CN102934651A - Seaweed biscuit and processing method - Google Patents
Seaweed biscuit and processing method Download PDFInfo
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- CN102934651A CN102934651A CN 201110232641 CN201110232641A CN102934651A CN 102934651 A CN102934651 A CN 102934651A CN 201110232641 CN201110232641 CN 201110232641 CN 201110232641 A CN201110232641 A CN 201110232641A CN 102934651 A CN102934651 A CN 102934651A
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Abstract
The invention relates to a seaweed biscuit which comprises, by weight, 40% to 44% of flour, 10% to 12% of white granulated sugar, 5% to 7% of plant lipid powder, 4% to 6% of seaweeds, 8% to 10% of peanut kernels, 15% to 17% of soybean flour, 6% to 8% of white sesame seeds, 6% to 8% of whole milk powder, 3% to 5% of loosing agents and 1% to 3% of essence. The technology includes stirring, fermenting, stirring, rolling to shape, roasting, and cooling and packaging. As the technical scheme is used, the seaweed biscuit has the advantages that brain cell development can be promoted, memory functions are facilitated, human body immunity can be improved, aging is slowed, osteoporosis can be prevented, and the seaweed biscuit has functions of reducing blood pressure and blood lipids and preventing aging and strengthening the brain.
Description
Technical field
The present invention relates to a kind of biscuit, more specifically relate to a kind of laver biscuit, also relate to simultaneously the processing technology of laver biscuit.
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Background technology
At present, along with the raising of people's living standard, people more and more pay close attention to food quality.Shelled peanut has very high nutritive value, include abundant fat and protein, fat content is 44%-45%, and protein content is 24-36%, sugar content is about 20%, and containing the multivitamins such as thiamine, riboflavin, niacin, content of mineral substances is also very abundant, particularly contains the necessary amino acid of human body, the promotion brain cell development is arranged, strengthen the function of memory, also contain abundant vitamin B2 .PP, A, D, E in the peanut, calcium and iron etc.Contain a large amount of calcium and iron in the sea sedge, in per 100 gram sea sedges, calcic is up to 1177 milligrams, and iron content is up to 150 milligrams, so sea sedge all has important effect to children, women and the elderly's health care.Another characteristics of sea sedge are to contain iodine to enrich, the content of the important vitamins such as carrotene, riboflavin, thiamine and niacin is also a lot, sea-tangle is fatty and contain a large amount of celluloses, algin material and various trace elements hardly, sea-tangle has the effect of pre-preventing leukemia and Itai-itai diseases, arterial hamorrhage disease is also had hemostasis usefulness, and laminine also has hypotensive effect; The sea sedge starch sulphate is polysaccharose substance, has grand blood fat function; The kelp and kelp root extract has antitussive and antiasthmatic and anticancer effect; The sweet mellow wine that contains in the sea-tangle, to treatment acute renal failure, encephalitis B, acute glaucoma etc., all effective in cure, the Main Function of sea sedge is not being enriched blood, but it contains abundant iron, and iron is the primary raw material of hematopoiesis.
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Summary of the invention
The purpose of this invention is to provide a kind of aromatic flavour, be easy to carry, instant, be of high nutritive value, economy laver biscuit easily.
In order to realize above-mentioned purpose, solution of the present invention is:
A kind of laver puff pastry is done, comprise flour, white granulated sugar, vegetable fat powder, sea sedge, shelled peanut, soy meal, white sesameseed, whole milk powder, pineization agent, essence, its formulation weight percentage is: flour 40-44%, white granulated sugar 10-12%, vegetable fat powder 5-7%, sea sedge 4-6%, shelled peanut 8-10%, soy meal 15-17%, white sesameseed 6-8%, whole milk powder 6-8%, pineization agent 3-5%, essence 1-3%.
Preferably, a kind of laver puff pastry is done, and its formulation weight percentage the best is: flour 42%, white granulated sugar 11%, vegetable fat powder 6%, sea sedge 5%, shelled peanut 9%, soy meal 16%, white sesameseed 7%, whole milk powder 7%, pineization agent 4%, essence 2%.
The processing technology that a kind of laver puff pastry is done, its technique may further comprise the steps: the flour consumption is 1/3 for the first time, the water that adds 30～32 ℃ of temperature stirs, then fermentation, time is 6～8 hours, then flour, white granulated sugar, vegetable fat powder, sea sedge, shelled peanut, soy meal, white sesameseed, the whole milk powder with remainder drops into the powder machine of transferring together, start stirring, 25～30 minutes time, temperature is controlled at 34～36 ℃, next is rolled into various type shapes, toast, furnace temperature is at 200～250 ℃, and stoving time 6～7 minutes cools off at last, packs.
The present invention adopts has following beneficial effect after the above-mentioned technical solution:
Can promote brain cell development, strengthen the function of memory, can improve body immunity, delay senility, can prevention of osteoporosis, have function hypotensive, blood fat, can be anti-ageing, the effect of brain tonic.
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The specific embodiment
In order more clearly to understand technology contents of the present invention, describe in detail especially exemplified by following examples.
Embodiment one:
At first divide another name flour 40kg, white granulated sugar 10kg, vegetable fat powder 5kg, sea sedge 4kg, shelled peanut 8kg, soy meal 15kg, white sesameseed 6kg, whole milk powder 6kg, pineization agent 3kg, essence 1kg.
The flour consumption is 13kg for the first time, and the water that adds 30 ℃ of temperature stirs, and then ferments 6 hours, then flour, white granulated sugar, vegetable fat powder, sea sedge, shelled peanut, soy meal, white sesameseed, the whole milk powder with remainder drops into accent powder machine together, starts stirring, 25 minutes time, temperature is controlled at 34 ℃, next is rolled into various type shape decorative patterns, toasts, furnace temperature is at 200 ℃, stoving time 6 minutes cools off at last, then adopts vacuum-packed, ten of each parcels, each case ten bag.
Embodiment two:
At first divide another name flour 44kg, white granulated sugar 12kg, vegetable fat powder 7kg, sea sedge 6kg, shelled peanut 10kg, soy meal 17kg, white sesameseed 8kg, whole milk powder 8kg, pineization agent 5kg, essence 3kg.
The flour consumption is 15kg for the first time, and the water that adds 35 ℃ of temperature stirs, and then ferments 8 hours, then flour, white granulated sugar, vegetable fat powder, sea sedge, shelled peanut, soy meal, white sesameseed, the whole milk powder with remainder drops into accent powder machine together, starts stirring, 30 minutes time, temperature is controlled at 36 ℃, next is rolled into various type shape decorative patterns, toasts, furnace temperature is at 250 ℃, stoving time 7 minutes cools off at last, then adopts vacuum-packed, ten of each parcels, each case ten bag.
Abovely disclose the present invention with preferred embodiment, yet be not to limit the present invention, all employings are equal to replaces or technical scheme that the equivalent transformation mode obtains, all drops within the scope of protection of the invention.
Claims (3)
1. a laver puff pastry is done, comprise flour, white granulated sugar, vegetable fat powder, sea sedge, shelled peanut, soy meal, white sesameseed, whole milk powder, pineization agent, essence, it is characterized in that, the formulation weight percentage is: flour 40-44%, white granulated sugar 10-12%, vegetable fat powder 5-7%, sea sedge 4-6%, shelled peanut 8-10%, soy meal 15-17%, white sesameseed 6-8%, whole milk powder 6-8%, pineization agent 3-5%, essence 1-3%.
2. a kind of laver puff pastry according to claim 1 is done, it is characterized in that, formulation weight percentage the best is: flour 42%, white granulated sugar 11%, vegetable fat powder 6%, sea sedge 5%, shelled peanut 9%, soy meal 16%, white sesameseed 7%, whole milk powder 7%, pineization agent 4%, essence 2%.
3. the processing technology done of a kind of laver puff pastry according to claim 1, it is characterized in that, described technique may further comprise the steps: the flour consumption is 1/3 for the first time, the water that adds 30～32 ℃ of temperature stirs, then fermentation, time is 6～8 hours, follow the flour with remainder, white granulated sugar, vegetable fat powder, sea sedge, shelled peanut, soy meal, white sesameseed, whole milk powder drops into together transfers the powder machine, starts stirring, 25～30 minutes time, temperature is controlled at 34～36 ℃, next be rolled into various type shapes, toast, furnace temperature is at 200～250 ℃, stoving time 6～7 minutes, at last cooling, packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110232641 CN102934651A (en) | 2011-08-15 | 2011-08-15 | Seaweed biscuit and processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110232641 CN102934651A (en) | 2011-08-15 | 2011-08-15 | Seaweed biscuit and processing method |
Publications (1)
| Publication Number | Publication Date |
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| CN102934651A true CN102934651A (en) | 2013-02-20 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN 201110232641 Pending CN102934651A (en) | 2011-08-15 | 2011-08-15 | Seaweed biscuit and processing method |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103931706A (en) * | 2014-03-18 | 2014-07-23 | 桂玉平 | Laver biscuit with lung heat clearing-away function and making method thereof |
| CN105794937A (en) * | 2016-04-30 | 2016-07-27 | 莆田市山海天农业发展有限公司 | Laver biscuits and making method thereof |
| CN105851131A (en) * | 2016-06-15 | 2016-08-17 | 岭南师范学院 | Kelp-squid wholewheat flaky pastries and preparation method thereof |
| CN109105431A (en) * | 2018-11-01 | 2019-01-01 | 大连工业大学 | A kind of preparation method of mantis shrimp seaweed cookies |
-
2011
- 2011-08-15 CN CN 201110232641 patent/CN102934651A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103931706A (en) * | 2014-03-18 | 2014-07-23 | 桂玉平 | Laver biscuit with lung heat clearing-away function and making method thereof |
| CN105794937A (en) * | 2016-04-30 | 2016-07-27 | 莆田市山海天农业发展有限公司 | Laver biscuits and making method thereof |
| CN105851131A (en) * | 2016-06-15 | 2016-08-17 | 岭南师范学院 | Kelp-squid wholewheat flaky pastries and preparation method thereof |
| CN109105431A (en) * | 2018-11-01 | 2019-01-01 | 大连工业大学 | A kind of preparation method of mantis shrimp seaweed cookies |
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Application publication date: 20130220 |