CN104137865A - Orange milk biscuit and processing method thereof - Google Patents
Orange milk biscuit and processing method thereof Download PDFInfo
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- CN104137865A CN104137865A CN201410303372.1A CN201410303372A CN104137865A CN 104137865 A CN104137865 A CN 104137865A CN 201410303372 A CN201410303372 A CN 201410303372A CN 104137865 A CN104137865 A CN 104137865A
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Abstract
The invention discloses an orange milk biscuit and a processing method thereof. The orange milk biscuit consists of the following raw materials in parts by weight: 80-100 parts of flour, 20-40 parts of milk, 10-15 parts of butter, 15-25 parts of pumpkin powder, 30-50 parts of malt powder, 8-15 parts of tremella aurantialba, 6-10 parts of fish maw, 15-25 parts of oranges, 10-15 parts of bananas, 10-15 parts of date palm, 20-30 parts of honey, 2-3 parts of hovenia dulcis thunb, 1-2 parts of jacobinia carnea, 1-2 parts of pumpkin leaves, 1-2 parts of elder flowers, 1-2 parts of pomegranate seeds, 4-6 parts of peony seed oil and 10-14 parts of food additives. The orange milk biscuit disclosed by the invention is fragrant, crisp, light and thin, the taste is sweet but not greasy, orange fragrance is obtained, the flavor is unique, the orange milk biscuit is rich in nutrients of vitamin, collagen and the like, the antioxidant function of an organism is increased, and the orange milk biscuit has the functions of nourishing yin, beautifying, delaying the senescence and strengthening organism and is beneficial for the health of a human body.
Description
Technical field
The present invention relates to a kind of fragrant citrus milk biscuits and processing method thereof, belong to food processing technology field.
Background technology
Biscuit industry is with a long history, and along with historical development, biscuit kind is day by day various in style, because having the features such as storage tolerance, portable, multiple tastes, liked by masses.Current biscuit processes raw material more single, and main nutrient composition is carbohydrate, also has protein, fat, phosphorus, iron etc., and whole nutrition is balanced not.Along with the raising of people's living standard, more and more higher to the requirement of food, as nutraceutical, health food, functional food, pollution-free food etc., become the focus in food consumption market, people also have requirement to the alimentary health-care function of biscuit, leisure local flavor, in order to meet people's demand, value is high, mouthfeel good, the biscuit of unique flavor to provide a kind of nutriment to enrich, keep healthy.
Summary of the invention
The object of the present invention is to provide a kind of fragrant citrus milk biscuits and processing method thereof.
The technical solution used in the present invention is as follows:
A fragrant citrus milk biscuits, is comprised of the raw material of following weight portion:
Flour 80-100, milk 20-40, butter 10-15, pumpkin powder 15-25, malt flour 30-50, golden ear 8-15, flower glue 6-10, fragrant citrus 15-25, banana 10-15, date palm 10-15, honey 20-30, hoveniae semoveniae semen 2-3, morningstar lily flower 1-2, cushaw leaf 1-2, flores sambuci 1-2, pomegranate seed 1-2, peony seed oil 4-6, food additives 10-14;
Described food additives are comprised of the raw material of following weight portion: semen litchi 30-50, lily 10-20, mashed garlic 8-10, okra 10-20, pigskin freeze 20-40, jerusalem artichoke powder 5-8, pollen pini 4-6, trehalose 10-12, dusty yeast 8-10, PURE WHEY 20-30, camellia oil 8-10;
Described food additives preparation method be: a, by fresh lily petal, okra respectively removal of impurities clean, freeze drying is broken to be mixed, and obtains lily gumbo powder; B, semen litchi removal of impurities is cleaned, in water purification, soaked 4-6 hour, pull out and add suitable quantity of water and grind pulping, water proof heating is boiled, add that pigskin freezes, mashed garlic, jerusalem artichoke powder, slow fire boiling is constantly stirred to thick shape simultaneously, then adds other surplus stocks beyond lily gumbo powder and dusty yeast, after tumbling evenly, compacting section, the ripe perfume (or spice) of baking, is crushed to 80-100 order, mix with dusty yeast, obtain.
The processing method of described fragrant citrus milk biscuits, comprises the following steps:
(1), fragrant citrus, banana, date palm removal of impurities are cleaned to process obtain pulp freeze-drying and be pulverized and mixed, must freeze dry powder, join in thermoplastic butter and stir, obtain jam;
(2), hoveniae semoveniae semen, morningstar lily flower, cushaw leaf, flores sambuci, pomegranate seed are crushed to 10-20 order, add suitable quantity of water and decoct 1-2 hour, filter and remove residue, obtains decoction liquor;
(3), golden ear, flower glue are cleaned respectively to bubble send out and drain, cut into end, add milk, water proof slow fire boils, and adds jam to stir, very the stewing profit of fire, at 60 ℃, adds honey to stir thick sliding shape, freeze drying is broken, obtains fragrant citrus gold ear milk powder;
(4), fragrant citrus gold ear milk powder, flour, pumpkin powder, decoction liquor and other surplus stocks are put into dough mixing machine, stir into dough, after standing proofing, again rub to mix and roll pressure, enter mold pressing cutting processed in blocks, put into the ripe perfume (or spice) of baking box baking, obtain.
In the present invention, date palm is that former plant belongs to the fruit that Palmae thorn certain herbaceous plants with big flowers belongs to date, has tonifying middle-Jiao and Qi, relieving cough and moistening lung, resolving sputum and relieving asthma; Morningstar lily flower is the flower of Liliaceae herbaceous plant morningstar lily, has Yin nourishing and lung moistening, clearing away the heart fire and tranquillizing function.
Compared with prior art, advantage of the present invention is:
Fragrant citrus milk biscuits of the present invention, aromatic crisp, frivolous, mouthfeel is agreeably sweet, has fragrant citrus delicate fragrance, unique flavor, is rich in the nutriments such as vitamin, collagen, improves body anti-oxidation function, enriching yin beauty treatment, delay senility, strong body, useful health.
The specific embodiment
A fragrant citrus milk biscuits, is comprised of the raw material of following weight (jin):
Flour 1100, milk 40, butter 15, pumpkin powder 25, malt flour 50, golden ear 15, flower glue 10, fragrant citrus 25, banana 15, date palm 15, honey 30, hoveniae semoveniae semen 3, morningstar lily flower 2, cushaw leaf 2, flores sambuci 2, pomegranate seed 2, peony seed oil 6, food additives 14;
Described food additives are comprised of the raw material of following weight (jin): semen litchi 50, lily 20, mashed garlic 10, okra 20, pigskin freeze 40, jerusalem artichoke powder 8, pollen pini 6, trehalose 12, dusty yeast 10, PURE WHEY 30, camellia oil 10;
Described food additives preparation method be: a, by fresh lily petal, okra respectively removal of impurities clean, freeze drying is broken to be mixed, and obtains lily gumbo powder; B, semen litchi removal of impurities is cleaned, in water purification, soaked 6 hours, pull out and add suitable quantity of water and grind pulping, water proof heating is boiled, add that pigskin freezes, mashed garlic, jerusalem artichoke powder, slow fire boiling is constantly stirred to thick shape simultaneously, then adds other surplus stocks beyond lily gumbo powder and dusty yeast, after tumbling evenly, compacting section, the ripe perfume (or spice) of baking, is crushed to 100 orders, mix with dusty yeast, obtain.
The processing method of described fragrant citrus milk biscuits, comprises the following steps:
(1), fragrant citrus, banana, date palm removal of impurities are cleaned to process obtain pulp freeze-drying and be pulverized and mixed, must freeze dry powder, join in thermoplastic butter and stir, obtain jam;
(2), hoveniae semoveniae semen, morningstar lily flower, cushaw leaf, flores sambuci, pomegranate seed are crushed to 20 orders, add suitable quantity of water and decoct 2 hours, filter and remove residue, obtains decoction liquor;
(3), golden ear, flower glue are cleaned respectively to bubble send out and drain, cut into end, add milk, water proof slow fire boils, and adds jam to stir, very the stewing profit of fire, at 60 ℃, adds honey to stir thick sliding shape, freeze drying is broken, obtains fragrant citrus gold ear milk powder;
(4), fragrant citrus gold ear milk powder, flour, pumpkin powder, decoction liquor and other surplus stocks are put into dough mixing machine, stir into dough, after standing proofing, again rub to mix and roll pressure, enter mold pressing cutting processed in blocks, put into the ripe perfume (or spice) of baking box baking, obtain.
Claims (2)
1. a fragrant citrus milk biscuits, is characterized in that, the raw material of following weight portion, consists of:
Flour 80-100, milk 20-40, butter 10-15, pumpkin powder 15-25, malt flour 30-50, golden ear 8-15, flower glue 6-10, fragrant citrus 15-25, banana 10-15, date palm 10-15, honey 20-30, hoveniae semoveniae semen 2-3, morningstar lily flower 1-2, cushaw leaf 1-2, flores sambuci 1-2, pomegranate seed 1-2, peony seed oil 4-6, food additives 10-14;
Described food additives are comprised of the raw material of following weight portion: semen litchi 30-50, lily 10-20, mashed garlic 8-10, okra 10-20, pigskin freeze 20-40, jerusalem artichoke powder 5-8, pollen pini 4-6, trehalose 10-12, dusty yeast 8-10, PURE WHEY 20-30, camellia oil 8-10;
Described food additives preparation method be: a, by fresh lily petal, okra respectively removal of impurities clean, freeze drying is broken to be mixed, and obtains lily gumbo powder; B, semen litchi removal of impurities is cleaned, in water purification, soaked 4-6 hour, pull out and add suitable quantity of water and grind pulping, water proof heating is boiled, add that pigskin freezes, mashed garlic, jerusalem artichoke powder, slow fire boiling is constantly stirred to thick shape simultaneously, then adds other surplus stocks beyond lily gumbo powder and dusty yeast, after tumbling evenly, compacting section, the ripe perfume (or spice) of baking, is crushed to 80-100 order, mix with dusty yeast, obtain.
2. a processing method for fragrant citrus milk biscuits as claimed in claim 1, is characterized in that comprising the following steps:
(1), fragrant citrus, banana, date palm removal of impurities are cleaned to process obtain pulp freeze-drying and be pulverized and mixed, must freeze dry powder, join in thermoplastic butter and stir, obtain jam;
(2), hoveniae semoveniae semen, morningstar lily flower, cushaw leaf, flores sambuci, pomegranate seed are crushed to 10-20 order, add suitable quantity of water and decoct 1-2 hour, filter and remove residue, obtains decoction liquor;
(3), golden ear, flower glue are cleaned respectively to bubble send out and drain, cut into end, add milk, water proof slow fire boils, and adds jam to stir, very the stewing profit of fire, at 60 ℃, adds honey to stir thick sliding shape, freeze drying is broken, obtains fragrant citrus gold ear milk powder;
(4), fragrant citrus gold ear milk powder, flour, pumpkin powder, decoction liquor and other surplus stocks are put into dough mixing machine, stir into dough, after standing proofing, again rub to mix and roll pressure, enter mold pressing cutting processed in blocks, put into the ripe perfume (or spice) of baking box baking, obtain.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410303372.1A CN104137865A (en) | 2014-06-30 | 2014-06-30 | Orange milk biscuit and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410303372.1A CN104137865A (en) | 2014-06-30 | 2014-06-30 | Orange milk biscuit and processing method thereof |
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| CN104137865A true CN104137865A (en) | 2014-11-12 |
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| CN201410303372.1A Pending CN104137865A (en) | 2014-06-30 | 2014-06-30 | Orange milk biscuit and processing method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105379810A (en) * | 2015-12-04 | 2016-03-09 | 许昌学院 | Sweet potato and orange biscuit and preparation method thereof |
| CN106106728A (en) * | 2016-06-17 | 2016-11-16 | 郑州师范学院 | Flos Chrysanthemi Yoghourt and preparation method thereof |
| CN106259731A (en) * | 2015-05-20 | 2017-01-04 | 张晖 | A kind of without flour, sugar-free, cake and preparation method thereof without whipped margarine |
| CN110623037A (en) * | 2019-09-26 | 2019-12-31 | 山西农业大学 | Production formula and production process of Chinese yam and coix seed biscuits |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101336653A (en) * | 2008-06-12 | 2009-01-07 | 东莞锦泰食品有限公司 | Biscuit formulation capable of enhancing immunity and preparation method thereof |
-
2014
- 2014-06-30 CN CN201410303372.1A patent/CN104137865A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101336653A (en) * | 2008-06-12 | 2009-01-07 | 东莞锦泰食品有限公司 | Biscuit formulation capable of enhancing immunity and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 郭团玉: "牛奶伴侣草莓饼干的生产工艺研究", 《宁德师专学报（自然科学版）》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106259731A (en) * | 2015-05-20 | 2017-01-04 | 张晖 | A kind of without flour, sugar-free, cake and preparation method thereof without whipped margarine |
| CN105379810A (en) * | 2015-12-04 | 2016-03-09 | 许昌学院 | Sweet potato and orange biscuit and preparation method thereof |
| CN106106728A (en) * | 2016-06-17 | 2016-11-16 | 郑州师范学院 | Flos Chrysanthemi Yoghourt and preparation method thereof |
| CN110623037A (en) * | 2019-09-26 | 2019-12-31 | 山西农业大学 | Production formula and production process of Chinese yam and coix seed biscuits |
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Application publication date: 20141112 |