CN104146041A - Cassava brown sugar biscuit and making method thereof - Google Patents
Cassava brown sugar biscuit and making method thereof Download PDFInfo
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- CN104146041A CN104146041A CN201410392431.7A CN201410392431A CN104146041A CN 104146041 A CN104146041 A CN 104146041A CN 201410392431 A CN201410392431 A CN 201410392431A CN 104146041 A CN104146041 A CN 104146041A
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Abstract
The invention discloses a cassava brown sugar biscuit and a making method of the cassava brown sugar biscuit. The cassava brown sugar biscuit comprises, by weight, 340 parts to 380 parts of whole edible cassava powder, 20 parts to 60 parts low-gluten four, 320 parts to 360 parts of brown sugar, 25 parts to 40 parts of white sugar, 70 parts to 90 parts of butter and 75 parts to 105 parts of egg yolk. The invention further discloses the making method of the cassava brown sugar biscuit. The cassava brown sugar biscuit contains abundant edible fiber, amino acids, vitamins, lysine, citric acid, malic acid, riboflavin, carotene, niacin caffeine and various elements need by a human body and has the health care effects of replenishing qi and enriching blood, tonifying the spleen and warming the stomach, activating blood and dissipating stasis, delaying digestive absorption, relieving astriction and the like.
Description
Technical field
The present invention relates to a kind of cassava brown sugar biscuit and preparation method thereof, belong to health food processing technique field.
Background technology
Biscuit is a kind of dessert that liked by the people of the world, instant, and all the time, the making of biscuit is generally taking flour as major ingredient, and Dietotherapy health function is limited.
Cassava, is listed as the world's three yampi classes with potato, sweet potato, has dividing of cassava and bitter cassava.In China, except cassava is edible, be mainly used at present produce ative starch, converted starch and feed at present.Edible cassava whole-powder is that cassava is removed to exocuticle, the food grade flour of processing preparation after fragmentation, detoxification, dehydration, dry, ultra-fine grinding, except starch, also contain the nutriments such as abundant edible fibers, vitamin, amino acid, constant and trace element, be considered to the quality sundry grain raw material of comprehensive nutrition.
Brown sugar is a kind of band honey, lysine, citric acid, malic acid, riboflavin, carrotene, nicotinic acid and the several mineral materials of having saved sugarcane from damage, the health-care efficacies such as the effect that have blood-enrich, the warm stomach of invigorating the spleen, activates blood circulation and disperses blood clots.
The present invention proposes a kind of method of making biscuit as primary raw material to eat cassava whole-powder, Self-raising flour, brown sugar, develops a kind ofly to have that better nutritivity is worth and the biscuit of health-care efficacy, meets the development of food industry trend such as nutrient laden, functionalization, high fiber.
Summary of the invention
The present invention proposes a kind of cassava brown sugar biscuit and preparation method thereof, use edible tapioca starch, Self-raising flour and brown sugar etc. to make biscuit, make full use of edible fibers abundant in cassava whole-powder, amino acid, vitamins and other nutritious components, and the warm stomach of brown sugar blood-enrich, invigorating the spleen, activate blood circulation and disperse blood clots, make and there is health care effect biscuit.
For achieving the above object, technical scheme of the present invention is:
A kind of cassava brown sugar biscuit and preparation method thereof, is characterized in that, by weight, composed of the following components:
340～380 parts of edible cassava whole-powders
20～60 parts of Self-raising flour
320～360 parts, brown sugar
25～40 parts of white granulated sugars
70～90 parts, butter
75～105 parts of egg yolks
A kind of cassava brown sugar biscuit and preparation method thereof, comprises the following steps:
(1) cassava whole-powder and Self-raising flour are crossed respectively to 110～130 mesh sieves, mix;
(2) white granulated sugar and brown sugar are mixed, mix;
(3) butter is cut into long 4～6cm, wide 2～4cm fritter, uses Steam Heating until softening, (2) are added, manually stir and dismiss with agitator, mixing speed is by 70r/min～80r/min to 100～120r/min, stir 4～6 points of kinds, then add yolk, mix;
(4) mixed powder of the cassava whole-powder (1) Suo Shu and Self-raising flour is added in (3), stir until form batter;
(5) use mould to make biscuit green compact;
(6) put preheated baking box into, upper and lower fiery temperature is adjusted to 140～160 DEG C, toast 25～32 minutes.
Institute's invention cassava brown sugar biscuit mouthfeel is crisp, caking property is strong, because raw material has abundant edible fibers, several amino acids and vitamin, multiple monose and polysaccharide, abundant trace element and mineral matter and polyphenoils, therefore have and delay to digest and assimilate, relief of constipation, the warm stomach of blood-enrich, invigorating the spleen, the effect such as activate blood circulation and disperse blood clots.
Embodiment
Embodiment 1
A kind of cassava brown sugar biscuit, composed of the following components: edible cassava whole-powder 340g, Self-raising flour 60g, butter 70g, brown sugar 320g, white granulated sugar 25g, 75 parts of egg yolks.
A preparation method for cassava brown sugar biscuit, component is by said ratio, and concrete steps are:
(1) cassava whole-powder and Self-raising flour are crossed respectively to 110 mesh sieves, mix;
(2) white granulated sugar and brown sugar are mixed, stir;
(3) softening butter is added in (2), stir, then add yolk, stir;
(4) mixed powder of the cassava whole-powder (1) Suo Shu and Self-raising flour is added in (3), stir until form batter;
(5) use mould to make biscuit green compact;
(6) put preheated baking box into, upper and lower fiery temperature is adjusted to 160 DEG C, toast 25 minutes.
Embodiment 2
A kind of cassava brown sugar biscuit, composed of the following components: edible cassava whole-powder 380g, Self-raising flour 20g, butter 90g, brown sugar 360g, white granulated sugar 40g, 105 parts of egg yolks.
A preparation method for cassava brown sugar biscuit, component is by said ratio, and concrete steps are:
(1) cassava whole-powder and Self-raising flour are crossed respectively to 130 mesh sieves, mix;
(2) white granulated sugar and brown sugar are mixed, stir;
(3) softening butter is added in (2), stir, then add yolk, stir;
(4) mixed powder of the cassava whole-powder (1) Suo Shu and Self-raising flour is added in (3), stir until form batter;
(5) use mould to make biscuit green compact;
(6) put preheated baking box into, upper and lower fiery temperature is adjusted to 140 DEG C, toast 32 minutes.
Claims (4)
1. cassava brown sugar biscuit and preparation method thereof, is characterized in that, by weight, is made up of following component:
340～380 parts of edible cassava whole-powders
20～60 parts of Self-raising flour
320～360 parts, brown sugar
25～40 parts of white granulated sugars
70～90 parts, butter
75～105 parts of egg yolks.
2. a kind of cassava brown sugar biscuit preparation method as claimed in claim 1, is characterized in that, comprises the following steps:
(1) cassava whole-powder and Self-raising flour are crossed respectively to 110～130 mesh sieves, mix
(2) white granulated sugar and brown sugar are mixed, mix;
(3) butter is cut into long 4～6cm, wide 2～4cm fritter, uses Steam Heating until softening, (2) are added, manually stir and dismiss with agitator, mixing speed is by 70r/min～80r/min to 100～120r/min, stir 4～6 points of kinds, then add yolk, mix;
(4) mixed powder of the cassava whole-powder (1) Suo Shu and Self-raising flour is added in (3), stir until form batter;
(5) use mould to make biscuit green compact;
(6) put preheated baking box into, upper and lower fiery temperature is adjusted to 140～160 DEG C, toast 25～32 minutes.
3. a kind of cassava brown sugar biscuit preparation method as claimed in claim 2, is characterized in that:
(6) put preheated baking box into, upper and lower fiery temperature is adjusted to 140～160 DEG C.
4. a kind of cassava brown sugar biscuit preparation method as claimed in claim 2, is characterized in that:
(6) put preheated baking box into, toast 25～32 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410392431.7A CN104146041A (en) | 2014-08-11 | 2014-08-11 | Cassava brown sugar biscuit and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410392431.7A CN104146041A (en) | 2014-08-11 | 2014-08-11 | Cassava brown sugar biscuit and making method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN104146041A true CN104146041A (en) | 2014-11-19 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201410392431.7A Pending CN104146041A (en) | 2014-08-11 | 2014-08-11 | Cassava brown sugar biscuit and making method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341101A (en) * | 2015-11-12 | 2016-02-24 | 南阳师范学院 | Brittle biscuits made by osmanthus and brown sugar and preparation method thereof |
| CN105724516A (en) * | 2014-12-08 | 2016-07-06 | 韦直磊 | Making method for fan fried cassava cake |
| CN106689300A (en) * | 2016-12-09 | 2017-05-24 | 广西大学 | Tapioca whole-flour crisp biscuit and factory production method thereof |
| CN106922790A (en) * | 2016-12-09 | 2017-07-07 | 广西大学 | A kind of cassava whole-powder tough biscuit and its industrial production method |
| CN108308583A (en) * | 2018-02-27 | 2018-07-24 | 桂林市农业科学院 | Cassava custard made from preparation method of cassava custard and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101380088A (en) * | 2008-10-16 | 2009-03-11 | 中国农业科学院作物科学研究所 | Production method of cassava food |
| CN102461610A (en) * | 2010-11-19 | 2012-05-23 | 南通金土地绿色食品有限公司 | Walnut brown sugar brain-nourishing biscuits and preparation method thereof |
| CN102461618A (en) * | 2010-11-19 | 2012-05-23 | 南通金土地绿色食品有限公司 | Cassava coconut biscuits and preparation method thereof |
-
2014
- 2014-08-11 CN CN201410392431.7A patent/CN104146041A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101380088A (en) * | 2008-10-16 | 2009-03-11 | 中国农业科学院作物科学研究所 | Production method of cassava food |
| CN102461610A (en) * | 2010-11-19 | 2012-05-23 | 南通金土地绿色食品有限公司 | Walnut brown sugar brain-nourishing biscuits and preparation method thereof |
| CN102461618A (en) * | 2010-11-19 | 2012-05-23 | 南通金土地绿色食品有限公司 | Cassava coconut biscuits and preparation method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105724516A (en) * | 2014-12-08 | 2016-07-06 | 韦直磊 | Making method for fan fried cassava cake |
| CN105341101A (en) * | 2015-11-12 | 2016-02-24 | 南阳师范学院 | Brittle biscuits made by osmanthus and brown sugar and preparation method thereof |
| CN106689300A (en) * | 2016-12-09 | 2017-05-24 | 广西大学 | Tapioca whole-flour crisp biscuit and factory production method thereof |
| CN106922790A (en) * | 2016-12-09 | 2017-07-07 | 广西大学 | A kind of cassava whole-powder tough biscuit and its industrial production method |
| CN108308583A (en) * | 2018-02-27 | 2018-07-24 | 桂林市农业科学院 | Cassava custard made from preparation method of cassava custard and preparation method thereof |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20141119 |
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| RJ01 | Rejection of invention patent application after publication |