parts of beef tallow, 7 parts of honey, 7 parts of starch, 7 parts of low-fat milk powder, 5 parts of yolk liquid and 0.2 part of sodium bicarbonate;

step 2, preparing dough, namely putting 35 parts of high gluten flour, 7 parts of starch, 6 parts of low-fat milk powder and 0.2 part of sodium bicarbonate into a dough fermentation container, adding 11 parts of beef tallow into the dough fermentation container, uniformly stirring, and beating until the color is whitish and the structure is fluffy; mixing 5 parts of yolk liquid, 7 parts of honey and a proper amount of water, uniformly stirring, putting into a stirring tank for three times, and beating once every time; then adding 25 parts of low-gluten flour and 12 parts of bamboo shoot fiber powder, and uniformly stirring the mixture to obtain the fabric, wherein the stirring time is set to be 30-35 min;

step 3, pressing the fabric uniformly stirred in the step 2 by using a mould;

step 4, slicing, namely slicing the formed part obtained in the step 3;

and 5, baking, namely placing the obtained slices on a special grill, baking by using an oven, taking out the slices when the batter becomes golden yellow, controlling the temperature of the oven at 160-.

Step 6: cooling to 25-30 deg.C, and immediately packaging.

The preparation method of the bamboo shoot fiber powder comprises the following steps:

cutting fresh bamboo shoots into pieces after shelling and cleaning, cutting small round bamboo shoots with the diameter less than 3cm into small segments with the diameter of 3-5cm, and cutting large bamboo shoots with the diameter more than 5cm into square blocks with the diameter of 3X5 cm;

soaking, namely placing the cut fresh bamboo shoots into a container, pouring prepared soaking liquid, wherein the mass ratio of the soaking liquid to the bamboo shoot blocks is 1:1.2-1.5, the soaking temperature is 30-400 ℃, soaking for 6-12 hours is carried out, 30-50 g of baking soda and 20-30 g of table salt are added into every 100 liters of water, and the soaking liquid is prepared after uniform stirring, and the pH value of the soaking liquid is controlled to be 7.5-8.0;

step three, cleaning, namely fishing out the bamboo shoot blocks soaked in the step two, draining, and washing for 2 times by using clear water;

step four, dehydrating and drying, namely dehydrating the cleaned bamboo shoot blocks by using a centrifugal dehydrator; sending the dehydrated bamboo shoot blocks into a drying room for drying;

and step six, crushing, sterilizing and packaging, namely crushing the bamboo shoot blocks in a powder machine, and sieving the crushed bamboo shoot blocks with a 150-mesh sieve to obtain the bamboo shoot fiber powder.

Example 3

The bamboo shoot fiber powder biscuit comprises the following raw materials in parts by weight: 40 parts of strong flour, 30 parts of low-gluten flour, 20 parts of bamboo shoot fiber powder, 12 parts of beef tallow, 8 parts of honey, 8 parts of starch, 8 parts of low-fat milk powder, 6 parts of yolk liquid and 0.3 part of sodium bicarbonate.

A method for making bamboo shoot fiber powder biscuits comprises the following steps:

step 1, preparing raw materials: weighing 40 parts of high gluten flour, 30 parts of low gluten flour, 20 parts of bamboo shoot fiber powder, 12 parts of beef tallow, 8 parts of honey, 8 parts of starch, 8 parts of low-fat milk powder, 6 parts of yolk liquid and 0.3 part of sodium bicarbonate;

step 2, preparing dough, namely putting 40 parts of high gluten flour, 8 parts of starch, 8 parts of low-fat milk powder and 0.3 part of sodium bicarbonate into a dough fermentation container, adding 12 parts of beef tallow into the dough fermentation container, uniformly stirring, and beating until the color is whitish and the structure is fluffy; mixing 6 parts of yolk liquid, 8 parts of honey and a proper amount of water, uniformly stirring, putting into a stirring tank for three times, and beating once every time; then adding 30 parts of low-gluten flour and 20 parts of bamboo shoot fiber powder, and uniformly stirring the mixture to obtain the fabric, wherein the stirring time is set to be 30-35 min;

step 3, pressing the fabric uniformly stirred in the step 2 by using a mould;

step 4, slicing, namely slicing the formed part obtained in the step 3;

and 5, baking, namely placing the obtained slices on a special grill, baking by using an oven, taking out the slices when the batter becomes golden yellow, controlling the temperature of the oven at 160-.

Step 6: cooling to 25-30 deg.C, and immediately packaging.

The preparation method of the bamboo shoot fiber powder comprises the following steps:

cutting fresh bamboo shoots into pieces after shelling and cleaning, cutting small round bamboo shoots with the diameter less than 3cm into small segments with the diameter of 3-5cm, and cutting large bamboo shoots with the diameter more than 5cm into square blocks with the diameter of 3X5 cm;

soaking, namely placing the cut fresh bamboo shoots into a container, pouring prepared soaking liquid, wherein the mass ratio of the soaking liquid to the bamboo shoot blocks is 1:1.2-1.5, the soaking temperature is 30-400 ℃, soaking for 6-12 hours is carried out, 30-50 g of baking soda and 20-30 g of table salt are added into every 100 liters of water, and the soaking liquid is prepared after uniform stirring, and the pH value of the soaking liquid is controlled to be 7.5-8.0;

step three, cleaning, namely fishing out the bamboo shoot blocks soaked in the step two, draining, and washing for 2 times by using clear water;

step four, dehydrating and drying, namely dehydrating the cleaned bamboo shoot blocks by using a centrifugal dehydrator; sending the dehydrated bamboo shoot blocks into a drying room for drying;

and step six, crushing, sterilizing and packaging, namely crushing the bamboo shoot blocks in a powder machine, and sieving the crushed bamboo shoot blocks with a 150-mesh sieve to obtain the bamboo shoot fiber powder. .

Compared with the existing biscuit:

1. compared with the existing biscuit, the biscuit has better toughness due to the matching of the high-gluten flour and the low-gluten flour, is more crisp due to the low-gluten flour, and has better taste compared with the existing biscuit with the low-gluten flour;

2. the bamboo shoot fiber powder is added into the flour, so that the biscuit is fine and smooth in taste and fragrant in smell, the content of soluble dietary fiber, the water holding capacity and the swelling capacity are improved differently, meanwhile, the nutritional ingredients of the bamboo shoots mainly comprise protein, amino acid, fat, sugar, inorganic salt and the like, and the nutritional value of the biscuit is greatly improved.

Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that various changes, modifications, equivalents, and improvements may be made without departing from the spirit and scope of the invention.