CN102177941A - Method for preparing superfine medlar health care biscuit - Google Patents

Method for preparing superfine medlar health care biscuit Download PDF

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Publication number
CN102177941A
CN102177941A CN 201110087245 CN201110087245A CN102177941A CN 102177941 A CN102177941 A CN 102177941A CN 201110087245 CN201110087245 CN 201110087245 CN 201110087245 A CN201110087245 A CN 201110087245A CN 102177941 A CN102177941 A CN 102177941A
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CN
China
Prior art keywords
biscuit
fruit
ultra
fine
auxiliary
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Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
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CN 201110087245
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Chinese (zh)
Inventor
倪迎春
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ANHUI YOUYUAN FOOD Co Ltd
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ANHUI YOUYUAN FOOD Co Ltd
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Publication date
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Priority to CN 201110087245 priority Critical patent/CN102177941A/en
Publication of CN102177941A publication Critical patent/CN102177941A/en
Pending legal-status Critical Current

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Abstract

The invention provides a method for preparing superfine medlar health care biscuit. The method comprises the following steps of: firstly cleaning and grading auxiliary materials, then carrying out primary smashing, carrying out superfine smashing on the auxiliary materials by adopting a superfine method to obtain superfine powder, mixing the auxiliary material superfine powder with main material and other auxiliary materials, leavening and expanding, and sizing in a biscuit making machine and baking finally. The biscuit prepared by adopting the method provided by the invention has the health care functions of lowering glucose and dropping blood pressure.

Description

A kind of preparation method of ultra-fine Wolfberry fruit health biscuit
Technical field
The present invention relates to food processing field, be specifically related to a kind of preparation method of ultra-fine Wolfberry fruit health biscuit.
Background technology
Biscuit can be divided into tough biscuit, shortbread type biscuit and soda cracker according to the difference of production technology in history.Along with the raising of people's living standard, the function of biscuit changes to leisure by allaying one's hunger in recent years.The insider analyzes and points out, the development trend concrete manifestation of biscuit goes out four and moves towards greatly:
1) cake type biscuit.In recent years the product that comes into vogue gradually in the world, its structure remain high grease and high sugared proportioning, belong to cookies type product.Thereby its technology is still continued to use the roll marks extrusion, is squeezed means such as flower, steel wire cutting, but piece shape has been made little and thin exquisite product into, and, make full use of the accurate operation of secondary operations, in an assembly packaging, form by multiple kinds such as sandwich, face coats.The meticulous dessert biscuit of this high-grade gift box, its quantity may be not too large, but embodied the level of enterprise on the one hand, is again a kind of high value added product simultaneously.
2) leisure type biscuit.Leisure food is the popular industry at the beginning of the new century, and for seizing the market one seat, biscuit production begins to change to leisure food.Utilize the method for fermentation, adopt the proportioning of low sugar and low oil, make the bulk biscuit of a kind of extreme, its piece shape is small and exquisite, is graininess, the sugared shape flavoring of the various local flavors of surface sprinkling, adopt simple inner wrapping, it is low to sell the starting point valency, is fit to children crowd's needs.
3) local flavor soda cracker.Traditional soda cracker is suitable products of a kind of four seasons, and mouthfeel is smooth oiliness, is particularly suitable for the elderly and indigestion, diabetic's needs.But shortcoming is also arranged, and promptly taste is flat, has a nasty taste.Therefore, soda cracker of new generation will improve mouthfeel on the basis that keeps original feature, make the flavor type soda cracker that differs from one another.
4) health-care nutritive biscuit.Along with the formation of health diet consumption idea, various health foods emerge in succession, for complying with the market demand, and the biscuit that producer appeals to all ages exploitation time.This product forbids to use sodium pyrosulfite to make modifying agent, and substitutes mutually with papain or neutral proteinase.The child nutrition biscuit should adopt the higher grease of unrighted acid, adds good protein and minerals and vitamins such as calcium, iron.
The present Research of biscuit auxiliary material
Biscuit also contains various auxiliary materials except also having flour, carbohydrate, grease and raising agent.Auxiliary material has not only given biscuit various local flavors, and the biscuit that also makes that has has had health care.The biscuit auxiliary material of research mainly contains following several types at present:
1) dietary fiber class dietary fiber is made up of SNSP.After dietary fiber arrives small intestine,, slow down the starch hydrolysis, reduction cholesterolemia, diabetes, high fat of blood, coronary heart disease, the hypertensive incidence of disease are all had good facilitation by reducing the absorption of passing through time decreased glucose at small intestine.Contain rich dietary fiber in the plant, it is auxiliary material that present people are just utilizing the dietary fiber (as rice bran, wheat bran, bean dregs) of separate sources, produces biscuit.
2) the functional oligose compound sugar has various functionally mostly, and as xylo-oligosaccharide, this sugar is non-digestible in human body intestinal canal, arrives large intestine and but can be utilized by Bifidobacterium, has significant Bifidobacterium multiplication capacity; Xylo-oligosaccharide is considered to a kind of water-soluble dietary fiber, can reduce serum cholesterol and content of triglyceride, can not cause the rising significantly of blood glucose value in the body after the absorption.So xylo-oligosaccharide can be made the desirable feedstock of patients' such as old age, children and pregnant woman, hypertension, diabetes, obesity food.The biscuit that with the functional oligose is auxiliary material at present mainly contains xylo-oligosaccharide biscuit and FOS biscuit.
3) contain abundant vitamin and mineral matter in the coarse cereal-vegetable class vegetables, fresh vegetables can mix with starch, grease, sugar through after the drying and crushing, produces biscuit; At present, buckwheat is added in the health-caring biscuit by people as a kind of high-grade nutrient health care food.
More than three kinds be main biscuit auxiliary material, in addition, also have:
Chinese herbal medicine: many types are integration of drinking and medicinal herbs in the Chinese medicine, and these kinds are taken as excellent tonic product for a long time and are eaten by people for a long time.Matrimony vine for example, its nature and flavor are sweet flat, and the traditional Chinese medical science thinks, and it can be nourishing liver and kidney, benefiting shrewd head and nourish blood and strengthen immunity.For the modern, the most practical effect of matrimony vine is exactly antifatigue and brings high blood pressure down.In addition, matrimony vine can protect the liver, cholesterol, triglyceride levels in hypoglycemic, the softening blood vessel, reduction blood, and fatty liver and diabetic are had certain curative effect.According to the clinical medicine checking, matrimony vine also has the function of protection kidney.
Bone meal: calcium is the maximum mineral matter element of body burden, accounts for 1.5%~2% of human body body weight.Yet s shows according to the investigation of nutrition, the calcium subalimentation in China common people's the dietary structure.It is 800~1000mg/d/ people that adult calcium intake is recommended by China NI, and the elderly and children are 1500mg, pregnant woman 1200mg.But the national calcareous only 400~500mg/d/ people who from food, absorbs.Therefore China common people are badly in need of replenishing the calcium.In all calcium sources, rich calcium in the animal bone, its form with people's bone photo seemingly, bone calcium is the easiest to be absorbed by human consumption.Animal bone powder can add in the biscuit, makes high calcium biscuit.
The progress of ultra-fine food and development trend
Ultra-fine food (Nanofood), can be described as the molecular level material of representing by to the molecular formula done that adopts engineering to be processed into raw materials such as the edible natural goods of the mankind, synthetic, biological products, and according to human life-span and the healthy required different food prepared of carrying out].After ultra-fineization of food, huge variation all will take place in its mouthfeel, the property digested and assimilated, physiological function and water imbibition, rheological properties etc.The function that ultra-fine food has prevent disease, regulates body, rehabilitation sick body improves the absorption rate of human body to mineral element and active ingredient.
The present invention is auxiliary material with the matrimony vine, adopts the health-caring biscuit with hypoglycemic buck functionality of super-fine technology production.
Summary of the invention
The invention provides a kind of preparation method of ultra-fine Wolfberry fruit health biscuit.Adopt the biscuit of the inventive method preparation to have health cares such as hypoglycemic step-down.
The present invention adopts following technical scheme for achieving the above object:
A kind of preparation method of ultra-fine Wolfberry fruit health biscuit is characterized in that may further comprise the steps:
(1) the auxiliary material matrimony vine classifying is cleaned;
(2) the elementary pulverizing of the fruit of Chinese wolfberry that classification was cleaned;
(3) with the fruit of Chinese wolfberry of elementary pulverizing, adopt the super-high-pressure homogenization technology, change into ultra-fine powdery with the fruit of Chinese wolfberry is ultra-fine;
(4) fruit of Chinese wolfberry superfine powder and flour, sugar, grease water are mixed;
(5) allowing mixed material expand sends out;
(6) will expand mixed material after sending out is sent into the biscuit manufacture central roll and is pricked, finalizes the design, cures, must ultra-fine Wolfberry fruit health biscuit.
The preparation method of described ultra-fine Wolfberry fruit health biscuit is characterized in that: in every 1000g flour, the addition of auxiliary material is 150-250g; Contain fruit of Chinese wolfberry superfine powder 50-60g among the every 100g of described auxiliary material, sugared 10-25g, grease 20-35g.
Beneficial effect of the present invention:
The biscuit of the inventive method preparation has health cares such as hypoglycemic step-down, and auxiliary material is a pure natural substance.
The specific embodiment
A kind of preparation method of ultra-fine Wolfberry fruit health biscuit is characterized in that may further comprise the steps:
(1) the auxiliary material matrimony vine classifying is cleaned;
(2) the elementary pulverizing of the fruit of Chinese wolfberry that classification was cleaned;
(3) with the fruit of Chinese wolfberry of elementary pulverizing, adopt the super-high-pressure homogenization technology, change into ultra-fine powdery with the fruit of Chinese wolfberry is ultra-fine;
(4) fruit of Chinese wolfberry superfine powder and flour, sugar, grease water are mixed;
(5) allowing mixed material expand sends out;
(6) will expand mixed material after sending out is sent into the biscuit manufacture central roll and is pricked, finalizes the design, cures, must ultra-fine Wolfberry fruit health biscuit.
The preparation method of described ultra-fine Wolfberry fruit health biscuit is characterized in that: in every 1000g flour, the addition of auxiliary material is 200g; Contain fruit of Chinese wolfberry superfine powder 55g among the every 100g of described auxiliary material, sugared 20g, grease 25g.

Claims (2)

1. the preparation method of a ultra-fine Wolfberry fruit health biscuit is characterized in that may further comprise the steps:
(1) the auxiliary material matrimony vine classifying is cleaned;
(2) the elementary pulverizing of the fruit of Chinese wolfberry that classification was cleaned;
(3) with the fruit of Chinese wolfberry of elementary pulverizing, adopt the super-high-pressure homogenization technology, change into ultra-fine powdery with the fruit of Chinese wolfberry is ultra-fine;
(4) fruit of Chinese wolfberry superfine powder and flour, sugar, grease water are mixed;
(5) allowing mixed material expand sends out;
(6) will expand mixed material after sending out is sent into the biscuit manufacture central roll and is pricked, finalizes the design, cures, must ultra-fine Wolfberry fruit health biscuit.
2. the preparation method of ultra-fine Wolfberry fruit health biscuit according to claim 1 is characterized in that: in every 1000g flour, the addition of auxiliary material is 150-250g; Contain fruit of Chinese wolfberry superfine powder 50-60g among the every 100g of described auxiliary material, sugared 10-25g, grease 20-35g.
CN 201110087245 2011-04-08 2011-04-08 Method for preparing superfine medlar health care biscuit Pending CN102177941A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN 201110087245 CN102177941A (en) 2011-04-08 2011-04-08 Method for preparing superfine medlar health care biscuit

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Application Number Priority Date Filing Date Title
CN 201110087245 CN102177941A (en) 2011-04-08 2011-04-08 Method for preparing superfine medlar health care biscuit

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CN102177941A true CN102177941A (en) 2011-09-14

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102379328A (en) * 2011-10-18 2012-03-21 亳州药王谷生物科技有限公司 Liver-nourishing biscuit and preparation method thereof
CN103039574A (en) * 2012-12-31 2013-04-17 陈慧珊 Health cake relieving deficiency of qi and blood and making method thereof
CN104115907A (en) * 2014-08-19 2014-10-29 宁夏万齐农业发展集团有限公司 Chinese wolfberry biscuit and making method thereof
CN104365787A (en) * 2014-11-24 2015-02-25 王和平 Manufacturing method for Chinese wolfberry fruit egg tarts
CN104430773A (en) * 2014-12-18 2015-03-25 宁夏伊斯兰仁存药膳食品有限公司 Flaxseed and medlar nutrition biscuit and preparation method thereof
CN105994522A (en) * 2016-07-20 2016-10-12 安徽友源食品有限公司 High-calcium papaya fish-flavor biscuit and preparation method thereof

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101703083A (en) * 2009-12-14 2010-05-12 张国义 Biscuit and preparation method thereof

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101703083A (en) * 2009-12-14 2010-05-12 张国义 Biscuit and preparation method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
《科技成果》 20020101 清华大学 枸杞粉 1-2 , *

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102379328A (en) * 2011-10-18 2012-03-21 亳州药王谷生物科技有限公司 Liver-nourishing biscuit and preparation method thereof
CN102379328B (en) * 2011-10-18 2013-01-30 亳州药王谷生物科技有限公司 Liver-nourishing biscuit and preparation method thereof
CN103039574A (en) * 2012-12-31 2013-04-17 陈慧珊 Health cake relieving deficiency of qi and blood and making method thereof
CN104115907A (en) * 2014-08-19 2014-10-29 宁夏万齐农业发展集团有限公司 Chinese wolfberry biscuit and making method thereof
CN104365787A (en) * 2014-11-24 2015-02-25 王和平 Manufacturing method for Chinese wolfberry fruit egg tarts
CN104430773A (en) * 2014-12-18 2015-03-25 宁夏伊斯兰仁存药膳食品有限公司 Flaxseed and medlar nutrition biscuit and preparation method thereof
CN105994522A (en) * 2016-07-20 2016-10-12 安徽友源食品有限公司 High-calcium papaya fish-flavor biscuit and preparation method thereof

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