CN103975999A - Milk calcium waxberry biscuit and preparing method thereof - Google Patents
Milk calcium waxberry biscuit and preparing method thereof Download PDFInfo
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- CN103975999A CN103975999A CN201410238380.2A CN201410238380A CN103975999A CN 103975999 A CN103975999 A CN 103975999A CN 201410238380 A CN201410238380 A CN 201410238380A CN 103975999 A CN103975999 A CN 103975999A
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Abstract
The invention relates to a milk calcium waxberry biscuit and a preparing method thereof. The milk calcium waxberry biscuit is characterized by comprising, by weight, 55-60 parts of whole wheat flour, 45-55 parts of oat flour, 8-12 parts of white granulated sugar, 9-13 parts of high fructose corn syrup, 9-12 parts of palm oil, 3-6 parts of fresh eggs, 0.8-1.2 parts of baking soda, 9-18 parts of water, and 35-48 parts of milk calcium waxberry fruit powder. Compared with the prior art, the biscuit has the advantages that more nutrient contents of waxberry can be reserved, milk calcium and other nutrient contents are contained at the same time, the technology is simple, cost is low, and large-scale production can be realized.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of milk calcium red bayberry biscuit and preparation method thereof.
Background technology
< < Compendium of Materia Medica > > records, " red bayberry can be quenched the thirst and the five internal organs, can wash stomach, the muddled bad odor of relieving restlessness ".Red bayberry contains multiple organic acid, and ascorbic content is also very abundant, not only can participate in metabolism and the oxidation-reduction process of sugar in body directly, strengthens the permeability of capillary, and also has reducing blood lipid, the effect that stops cancer cell to generate in vivo.Contained tartaric acid can whet the appetite to eat alive and promote the production of body fluid, the relieving summer-heat that helps digestion, and the function that can stop again the sugar in body to transform to fat, contributes to fat-reducing.Red bayberry has inhibitory action to bacteriums such as Escherichia coli, shigella dysenteriaes, can control dysentery stomachache, and to diarrhea, more than person has good effect.In red bayberry, contain Cobastab, C, cancer-resisting is had to positive role.Contained cyanamide class, the effect that fatty wet goods also has inhibition cancer cell in red bayberry fruit nut.Red bayberry has and helps digestion, dehumidifying, relieving summer-heat, the cough-relieving of promoting the production of body fluid, aid digestion, resisting cold, antidiarrheal, diuresis, prevents and treats the several functions such as medical function such as cholera, has the reputation of " agate in fruit ".
Milk calcium is whey inorganic salts concentrates, is the best inorganic Yanyuan of nutritive value and absorption easy to digest.Total inorganic salts amount approximately 0.7% in cow's milk, calcium is about 0.1%.Comparing with the calcium in other food, is top quality calcium source, and this is because the calcium in cow's milk approximately has 70% to be the granular state of casein glue, comprising 40% of the calcium phosphate of collastromin, is combined calcium approximately 30% with casein.Calcium in cow's milk approximately has 30% for solubility calcium, approximately has the ionic calcium of 30% genus in solubility calcium, and 60% is calcium citrate, and 10% of remainder is calcium phosphate.Be the calcium source that the generally acknowledged element of Nutriology Dept. educational circles the most easily absorbs in the world at present, human absorptivity is high, and is rich in albumen fragment natural in milk, polypeptide, amino acid and other a large amount of mineral matter.
Sheep milk calcium: calcium phosphorus ration is good.The sheep breast dimension valency calcium tablet ratio golden ratio of 1: 8: 1, more approaches breast milk, and calcium absorbs better, does not hinder stomach.The fat globule of goat milk and protein particulate only have 1/3 of milk, and even particle size, more easily digested.In goat milk, contain a large amount of protein structures, lactalbumin is identical with breast milk, and not containing causing irritated foreign preteins in milk.So goat milk than the absorption more easy to digest of other dairy produce, can not cause have a stomach upset, the dairy products allergic symptom such as diarrhoea occurs, and is the dairy products that the people of any physique can accept.In the lipid structure of goat milk, carbochain is short, and unsaturated fatty acid content is high, is good emulsified state, is more conducive to body and directly utilizes.Be particularly suitable for the weak crowd of allergic constitution and system.Different from milk of the casein structure of goat milk; Main containing α-2S casein, beta-casein in goat milk, these two kinds of caseins are easily decomposed by yeast; And in milk, mainly contain α-1S casein, therefore, to milk allergy and the weak crowd of physique, can accept goat milk completely.In goat milk, contain 200 multiple nutrients materials, it contains with breast milk approaches and enriches mineral matter, trace element, multivitamin, taurine, DHA etc., and the total content of protein, mineral matter and various vitamins is higher than milk.Goat milk contains bioactie agent " adenosine cyclophosphate ", " atriphos " and " EGF growth factor ", these factors have multiple regulatory function in vivo, " adenosine cyclophosphate " is the generally acknowledged cancer-resisting factors of scientific circles, it can make human body metabolism maintain balance, can increase the content of haemocyanin and albumen, increase the premunition of human body; Can improve myocardial nutrition, softening blood vessel, prevents and treats artery sclerosis to improving, hypertension has very effective moving effect.
Summary of the invention
The object of the invention is to provide a kind of milk calcium red bayberry biscuit and preparation method thereof.
Technical scheme of the present invention is:
A milk calcium red bayberry biscuit, it is comprised of the raw material of following weight parts:
Wholemeal 55～60, oatmeal 45～55, white granulated sugar 8～12, fruit grape slurry 9～13, palm oil 9～12, fresh hen egg 3～6, sodium bicarbonate 0.8～1.2, water 9～18, milk calcium red bayberry fruit powder 35～48;
Described milk calcium red bayberry fruit powder is comprised of the raw material of following weight parts:
New arbutus 65～95, milk powder 16～22, milk calcium 3～9, sucrose 18～25, maltodextrin 1～2, citric acid 0.01～0.02;
The preparation method of described milk calcium red bayberry fruit powder, comprises the following steps:
A, molten sugar filter: by described weight portion, take sucrose, add the boiling water of 2～5 times 100 ℃, it is standby that stirring and dissolving makes syrup by 200 mesh sieves filtrations;
B, pretreatment of raw material: the saline sook 5～10min that is 30～35g/L by concentration by new arbutus, then clean with clear water;
C, defibrination: after the broken stoning of red bayberry that step B is handled well, add citric acid and grind, cross 50 mesh sieves filtrations and obtain cranberry juice;
D, mixing homogeneous: by described weight portion, take other material component, add the cranberry juice mixing and stirring of syrup and the step C gained of steps A gained, under 15～18Mpa pressure condition, carry out homogeneous, keep 8～12min;
E, drying under reduced pressure: the mixture of step valency gained is carried out to drying under reduced pressure under 35～50 ℃ of conditions of temperature, and be 28～36h drying time, cross 50～100 mesh sieves and obtain fruit powder;
F, pulverizing: the fruit powder of step e gained is carried out to vacuum ultramicro grinding, obtain milk calcium red bayberry fruit powder;
The preparation method of described milk calcium red bayberry biscuit, comprises the following steps:
(1) white granulated sugar, fruit grape slurry, palm oil and the water that takes weight portion mixes to and turns white immalleablely, adds Fresh Egg to continue to dismiss to being fluffy state;
(2) wholemeal, oatmeal, sodium bicarbonate and milk calcium red bayberry fruit powder are mixed and sieved, add the batching of step (1) gained to stir rapidly together, and becomes dough, about standing 1h, till question handler complete fermentation;
(3) by fermentation after dough by mechanical or manual extrusion modling, obtain biscuit;
(4) biscuit of moulding is put into baking oven, baking, baking time is 10～15min, 110～130 ℃ of 100～120 ℃/lower fire of getting angry of baking oven;
(5) milk calcium red bayberry biscuit is taken out to cooling rear packing from baking oven.
Preferably, described milk calcium is the high lactoprotein calcium of pure natural active directly extracting from milk or the high lactoprotein calcium of pure natural active extracting from goat milk.
Preferably, described milk powder is goat milk powder.
Advantage of the present invention is:
1, the present invention makes in milk calcium red bayberry fruit powder process and adds a certain amount of citric acid to preserve anthocyanin in red bayberry, adds appropriate maltodextrin, makes fruit powder prevented from caking, and brew is good, extends the product shelf phase.The present invention adopts drying under reduced pressure to process, and does not destroy the active ingredient of fruit juice, thereby shorten drying time because making the rapid evaporation of moisture in fruit juice under the condition of decompression, saves production cost.
2, product of the present invention can retain the nutritional labeling of red bayberry more entirely, contains other nutritional labelings such as milk calcium simultaneously, and color and luster is stable, mouthfeel is good, and technique is simple and cost is low.
The specific embodiment
Embodiment 1
A milk calcium red bayberry biscuit, it is comprised of the raw material of following weight parts:
55～60 parts of wholemeals, 45～55 parts of oatmeals, 8～12 parts of white granulated sugars, 9～13 parts, fruit grape slurry, 9～12 parts of palm oils, 3～6 parts of fresh hen eggs, 0.8～1.2 part, sodium bicarbonate, 9～18 parts, water, 35～48 parts, milk calcium red bayberry fruit powder;
Described milk calcium red bayberry fruit powder is comprised of the raw material of following weight parts:
65～95 parts of new arbutuses, 16～22 parts of milk powder, 3～9 parts of milk calciums, 18～25 parts of sucrose, 1～2 part of maltodextrin, 0.01～0.02 part of citric acid;
Wherein, described milk calcium is the high lactoprotein calcium of pure natural active directly extracting from milk or the high lactoprotein calcium of pure natural active extracting from goat milk; Described milk powder is goat milk powder.
The preparation method of described milk calcium red bayberry fruit powder, comprises the following steps:
A, molten sugar filter: by described weight portion, take sucrose, add the boiling water of 3 times 100 ℃, it is standby that stirring and dissolving makes syrup by 200 mesh sieves filtrations;
B, pretreatment of raw material: the saline sook 5min that is 35g/L by concentration by new arbutus, then clean with clear water;
C, defibrination: after the broken stoning of red bayberry that step B is handled well, add citric acid and grind, cross 50 mesh sieves filtrations and obtain cranberry juice;
D, mixing homogeneous: by described weight portion, take other material component, add the cranberry juice mixing and stirring of syrup and the step C gained of steps A gained, under 15Mpa pressure condition, carry out homogeneous, keep 10min;
E, drying under reduced pressure: the mixture of step D gained is carried out to drying under reduced pressure under 35 ℃ of conditions of temperature, and be 36h drying time, cross 100 mesh sieves and obtain fruit powder;
F, pulverizing: the fruit powder of step e gained is carried out to vacuum ultramicro grinding, obtain milk calcium red bayberry fruit powder;
The preparation method of described milk calcium red bayberry biscuit, comprises the following steps:
(1) white granulated sugar, fruit grape slurry, palm oil and the water that takes weight portion mixes to and turns white immalleablely, adds Fresh Egg to continue to dismiss to being fluffy state;
(2) wholemeal, oatmeal, sodium bicarbonate and milk calcium red bayberry fruit powder are mixed and sieved, add the batching of step (1) gained to stir rapidly together, and becomes dough, about standing 1h, till question handler complete fermentation;
(3) by fermentation after dough by mechanical or manual extrusion modling, obtain biscuit;
(4) biscuit of moulding is put into baking oven, baking, baking time is 12min, 110 ℃ of the 100 ℃/lower fire of getting angry of baking oven;
(5) milk calcium red bayberry biscuit is taken out to cooling rear packing from baking oven.
Embodiment 2
The batching of red bayberry fruit powder: with listed as parts by weight: 105 parts of new arbutuses, 35 parts of white granulated sugars, 32 parts, fruit grape slurry, 9 parts, Radix Glycyrrhizae, 0.15 part of sodium cellulose glycolate, 0.2 part of citric acid, 1.5 parts of pectin;
In step e, drying under reduced pressure temperature is that 48 ℃, drying time are 28h; Baking time is 15min in step (4), 130 ℃ of the 120 ℃/lower fire of getting angry of baking oven; Other preparation method is with embodiment 1.
Embodiment 3
The batching of red bayberry fruit powder: with listed as parts by weight: 90 parts of new arbutuses, 30 parts of white granulated sugars, 30 parts, fruit grape slurry, 8 parts, Radix Glycyrrhizae, 0.1 part of sodium cellulose glycolate, 0.15 part of citric acid, 1 part of pectin;
In step e, drying under reduced pressure temperature is that 38 ℃, drying time are 32h; Baking time is 12min in step (4), 120 ℃ of the 110 ℃/lower fire of getting angry of baking oven; Other preparation method is with embodiment 1.
Above-described embodiment is preferably embodiment of the present invention; but embodiments of the present invention are not restricted to the described embodiments; other any do not deviate from change, the modification done under Spirit Essence of the present invention and principle, substitutes, combination or simplify; all should be equivalent substitute mode, within being included in protection scope of the present invention.
Claims (3)
1. a milk calcium red bayberry biscuit, is characterized in that it is comprised of the raw material of following weight parts:
Wholemeal 55～60, oatmeal 45～55, white granulated sugar 8～12, fruit grape slurry 9～13, palm oil 9～12, fresh hen egg 3～6, sodium bicarbonate 0.8～1.2, water 9～18, milk calcium red bayberry fruit powder 35～48;
Described milk calcium red bayberry fruit powder is comprised of the raw material of following weight parts:
New arbutus 65～95, milk powder 16～22, milk calcium 3～9, sucrose 18～25, maltodextrin 1～2, citric acid 0.01～0.02;
The preparation method of described milk calcium red bayberry fruit powder, comprises the following steps:
A, molten sugar filter: by described weight portion, take sucrose, add the boiling water of 2～5 times 100 ℃, it is standby that stirring and dissolving makes syrup by 200 mesh sieves filtrations;
B, pretreatment of raw material: the saline sook 5～10min that is 30～35g/L by concentration by new arbutus, then clean with clear water;
C, defibrination: after the broken stoning of red bayberry that step B is handled well, add citric acid and grind, cross 50 mesh sieves filtrations and obtain cranberry juice;
D, mixing homogeneous: by described weight portion, take other material component, add the cranberry juice mixing and stirring of syrup and the step C gained of steps A gained, under 15～18Mpa pressure condition, carry out homogeneous, keep 8～12min;
E, drying under reduced pressure: the mixture of step D gained is carried out to drying under reduced pressure under 35～50 ℃ of conditions of temperature, and be 28～36h drying time, cross 50～100 mesh sieves and obtain fruit powder;
F, pulverizing: the fruit powder of step e gained is carried out to vacuum ultramicro grinding, obtain milk calcium red bayberry fruit powder;
The preparation method of described milk calcium red bayberry biscuit, comprises the following steps:
(1) white granulated sugar, fruit grape slurry, palm oil and the water that takes weight portion mixes to and turns white immalleablely, adds Fresh Egg to continue to dismiss to being fluffy state;
(2) wholemeal, oatmeal, sodium bicarbonate and milk calcium red bayberry fruit powder are mixed and sieved, add the batching of step (1) gained to stir rapidly together, and becomes dough, about standing 1h, till question handler complete fermentation;
(3) by fermentation after dough by mechanical or manual extrusion modling, obtain biscuit;
(4) biscuit of moulding is put into baking oven, baking, baking time is 10～15min, 110～130 ℃ of 100～120 ℃/lower fire of getting angry of baking oven;
(5) milk calcium red bayberry biscuit is taken out to cooling rear packing from baking oven.
2. milk calcium red bayberry fruit powder as claimed in claim 1, is characterized in that: described milk calcium is the high lactoprotein calcium of pure natural active directly extracting from milk or the high lactoprotein calcium of pure natural active extracting from goat milk.
3. milk calcium red bayberry fruit powder as claimed in claim 1, is characterized in that: described milk powder is goat milk powder.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410238380.2A CN103975999A (en) | 2014-05-30 | 2014-05-30 | Milk calcium waxberry biscuit and preparing method thereof |
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| CN201410238380.2A CN103975999A (en) | 2014-05-30 | 2014-05-30 | Milk calcium waxberry biscuit and preparing method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105532829A (en) * | 2016-02-23 | 2016-05-04 | 河南科技学院 | Cookie containing yellow serofluid fine powder and preparation method of cookie |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101263834A (en) * | 2008-03-28 | 2008-09-17 | 山东省农业科学院中心实验室 | Lysine coarse grain nutrition biscuit and its processing method |
| CN102178190A (en) * | 2011-04-19 | 2011-09-14 | 浙江师范大学 | Whole red bayberry fruit powder and preparation method and serious fruit powder foods |
| CN102805137A (en) * | 2012-08-10 | 2012-12-05 | 陆建益 | Health bayberry cookie and processing method thereof |
-
2014
- 2014-05-30 CN CN201410238380.2A patent/CN103975999A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101263834A (en) * | 2008-03-28 | 2008-09-17 | 山东省农业科学院中心实验室 | Lysine coarse grain nutrition biscuit and its processing method |
| CN102178190A (en) * | 2011-04-19 | 2011-09-14 | 浙江师范大学 | Whole red bayberry fruit powder and preparation method and serious fruit powder foods |
| CN102805137A (en) * | 2012-08-10 | 2012-12-05 | 陆建益 | Health bayberry cookie and processing method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105532829A (en) * | 2016-02-23 | 2016-05-04 | 河南科技学院 | Cookie containing yellow serofluid fine powder and preparation method of cookie |
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Application publication date: 20140813 |