CN103766448A - Peanut cookie and processing method thereof - Google Patents
Peanut cookie and processing method thereof Download PDFInfo
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- CN103766448A CN103766448A CN201410014925.1A CN201410014925A CN103766448A CN 103766448 A CN103766448 A CN 103766448A CN 201410014925 A CN201410014925 A CN 201410014925A CN 103766448 A CN103766448 A CN 103766448A
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Abstract
The invention discloses peanut cookie and a processing method thereof. The peanut cookie is prepared by the following raw materials in parts by weight: 60-80 parts of flour, 10-15 parts of peanut, 2-3 parts of baking soda, 3-4 parts of piny flower agent, 6-8 parts of cream, 6-8 parts of grape juice, 2-4 parts of mulberry leaves, 2-4 parts of cortex albiziae, 2-3 parts of semen cassiae, 1-2 parts of mint, 2-3 parts of white paeony root, 1-3 parts of anise, 2-3 parts of poria, 1-4 parts of panax quinquefolium, 6-8 parts of custer sugar and 6-8 parts of nutrition additives. According to the peanut cookie and the processing method of the peanut cookie, provided by the invention, the processing method is simple in technology, is reasonable in recipe and is suitable for industrialized production; meanwhile, as multiple traditional Chinese medicine ingredients, such as the mulberry leaves, the cortex albiziae and the semen cassiae, having a healthcare function are added in the raw materials, the peanut cookie has the efficacies of promoting the growth and development of a human body and promoting the cell development.
Description
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Technical field
The present invention relates to a kind of peanut biscuit and processing method thereof, belong to food processing field.
Background technology
Peanut is extensively planted the most area in China, peanut is formed point very abundant, wherein Oil content and Protein content is the highest, but because traditional (Groundnut products) is less, using method is single, causes the surcharge of its product not high, therefore, invent more (Groundnut products), be conducive to improve the surcharge of peanut.
Summary of the invention
The present invention has overcome deficiency of the prior art, and a kind of peanut biscuit and processing method thereof are provided.
The present invention is achieved by the following technical solutions:
A kind of peanut biscuit, it is characterized in that being made up of the raw material of following weight portion:
Flour 60-80, peanut 10-15, sodium bicarbonate 2-3, preserved egg agent 3-4, cream 6-8, grape juice 6-8, mulberry leaf 2-4, cortex albiziae 2-4, cassia seed 2-3, peppermint 1-2, root of herbaceous peony 2-3, large fennel 1-3, Poria cocos 2-3, American Ginseng 1-4, white granulated sugar 6-8, nourishing additive agent 6-8;
Described nourishing additive agent is mixed and forms with the weight ratio of 0.01-0.04:3-5:3-5 by Angelica oil, pollen pini, ginseng pulverate.
The processing method of described peanut biscuit, is characterized in that comprising the following steps:
(1) mulberry leaf, cortex albiziae, cassia seed, peppermint, the root of herbaceous peony, large fennel, Poria cocos, American Ginseng are added in suitable quantity of water, heating decocts, and obtains decoction liquor;
(2) peanut is put into grape juice, soak after 2-3 hour and take out, after draining, peanut is broken into particle;
(3) residual components such as decoction liquor, peanut grain and sodium bicarbonate, preserved egg agent, cream, white granulated sugar, nourishing additive agent are added in flour, are uniformly mixed, after having fermented, make biscuit, to obtain final product.
Advantage of the present invention is:
The invention provides a kind of peanut biscuit and processing method thereof, the inventive method technique is simple, formula rationally, being applicable to batch production produces, simultaneously, owing to having added the multiple traditional Chinese medicine ingredients with health role such as mulberry leaf, cortex albiziae, cassia seed in raw material, what product of the present invention is had promote human body grows, promotes cytocerastic effect.
The specific embodiment
Embodiment 1:
A kind of peanut biscuit, it is characterized in that being made up of the raw material of following weight portion:
Flour 60, peanut 15, sodium bicarbonate 3, preserved egg agent 3, cream 8, grape juice 8, mulberry leaf 4, cortex albiziae 2, cassia seed 3, peppermint 2, the root of herbaceous peony 3, large fennel 3, Poria cocos 2, American Ginseng 4, white granulated sugar 8, nourishing additive agent 6;
Described nourishing additive agent is mixed and forms with the weight ratio of 0.03:3:3 by Angelica oil, pollen pini, ginseng pulverate.
The processing method of described peanut biscuit, is characterized in that comprising the following steps:
(1) mulberry leaf, cortex albiziae, cassia seed, peppermint, the root of herbaceous peony, large fennel, Poria cocos, American Ginseng are added in suitable quantity of water, heating decocts, and obtains decoction liquor;
(2) peanut is put into grape juice, soak after 2 hours and take out, after draining, peanut is broken into particle;
(3) residual components such as decoction liquor, peanut grain and sodium bicarbonate, preserved egg agent, cream, white granulated sugar, nourishing additive agent are added in flour, are uniformly mixed, after having fermented, make biscuit, to obtain final product.
The invention provides a kind of peanut biscuit and processing method thereof, the inventive method technique is simple, formula rationally, being applicable to batch production produces, simultaneously, owing to having added the multiple traditional Chinese medicine ingredients with health role such as mulberry leaf, cortex albiziae, cassia seed in raw material, what product of the present invention is had promote human body grows, promotes cytocerastic effect.
Claims (2)
1. a peanut biscuit, it is characterized in that being made up of the raw material of following weight portion:
Flour 60-80, peanut 10-15, sodium bicarbonate 2-3, preserved egg agent 3-4, cream 6-8, grape juice 6-8, mulberry leaf 2-4, cortex albiziae 2-4, cassia seed 2-3, peppermint 1-2, root of herbaceous peony 2-3, large fennel 1-3, Poria cocos 2-3, American Ginseng 1-4, white granulated sugar 6-8, nourishing additive agent 6-8;
Described nourishing additive agent is mixed and forms with the weight ratio of 0.01-0.04:3-5:3-5 by Angelica oil, pollen pini, ginseng pulverate.
2. a processing method for peanut biscuit as claimed in claim 1, is characterized in that comprising the following steps:
(1) mulberry leaf, cortex albiziae, cassia seed, peppermint, the root of herbaceous peony, large fennel, Poria cocos, American Ginseng are added in suitable quantity of water, heating decocts, and obtains decoction liquor;
(2) peanut is put into grape juice, soak after 2-3 hour and take out, after draining, peanut is broken into particle;
(3) residual components such as decoction liquor, peanut grain and sodium bicarbonate, preserved egg agent, cream, white granulated sugar, nourishing additive agent are added in flour, are uniformly mixed, after having fermented, make biscuit, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410014925.1A CN103766448A (en) | 2014-01-14 | 2014-01-14 | Peanut cookie and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410014925.1A CN103766448A (en) | 2014-01-14 | 2014-01-14 | Peanut cookie and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103766448A true CN103766448A (en) | 2014-05-07 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410014925.1A Pending CN103766448A (en) | 2014-01-14 | 2014-01-14 | Peanut cookie and processing method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN103766448A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104055121A (en) * | 2014-05-24 | 2014-09-24 | 陆云 | Health flour capable of developing intelligence and preparation method of flour |
| CN104115901A (en) * | 2014-06-13 | 2014-10-29 | 张其荣 | High-fiber biscuit and making method thereof |
| CN104115900A (en) * | 2014-06-13 | 2014-10-29 | 张其荣 | Crispy biscuits containing red dates and preparation method thereof |
| CN104115899A (en) * | 2014-06-13 | 2014-10-29 | 张其荣 | Biscuits containing brown sugar and walnut kernels and preparation method thereof |
| CN107996648A (en) * | 2017-11-16 | 2018-05-08 | 张乐华 | A kind of selenium-rich peanuts cake processing method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1227728A (en) * | 1998-03-01 | 1999-09-08 | 夏佩珊 | Flavouring nutritive health food capable of refreshing oneself, relieving summer heat and curing disease |
| CN101606696A (en) * | 2008-06-19 | 2009-12-23 | 刘泳宏 | A kind of natural colour viscera-nourishing nutritional steamed bread and preparation method |
| CN101632446A (en) * | 2008-07-21 | 2010-01-27 | 刘泳宏 | Natural five-color coarse cereal egg milk fruit vegetable tea steamed bread and preparation method thereof |
-
2014
- 2014-01-14 CN CN201410014925.1A patent/CN103766448A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1227728A (en) * | 1998-03-01 | 1999-09-08 | 夏佩珊 | Flavouring nutritive health food capable of refreshing oneself, relieving summer heat and curing disease |
| CN101606696A (en) * | 2008-06-19 | 2009-12-23 | 刘泳宏 | A kind of natural colour viscera-nourishing nutritional steamed bread and preparation method |
| CN101632446A (en) * | 2008-07-21 | 2010-01-27 | 刘泳宏 | Natural five-color coarse cereal egg milk fruit vegetable tea steamed bread and preparation method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104055121A (en) * | 2014-05-24 | 2014-09-24 | 陆云 | Health flour capable of developing intelligence and preparation method of flour |
| CN104115901A (en) * | 2014-06-13 | 2014-10-29 | 张其荣 | High-fiber biscuit and making method thereof |
| CN104115900A (en) * | 2014-06-13 | 2014-10-29 | 张其荣 | Crispy biscuits containing red dates and preparation method thereof |
| CN104115899A (en) * | 2014-06-13 | 2014-10-29 | 张其荣 | Biscuits containing brown sugar and walnut kernels and preparation method thereof |
| CN107996648A (en) * | 2017-11-16 | 2018-05-08 | 张乐华 | A kind of selenium-rich peanuts cake processing method |
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| C06 | Publication | ||
| PB01 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140507 |