CN-122004273-A - Preparation method of low-GI crisp biscuits

CN122004273ACN 122004273 ACN122004273 ACN 122004273ACN-122004273-A

Abstract

A preparation method of a low-GI crisp biscuit comprises the following steps of 1, dissolving ammonium bicarbonate and edible salt in water in advance, adding the ammonium bicarbonate, the edible salt, maltitol and soybean lecithin which are dissolved in the water into a pre-stirring tank body, mixing and stirring uniformly to obtain a premix, 2, pumping the premix in the pre-stirring tank into a horizontal flour-beating pot, adding palm oil and essence, mixing and stirring uniformly, adding flour, oat bran, calcium carbonate and sodium bicarbonate into the horizontal flour-beating pot continuously, mixing and stirring to form a dough, 3, conveying the mixed and stirred dough into a roll printing machine to obtain a biscuit wrapper, 4, presetting the temperature of five temperature areas of an oven, and after the temperature of each temperature area reaches a set value, conveying the biscuit wrapper into an oven, and baking and forming the low-GI crisp biscuit. The crisp biscuits prepared by the application pass through GI value authentication, have glycemic index less than or equal to 55, are more in line with sugar-free and meet the national standard requirements.

Inventors

CHEN QINGDAO
XIAO YAOXIN
YANG QINGLIU
Dong Jiansen
Lv liren
Qiu Renfu
Wu Daozhi
SHI WEILIN
CHEN ZHUO

Assignees

福建盼盼食品科技创新研究院有限公司

Dates

Publication Date: 20260512
Application Date: 20260325

Claims (10)

1. A preparation method of a low GI crisp biscuit is characterized by comprising the following steps: Step 1, ammonium bicarbonate and edible salt are dissolved in water in advance, and then the ammonium bicarbonate, the edible salt, maltitol and soybean lecithin dissolved in water are put into a pre-stirring tank body, and are mixed and stirred uniformly to obtain a premix; Step 2, pumping the premix in the pre-stirring tank into a horizontal flour-milling pot, adding palm oil and essence, uniformly mixing and stirring, and continuously adding flour, oat bran, calcium carbonate and sodium bicarbonate into the horizontal flour-milling pot, mixing and stirring to form dough; step 3, pouring the mixed dough into a hopper car, conveying the hopper car to a tipping bucket machine, conveying the dough into a roller printing machine by a lifting machine, and starting the roller printing machine for forming to obtain biscuit dough sheets; step 4, presetting the temperatures of five temperature areas of the oven, starting a conveying belt to convey the biscuit dough cover into the oven after the temperatures of the temperature areas reach set values, and baking and forming to obtain the low-GI crisp biscuits, wherein the temperatures of the five temperature areas are increased and then reduced along the direction of the conveying belt; step 5, spraying oil on the surface of the prepared low GI crisp biscuits, and packaging after the low GI crisp biscuits are cooled to 35 ℃, wherein the oil is prepared by mixing palm oil and corn oil, and the adding amount of the corn oil is 3-8% of the adding amount of the palm oil; Wherein the addition amount of ammonium bicarbonate is 0.8-1% of the addition amount of flour, the addition amount of salt is 2-2.8% of the addition amount of flour, the addition amount of water is 55-65% of the addition amount of flour, the addition amount of maltitol is 28-32% of the addition amount of flour, the addition amount of soybean lecithin is 0.5-1% of the addition amount of flour, the addition amount of palm oil is 6-8% of the addition amount of flour, the addition amount of essence is 0.1-0.2% of the addition amount of flour, the addition amount of oat bran is 16-20% of the addition amount of flour, the addition amount of calcium carbonate is 1-3% of the addition amount of flour, and the addition amount of sodium bicarbonate is 0.3-0.5% of the addition amount of flour.
2. The method of claim 1, wherein in step 4, the first region has a set temperature of 220-225 ℃, the second region has a set temperature of 255-260 ℃, the third region has a set temperature of 258-263 ℃, the fourth region has a set temperature of 205-210 ℃, and the fifth region has a set temperature of 200-205 ℃.
3. The method for preparing the low-GI crisp biscuits according to claim 1, wherein the horizontal type flour-milling pot comprises a stirring frame, a pot body, a stirring assembly, a swinging assembly and a scraping assembly, The pot body can be arranged on the stirring frame in a swinging way and is provided with a surface beating cavity extending downwards from the top surface of the pot body and a sealing cover which can be arranged on the pot body in a turnover way and is used for sealing the surface beating cavity; The stirring assembly is used for mixing and stirring flour and additives entering the flour beating cavity into clusters, and comprises stirring blades rotatably arranged in the flour beating cavity and a rotating piece which is arranged on the pot body and is connected with the pot body and drives the stirring blades to rotate; The swinging component is arranged on the stirring frame and drives one end of the pan body to swing upwards, so that dough in the dough beating cavity is poured out from the other end of the pan body; the scraping assembly is used for scraping dough adhered to the inner wall of the flour beating cavity and comprises a scraping plate movably arranged in the flour beating cavity and a moving part arranged on the pot body and used for driving the scraping plate to move; in step 3, when dough is poured into the flour hopper car, the swinging component drives one end of the pan body to swing upwards, so that dough in the flour beating cavity is poured into the flour hopper car from the other end of the pan body, and when the dough is poured out, the moving piece controls the scraping plate to move, and the dough is assisted to be poured into the flour hopper car from the pan body.
4. The method of claim 3, wherein the moving member comprises two moving rods extending along the moving direction of the scraping plate and oppositely arranged on the pan body, two moving sleeves respectively sleeved on the two moving rods and connected with the upper end of the scraping plate, a moving motor arranged on the outer side of the pan body, and a transmission member arranged between the moving motor and the moving sleeve.
5. The method of claim 3, wherein the driving member comprises a driving sprocket connected with an output shaft of the mobile motor, a driven sprocket rotatably arranged on the pan body opposite to the driving sprocket, and a driving chain arranged between the driving sprocket and the driven sprocket, the driving chain is connected with the same-side shifting sleeve, and the driving sprocket and the driven sprocket are respectively opposite to two ends of the same-side shifting rod.
6. The method for preparing a low GI crisp biscuit according to claim 3, wherein the stirring frame comprises a stirring frame body, two swinging sections oppositely arranged at the upper end of the stirring frame body, two swinging bearing seats respectively arranged on the two swinging sections, and a balancing weight arranged on the stirring frame body, wherein the pan body is arranged between the two swinging bearing seats, and two sides of the pan body are respectively connected with the opposite swinging bearing seats in a rotating way through swinging shafts.
7. The method of claim 1, wherein the pre-stirring tank comprises a pre-stirring tank body, a mixing cavity arranged in the pre-stirring tank body, a mixing paddle assembly rotatably arranged in the mixing cavity, a driving motor connected with and driving the mixing paddle assembly to rotate, and a heat preservation assembly for preserving heat of the mixing cavity, the mixing paddle assembly comprises a mixing shaft arranged at the bottom of the mixing cavity and extending upwards, and mixing paddles rotatably arranged in the mixing cavity, the mixing paddles rotate around the mixing shaft, and the driving motor is connected with and drives the mixing paddles to rotate.
8. The method of claim 7, wherein the heat preservation assembly comprises a first heat preservation chamber arranged around the periphery of the mixing chamber, a second heat preservation chamber arranged in the mixing chamber, a spiral pipe spirally arranged in the first heat preservation chamber, a first water inlet pipe connected with the input end of the spiral pipe, a second water inlet pipe connected between the output end of the spiral pipe and the second heat preservation chamber, a water outlet pipe connected with the second heat preservation chamber, and a heat preservation layer arranged around the first heat preservation chamber.
9. The method of claim 8, wherein the second heat-preserving chamber comprises a first chamber and a second chamber which are arranged at intervals, a partition plate is arranged in the second heat-preserving chamber to partition the second heat-preserving chamber into the first chamber and the second chamber, the second water inlet pipe is connected with the first chamber, and the water outlet pipe is connected with the second chamber.
10. The method of claim 7, wherein the mixing blade comprises a first bearing connected with the output shaft of the driving motor, a second bearing sleeved on the mixing shaft opposite to the first bearing, two first connecting rods oppositely arranged on the periphery of the first bearing, two second connecting rods oppositely arranged on the periphery of the second bearing, and a plurality of mixing blades connected between the first connecting rods and the second connecting rods staggered.

Description

Preparation method of low-GI crisp biscuits Technical Field The invention belongs to the technical field of biscuit preparation, and particularly relates to a preparation method of a low-GI crisp biscuit. Background The existing biscuits are basically prepared by mixing flour, sugar and oil with other auxiliary materials and food additives and baking at high temperature, and the actual nutritional value of the biscuits is not fully considered, and part of the additives contain toxic component residues and are determined as rubbish food by the International food organization. Moreover, the traditional biscuit process does not consider the influence of baking temperature on various raw materials, and can damage the nutrition components in part of the raw materials and even generate toxic substances. In addition, due to the influence of the process and the flavor, the crisp biscuits are slowly developed in China in recent years, and can not meet the demands of consumers. Aiming at the requirements of consumers on variety and taste of biscuits, in order to better meet the edible requirements of vast consumer groups, especially the requirements of special consumer groups such as middle-aged and elderly people, children, diabetics and the like, development of sugar-free cakes is urgently needed. Disclosure of Invention The invention aims to overcome the defects of the prior art and provides a preparation method of a low-GI crisp biscuit. The invention adopts the following technical scheme: A preparation method of a low GI crisp biscuit comprises the following steps: Step 1, ammonium bicarbonate and edible salt are dissolved in water in advance, and then the ammonium bicarbonate, the edible salt, maltitol and soybean lecithin dissolved in water are put into a pre-stirring tank body, and are mixed and stirred uniformly to obtain a premix; Step 2, pumping the premix in the pre-stirring tank into a horizontal flour-milling pot, adding palm oil and essence, uniformly mixing and stirring, and continuously adding flour, oat bran, calcium carbonate and sodium bicarbonate into the horizontal flour-milling pot, mixing and stirring to form dough; step 3, pouring the mixed dough into a hopper car, conveying the hopper car to a tipping bucket machine, conveying the dough into a roller printing machine by a lifting machine, and starting the roller printing machine for forming to obtain biscuit dough sheets; step 4, presetting the temperatures of five temperature areas of the oven, starting a conveying belt to convey the biscuit dough cover into the oven after the temperatures of the temperature areas reach set values, and baking and forming to obtain the low-GI crisp biscuits, wherein the temperatures of the five temperature areas are increased and then reduced along the direction of the conveying belt; step 5, spraying oil on the surface of the prepared low GI crisp biscuits, and packaging after the low GI crisp biscuits are cooled to 35 ℃, wherein the oil is prepared by mixing palm oil and corn oil, and the adding amount of the corn oil is 3-8% of the adding amount of the palm oil; Wherein the addition amount of ammonium bicarbonate is 0.8-1% of the addition amount of flour, the addition amount of salt is 2-2.8% of the addition amount of flour, the addition amount of water is 55-65% of the addition amount of flour, the addition amount of maltitol is 28-32% of the addition amount of flour, the addition amount of soybean lecithin is 0.5-1% of the addition amount of flour, the addition amount of palm oil is 6-8% of the addition amount of flour, the addition amount of essence is 0.1-0.2% of the addition amount of flour, the addition amount of oat bran is 16-20% of the addition amount of flour, the addition amount of calcium carbonate is 1-3% of the addition amount of flour, and the addition amount of sodium bicarbonate is 0.3-0.5% of the addition amount of flour. Further, in step 4, the set temperature of the first zone is 220-225 ℃, the set temperature of the second zone is 255-260 ℃, the set temperature of the third zone is 258-263 ℃, the set temperature of the fourth zone is 205-210 ℃, and the set temperature of the fifth zone is 200-205 ℃. Further, in the step 2, when flour, oat bran, calcium carbonate and sodium bicarbonate are continuously added into the horizontal flour-beating pot, sesame can be added, and the adding amount of the sesame is 3-4% of the adding amount of the flour. Further, the horizontal flour-beating pot comprises a stirring frame, a pot body, a stirring component, a swinging component and a scraping component, The pot body can be arranged on the stirring frame in a swinging way and is provided with a surface beating cavity extending downwards from the top surface of the pot body and a sealing cover which can be arranged on the pot body in a turnover way and is used for sealing the surface beating cavity; The stirring assembly is used for mixing and stirring flour and additives entering the flour beating