CN103988873A - Waxberry biscuits and making method thereof - Google Patents

Abstract

The invention relates to waxberry biscuits and a making method of the waxberry biscuits. The waxberry biscuits are characterized by being made from, 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 grape pulp, 9-12 parts of palm oil, 3-6 parts of fresh eggs, 0.8-1.2 parts of baking soda, 6-15 parts of water and 100-120 parts of waxberry jam. Compared with the prior art, nutritional components of waxberries can be kept more completely, meanwhile, the waxberry biscuits contain other nutritional components, the process is simple, cost is low, and the waxberry biscuits can be produced on a large scale.

Description

A kind of red bayberry biscuit and preparation method thereof

Technical field

The present invention relates to food processing technology field, be specifically related to a kind of 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 ".

Summary of the invention

The object of the invention is to provide a kind of red bayberry biscuit and preparation method thereof.

Technical scheme of the present invention is:

A 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 6～15, gooseberry jam 100～120;

Described gooseberry jam is comprised of the raw material of following weight parts:

New arbutus 80～105, white granulated sugar 28～35, fruit grape slurry 25～32, Radix Glycyrrhizae 7～9, sodium cellulose glycolate 0.1～0.15, citric acid 0.15～0.2, pectin 1～1.5;

The preparation method of described gooseberry jam, comprises the following steps:

A, make syrup: by the Radix Glycyrrhizae of weight portion, add 9～12 times of water, heating is boiled, and keeps stopping heating after boiling 15～20min, adds white granulated sugar and fruit grape slurry, stirring and dissolving filters by 200 mesh sieves that to make syrup standby;

B, saline sook: the saline sook 5～10min that is 30～35g/L by concentration by new arbutus, then clean with clear water;

C, broken stoning: the broken stoning of red bayberry that step B is handled well obtains pulp;

D, defibrination: pulp is ground, in process of lapping, add citric acid, obtain pulp;

E, sterilization: the syrup of pulp and steps A gained is mixed to sterilization 1～2min at 90～95 ℃ of temperature;

F, Vacuum Concentration: by described weight portion, take other material component, add the mixture that step e is handled well to stir together, carry out Vacuum Concentration, be concentrated into 35～40 ° of Bx of soluble solid, wherein true temp is 50～55 ℃, vacuum is 0.095～0.097MPa, obtains gooseberry jam;

The preparation method of described 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 and sodium bicarbonate 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) gooseberry jam is watered on the biscuit of moulding;

(5) 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;

(6) red bayberry biscuit is taken out to cooling rear packing from baking oven.

Advantage of the present invention is:

1, the present invention makes in gooseberry jam process and adds a certain amount of citric acid to preserve anthocyanin in red bayberry, add appropriate sodium cellulose glycolate and pectin as composite thickening agent can make the viscosity of product moderate, tasty and refreshing, effectively avoided the elutriation phenomenon of gooseberry jam product, thereby final products are not perishable simultaneously yet.In the selection of sweetener, adopt the cooperation of white granulated sugar and HFCS, and proportioning is controlling 1: 1 left and right, adds again micro-Radix Glycyrrhizae, both can guarantee the agreeable to the taste sweet taste of gooseberry jam, again can be relatively cost-saving; Gooseberry jam can also better be coordinated natural flavour mountaineous.The present invention adopts Vacuum Concentration to be dried processing to red bayberry, does not destroy the active ingredient of fruit juice, therefore thereby shortening widely drying time saves production cost because making the rapid evaporation of moisture in fruit juice under the condition of decompression.

2, the biscuit of the present invention's making is nutritious, color and luster stable, mouthfeel is good, and technique is simple and cost is low.

The specific embodiment

Embodiment 1

A red bayberry biscuit, it is comprised of the raw material of following weight parts:

55 parts of wholemeals, 45 parts of oatmeals, 8 parts of white granulated sugars, 9 parts, fruit grape slurry, 9 parts of palm oils, 3 parts of fresh hen eggs, 0.8 part, sodium bicarbonate, 6 parts, water, 100 parts of gooseberry jams;

Described gooseberry jam is comprised of the raw material of following weight parts:

80 parts of new arbutuses, 28 parts of white granulated sugars, 25 parts, fruit grape slurry, 7 parts, Radix Glycyrrhizae, 0.1 part of sodium cellulose glycolate, 0.15 part of citric acid, 1 part of pectin;

The preparation method of described gooseberry jam, comprises the following steps:

A, make syrup: by the Radix Glycyrrhizae of weight portion, add 10 times of water, heating is boiled, and keeps stopping heating after boiling 15min, adds white granulated sugar and fruit grape slurry, stirring and dissolving filters by 200 mesh sieves that to make syrup standby;

B, saline sook: the saline sook 5min that is 35g/L by concentration by new arbutus, then clean with clear water;

C, broken stoning: the broken stoning of red bayberry that step B is handled well obtains pulp;

D, defibrination: pulp is ground, in process of lapping, add citric acid, obtain pulp;

E, sterilization: the syrup of pulp and steps A gained is mixed to sterilization 1min at 95 ℃ of temperature;

F, Vacuum Concentration: by described weight portion, take other material component, add the mixture that step e is handled well to stir together, carry out Vacuum Concentration, be concentrated into 35 ° of Bx of soluble solid, wherein true temp is 50 ℃, and vacuum is 0.095MPa, obtains gooseberry jam;

The preparation method of described 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 and sodium bicarbonate 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) gooseberry jam is watered on the biscuit of moulding;

(5) biscuit of moulding is put into baking oven baking, baking time is 10min, 110 ℃ of the 100 ℃/lower fire of getting angry of baking oven;

(6) red bayberry biscuit is taken out to cooling rear packing from baking oven.

Embodiment 2

With listed as parts by weight: the batching of red bayberry biscuit: 60 parts of wholemeals, 55 parts of oatmeals, 12 parts of white granulated sugars, 13 parts, fruit grape slurry, 12 parts of palm oils, 6 parts of fresh hen eggs, 1.2 parts, sodium bicarbonate, 15 parts, water, 120 parts of gooseberry jams;

The batching of gooseberry jam: 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 F, Vacuum Concentration temperature is 55 ℃, and vacuum is 0.097MPa, is concentrated into 40 ° of Bx of soluble solid; Baking time is 15min in step (5), 130 ℃ of the 120 ℃/lower fire of getting angry of baking oven; Other preparation method is with embodiment 1.

Embodiment 3

With listed as parts by weight: the batching of red bayberry biscuit: 58 parts of wholemeals, 50 parts of oatmeals, 10 parts of white granulated sugars, 12 parts, fruit grape slurry, 10 parts of palm oils, 5 parts of fresh hen eggs, 1 part, sodium bicarbonate, 10 parts, water, 110 parts of gooseberry jams;

The batching of gooseberry jam: 100 parts of new arbutuses, 30 parts of white granulated sugars, 28 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 F, Vacuum Concentration temperature is 52 ℃, and vacuum is 0.096MPa, is concentrated into 38 ° of Bx of soluble solid; Baking time is 12min in step (5), 120 ℃ of the 110 ℃/lower fire of getting angry of baking oven; Other preparation method is with embodiment 1.

Claims (1)

1. a 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 6～15, gooseberry jam 100～120;

Described gooseberry jam is comprised of the raw material of following weight parts:

New arbutus 80～105, white granulated sugar 28～35, fruit grape slurry 25～32, Radix Glycyrrhizae 7～9, sodium cellulose glycolate 0.1～0.15, citric acid 0.15～0.2, pectin 1～1.5;

The preparation method of described gooseberry jam, comprises the following steps:

A, make syrup: by the Radix Glycyrrhizae of weight portion, add 9～12 times of water, heating is boiled, and keeps stopping heating after boiling 15～20min, adds white granulated sugar and fruit grape slurry, stirring and dissolving filters by 200 mesh sieves that to make syrup standby;

B, saline sook: the saline sook 5～10min that is 30～35g/L by concentration by new arbutus, then clean with clear water;

C, broken stoning: the broken stoning of red bayberry that step B is handled well obtains pulp;

D, defibrination: pulp is ground, in process of lapping, add citric acid, obtain pulp;

E, sterilization: the syrup of pulp and steps A gained is mixed to sterilization 1～2min at 90～95 ℃ of temperature;

F, Vacuum Concentration: by described weight portion, take other material component, add the mixture that step e is handled well to stir together, carry out Vacuum Concentration, be concentrated into 35～40 ° of Bx of soluble solid, wherein true temp is 50～55 ℃, vacuum is 0.095～0.097MPa, obtains gooseberry jam;

The preparation method of described 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 and sodium bicarbonate 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) gooseberry jam is watered on the biscuit of moulding;

(5) 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;

(6) red bayberry biscuit is taken out to cooling rear packing from baking oven.