CN102461623A - Ficus carica linn-brown sugar roughage cookies and preparation method thereof - Google Patents

Ficus carica linn-brown sugar roughage cookies and preparation method thereof Download PDF

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Publication number
CN102461623A
CN102461623A CN 201010550983 CN201010550983A CN102461623A CN 102461623 A CN102461623 A CN 102461623A CN 201010550983 CN201010550983 CN 201010550983 CN 201010550983 A CN201010550983 A CN 201010550983A CN 102461623 A CN102461623 A CN 102461623A
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CN
China
Prior art keywords
parts
brown sugar
cookies
ficus carica
flour
Prior art date
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
Application number
CN 201010550983
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Chinese (zh)
Inventor
朱长满
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
NANTONG GOLDEN LAND GREEN FOOD CO Ltd
Original Assignee
NANTONG GOLDEN LAND GREEN FOOD CO Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by NANTONG GOLDEN LAND GREEN FOOD CO Ltd filed Critical NANTONG GOLDEN LAND GREEN FOOD CO Ltd
Priority to CN 201010550983 priority Critical patent/CN102461623A/en
Publication of CN102461623A publication Critical patent/CN102461623A/en
Pending legal-status Critical Current

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Abstract

The invention provides ficus carica linn-brown sugar roughage cookies, comprising the following components: 160-170 parts of cake flour, 90-110 parts of oat flour, 45-55 parts of corn powder, 15-25 parts of egg white, 25-35 parts of brown sugar, 0.5-1.5 parts of salt, 140-160 parts of butter, 0.5-1.5 parts of sodium bicarbonate, 35-45 parts of ficus carica linn, and a right amount of water. The ficus carica linn-brown sugar roughage cookies of the invention have the following advantages: 1, the nutrients of the ficus carica linn and the nutrients of the brown sugar are fully combined, so the cookies have a large amount of components which are beneficial for persons, and can be eaten by various persons; 2, the cookies can be stored for a long time and cannot go bad; and 3, the food which is made in cookies manner can be produced on a large scale, and can be widely circulated, so the nutrients of the ficus carica linn and the brown sugar can be utilized by persons.

Description

Fig brown sugar coarse grain biscuit and preparation method thereof
Technical field
The present invention relates to a kind of biscuit, specifically, relate to a kind of fig brown sugar biscuit and preparation method thereof, belong to food processing technology field.
Background technology
Fig is the fruit of moraceae plants fig.Because fig leaf is thick dark green greatly, and the flower of being opened is very little, is often covered by branches and leaves, and difficult quilt it is found that when fruit exposed, flower had come off, is flower and real so it is believed that it, so the called after fig.It is soft mashed when fig is ripe; Flavor is sweet like persimmon and seedless, nutritious and comprehensive, except that the several amino acids that contains needed by human, vitamin, mineral matter; Also contain multiple compositions such as citric acid, fumaric acid, butanedioic acid, quininic acid, lipase, protease, have good dietotherapy effect.Fig has following nutrition: 1. fig contains malic acid, citric acid, lipase, protease, hydrolase etc., can help the digestion of human body to food, promotes appetite, contains multiple lipid because of it again, so have the effect that relaxes bowel; 2. the contained lipase of fig, hydrolase etc. have the function that reduces blood fat and reduce blood lipid, and can reduce fat in endovascular deposition, and then play effect hypotensive, prevention coronary heart disease; 3. fig has the merit of anti-inflammation detumescence, but reducing pharyngeal swelling; 4. contain psoralen, Buddhist mandarin orange lactone isoreactivity composition in the serum of immature fruit; Can extract a kind of aromatic substance benzaldehyde in the fruit juice of its ripening fruits; The effect that the two all has cancer-resisting, enhancing body resistance against diseases can prevent the generation of multiple cancer, delays the development of transplantability gland cancer, lymphosarcoma; Impel its degeneration, and can not produce murder by poisoning normal cell.
Brown sugar; Also name brown sugar, red sugar, purple sugar; Be the redness of the skin or complexion crystalline solid of stem through pressing the extracting juice refining to form of gramineous herbaceous plant sugarcane, abundant sugar part, mineral matter and Glycolic acid are arranged, containing a large amount of nutriments in the brown sugar has original effect to health, the nutrition of skin.Can quicken the metabolism of Skin Cell,, supplement the nutrients for cell provides energy; Promote regeneration, contain unique natural acids and pigment in the brown sugar and regulate material, can effectively regulate various metabolism of pigment processes; Pigment secretion quantity and pigment distribute in the balancing skin, reduce the abnormal stacking of local pigment.Reach desalination melanin, whitening purifies the effect of skin.
Though fig and brown sugar all have very high nutritive value because deposit, variety of problems such as sale, do not utilized fully, in vast crowd, do not obtain promoting.
Summary of the invention
The object of the invention overcomes the weak point of prior art, and a kind of fig brown sugar coarse grain biscuit and preparation method thereof is provided.
Fig brown sugar coarse grain biscuit of the present invention comprises following composition:
Self-raising flour 160-170 part, oat flour 90-110 part, corn flour 45-55 part, the clear 15-25 part of egg, brown sugar 25-35 part, salt 0.5-1.5 part, butter 140-160 part, sodium bicarbonate 0.5-1.5 part, fig 35-45 part, water is an amount of.
Preferably,
Fig brown sugar coarse grain biscuit of the present invention comprises following composition:
150 parts of Self-raising flour, 100 parts of oat flours, 50 parts of corn flour, clear 20 parts of egg, 30 parts in brown sugar, 1 part of salt, 150 parts in butter, 1 part in sodium bicarbonate, 40 parts of figs, water is an amount of.
The preparation method of fig brown sugar coarse grain biscuit of the present invention comprises the following steps:
1) fig chopping back is dipped to soft subsequent use with brandy; Put into container adding brown sugar after butter is heated and dissolved and stir, add egg and continue to beat even subsequent use; Putting into oat, low powder, corn flour, sodium bicarbonate, salt, fig grain stirs;
2) moulding: put into the make-up machine moulding;
3) baking: toast 15-20min down at 170 ℃:
4) cooling packing.
Fig brown sugar coarse grain biscuit of the present invention has following advantage:
1, fully combined the nutrition of fig and brown sugar, contained a large amount of compositions to the human body beneficial, it is edible to be fit to all kinds of crowds;
2, can long-term storage, not perishable;
3, the food of processing with the form of biscuit can carry out large-scale production, and can circulate extensively, and has promoted the nutritional utilization of people to fig and brown sugar.
The specific embodiment
Come the present invention is done detailed description further below in conjunction with the specific embodiment.
Embodiment 1
The fig brown sugar coarse grain biscuit of present embodiment comprises following component:
Self-raising flour 150kg, oat flour 100kg, corn flour 50kg, the clear 20kg of egg, brown sugar 30kg, salt 1kg, butter 150kg, sodium bicarbonate 1kg, fig 40kg, water is an amount of.
Its preparation method is following:
1) fig chopping back is dipped to soft subsequent use with brandy; Put into container adding brown sugar after butter is heated and dissolved and stir, add egg and continue to beat even subsequent use; Putting into oat, low powder, corn flour, sodium bicarbonate, salt, fig grain stirs;
2) moulding: put into the make-up machine moulding;
3) baking: toast 15-20min down at 170 ℃:
4) cooling packing.
Embodiment 2
The fig brown sugar coarse grain biscuit of present embodiment comprises following component:
Self-raising flour 170kg, oat flour 110kg, corn flour 55kg, the clear 25kg of egg, brown sugar 35kg, salt 1.5kg, butter 160kg, sodium bicarbonate 1.5kg, fig 45kg, water is an amount of.
Its preparation method is identical with embodiment 1.
Embodiment 3
The fig brown sugar coarse grain biscuit of present embodiment comprises following component:
Self-raising flour 160kg, oat flour 90kg, corn flour 45kg, the clear 15kg of egg, brown sugar 25kg, salt 0.5kg, butter 140kg, sodium bicarbonate 0.5kg, fig 35kg, water is an amount of.
Its preparation method is identical with embodiment 1.

Claims (3)

1. fig brown sugar coarse grain biscuit is characterized in that, comprises following composition:
Self-raising flour 160-170 part, oat flour 90-110 part, corn flour 45-55 part, the clear 15-25 part of egg, brown sugar 25-35 part, salt 0.5-1.5 part, butter 140-160 part, sodium bicarbonate 0.5-1.5 part, fig 35-45 part, water is an amount of.
2. fig brown sugar coarse grain biscuit according to claim 1 is characterized in that, comprises following composition:
150 parts of Self-raising flour, 100 parts of oat flours, 50 parts of corn flour, clear 20 parts of egg, 30 parts in brown sugar, 1 part of salt, 150 parts in butter, 1 part in sodium bicarbonate, 40 parts of figs, water is an amount of.
3. the preparation method of fig brown sugar coarse grain biscuit is characterized in that, comprises the following steps:
1) fig chopping back is dipped to soft subsequent use with brandy; Put into container adding brown sugar after butter is heated and dissolved and stir, add egg and continue to beat even subsequent use; Putting into oat, low powder, corn flour, sodium bicarbonate, salt, fig grain stirs;
2) moulding: put into the make-up machine moulding;
3) baking: toast 15-20min down at 170 ℃:
4) cooling packing.
CN 201010550983 2010-11-19 2010-11-19 Ficus carica linn-brown sugar roughage cookies and preparation method thereof Pending CN102461623A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN 201010550983 CN102461623A (en) 2010-11-19 2010-11-19 Ficus carica linn-brown sugar roughage cookies and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN 201010550983 CN102461623A (en) 2010-11-19 2010-11-19 Ficus carica linn-brown sugar roughage cookies and preparation method thereof

Publications (1)

Publication Number Publication Date
CN102461623A true CN102461623A (en) 2012-05-23

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Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103053655A (en) * 2012-12-23 2013-04-24 李红 Method for preparing child cookies
CN103229814A (en) * 2013-03-30 2013-08-07 安徽金禾粮油集团有限公司 Antanemic red beetroot brown sugar cake
CN103598300A (en) * 2013-10-25 2014-02-26 李本明 Tomato flavor biscuit
CN104663790A (en) * 2013-11-27 2015-06-03 晏健强 Ficus carica health-care biscuit
CN105145773A (en) * 2015-09-30 2015-12-16 江苏农林职业技术学院 Fig cookies and making method thereof
CN105341101A (en) * 2015-11-12 2016-02-24 南阳师范学院 Brittle biscuits made by osmanthus and brown sugar and preparation method thereof
CN105557935A (en) * 2015-12-23 2016-05-11 安徽师范大学 Low-sugar fig and orange flaky pastry and preparation method thereof
CN109758568A (en) * 2019-01-29 2019-05-17 南昌大学 A kind of composition of black chicken egg albumen peptide and its application in preparation prevention and treatment dysmenorrhea and antifatigue health food
CN109758568B (en) * 2019-01-29 2022-06-14 南昌大学 A composition containing black-bone chicken egg white peptide, and its application in preparing medicines, antifatigue health food and food for treating dysmenorrhea

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103053655A (en) * 2012-12-23 2013-04-24 李红 Method for preparing child cookies
CN103229814A (en) * 2013-03-30 2013-08-07 安徽金禾粮油集团有限公司 Antanemic red beetroot brown sugar cake
CN103598300A (en) * 2013-10-25 2014-02-26 李本明 Tomato flavor biscuit
CN104663790A (en) * 2013-11-27 2015-06-03 晏健强 Ficus carica health-care biscuit
CN105145773A (en) * 2015-09-30 2015-12-16 江苏农林职业技术学院 Fig cookies and making method thereof
CN105145773B (en) * 2015-09-30 2019-03-08 江苏农林职业技术学院 A kind of fig cookies and preparation method thereof
CN105341101A (en) * 2015-11-12 2016-02-24 南阳师范学院 Brittle biscuits made by osmanthus and brown sugar and preparation method thereof
CN105557935A (en) * 2015-12-23 2016-05-11 安徽师范大学 Low-sugar fig and orange flaky pastry and preparation method thereof
CN109758568A (en) * 2019-01-29 2019-05-17 南昌大学 A kind of composition of black chicken egg albumen peptide and its application in preparation prevention and treatment dysmenorrhea and antifatigue health food
CN109758568B (en) * 2019-01-29 2022-06-14 南昌大学 A composition containing black-bone chicken egg white peptide, and its application in preparing medicines, antifatigue health food and food for treating dysmenorrhea

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Application publication date: 20120523