CN103229810A - Health care biscuit with grape taste and preparation method of health care biscuit - Google Patents

Health care biscuit with grape taste and preparation method of health care biscuit Download PDF

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Publication number
CN103229810A
CN103229810A CN2013101075299A CN201310107529A CN103229810A CN 103229810 A CN103229810 A CN 103229810A CN 2013101075299 A CN2013101075299 A CN 2013101075299A CN 201310107529 A CN201310107529 A CN 201310107529A CN 103229810 A CN103229810 A CN 103229810A
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China
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parts
biscuit
grape
health care
dough
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CN2013101075299A
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Chinese (zh)
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CN103229810B (en
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陈少金
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安徽金禾粮油集团有限公司
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Publication of CN103229810A publication Critical patent/CN103229810A/en
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Publication of CN103229810B publication Critical patent/CN103229810B/en

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Abstract

The invention discloses a health care biscuit with a grape taste. The health care biscuit is prepared by raw materials by parts as follows: 60-180 parts of flour, 20-25 parts of a soybean meal, 0.6-0.8 part of diastase, 2-3 parts of castanea seguinii dode leaves, 1-2 parts of morinda officinalis, 1-2 parts of desertliving cistanche, 1-2 parts of epimedium, 2-3 parts of Chinese mosla, 1-2 parts of lotus leaf bases, 2-3 parts of lotuses, 8-10 parts of grapes, 6-8 parts of coconut milk, 5-6 parts of Chinese hawthorn seed powder, 1-2 parts of baking soda, 1-2 parts of tartaric acid, 3-4 parts of white granulated sugar, 2-3 parts of honey, 3-4 parts of salt, 0.8-1.2 parts of active dry yeast, 0.6-0.9 parts of a sucrose fatty acid ester and an appropriate amount of water. The castanea seguinii dode leaves added to the biscuit prepared with the method is capable of enriching the blood, promotinglactation, clearing away heat and toxic material, reducing swelling and discharging pus; the morinda officinalis is capable of tonifying the kidney to strengthen yang, dispelling wind to eliminate dampness and strengthening tendons and bones; the Chinese mosla is capable of sweating, relieving summer heat, dredging water channels to eliminate dampness, warming the stomach and regulating middle energizer; the desertliving cistanche is capable of tonifying kidney yang, tonifying essence and blood and relaxing bowel; the lotus leaf bases are capable of relieving summer heat, eliminating dampness, stopping bleeding, preventing miscarriage and strengthening the middle warmer and benefiting vital energy; the lotuses are capable of promoting blood circulation to stop bleeding, dispelling wind and eliminating dampness, clearing away the heart-fire, cooling blood andclearing away heat and toxic material; and the biscuit is low in sugar content, crispy and tasty, can effectively replenish the energy required by a human body, and has good nutrition and health care values.

Description

Health-caring biscuit of a kind of grape flavor and preparation method thereof

Technical field

The present invention relates to a kind of biscuit, relate in particular to health-caring biscuit of a kind of grape flavor and preparation method thereof.

Background technology

Biscuit is the leisure food that is loved by the people, but the raising along with people's living standard, the conventional cookies taste is single, nutrition is single, sugar content is high, people can not have been satisfied to the more consumption requirement of Ensure Liquid, convenience, local flavor of biscuit, biscuit not merely is a kind of instant food now, and more the direction towards nutritional health food develops, so produce a kind of biscuit of novel sapor, increase the kind of biscuit, satisfy the growing demand of consumer.

Summary of the invention

The present invention has overcome deficiency of the prior art, and health-caring biscuit of a kind of grape flavor and preparation method thereof is provided.

The present invention is achieved by the following technical solutions:

A kind of health-caring biscuit of grape flavor is to be made by the raw material of following weight parts:

Flour 160-180, soy meal 20-25, amylase 0.6-0.8, Mao Li leaf 2-3, Morinda officinalis 1-2, saline cistanche 1-2, barrenwort 1-2, elscholtiza 2-3, lotus base of a fruit 1-2, lotus 2-3, grape 8-10, coconut milk 6-8, Chinese hawthorn seed powder 5-6, sodium bicarbonate 1-2, tartaric acid 1-2, white granulated sugar 3-4, honey 2-3, salt 3-4, active dry yeast 0.8-1.2, sucrose fatty ester 0.6-0.9, water are an amount of.

A kind of preparation method of health-caring biscuit of grape flavor may further comprise the steps:

(1) condiment: honey, salt are added the low amounts of water dissolving, add amylase and active dry yeast down at 25-30 ℃, stir, obtain zymotic fluid;

Mao Liye, Morinda officinalis, saline cistanche, barrenwort, elscholtiza, the lotus base of a fruit, lotus are pulverized and be placed in 5-6 times of clear water of its weight, soaked 1-2 hour, in 96-100 ℃ water-bath, extract 2 times again, each 2-3 hour, filter and merging filtrate, obtain extract;

Grape is cleaned back peeling stoning, and pulp and white granulated sugar mix, and take out after 8-10 days at 18-25 ℃ of bottom fermentation the sealing back, after the centrifugation, obtains grape juice;

(2) and face: in dough mixing machine, add flour, sodium bicarbonate, Chinese hawthorn seed powder and above-mentioned zymotic fluid, extract and suitable quantity of water, stir and be modulated into dough, at 25-30 ℃ of bottom fermentation 4-6 hour, obtain fermented dough;

(3) secondary and face: above-mentioned fermented dough and soy meal, coconut milk, tartaric acid, sucrose fatty ester are mixed, stir, carried out the fermentation second time at 30-35 ℃ of bottom fermentation 3-4 hour;

(4) rolling compressing tablet: with roll forming 4-6 time back and forth in the roll forming machine of the dough behind the secondary fermentation, continuous rotation musculus cutaneus 90 degree in the roll forming process;

(5) moulding: the dough sheet that the rolling compressing tablet obtains is sent in the biscuit make-up machine, made biscuit;

(6) baking: the biscuit of moulding is sent in the baking box, toasted 1-2 minute down at 100-110 ℃ earlier, heat up gradually with 2-3 ℃/minute speed then, when rising to 130-140 ℃, temperature opens, brush the above-mentioned grape juice of one deck at biscuit, continue baking, brushed juice afterwards every 5 minutes again, when rising to 170-180 ℃, temperature stops to brush juice, constant temperature baking 10-12 minute;

(7) cooling: treat that biscuit naturally cools to 25-30 ℃, finishing and packing gets final product.

Compared with prior art, advantage of the present invention is:

The Mao Liye that adds in the biscuit that the present invention produces can enrich blood and lead to newborn, clearing heat and detoxicating, detumescence and apocenosis, Morinda officinalis can be tonified the kidney and support yang, dispels rheumatism, be strengthened muscles and bones, elscholtiza can the sweating relieving summer-heat, row water looses during wet, warm stomach transfers, saline cistanche can kidney-replenishing, benefiting essence-blood, relax bowel, the lotus base of a fruit is heat dehumidifying, arresting bleeding and miscarriage prevention, tonifying middle-Jiao and Qi clearly, lotus can promoting blood circulation and hemostasis, dry disappear wind, the cool blood that clears away heart-fire, separate thermal detoxification, the sugar content of biscuit own is low, crisp good to eat, can effectively replenish body energy, have good healthy nutritive value.

The specific embodiment

Describe in further detail below in conjunction with the present invention of embodiment:

Embodiment 1:

A kind of health-caring biscuit of grape flavor is to be made by the raw material of following weight parts:

Flour 180g, soy meal 25g, amylase 0.8g, Mao Li leaf 3g, Morinda officinalis 2g, saline cistanche 2g, barrenwort 2g, elscholtiza 3g, lotus base of a fruit 2g, lotus 3g, grape 10g, coconut milk 8g, Chinese hawthorn seed powder 6g, sodium bicarbonate 2g, tartaric acid 2g, white granulated sugar 4g, honey 3g, salt 4g, active dry yeast 1g, sucrose fatty ester 0.9g, water are an amount of.

A kind of preparation method of health-caring biscuit of grape flavor may further comprise the steps:

(1) condiment: honey, salt are added the low amounts of water dissolving, add amylase and active dry yeast down at 30 ℃, stir, obtain zymotic fluid;

Mao Liye, Morinda officinalis, saline cistanche, barrenwort, elscholtiza, the lotus base of a fruit, lotus are pulverized and be placed in 6 times of clear water of its weight, soaked 2 hours, in 100 ℃ water-bath, extract 2 times again, each 2 hours, filter and merging filtrate, obtain extract;

Grape is cleaned back peeling stoning, and pulp and white granulated sugar mix, and take out after 10 days at 25 ℃ of bottom fermentations the sealing back, after the centrifugation, obtains grape juice;

(2) and face: in dough mixing machine, add flour, sodium bicarbonate, Chinese hawthorn seed powder and above-mentioned zymotic fluid, extract and suitable quantity of water, stir and be modulated into dough, 25 ℃ of bottom fermentations 6 hours, obtain fermented dough;

(3) secondary and face: above-mentioned fermented dough and soy meal, coconut milk, tartaric acid, sucrose fatty ester are mixed, stir, carried out the fermentation second time in 4 hours at 30 ℃ of bottom fermentations;

(4) rolling compressing tablet: with the roll forming 6 times back and forth in the roll forming machine of the dough behind the secondary fermentation, continuous rotation musculus cutaneus 90 degree in the roll forming process;

(5) moulding: the dough sheet that the rolling compressing tablet obtains is sent in the biscuit make-up machine, made biscuit;

(6) baking: the biscuit of moulding is sent in the baking box, toasted 2 minutes down at 100 ℃ earlier, heat up gradually with 2 ℃/minute speed then, when rising to 130 ℃, temperature opens, brush the above-mentioned grape juice of one deck at biscuit, continue baking, brushed juice afterwards every 5 minutes again, when rising to 180 ℃, temperature stops to brush juice, constant temperature baking 10 minutes;

(7) cooling: treat that biscuit naturally cools to 25 ℃, finishing and packing gets final product.

Claims (2)

1. the health-caring biscuit of grape flavor is characterized in that it being that raw material by following weight parts is made:
Flour 160-180, soy meal 20-25, amylase 0.6-0.8, Mao Li leaf 2-3, Morinda officinalis 1-2, saline cistanche 1-2, barrenwort 1-2, elscholtiza 2-3, lotus base of a fruit 1-2, lotus 2-3, grape 8-10, coconut milk 6-8, Chinese hawthorn seed powder 5-6, sodium bicarbonate 1-2, tartaric acid 1-2, white granulated sugar 3-4, honey 2-3, salt 3-4, active dry yeast 0.8-1.2, sucrose fatty ester 0.6-0.9, water are an amount of.
2. the preparation method of the health-caring biscuit of a grape as claimed in claim 1 flavor is characterized in that may further comprise the steps:
(1) condiment: honey, salt are added the low amounts of water dissolving, add amylase and active dry yeast down at 25-30 ℃, stir, obtain zymotic fluid;
Mao Liye, Morinda officinalis, saline cistanche, barrenwort, elscholtiza, the lotus base of a fruit, lotus are pulverized and be placed in 5-6 times of clear water of its weight, soaked 1-2 hour, in 96-100 ℃ water-bath, extract 2 times again, each 2-3 hour, filter and merging filtrate, obtain extract;
Grape is cleaned back peeling stoning, and pulp and white granulated sugar mix, and take out after 8-10 days at 18-25 ℃ of bottom fermentation the sealing back, after the centrifugation, obtains grape juice;
(2) and face: in dough mixing machine, add flour, sodium bicarbonate, Chinese hawthorn seed powder and above-mentioned zymotic fluid, extract and suitable quantity of water, stir and be modulated into dough, at 25-30 ℃ of bottom fermentation 4-6 hour, obtain fermented dough;
(3) secondary and face: above-mentioned fermented dough and soy meal, coconut milk, tartaric acid, sucrose fatty ester are mixed, stir, carried out the fermentation second time at 30-35 ℃ of bottom fermentation 3-4 hour;
(4) rolling compressing tablet: with roll forming 4-6 time back and forth in the roll forming machine of the dough behind the secondary fermentation, continuous rotation musculus cutaneus 90 degree in the roll forming process;
(5) moulding: the dough sheet that the rolling compressing tablet obtains is sent in the biscuit make-up machine, made biscuit;
(6) baking: the biscuit of moulding is sent in the baking box, toasted 1-2 minute down at 100-110 ℃ earlier, heat up gradually with 2-3 ℃/minute speed then, when rising to 130-140 ℃, temperature opens, brush the above-mentioned grape juice of one deck at biscuit, continue baking, brushed juice afterwards every 5 minutes again, when rising to 170-180 ℃, temperature stops to brush juice, constant temperature baking 10-12 minute;
(7) cooling: treat that biscuit naturally cools to 25-30 ℃, finishing and packing gets final product.
CN201310107529.9A 2013-03-30 2013-03-30 Health-caring biscuit of a kind of grape flavor and preparation method thereof CN103229810B (en)

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Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103404574A (en) * 2013-08-27 2013-11-27 西北农林科技大学 Grape biscuit and manufacturing method thereof
CN103621595A (en) * 2013-10-31 2014-03-12 五河童师傅食品有限公司 Coconut milk pleurotus eryngii biscuit
CN103931704A (en) * 2014-03-12 2014-07-23 安徽金鹰农业科技有限公司 Grape functional cookie and making method thereof
CN103988875A (en) * 2014-06-11 2014-08-20 安徽真心食品有限公司 Fermented fruit and vegetable cookie making method
CN104041558A (en) * 2014-06-18 2014-09-17 南京麦思德餐饮管理有限公司 Baking method for mustard biscuits
CN104041559A (en) * 2014-06-18 2014-09-17 南京麦思德餐饮管理有限公司 Method for baking garlic flavour biscuits
CN104106615A (en) * 2014-06-13 2014-10-22 张其荣 Mushroom biscuit capable of tonifying kidney and replenishing blood and production method thereof
CN104782716A (en) * 2015-04-27 2015-07-22 奚济孝 Nutritive biscuits for promoting lactation of parturient and making method thereof
CN107711966A (en) * 2017-11-07 2018-02-23 安徽鸿泰食品有限公司 A kind of preparation method of walnut multi-flavor dried meat floss cake
CN107811011A (en) * 2017-12-23 2018-03-20 全椒玉屏山庄葡萄种植专业合作社 A kind of preparation method of heat clearing and summer heat banbury biscuit

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CN102388933A (en) * 2011-11-08 2012-03-28 郑州轻工业学院 Biscuit with fruit and vegetable taste and preparation method thereof
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CN102461620A (en) * 2010-11-19 2012-05-23 南通金土地绿色食品有限公司 Sugar-free biscuits and preparation method thereof
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Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103404574B (en) * 2013-08-27 2015-12-09 西北农林科技大学 A kind of banbury biscuit and preparation method thereof
CN103404574A (en) * 2013-08-27 2013-11-27 西北农林科技大学 Grape biscuit and manufacturing method thereof
CN103621595A (en) * 2013-10-31 2014-03-12 五河童师傅食品有限公司 Coconut milk pleurotus eryngii biscuit
CN103931704A (en) * 2014-03-12 2014-07-23 安徽金鹰农业科技有限公司 Grape functional cookie and making method thereof
CN103931704B (en) * 2014-03-12 2016-03-09 安徽金鹰农业科技有限公司 A kind of grape functional biscuit and preparation method thereof
CN103988875A (en) * 2014-06-11 2014-08-20 安徽真心食品有限公司 Fermented fruit and vegetable cookie making method
CN103988875B (en) * 2014-06-11 2016-03-30 安徽真心食品有限公司 A kind of production method of the fruits and vegetables cookies that ferment
CN104106615A (en) * 2014-06-13 2014-10-22 张其荣 Mushroom biscuit capable of tonifying kidney and replenishing blood and production method thereof
CN104041559A (en) * 2014-06-18 2014-09-17 南京麦思德餐饮管理有限公司 Method for baking garlic flavour biscuits
CN104041558A (en) * 2014-06-18 2014-09-17 南京麦思德餐饮管理有限公司 Baking method for mustard biscuits
CN104782716A (en) * 2015-04-27 2015-07-22 奚济孝 Nutritive biscuits for promoting lactation of parturient and making method thereof
CN107711966A (en) * 2017-11-07 2018-02-23 安徽鸿泰食品有限公司 A kind of preparation method of walnut multi-flavor dried meat floss cake
CN107811011A (en) * 2017-12-23 2018-03-20 全椒玉屏山庄葡萄种植专业合作社 A kind of preparation method of heat clearing and summer heat banbury biscuit

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