CN104106614A - Tomato-flavored heat clearing biscuit and making method thereof - Google Patents
Tomato-flavored heat clearing biscuit and making method thereof Download PDFInfo
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- CN104106614A CN104106614A CN201410260897.1A CN201410260897A CN104106614A CN 104106614 A CN104106614 A CN 104106614A CN 201410260897 A CN201410260897 A CN 201410260897A CN 104106614 A CN104106614 A CN 104106614A
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Abstract
The invention discloses a tomato-flavored heat clearing biscuit and a making method of the tomato-flavored heat clearing biscuit. The tomato-flavored heat clearing biscuit is made of, by weight, 80-100 parts of flour, 20-40 parts of green gram starch, 30-40 parts of tomato pulp, 5-8 parts of big wheat straw, 1-3 parts of lilies, 2-3 parts of pseudostellaria maximowicziana, 2-4 parts of fructus amomi, 1-3 parts of codonopsis pilosula, 2-4 parts of taraxacum, 1-3 parts of cuscuta chinensis, 2-3 parts of prunus humilis bunge leaves, a proper amount of sugar and 7-10 parts of nutrition additives. According to the tomato-flavored heat clearing biscuit, the operation is simple, the formula is reasonable, nutrition is comprehensive, the flavor of biscuits is changed due to the added tomato pulps, the green gram starch and the big wheat straw which have the heat clearing away effect are adopted as main raw materials, and meanwhile, multiple kinds of traditional Chinese medicine health care ingredients such as the lilies, the fructus amomi, the odonopsis pilosula and the like are added, so that the tomato-flavored heat clearing biscuit has the advantages of being resistant to bacterium, resistant to cancer, resistant to inflammation, antipyretic and the like and has good health care effect.
Description
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Technical field
The present invention relates to a kind of tomato heat-clearing biscuit and production method thereof, belong to food processing technology field.
Background technology
In very fast now rhythm of life, leisure food, biscuit particularly, in people life in occupation of very important position, they can significantly save the meal time, promote people's operating efficiency, but the thing followed is health problem, on market, existing biscuit taste is numerous and diverse, but nutritional labeling is single, cannot meet the demand of health to nutrient, long-term use can cause in poor health, resistance reductions etc. are healthy is topic, therefore develop a kind of new there is the biscuit that healthy nutritive value combines with taste will be very popular.
In barley culm, contain polysaccharide component, preliminary animal experiment, controls angina pectoris effect better, has antitumaous effect.Warm in nature nontoxic, but in prior art, big or small wheat straw is not had to utilize substantially, the application provides the new for window of barley culm in food, confers benefits on society.
Summary of the invention
The present invention has overcome deficiency of the prior art, and a kind of tomato heat-clearing biscuit and production method thereof are provided.
The present invention is achieved by the following technical solutions:
A tomato heat-clearing biscuit, it is characterized in that being comprised of the raw material of following weight portion: flour 80-100, mung bean flour 20-40, strained tomatoes 30-40, barley culm 5-8, lily 1-3, excellent careless 2-3, fructus amomi 2-4, Radix Codonopsis 1-3, dandelion 2-4, Cuscuta 1-3, leaf of GAIGUO 2-3, white granulated sugar are appropriate, nourishing additive agent 7-10;
Described food additives by shepherd's purse rapeseed oil, Radix Notoginseng powder, smear tea powder, sheep milk powder forms by the weight ratio of 0.5-1.5:0.2-0.4:5-8:8-10;
The preparation method of described food additives is as follows, will smear tea powder, sheep milk powder and put into heat pot and fry, and then canola and Radix Notoginseng powder is added wherein, fully stirs, and stir-fries for a moment after mixing, and obtains.
The production method of described tomato heat-clearing biscuit, it is characterized in that being comprised of the raw material of following weight portion:
(1) barley culm is pulverized, added suitable quantity of water, after mixing, break into slurries;
(2) lily, rod rod grass, fructus amomi, Radix Codonopsis, dandelion, Cuscuta, leaf of GAIGUO are got 2-3 time by appropriate water extraction, merged extract;
(3) flour, mung bean flour are merged, after mixing, add extract, after being uniformly mixed, add the residual components such as barley culm slurries prepared by step (1), strained tomatoes, white granulated sugar, nourishing additive agent, then material is transferred in dough mixing machine, form after dough, bake after compressing with mould, obtain.
Advantage of the present invention is:
The invention provides a kind of tomato heat-clearing biscuit and production method thereof, the inventive method is simple to operate, formula is reasonable, comprehensive nutrition, add strained tomatoes to change the taste of biscuit, employing has the mung bean flour, barley culm of clearing heat and removing internal heat effect as primary raw material, add the plurality of Chinese health-care components such as lily, fructus amomi, Radix Codonopsis simultaneously, make product of the present invention there is antibacterial, anticancer, anti-inflammatory and the effect such as antipyretic, there is good health-care effect.
The specific embodiment
Embodiment 1:
A tomato heat-clearing biscuit, it is characterized in that being comprised of the raw material of following weight portion: flour 100, mung bean flour 30, strained tomatoes 40, barley culm 5, lily 3, rod rod grass 3, fructus amomi 2, Radix Codonopsis 3, dandelion 4, Cuscuta 3, leaf of GAIGUO 2, white granulated sugar are appropriate, nourishing additive agent 9;
Described food additives by shepherd's purse rapeseed oil, Radix Notoginseng powder, smear tea powder, sheep milk powder forms by the weight ratio of 1.5:0.3:8:8;
The preparation method of described food additives is as follows, will smear tea powder, sheep milk powder and put into heat pot and fry, and then canola and Radix Notoginseng powder is added wherein, fully stirs, and stir-fries for a moment after mixing, and obtains.
The production method of described tomato heat-clearing biscuit, it is characterized in that being comprised of the raw material of following weight portion:
(1) barley culm is pulverized, added suitable quantity of water, after mixing, break into slurries;
(2) lily, rod rod grass, fructus amomi, Radix Codonopsis, dandelion, Cuscuta, leaf of GAIGUO are got 2 times by appropriate water extraction, merged extract;
(3) flour, mung bean flour are merged, after mixing, add extract, after being uniformly mixed, add the residual components such as barley culm slurries prepared by step (1), strained tomatoes, white granulated sugar, nourishing additive agent, then material is transferred in dough mixing machine, form after dough, bake after compressing with mould, obtain.
The invention provides a kind of tomato heat-clearing biscuit and production method thereof, the inventive method is simple to operate, formula is reasonable, comprehensive nutrition, add strained tomatoes to change the taste of biscuit, employing has the mung bean flour, barley culm of clearing heat and removing internal heat effect as primary raw material, add the plurality of Chinese health-care components such as lily, fructus amomi, Radix Codonopsis simultaneously, make product of the present invention there is antibacterial, anticancer, anti-inflammatory and the effect such as antipyretic, there is good health-care effect.
Claims (2)
1. a tomato heat-clearing biscuit, it is characterized in that being comprised of the raw material of following weight portion: flour 80-100, mung bean flour 20-40, strained tomatoes 30-40, barley culm 5-8, lily 1-3, excellent careless 2-3, fructus amomi 2-4, Radix Codonopsis 1-3, dandelion 2-4, Cuscuta 1-3, leaf of GAIGUO 2-3, white granulated sugar are appropriate, nourishing additive agent 7-10;
Described food additives by shepherd's purse rapeseed oil, Radix Notoginseng powder, smear tea powder, sheep milk powder forms by the weight ratio of 0.5-1.5:0.2-0.4:5-8:8-10;
The preparation method of described food additives is as follows, will smear tea powder, sheep milk powder and put into heat pot and fry, and then canola and Radix Notoginseng powder is added wherein, fully stirs, and stir-fries for a moment after mixing, and obtains.
2. a production method for tomato heat-clearing biscuit as claimed in claim 1, it is characterized in that being comprised of the raw material of following weight portion:
(1) barley culm is pulverized, added suitable quantity of water, after mixing, break into slurries;
(2) lily, rod rod grass, fructus amomi, Radix Codonopsis, dandelion, Cuscuta, leaf of GAIGUO are got 2-3 time by appropriate water extraction, merged extract;
(3) flour, mung bean flour are merged, after mixing, add extract, after being uniformly mixed, add the residual components such as barley culm slurries prepared by step (1), strained tomatoes, white granulated sugar, nourishing additive agent, then material is transferred in dough mixing machine, form after dough, bake after compressing with mould, obtain.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410260897.1A CN104106614A (en) | 2014-06-13 | 2014-06-13 | Tomato-flavored heat clearing biscuit and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410260897.1A CN104106614A (en) | 2014-06-13 | 2014-06-13 | Tomato-flavored heat clearing biscuit and making method thereof |
Publications (1)
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| CN104106614A true CN104106614A (en) | 2014-10-22 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410260897.1A Pending CN104106614A (en) | 2014-06-13 | 2014-06-13 | Tomato-flavored heat clearing biscuit and making method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174502A (en) * | 2016-07-18 | 2016-12-07 | 安徽闻香清真食品有限公司 | A kind of Radix Panacis Quinquefolii flour cake stuffing material and preparation method thereof |
Citations (6)
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| CN1126053A (en) * | 1994-09-28 | 1996-07-10 | 姚保民 | Health-care nutritional beverage and its prepn. method |
| CN1600138A (en) * | 2004-09-30 | 2005-03-30 | 王佩峰 | Calcium fruit tea and preparation method |
| CN1833514A (en) * | 2006-03-30 | 2006-09-20 | 李光博 | Tomato biscuits and its prodn. method |
| CN101422186A (en) * | 2007-10-31 | 2009-05-06 | 高淑春 | Soyabean nutrient type biscuit |
| CN103222492A (en) * | 2013-03-29 | 2013-07-31 | 薛朝贵 | Chicken bone purslane codonopsis pilosula biscuit and making method thereof |
| CN103583646A (en) * | 2013-10-17 | 2014-02-19 | 安徽金禾粮油集团有限公司 | Biscuit capable of clearing heat and relieving summer heat and making method of biscuit |
-
2014
- 2014-06-13 CN CN201410260897.1A patent/CN104106614A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1126053A (en) * | 1994-09-28 | 1996-07-10 | 姚保民 | Health-care nutritional beverage and its prepn. method |
| CN1600138A (en) * | 2004-09-30 | 2005-03-30 | 王佩峰 | Calcium fruit tea and preparation method |
| CN1833514A (en) * | 2006-03-30 | 2006-09-20 | 李光博 | Tomato biscuits and its prodn. method |
| CN101422186A (en) * | 2007-10-31 | 2009-05-06 | 高淑春 | Soyabean nutrient type biscuit |
| CN103222492A (en) * | 2013-03-29 | 2013-07-31 | 薛朝贵 | Chicken bone purslane codonopsis pilosula biscuit and making method thereof |
| CN103583646A (en) * | 2013-10-17 | 2014-02-19 | 安徽金禾粮油集团有限公司 | Biscuit capable of clearing heat and relieving summer heat and making method of biscuit |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174502A (en) * | 2016-07-18 | 2016-12-07 | 安徽闻香清真食品有限公司 | A kind of Radix Panacis Quinquefolii flour cake stuffing material and preparation method thereof |
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| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20141022 |