CN103918762A - Sugar-free Chinese chestnut sandwich biscuit and processing method thereof - Google Patents

Abstract

The invention relates to the food processing technology, in particular to a sugar-free Chinese chestnut sandwich biscuit and a processing method of the biscuit. The skin materials of the biscuit are composed of, by weight, 200 to 250 parts of wheat flour, 12 to 15 parts of starch, 30 to 50 parts of newtol, 20 to 40 parts of maltitol, 0.5 to 1.5 parts of ammonium bicarbonate, 0.6 to 0.8 part of sodium bicarbonate, 15 to 22 parts of water and 35 to 45 parts of palm oil, the biscuit is formed by stirring, forming and baking, and sandwich materials are composed of, by weight, 30 to 40 parts of Chinese chestnut powder, 15 to 30 parts of newtol, 20 to 40 parts of palm oil and 2 to 5 parts of maltodextrin and are formed by stirring. The Chinese chestnut is taken as main sandwich materials, saccharose is replaced with the newtol and the maltitol, no artificially synthesized essence exists, the natural aroma of the Chinese chestnut is reserved, the taste is fine and smooth, the heat quantity is low, the requirement and enjoyment of diabetics for sweet food can be met, and meanwhile the biscuit is nutritional, healthful and delicious food favored by wide consumers.

Description

Sugar-free Chinese chestnut sandwich biscuits and processing method thereof

Technical field

The present invention relates to foods processing technique, specifically a kind of sugar-free Chinese chestnut sandwich biscuits and processing method thereof.

Background technology

The sandwich material of tradition sandwich biscuits is processed into by shortening, white granulated sugar, glucose, maltodextrin interpolation essence, synthetic food color substantially; Cladding coordinates other auxiliary materials and food additives by flour, sucrose, edible oil substantially, through high-temperature baking, is processed into.The sandwich biscuits that often edible this employing sucrose, glucose process, oneself is notorious for the harm causing, the modern civilization diseases such as diabetes, hypertension, obesity are more or less all relevant with sucrose.Chinese chestnut is one of important famous-brand and high-quality dry fruit of China, and not only economic worth and medical value are high, and nutritious, fragrant and sweet good to eat.But the Chinese chestnut product of selling in the market, is mostly the product of elementary processing, and Chinese chestnut deep processing and accurately machined product seldom, far can not satisfy the demands of consumers.And Chinese chestnut be there is no to bibliographical information at present for biscuit processing.

Summary of the invention

The present invention is directed to the needs of consumer to biscuit nutrition, health, delicious food, provide a kind of and take Chinese chestnut as primary raw material and utilize xylitol, maltitol to replace sugar-free Chinese chestnut sandwich biscuits and the processing method thereof of sucrose.

The technical solution used in the present invention is:

A sugar-free Chinese chestnut sandwich biscuits, comprises cladding and sandwich material, and its special feature is:

Cladding is made through stirring, moulding, baking by following raw materials according, is weight portion:

Wheat flour 200-250 part;

Starch 12-15 part;

Xylitol 30-50 part;

Maltitol 20-40 part;

Carbonic hydroammonium 0.5-1.5 part;

Sodium acid carbonate 0.6-0.8 part;

Water 15-22 part;

Palm oil 35-45 part;

Sandwich material is made through stirring by following raw materials according, is weight portion:

Rice-chestnut powder 30-40 part;

Xylitol 15-30 part;

Palm oil 20-40 part;

Maltodextrin 2-5 part.

The processing method of above-mentioned sugar-free Chinese chestnut sandwich biscuits, step is as follows:

A. prepare burden: xylitol, maltitol, palm oil, water are put into agitator, and the ammonium hydrogencarbonate, the sodium acid carbonate that water have been dissolved are put into agitator simultaneously, stir and are the aqueous slurry of milkiness;

B. and face: the above-mentioned emulsion slurry being stirred is put into dough mixing machine, then add wheat flour, the starch of processing through sieving, rotate dough mixing machine and stir and make it be mixed into dough, standing 5-10 minute after dough stirring maturation;

C. moulding: the dough modulating obtains the raw embryo of biscuit through roll marks moulding;

D. baking: baking obtains ripe biscuit cladding to the raw embryo of biscuit through baking oven tunnel, and baking time is 4-6 minute;

E. cooling: after biscuit cladding is cooling, by reason cake machine, arranged, obtain arranging orderly biscuit cladding, be 10-15 minute cool time;

F. sandwich: after first broken Chinese chestnut Seed being dried, to carry out ultramicro grinding; And then put into cream mixer and stir and be paste sandwich material together with xylitol, palm oil, maltodextrin; The sandwich material being stirred is put into filling machine for biscuits hopper; Then cooling good biscuit cladding and sandwich material are carried out to biscuit sandwich according to technological requirement ratio;

G. pack: the biscuit that clips the heart is packed according to market demands.

Technique scheme of the present invention, adopts xylitol, maltitol to substitute the sweetener (sucrose) in traditional handicraft, and xylitol, maltitol enter after blood, do not need insulin just can penetrate cell, on blood sugar without impact; And utilize broken Chinese chestnut Seed to pulverize and then add in sandwich material, avoided the impact of conventional high-temperature baking on Chinese chestnut mouthfeel, again the leftover bits and pieces in traditional Chinese chestnut production process is carried out to secondary utilization.The sugar-free Chinese chestnut sandwich biscuits making through processing method of the present invention, without any artificial compound essence, has retained the natural fragrance of Chinese chestnut, delicate mouthfeel, heat is low, can meet diabetes patient to the demand of sweet food and enjoyment, is also consumers in general's the healthy food of liking simultaneously.

Compared with prior art, advantage of the present invention is:

(1) it is edible that sugar-free Chinese chestnut sandwich biscuits is particularly suitable for special consumer group's bodies such as diabetic, and heat is low, is not easy obesity.

(2) be clipped in the middle of biscuit after cleverly rice-chestnut powder being mixed with xylitol raw material, both the natural fragrance and the mouthfeel that had kept Chinese chestnut, do not lose again nutritional labeling, while having solved traditional Chinese chestnut deep processing, adopt high-temperature baking can not retain Chinese chestnut best mouthfeel.

(3) use palm oil replacement shortening, solved traditional sandwich biscuits sandwich material and used shortening batching, shortening usually contains trans-fatty acid, and trans-fatty acid impact is grown, gives birth to, reduced memory, easily gets fat and cause the problem of coronary heart disease.

(4) do not add any artificial color and essence, solved traditional sandwich biscuits and added synthetic food color, be detrimental to health, even some pigment may convert the problem of carcinogen in human body.

Accompanying drawing explanation

Fig. 1 is embodiment of the present invention process chart.

The specific embodiment

Below in conjunction with embodiment, the invention will be further described, and object is only to understand better content of the present invention.Therefore, the cited case does not limit the scope of the invention.

The present embodiment Raw formula is as follows:

Cladding is comprised of the raw material of following parts by weight:

225 parts of wheat flours;

15 parts of starch;

40 parts of xylitols;

30 parts of maltitols;

1 part, carbonic hydroammonium;

0.7 part of sodium acid carbonate;

20 parts, water;

40 parts of palm oils;

Sandwich material is comprised of the raw material of following parts by weight:

35 parts of rice-chestnut powders;

25 parts of xylitols;

30 parts of palm oils;

4 parts of maltodextrins.

Referring to Fig. 1, the processing method of sugar-free Chinese chestnut sandwich biscuits is carried out in the steps below:

A. prepare burden: xylitol, maltitol, palm oil, water are put into agitator, and the ammonium hydrogencarbonate, the sodium acid carbonate that water have been dissolved are put into agitator simultaneously, stir and are the aqueous slurry of milkiness;

B. and face: the above-mentioned emulsion slurry being stirred is put into dough mixing machine, then add wheat flour, the starch of processing through sieving, rotate dough mixing machine and stir and make it be mixed into dough, after dough stirring maturation standing 10 minutes;

C. moulding: the dough modulating obtains the raw embryo of biscuit through roll marks moulding;

D. baking: baking obtains ripe biscuit cladding to the raw embryo of biscuit through baking oven tunnel, and baking time is 5 minutes;

E. cooling: after biscuit cladding is cooling, by reason cake machine, arranged, obtain arranging orderly biscuit cladding, be 10 minutes cool time;

F. sandwich: after first broken Chinese chestnut Seed being dried, to carry out ultramicro grinding; And then put into cream mixer and stir and be paste sandwich material together with xylitol, palm oil, maltodextrin; The sandwich material being stirred is put into filling machine for biscuits hopper; Then cooling good biscuit cladding and sandwich material are carried out to biscuit sandwich according to technological requirement ratio;

G. pack: the biscuit that clips the heart is packed according to market demands.

Claims (2)

1. a sugar-free Chinese chestnut sandwich biscuits, comprises cladding and sandwich material, it is characterized in that:

Cladding is made through stirring, moulding, baking by following raw materials according, is weight portion:

Wheat flour 200-250 part;

Starch 12-15 part;

Xylitol 30-50 part;

Maltitol 20-40 part;

Carbonic hydroammonium 0.5-1.5 part;

Sodium acid carbonate 0.6-0.8 part;

Water 15-22 part;

Palm oil 35-45 part;

Sandwich material is made through stirring by following raw materials according, is weight portion:

Rice-chestnut powder 30-40 part;

Xylitol 15-30 part;

Palm oil 20-40 part;

Maltodextrin 2-5 part.

2. a processing method for sugar-free Chinese chestnut sandwich biscuits as claimed in claim 1, step is as follows:

A. prepare burden: xylitol, maltitol, palm oil, water are put into agitator, and the ammonium hydrogencarbonate, the sodium acid carbonate that water have been dissolved are put into agitator simultaneously, stir and are the aqueous slurry of milkiness;

B. and face: the above-mentioned emulsion slurry being stirred is put into dough mixing machine, then add wheat flour, the starch of processing through sieving, rotate dough mixing machine and stir and make it be mixed into dough, standing 5-10 minute after dough stirring maturation;

C. moulding: the dough modulating obtains the raw embryo of biscuit through roll marks moulding;

D. baking: baking obtains ripe biscuit cladding to the raw embryo of biscuit through baking oven tunnel, and baking time is 4-6 minute;

E. cooling: after biscuit cladding is cooling, by reason cake machine, arranged, obtain arranging orderly biscuit cladding, be 10-15 minute cool time;

F. sandwich: after first broken Chinese chestnut Seed being dried, to carry out ultramicro grinding; And then put into cream mixer and stir and be paste sandwich material together with xylitol, palm oil, maltodextrin; The sandwich material being stirred is put into filling machine for biscuits hopper; Then cooling good biscuit cladding and sandwich material are carried out to biscuit sandwich according to technological requirement ratio;

G. pack: the biscuit that clips the heart is packed according to market demands.