CN103651692A - Watermelon rind biscuit and preparing method - Google Patents
Watermelon rind biscuit and preparing method Download PDFInfo
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- CN103651692A CN103651692A CN201310604836.8A CN201310604836A CN103651692A CN 103651692 A CN103651692 A CN 103651692A CN 201310604836 A CN201310604836 A CN 201310604836A CN 103651692 A CN103651692 A CN 103651692A
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- biscuit
- watermelon peel
- water
- watermelon
- shortening
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Abstract
The invention discloses a watermelon rind biscuit which comprises watermelon rind, green gram starch, water, vegetable shortening and wheat flour. A preparing method of the watermelon rind biscuit comprises the steps that raw materials are evenly stirred, formed and baked in an oven, so that the watermelon rind biscuit is obtained. Watermelon rind is used as the main material to produce the biscuit, and 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 watermelon peel biscuit and preparation method, belong to food processing technology field.
Background technology
The good medicine that watermelon peel is clearing away summerheat, promote the production of body fluid to quench thirst, dries watermelon peel, grinds external application into powder and can control aphtha.
The heat-clearing of watermelon peel relieving summer-heat, appetizing are promoted the production of body fluid, and it is sugary few, is suitable for all kinds of crowds edible.In watermelon peel, contain citrulling have diuresis, antipyretic, promote wound healing and promote human body skin metabolism, whitening skin care, the effect that desalination acne prints.And melon skin is cheap and easy to get, cost is low.
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, low sugar utilize watermelon peel biscuit and the preparation method that melon skin, mung bean are raw material.
A kind of watermelon peel biscuit of the present invention, comprises that following component forms by mass percentage:
Watermelon peel 10%-20%,
Mung bean flour 20-50%
Drinkable water 10%-20%,
Shortening 5%-10%,
Wheat flour 15%-40%.
Watermelon peel dries naturally, abrasive dust, water content≤3% of watermelon peel powder and mung bean flour.
A preparation method for watermelon peel biscuit, comprises the steps:
The first step: the watermelon peel biscuit component proportion by design, takes respectively watermelon peel, mung bean flour, shortening, water, wheat flour; First, by shortening, water is mixed, stirs, and then, by wheat flour, watermelon peel, mung bean flour drop in the mixture of shortening and water, stir, and mix; Obtain compound;
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, to room temperature, obtains watermelon peel biscuit.
Utilize watermelon peel to prepare biscuit, in bake process, increase the fragility of biscuit, make it have unique mouthfeel.To biscuit, provide unique melon skin and 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.
Watermelon peel biscuit has unique local flavor and mouthfeel, and is rich in nutritional labeling, has certain market competitiveness, and watermelon peel biscuit meets when servant is to health, green pursuit, and 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
Take in proportion watermelon peel, the mung bean flour of water content≤3% after filtering and mix, by 50g shortening, 100g water is mixed, stir, then, then 150g wheat flour is dropped in the mixture of shortening and water, 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, to room temperature, obtains watermelon peel biscuit.
Embodiment 2
Take in proportion watermelon peel, the mung bean flour of water content≤3% after filtering and mix, by 100g shortening, 200g water is mixed, stirs, and then, then 400g wheat flour is dropped in the mixture of shortening and water, stirs, and 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, to room temperature, obtains watermelon peel biscuit.
Embodiment 3
Take in proportion watermelon peel, the mung bean flour of water content≤3% after filtering and mix, then by 75g shortening, 150g water is mixed, stirs, and then, then by the mixture of 275g wheat flour shortening and water, stirs, and 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, to room temperature, obtains watermelon peel biscuit.
Claims (6)
1. a watermelon peel biscuit, comprises that following component forms according to mass percent:
Watermelon peel 10%-20%,
Mung bean flour 20-50%
Drinkable water 10%-20%,
Shortening 5%-10%,
Wheat flour 15%-40%.
2. according to a kind of watermelon peel biscuit described in claim 1, it is characterized in that: watermelon peel dries naturally abrasive dust, water content≤3% of watermelon peel powder and mung bean flour.
3. according to the preparation method of a kind of watermelon peel biscuit described in claim 1 and 2, comprise the steps:
The first step: the watermelon peel biscuit component proportion by design, takes respectively watermelon peel, mung bean flour, shortening, water, wheat flour; First, by shortening, water is mixed, stirs, and then, by wheat flour, watermelon peel, mung bean flour drop in the mixture of shortening and water, stir, and mix; Obtain compound;
Second step: by the moulding of gained compound, after baking oven baking, air cooling, to room temperature, obtains watermelon peel biscuit.
4. according to the preparation method of a kind of watermelon peel biscuit 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 watermelon peel biscuit 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 watermelon peel biscuit 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 |
|---|---|---|---|
| CN201310604836.8A CN103651692A (en) | 2013-11-26 | 2013-11-26 | Watermelon rind biscuit and preparing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310604836.8A CN103651692A (en) | 2013-11-26 | 2013-11-26 | Watermelon rind biscuit and preparing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103651692A true CN103651692A (en) | 2014-03-26 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310604836.8A Pending CN103651692A (en) | 2013-11-26 | 2013-11-26 | Watermelon rind biscuit and preparing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103651692A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105685780A (en) * | 2016-01-21 | 2016-06-22 | 安徽双鹿面粉有限公司 | Making method of moistening and whitening watermelon flour |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102812983A (en) * | 2012-08-23 | 2012-12-12 | 湖南农业大学 | Rice wine lees biscuit and preparation method thereof |
| CN103250757A (en) * | 2013-04-08 | 2013-08-21 | 朱红 | Heat-clearing biscuit made of stevia rebaudiana leaves |
| CN103329974A (en) * | 2013-06-27 | 2013-10-02 | 冯耀荣 | Sesame/mung bean biscuit and production method thereof |
-
2013
- 2013-11-26 CN CN201310604836.8A patent/CN103651692A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102812983A (en) * | 2012-08-23 | 2012-12-12 | 湖南农业大学 | Rice wine lees biscuit and preparation method thereof |
| CN103250757A (en) * | 2013-04-08 | 2013-08-21 | 朱红 | Heat-clearing biscuit made of stevia rebaudiana leaves |
| CN103329974A (en) * | 2013-06-27 | 2013-10-02 | 冯耀荣 | Sesame/mung bean biscuit and production method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105685780A (en) * | 2016-01-21 | 2016-06-22 | 安徽双鹿面粉有限公司 | Making method of moistening and whitening watermelon flour |
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Application publication date: 20140326 |