CN103651691A - Shortening biscuit capable of relieving summer heat and preparation method - Google Patents
Shortening biscuit capable of relieving summer heat and preparation method Download PDFInfo
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- CN103651691A CN103651691A CN201310604347.2A CN201310604347A CN103651691A CN 103651691 A CN103651691 A CN 103651691A CN 201310604347 A CN201310604347 A CN 201310604347A CN 103651691 A CN103651691 A CN 103651691A
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- biscuit
- summer heat
- shortening
- soviet union
- relieved summer
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Abstract
The invention discloses a shortening biscuit capable of relieving summer heat. The biscuit comprises coix seed flour, green gram starch, water, shortening and wheat flour. A preparation method comprises the steps that the coix seed flour and the green gram starch are subjected to pasteurization and then are mixed with the shortening, the water and the wheat flour evenly, the mixture is shaped and baked in an oven, and the shortening biscuit capable of relieving summer heat is obtained. Good internal and external form features of the biscuit are kept, the biscuit meets the current requirements for health and environment protection and is low in sugar and rich in amino, vitamin and other nutrient substance, high fat and high sugar of food are prevented, and the biscuit has the effect of relieving summer heat and removing swelling; the biscuit is suitable for large scale production.
Description
Technical field
The invention discloses a kind of Soviet Union's biscuit and preparation method of having relieved summer heat, belong to food processing technology field.
Background technology
Heart of a lotus seed benevolence taste is sweet, light, cold nature.There are invigorating spleen to remove dampness, clearing away heat and eliminating pus function.One of food resource that Yi Renshi China is traditional, can make congee, meal, various wheaten food edible for people.Especially more suitable to the old and the weak patient.Nutritive value is very high, is described as " king of world grass ", and in Europe, it is called as " friend of life and health ".The large multiple Yushan Hill of seed of Job's tears ground, just there is long cultivation history Wuyi Mountain Area.Men of old regards the seed of Job's tears as in the treasure of nature, is used for offering a sacrifice to gods or ancestors, and modern is considered as the seed of Job's tears good merchantable brand of relieving summer heat nutritious midsummer, and both edible, pharmaceutically acceptable again.
A kind of in the middle of the modal cereals of mung bean, is in hot summer, and we can drink good to eat sweet mung bean soup of relieving summer heat again.Mung bean is traditional bean food of China people.The mineral matters such as the vitamin in mung bean, calcium, phosphorus, iron are all many than polished rice.Therefore, it not only has good edibility, also has extraordinary medical value, has the saying of " the good paddy of benefiting mankind ".
Summary of the invention
The object of the present invention is to provide a kind of reasonable mixture ratio of components, local flavor, mouthfeel are unique, are rich in amino acid and vitamin, low fat, biscuit and the preparation method of reviving that relieved summer heat that to utilize heart of a lotus seed benevolence, mung bean be raw material of low sugar.
A kind of Soviet Union's biscuit of having relieved summer heat of the present invention, comprises that following component forms by mass percentage:
Lotus-seed-heart powder 10%-20%,
Mung bean flour 20-50%
Drinkable water 10%-20%,
Shortening 5%-10%,
Wheat flour 15%-40%.
Water content≤3% of described lotus-seed-heart powder, mung bean flour.Accessory substance for rice wine production process.
Relieved summer heat Soviet Union biscuit a preparation method, comprise the steps:
The first step: lotus-seed-heart powder, the mung bean flour of water content≤3% after filtering are carried out to pasteurization, sterilising temp 70-79 ℃, time 10-13 minute;
Second step: the Soviet Union's biscuit component proportion of having relieved summer heat by design, takes respectively lotus-seed-heart powder, mung bean flour, shortening, water, wheat flour; First, by shortening, water is mixed, stirs, and then, by wheat flour, lotus-seed-heart powder, mung bean flour drop in the mixture of shortening and water, stir, and mix; Obtain compound;
The 3rd step: second step gained compound is placed in to biscuit moulding grinding tool central roll and is printed as type and is placed on baking oven, at baking temperature 135-175 ℃ of baking 10-25min, air cooling is to room temperature, and the biscuit of reviving obtains having relieved summer heat.
Utilization has been relieved summer heat made in CCCP for biscuit, and in bake process, the fragility of the increase biscuit that the expanded energy of peculiar grain of rice raw material is suitable, makes it have unique mouthfeel.To biscuit, provide unique heart of a lotus seed Renhe mung bean local flavor, and abundant amino acid content is conducive to improve people's diet structure.In addition, when supplementing the nutrients, also have the effect of relieving summer heat, especially suitable summer is edible.
The Soviet Union's biscuit of having relieved summer heat has unique local flavor and mouthfeel, and is rich in nutritional labeling, has certain market competitiveness, the Soviet Union's biscuit of having relieved summer heat meets when servant is to health, green pursuit, low sugar, and be rich in amino acid and vitamin, prevented the higher fatty acid of food, high sugar.
The specific embodiment
Below in conjunction with embodiment, describe technical scheme of the present invention in detail, but protection domain is not so limited.
Below in conjunction with specific embodiment, the present invention is described in further detail.
Embodiment 1
Lotus-seed-heart powder, the mung bean flour of water content≤3% after filtering are carried out to pasteurization 10 minutes at 70 ℃, in sterilization tank, be cooled to room temperature; By 50g shortening, 100g water is mixed, stirs, then, then by 150g wheat flour, 700g drops in the mixture of shortening and water through pasteurization the Soviet Union of having relieved summer heat that is cooled to room temperature, stir, mix, obtain compound, then compound is placed in to biscuit moulding grinding tool central roll is printed as type, be placed in baking oven, at 135 ℃ of baking 10min, air cooling is to room temperature, and Soviet Union's biscuit obtains having relieved summer heat.
Embodiment 2
Lotus-seed-heart powder, the mung bean flour of water content≤3% after filtering are carried out to pasteurization 12 minutes at 72 ℃, in sterilization tank, be cooled to room temperature; Then, then by 400g wheat flour by 100g shortening, 200g water is mixed, stirs, and, 300g drops in the mixture of shortening and water through pasteurization the Soviet Union of having relieved summer heat that is cooled to room temperature, and stirring, mixes; Obtain compound, then compound is placed in to biscuit moulding grinding tool central roll is printed as type, be placed in baking oven, at 150 ℃ of baking 15min, air cooling is to room temperature, and the biscuit of reviving obtains having relieved summer heat.
Embodiment 3
Lotus-seed-heart powder, the mung bean flour of water content≤3% after filtering are carried out to pasteurization 11 minutes at 76 ℃, in sterilization tank, be cooled to room temperature, then by 75g shortening, 150g water is mixed, stirs, then, again by 275g wheat flour, 500g drops in the mixture of shortening and water through pasteurization the Soviet Union of having relieved summer heat that is cooled to room temperature, and stirring, mixes; Obtain compound, then compound is placed in to biscuit moulding grinding tool central roll is printed as type, be placed in baking oven, at 175 ℃ of baking 20min, air cooling is to room temperature, and the biscuit of reviving obtains having relieved summer heat.
Claims (6)
1. relieved summer heat Soviet Union a biscuit, comprise that following component forms according to mass percent:
Lotus-seed-heart powder 10%-20%,
Mung bean flour 20-50%
Drinkable water 10%-20%,
Shortening 5%-10%,
Wheat flour 15%-40%.
2. according to a kind of Soviet Union's biscuit of having relieved summer heat described in claim 1, it is characterized in that: water content≤3% of lotus-seed-heart powder and mung bean flour.
3. according to the preparation method of a kind of Soviet Union's biscuit of having relieved summer heat described in claim 1 or 2, comprise the steps:
The first step: lotus-seed-heart powder and mung bean flour are carried out to pasteurization;
Second step: the Soviet Union's biscuit component proportion of having relieved summer heat by design, takes respectively lotus-seed-heart powder, mung bean flour, shortening, water, wheat flour; First, by shortening, water is mixed, stirs, and then, by wheat flour, lotus-seed-heart powder, mung bean flour drop in the mixture of shortening and water, stir, and mix; Obtain compound;
The 3rd step: by the moulding of second step gained compound, after baking oven baking, air cooling is to room temperature, and Soviet Union's biscuit obtains having relieved summer heat.
4. according to the preparation method of a kind of Soviet Union's biscuit of having relieved summer heat described in claim 3, it is characterized in that: pasteurizing temperature 60-80 ℃, time 15-20 minute.
5. according to the preparation method of a kind of Soviet Union's biscuit of having relieved summer heat described in claim 4, it is characterized in that: baking temperature 135-175 ℃, baking time 10-25min.
6. according to the preparation method of a kind of Soviet Union's biscuit of having relieved summer heat described in claim 5, it is characterized in that: compound is placed in biscuit moulding grinding tool central roll and is printed as type.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310604347.2A CN103651691A (en) | 2013-11-26 | 2013-11-26 | Shortening biscuit capable of relieving summer heat and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310604347.2A CN103651691A (en) | 2013-11-26 | 2013-11-26 | Shortening biscuit capable of relieving summer heat and preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103651691A true CN103651691A (en) | 2014-03-26 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310604347.2A Pending CN103651691A (en) | 2013-11-26 | 2013-11-26 | Shortening biscuit capable of relieving summer heat and preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103651691A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102450292A (en) * | 2010-10-25 | 2012-05-16 | 周小英 | Pearl barley biscuit and preparation method thereof |
| CN102461635A (en) * | 2010-11-19 | 2012-05-23 | 南通金土地绿色食品有限公司 | Coix seed red bean biscuits and preparation method thereof |
| CN102812983A (en) * | 2012-08-23 | 2012-12-12 | 湖南农业大学 | Rice wine lees biscuit and preparation method thereof |
| CN103329974A (en) * | 2013-06-27 | 2013-10-02 | 冯耀荣 | Sesame/mung bean biscuit and production method thereof |
-
2013
- 2013-11-26 CN CN201310604347.2A patent/CN103651691A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102450292A (en) * | 2010-10-25 | 2012-05-16 | 周小英 | Pearl barley biscuit and preparation method thereof |
| CN102461635A (en) * | 2010-11-19 | 2012-05-23 | 南通金土地绿色食品有限公司 | Coix seed red bean biscuits and preparation method thereof |
| CN102812983A (en) * | 2012-08-23 | 2012-12-12 | 湖南农业大学 | Rice wine lees biscuit and preparation method thereof |
| CN103329974A (en) * | 2013-06-27 | 2013-10-02 | 冯耀荣 | Sesame/mung bean biscuit and production method thereof |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140326 |