Technology And Quality Research Of Two Kinds Of Health Care Biscuits

Biscuit crispy products are made from wheat flour and added powdered sugar,grease,eggs and other auxiliary materials in processing,which water content is less than 6.5%.As a kind of leisure food,biscuits are convenient to eat and easy to carry,and have become an indispensable food in daily life.Biscuits have a stable development in China’s food industry,with diversified consumer brands.At present,more and more new biscuits products have been developed with different tastes and types,among which nutritional and health biscuits have become a new trend favored by consumers.On the basis of market research,this essay has carried out the development of new biscuit products based on the characteristics of consumption and market consumption requirements,and conducted a research on the process and quality of two kinds of health biscuits: licorice biscuits and millet ginger brown sugar biscuits.1.Considering the consumption of the biscuit industry and year-on-year trends of the consumption amount,we conducted a questionnaire about the consumption behavior among the respondents.The research revealed that biscuits were consumed mainly by people of 18 to 30 years old,among whom corporate workers and freelancers made up the largest proportion.According to the research,most consumers would buy biscuits out of the following reasons: biscuits at a moderate price accessible in the supermarkets or convenience stores;types of biscuits usually centered on crisp biscuits with low sugar.Besides,with improved living standards,people tended to choose biscuits with nutritional and healthy ingredients.2.Studies of optimal processes for licorice biscuits and millet ginger brown sugar biscuitsStudies of the optimal process for licorice biscuits.By adding different amounts of licorice powder,sugar powder and grease,orthogonal experiments were carried out.Combined with the effect of the addition of licorice powder on the characteristics of the dough,sensory evaluation was performed on the biscuits,and the optimal formula for the licorice biscuits was determined as follows: 100% wheat flour,28% grease,17% sugar,17% water,5% licorice powder,3% corn starch,1% bulking agent [the proportion of sodium bicarbonate to ammonium bicarbonate was 1:0.5(m/m)].Researches on process optimization of millet ginger brown-sugar biscuits: adopting sensory index evaluation,orthogonal experiment was carried out by balancing the addition levels of millet flour,ginger brown-sugar,and oil.Taking into account the effect of the addition level of ginger brown-sugar on dough properties,coupled with the evaluation on the taste and appearance of the biscuits,the optimal formula of millet ginger brown-sugar biscuits was therefrom determined as follows: given that wheat flour was 100%,then millet flour accounts 44%,oil 22 %,ginger brown-sugar 17%,water 17%,corn starch 3%,loosening agent 1% [ratio of sodium bicarbonate to bicarbonate was 1:0.5(m/m)].3.Composition testing of licorice biscuits and millet and ginger brown-sugar biscuitsComposition testing of licorice biscuits were followed out,which indicated that the conte nts of the basic components in licorice biscuits were: 36% water,1.68% ash contents,and 0.23% alkalinity(in sodium carbonate);in addition,the functional ingredient contents of the biscui ts were: 1.5% crude fiber and 0.75% glycyrrhizic acid.The analysis on the ingredients of millet and ginger brown-sugar biscuits showed that the contents of the basic components in millet and ginger brown-sugar biscuits were as follows: 3.8% water,2% ash contents and 0.23% alkalinity(in sodium carbonate);the functional ingredient contents of the biscuits appeared to be: 1.6% crude fiber and 0.09% gingerol.4 Research on packaging and storage conditions of biscuitsThe researches on different packaging under normal-temperature and low-temperature storage conditions were conducted,followed by observation on the changes of various indexes concerning the biscuits.It turned out that the biscuits which were packed with aluminum-plastic sealing bags appeared little changes in water content,texture,flavor,and small variation of aerobic bacterial count;while for the biscuits packed with paper materials,texture was soften and flavor quality was reduced,coupled with noticeably soar-up in water content as well as aerobic bacterial count.The results showed that under the condition that room temperature was at 20℃ and relative humidity was 70%,the biscuits applying aluminum-plastic packaging feature more satisfying texture,water content and hygienic indexes.