CN103651714A - Bamboo fungus green bean biscuits - Google Patents
Bamboo fungus green bean biscuits Download PDFInfo
- Publication number
- CN103651714A CN103651714A CN201310700777.4A CN201310700777A CN103651714A CN 103651714 A CN103651714 A CN 103651714A CN 201310700777 A CN201310700777 A CN 201310700777A CN 103651714 A CN103651714 A CN 103651714A
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- parts
- powder
- green bean
- grape
- pot
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- 235000015895 biscuits Nutrition 0.000 title claims abstract description 17
- 244000013123 dwarf bean Species 0.000 title claims abstract description 16
- 235000017166 Bambusa arundinacea Nutrition 0.000 title abstract 6
- 235000017491 Bambusa tulda Nutrition 0.000 title abstract 6
- 241000233866 Fungi Species 0.000 title abstract 6
- 244000082204 Phyllostachys viridis Species 0.000 title abstract 6
- 235000015334 Phyllostachys viridis Nutrition 0.000 title abstract 6
- 239000011425 bamboo Substances 0.000 title abstract 6
- 239000000843 powder Substances 0.000 claims abstract description 32
- 235000013312 flour Nutrition 0.000 claims abstract description 17
- 241000209140 Triticum Species 0.000 claims abstract description 14
- 235000021307 Triticum Nutrition 0.000 claims abstract description 14
- 235000013373 food additive Nutrition 0.000 claims abstract description 13
- 239000002778 food additive Substances 0.000 claims abstract description 13
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 13
- 241000561734 Celosia cristata Species 0.000 claims abstract description 9
- 244000197580 Poria cocos Species 0.000 claims abstract description 9
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 9
- 210000001520 comb Anatomy 0.000 claims abstract description 9
- 241000251468 Actinopterygii Species 0.000 claims abstract description 7
- 244000068988 Glycine max Species 0.000 claims abstract description 7
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 244000269722 Thea sinensis Species 0.000 claims abstract description 7
- 240000008042 Zea mays Species 0.000 claims abstract description 7
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 7
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 7
- 235000007215 black sesame Nutrition 0.000 claims abstract description 7
- 235000005822 corn Nutrition 0.000 claims abstract description 7
- 239000003814 drug Substances 0.000 claims abstract description 7
- 235000009569 green tea Nutrition 0.000 claims abstract description 7
- 235000012907 honey Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 5
- 241001313708 Dictyophora phalloidea Species 0.000 claims description 17
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 15
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 15
- 240000006365 Vitis vinifera Species 0.000 claims description 15
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 15
- 238000002360 preparation method Methods 0.000 claims description 9
- 244000000626 Daucus carota Species 0.000 claims description 6
- 235000002767 Daucus carota Nutrition 0.000 claims description 6
- 235000010254 Jasminum officinale Nutrition 0.000 claims description 6
- 240000005385 Jasminum sambac Species 0.000 claims description 6
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 6
- 244000061458 Solanum melongena Species 0.000 claims description 6
- 235000002597 Solanum melongena Nutrition 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 235000013325 dietary fiber Nutrition 0.000 claims description 6
- 235000012054 meals Nutrition 0.000 claims description 6
- 239000001944 prunus armeniaca kernel oil Substances 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 240000004922 Vigna radiata Species 0.000 claims description 4
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 4
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 4
- 235000019516 cod Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 238000003809 water extraction Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 8
- 238000005516 engineering process Methods 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 2
- 241000382455 Angelica sinensis Species 0.000 abstract 2
- 244000303040 Glycyrrhiza glabra Species 0.000 abstract 2
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract 2
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 abstract 2
- 235000011477 liquorice Nutrition 0.000 abstract 2
- 241000628997 Flos Species 0.000 abstract 1
- 235000019764 Soybean Meal Nutrition 0.000 abstract 1
- 241000219094 Vitaceae Species 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 238000000605 extraction Methods 0.000 abstract 1
- 235000021021 grapes Nutrition 0.000 abstract 1
- 235000021331 green beans Nutrition 0.000 abstract 1
- 239000004455 soybean meal Substances 0.000 abstract 1
- 235000013361 beverage Nutrition 0.000 description 2
- 229940126678 chinese medicines Drugs 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Bamboo fungus green bean biscuits comprise, by weight, 300 to 320 parts of wheat flour, 60 to 70 parts of corn flour, 50 to 60 parts of soybean meal, 30 to 40 parts of green bean powder, 10 to 15 parts of black sesame powder, 20 to 30 parts of bamboo funguses, 20 to 30 parts of fish, 35 to 50 parts of green tea juice, 50 to 60 parts of grapes, 50 to 60 parts of honey, 5 to 6 parts of poria cocos, 5 to 6 parts of liquorice, 3 to 4 parts of angelica sinensis, 3 to 4 parts of sealwort, 3 to 4 parts of cockscombs, 5 to 6 parts of flos puerariae, 5 to 6 parts of soybean sprouts, 3 to 4 parts of wheat seedlings, 5 to 7 parts of food additives, 60 to 70 parts of white sugar, 15 to 20 parts of salt and appropriate water. According to the bamboo fungus green bean biscuits, the preparing technology is simple and environmentally friendly, food materials such as the bamboo funguses and green beans are added, so that the nutrition is rich and taste is good; extractions of traditional Chinese medicine such as the poria cocos, the liquorice, the angelica sinensis, the sealwort, and the cockscombs are added, so that the bamboo fungus green bean biscuits have certain health maintaining efficacy and are beneficial to the health of the human body.
Description
Technical field
The present invention relates generally to food and preparation method thereof technical field, relates in particular to a kind of dictyophora phalloidea green bean biscuits.
Background technology
Food, beverage are that people consume the fastest consumer goods, food, beverage are related to the healthy of people, non-staple food on market is more and more now, but most non-staple food just can solve people's primary demand, people's living standard is in continuous improve, also more and more higher to the nutritional requirement of non-staple food.
Summary of the invention
The present invention, in order to make up the defect of prior art, provides a kind of preparation method of dictyophora phalloidea green bean biscuits.
The present invention is achieved by the following technical solutions: a kind of dictyophora phalloidea green bean biscuits, is comprised of following weight portion raw material: wheat flour 300-320, corn flour 60-70, analysis for soybean powder 50-60, mung bean flour 30-40, black sesame powder 10-15, dictyophora phalloidea 20-30, the flesh of fish 20-30, green tea juice 35-50, grape 50-60, honey 50-60, Poria cocos 5-6, Radix Glycyrrhizae 5-6, Radix Angelicae Sinensis 3-4, sealwort 3-4, cockscomb 3-4, FI puerariae 5-6, moyashi 5-6, wheat seedling 3-4, food additives 5-7, white sugar 60-70, salt 15-20, water are appropriate:
Food additives, are comprised of following weight portion raw material: jasmine pollen 1-2, carrot meal 5-6, apricot kernel oil 8-10, dietary fiber 2-3, cod powder 40-50, eggplant powder 40-50, Succus Rhizoma Dioscoreae 80-100, rapeseed oil 60-80;
The preparation method of food additives is as follows: Succus Rhizoma Dioscoreae, rapeseed oil are poured in pot, cooling after, add jasmine pollen, carrot meal, apricot kernel oil, dietary fiber, cod powder, eggplant powder, mix rear standby.
A preparation method for dictyophora phalloidea green bean biscuits, comprises the following steps:
(1) dictyophora phalloidea, the flesh of fish are cleaned, put into pot, add green tea juice, food additives, heating is stewing boils 30-40 minute, all materials in pot is broken into juice standby;
(2) grape is cleaned, got its pulp and put into pot, add honey, be heated to grape and melt, fully stir into grape slurry, cooling standby;
(3) water extraction of Poria cocos, Radix Glycyrrhizae, Radix Angelicae Sinensis, sealwort, cockscomb, FI puerariae, moyashi, wheat seedling doubly being measured with 6-10 is got, and extract spraying is dry, obtains traditional Chinese medicine powder standby;
(4) juice in wheat flour, corn flour, analysis for soybean powder, black sesame powder, step 1, grape slurry, traditional Chinese medicine powder, white sugar, salt are merged, after mixing, add appropriate water, constantly stir, obtain after dough, make biscuit and bake.
Advantage of the present invention is: a kind of dictyophora phalloidea green bean biscuits of the present invention, the simple environmental protection of preparation technology, add the food materials such as dictyophora phalloidea, mung bean, there is abundant nutrition, and good mouthfeel, also add especially the extract of the Chinese medicines such as Poria cocos, Radix Glycyrrhizae, Radix Angelicae Sinensis, sealwort, cockscomb, there is certain health-care efficacy, be of value to the health of human body.
The specific embodiment
A dictyophora phalloidea green bean biscuits, is comprised of following weight portion (Kg) raw material: wheat flour 300, corn flour 60, analysis for soybean powder 50, mung bean flour 30, black sesame powder 10, dictyophora phalloidea 20, the flesh of fish 20, green tea juice 35, grape 50-60, honey 50, Poria cocos 5, Radix Glycyrrhizae 5, Radix Angelicae Sinensis 3, sealwort 4, cockscomb 4, FI puerariae 5, moyashi 5, wheat seedling 3, food additives 5, white sugar 60, salt 15, water are appropriate:
Food additives, are comprised of following weight portion (Kg) raw material: jasmine pollen 1, carrot meal 5, apricot kernel oil 8, dietary fiber 2, cod powder 40, eggplant powder 40, Succus Rhizoma Dioscoreae 80, rapeseed oil 60;
The preparation method of food additives is as follows: Succus Rhizoma Dioscoreae, rapeseed oil are poured in pot, cooling after, add jasmine pollen, carrot meal, apricot kernel oil, dietary fiber, cod powder, eggplant powder, mix rear standby.
A preparation method for dictyophora phalloidea green bean biscuits, comprises the following steps:
(1) dictyophora phalloidea, the flesh of fish are cleaned, put into pot, add green tea juice, food additives, heating is stewing boils 30-40 minute, all materials in pot is broken into juice standby;
(2) grape is cleaned, got its pulp and put into pot, add honey, be heated to grape and melt, fully stir into grape slurry, cooling standby;
(3) water extraction of Poria cocos, Radix Glycyrrhizae, Radix Angelicae Sinensis, sealwort, cockscomb, FI puerariae, moyashi, wheat seedling doubly being measured with 6-10 is got, and extract spraying is dry, obtains traditional Chinese medicine powder standby;
(4) juice in wheat flour, corn flour, analysis for soybean powder, black sesame powder, step 1, grape slurry, traditional Chinese medicine powder, white sugar, salt are merged, after mixing, add appropriate water, constantly stir, obtain after dough, make biscuit and bake.
Claims (2)
1. a dictyophora phalloidea green bean biscuits, it is characterized in that, by following weight portion raw material, formed: wheat flour 300-320, corn flour 60-70, analysis for soybean powder 50-60, mung bean flour 30-40, black sesame powder 10-15, dictyophora phalloidea 20-30, the flesh of fish 20-30, green tea juice 35-50, grape 50-60, honey 50-60, Poria cocos 5-6, Radix Glycyrrhizae 5-6, Radix Angelicae Sinensis 3-4, sealwort 3-4, cockscomb 3-4, FI puerariae 5-6, moyashi 5-6, wheat seedling 3-4, food additives 5-7, white sugar 60-70, salt 15-20, water are appropriate:
Described food additives, are comprised of following weight portion raw material: jasmine pollen 1-2, carrot meal 5-6, apricot kernel oil 8-10, dietary fiber 2-3, cod powder 40-50, eggplant powder 40-50, Succus Rhizoma Dioscoreae 80-100, rapeseed oil 60-80;
The preparation method of described food additives is as follows: Succus Rhizoma Dioscoreae, rapeseed oil are poured in pot, cooling after, add jasmine pollen, carrot meal, apricot kernel oil, dietary fiber, cod powder, eggplant powder, mix rear standby.
2. the preparation method of a kind of dictyophora phalloidea green bean biscuits as claimed in claim 1, is characterized in that, comprises the following steps:
(1) dictyophora phalloidea, the flesh of fish are cleaned, put into pot, add green tea juice, food additives, heating is stewing boils 30-40 minute, all materials in pot is broken into juice standby;
(2) grape is cleaned, got its pulp and put into pot, add honey, be heated to grape and melt, fully stir into grape slurry, cooling standby;
(3) water extraction of Poria cocos, Radix Glycyrrhizae, Radix Angelicae Sinensis, sealwort, cockscomb, FI puerariae, moyashi, wheat seedling doubly being measured with 6-10 is got, and extract spraying is dry, obtains traditional Chinese medicine powder standby;
(4) juice in wheat flour, corn flour, analysis for soybean powder, black sesame powder, step 1, grape slurry, traditional Chinese medicine powder, white sugar, salt are merged, after mixing, add appropriate water, constantly stir, obtain after dough, make biscuit and bake.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310700777.4A CN103651714A (en) | 2013-12-19 | 2013-12-19 | Bamboo fungus green bean biscuits |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310700777.4A CN103651714A (en) | 2013-12-19 | 2013-12-19 | Bamboo fungus green bean biscuits |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103651714A true CN103651714A (en) | 2014-03-26 |
Family
ID=50291430
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310700777.4A Pending CN103651714A (en) | 2013-12-19 | 2013-12-19 | Bamboo fungus green bean biscuits |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103651714A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104115900A (en) * | 2014-06-13 | 2014-10-29 | 张其荣 | Crispy biscuits containing red dates and preparation method thereof |
| CN104115903A (en) * | 2014-06-13 | 2014-10-29 | 张其荣 | Mung bean-flavored heat clearing biscuits and production method thereof |
| CN104222830A (en) * | 2014-07-23 | 2014-12-24 | 马鞍山江心绿洲食品有限公司 | Health bamboo fungus and nut soybean dreg pie |
| CN104430780A (en) * | 2014-12-25 | 2015-03-25 | 陈忠信 | Yam and pig trotter biscuit |
| CN107624841A (en) * | 2017-04-18 | 2018-01-26 | 廖华勇 | A kind of nutrient biscuit for helping to lift appetite |
| CN108902248A (en) * | 2018-09-05 | 2018-11-30 | 黎祥（大田）食品有限公司 | A kind of russule biscuit and preparation method thereof improving nutritive value |
| CN108935580A (en) * | 2018-09-05 | 2018-12-07 | 黎祥（大田）食品有限公司 | A kind of russule biscuit and preparation method thereof |
| CN113207930A (en) * | 2021-06-16 | 2021-08-06 | 成都大学 | Bamboo fungus and buckwheat biscuit product and preparation method thereof |
-
2013
- 2013-12-19 CN CN201310700777.4A patent/CN103651714A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104115900A (en) * | 2014-06-13 | 2014-10-29 | 张其荣 | Crispy biscuits containing red dates and preparation method thereof |
| CN104115903A (en) * | 2014-06-13 | 2014-10-29 | 张其荣 | Mung bean-flavored heat clearing biscuits and production method thereof |
| CN104222830A (en) * | 2014-07-23 | 2014-12-24 | 马鞍山江心绿洲食品有限公司 | Health bamboo fungus and nut soybean dreg pie |
| CN104430780A (en) * | 2014-12-25 | 2015-03-25 | 陈忠信 | Yam and pig trotter biscuit |
| CN107624841A (en) * | 2017-04-18 | 2018-01-26 | 廖华勇 | A kind of nutrient biscuit for helping to lift appetite |
| CN108902248A (en) * | 2018-09-05 | 2018-11-30 | 黎祥（大田）食品有限公司 | A kind of russule biscuit and preparation method thereof improving nutritive value |
| CN108935580A (en) * | 2018-09-05 | 2018-12-07 | 黎祥（大田）食品有限公司 | A kind of russule biscuit and preparation method thereof |
| CN113207930A (en) * | 2021-06-16 | 2021-08-06 | 成都大学 | Bamboo fungus and buckwheat biscuit product and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140326 |