Black Bean Biscuit And Peach Cake Recipe And Process Research And Factory Design

Defatted soybean powder that obtained from low-temperature squeezed and shattered black soybean meal contains a variety of nutritional factors, especially the protein. In this study, defatted black soybean was applied to process nutrient, crisp and delicious biscuit and walnut cake. On this basis, a black biscuit and walnut cake factory that annual production of 4000 tons was designed, providing theoretical basis for the scale of production.The main conclusions are as follows:(1)Black bean puffed powder that got from defatted soybean by extrusion puffing technology was used to product biscuit, it can effectively eliminate the beany flavor, improve texture, which is more suitable for the development of biscuits, pastries and other bakery products.(2) The optimum process of black bean biscuits was determined by means of single factor and orthogonal test:black bean puffed powder 35%(with mixed powder as a benchmark), butter 55%, white sugar powder 40% and egg 10%. Optimum temperature and time were baking 7 minutes at the temperature of surface 230?, under fire 200?. Study concluded, effects of various factors on sensory evaluation of black bean biscuit are:shortening> extruded black soybean powder>egg> white sugar powder. The main content of black bean biscuit was moisture 4.36%, protein 7.73%, fat 25.44%, ash 1.19%. The texture parameters were moderate, physical and chemical parameters also in accordance with the standard. In summary, it was a nutrient-rich, crisp taste cereal biscuits with nice and unique flavor.(3)Using TPA analysis and sensory evaluation method, the effects of four kinds of excipients on the quality of black soybean walnut cake was investigated. According to the orthogonal test and using fuzzy mathematics, we concluded that the primary and secondary factors affecting the quality of black soybean walnut cake was as follows: extruded black soybean powder, soybean oil, white sugar and eggs. The best formula: expanded black bean powder 45%, soybean oil 60%, white sugar powder 45%, eggs 10%.The moisture content of the biscuit is 4.32%, protein 9.48%, fat 26.65%, ash 1.46%. The quality of structure parameters is moderate and physical and chemical indicators in line with the relevant standards. The biscuit was crispy, delicious and full of nutrition, achieved the desired results as well.(4)The initial factory design of an annual output of 4000 tons black walnut cake and biscuit (1600 tons of black walnut cake and 2400 tons of black bean biscuits) was completed. The process flow diagram and workshop layout were made. Completed the workshop equipment selection, estimation of the amount of water, electricity, and other auxiliary facilities design according to the scale of production, and a good economic benefit was deemed to have by economic calculation this project.