CN104186623A - Biscuit made of red yeast and ginger juice - Google Patents
Biscuit made of red yeast and ginger juice Download PDFInfo
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- CN104186623A CN104186623A CN201410470224.9A CN201410470224A CN104186623A CN 104186623 A CN104186623 A CN 104186623A CN 201410470224 A CN201410470224 A CN 201410470224A CN 104186623 A CN104186623 A CN 104186623A
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Abstract
The invention provides a biscuit made of red yeast and ginger juice. The technical scheme includes that the biscuit is composed of, by weight, 40%-70% of flour, 5%-20% of palm oil, 0.1%-1% of baking soda, 0.5%-2.6% of syrup, 0.5%-1% of the red yeast, 0.1%-1% of soybean lecithin and 2%-15% of ginger juice. According to the arrangement, the red yeast, the ginger juice and the soybean lecithin serve as auxiliary materials and have functions that cholesterol level is decreased, blood pressure and blood fat are reduced, and islet function is improved.
Description
Technical field
The present invention relates to field of food, be specifically related to a kind of red Qu gingerbread and do.
Background technology
Biscuit is a kind of common dessert, and as a kind of snacks or interpolation diet, instant is easy to carry again, has become a kind of food indispensable in daily life.But along with the increase day by day of biscuit kind, consumer is more and more dazzled, has no way of having selected.Add the enhancing of modern's health perception, select only according to individual taste hobby, be afraid of again healthy unfavorable.Biscuit with health role will be subject to consumer's warm welcome for this reason.
Red Qu is the nutriment that belongs to a kind of foodstuff, taking long-grained nonglutinous rice as raw material, the monascus ruber (monascuspurpureus) that adopts modern biotechnology to isolate high-quality forms through liquid deep layer fermenting exquisiteness, is a kind of pure natural, safe, the food additives that are of value to health.Red Qu can make the people of cholesterol higher (at 200 ~ 240 mg/dl) maintain normal, healthy cholesterol levels.In the numerous natural beneficiating ingredient of red Qu, contain the optimal components that one can suppress (liver) cholesterol biosynthesis in body, be referred to as the inhibitor of HMG-CoA reduction enzyme, can help sanatory serum cholesterol level, red Qu also contains unrighted acid simultaneously and also helps lend some impetus to healthy serum triglyceride concentration.
Multinomial in Chinese clinical trial and studies confirm that of UCLA medical college of the U.S., red Qu can produce positive benefit to human body.1, the 000 too high patient of Yu position blood fat that these experiments relate to, take the red Qu nutritional labeling of 0.6-2.4g dosage continuous 8 week every day, and this kind of nutriment of result reduced 28-68 mg/dL by the cholesterol in patient body; In other words, namely decrease by 11.2%～32.8%.
See through these clinical trials, man and the women to wanting to maintain healthy cholesterol standard in body no matter manifested red Qu, or by the suitable use nutriment of doctor advised to maintain healthy patient, all there is greatest benefit and security, while particularly arranging in pairs or groups healthy diet and appropriate motion, situation is more remarkable.
Soybean lecithin is a kind of mixed phosphatide, it is by phosphatid ylcholine (lecithin, be called for short PC, high-grade be PPC), phosphatidyl-ethanolamine (cephalin, abbreviation PE), phosphatidylinositols (lipositol, be called for short PI), phosphatidyl silk amino acid (silk amino acid phosphatide, be called for short PS) etc. one-tenth be grouped into, it has been well received by the public since being utilized by people, soybean lecithin can suppress the absorption of intestines inner cholesterol, therefore can reduce blood cholesterol levels and lipotropic effect.
Ginger has the effect of detoxicating, killing bacteria, so daily people are in the time eating the aquatic products such as lime-preserved egg or fish crab, conventionally can put some bruised gingers, ginger juice.Gingerol in ginger can be anti-ageing, and the elderly often eats ginger can remove " senile plaque expelling ".The extract of ginger can stimulate gastric mucosa, causes vasomotor center and orthosympathetic reflex excitation, stimulates circulation, and rouses oneself stomach function, reaches stomach invigorating, pain relieving, sweating, antipyretic effect.The volatile oil of ginger can strengthen the secretion of gastric juice and the wriggling of intestines wall, thereby helps digest.The zingiberene of separating in ginger, the mixture of zingiberone have obvious preventing or arresting vomiting to tell effect.Ginger extract has remarkable inhibition dermatophyte and kills effect of Trichomonas vaginalis, can treat various carbuncle sore tumefacting virus.Ginger also has the effect of inhibition cancer cell activity.Ginger juice is the ginger cutter crust of pruning, and is cut to thin slice, then is cut into little filament, then cuts into end and puts into clean container, adds vinegar, refined salt, monosodium glutamate, sesame oil, adjusts to mix evenly to form.The equal edible of population.Have and have loose trembling with fear, effect of preventing or arresting vomiting.
Summary of the invention
It is dry that object of the present invention is mainly to provide a kind of red Qu gingerbread with health role.
For realizing object of the present invention, the present invention is achieved through the following technical solutions:
A kind of red Qu gingerbread is dry, and its raw material comprises flour, palm fibre oil, sodium bicarbonate and syrup, wherein also comprises red Qu, soybean lecithin and ginger juice, and each raw material weight mark is respectively: flour 40-70; The oily 5-20 of palm fibre; Sodium bicarbonate 0.1-1; Syrup 0.5-2.6; Red Qu 0.5-1; Soybean lecithin 0.1-1; Ginger juice 2-15.
Described red Qu gingerbread is dry, and each raw material weight mark is respectively: flour 50-70; The oily 10-20 of palm fibre; Sodium bicarbonate 0.1-1; Syrup 0.5-2.6; Red Qu 0.5-1; Soybean lecithin 0.1-1; Ginger juice 2-15.
Described red Qu gingerbread is dry, and described raw material also comprises: white sugar, milk powder, cream, salt and ammonia bicarbonate, and shared parts by weight are: white sugar 8-20; Milk powder 0.5-3; Cream 1-3; Salt 0.1-0.6; Ammonia bicarbonate 0.1-0.6.
Described red Qu gingerbread is dry, and the ratio of weight and number of described sodium bicarbonate and ammonia bicarbonate is 1:1-3, and ammonia bicarbonate is carbonic hydroammonium.
Described red Qu gingerbread is dry, and described syrup is malt syrup, and described red Qu is red Qu powder.
The drying Preparation Method of a kind of red Qu gingerbread: a, flour, palm fibre oil, sodium bicarbonate, syrup, red Qu, soybean lecithin, ginger juice, white sugar, milk powder, cream, salt and ammonia bicarbonate are put into basin, add the water of 2-2.5 times of weight to be stirred into soft dough, place 2-8 hour; B, dough are pressed into wear through multiple tracks stack by loading hopper, conveyer belt and enter roller and cut, and right-to-left, first goes out decorative pattern by pistil roll-in, and cutting roller extrudes cake embryo, sends to baker; In C, oven, toast 5-15 minute, make red Qu gingerbread of the present invention dry.
The invention has the advantages that:
1, the present invention has utilized the inhibitory action of red Qu to cholesterol and hypotensive, protection liver and oxidation resistant effect; during red Qu gingerbread is dry, adopt red Qu, soybean lecithin and ginger juice as auxiliary material; red Qu, ginger juice have when edible together with soybean lecithin and suppress cholesterol levels and have hypotensive, reducing blood lipid and promote the effect of islet function, have greatly improved health-care effect of the present invention.
2, the present invention utilizes the Undec characteristic of malt syrup high temperature, and malt syrup uses and have the health-care effect of ginger juice of raising together with ginger juice.
3, to have adopted the ratio of weight and number of sodium bicarbonate and ammonia bicarbonate be 1:1-3 in the present invention, improved frothing percentage and controlled the consumption of sodium, improved product quality, shortened the proofing period of dough.
4, through experimental results demonstrate, add milk powder and cream can obviously subtract the pungent taste of light ginger juice, improve mouthfeel.
Detailed description of the invention
In order to illustrate in greater detail the present invention, provide the following example of preparing.But scope of the present invention is not limited to this.
Embodiment 1
Flour 160000g; The oily 30000g of palm fibre; White sugar 34000g; Milk powder 3000g; Cream 5000g; Syrup 3000g; Salt 950g; Sodium bicarbonate 800g; Ammonia bicarbonate 900g, ginger juice 20000g; Soybean lecithin 1500g, red Qu 2000g, puts into basin, adds the water of 800kg; Be stirred into soft dough, place 3 hours; Dough is pressed into wear through multiple tracks stack by loading hopper, conveyer belt and enters roller and cut, and right-to-left, first goes out decorative pattern by pistil roll-in, and cutting roller extrudes cake embryo, sends to baker; In oven, toast 5-15 minute, make red Qu gingerbread described in the embodiment of the present invention 1 dry.
Embodiment 2
Flour 150000g; The oily 39000g of palm fibre; White sugar 35000g; Milk powder 3000g; Cream 5000g; Syrup 3000g; Salt 950g; Sodium bicarbonate 800g; Ammonia bicarbonate 900g, ginger juice 20000g; Soybean lecithin 1500g, red Qu 2000g, puts into basin, adds the water of 800kg; Be stirred into soft dough, place 3 hours; Dough is pressed into wear through multiple tracks stack by loading hopper, conveyer belt and enters roller and cut, and right-to-left, first goes out decorative pattern by pistil roll-in, and cutting roller extrudes cake embryo, sends to baker; In oven, toast 5-15 minute, make red Qu gingerbread described in the embodiment of the present invention 2 dry.
Embodiment 3
Flour 155000g; The oily 30000g of palm fibre; White sugar 39000g; Milk powder 3000g; Cream 5000g; Syrup 3000g; Salt 950g; Sodium bicarbonate 800g; Ammonia bicarbonate 900g, ginger juice 20000g; Soybean lecithin 1500g, red Qu 2000g, puts into basin, adds the water of 800kg; Be stirred into soft dough, place 3 hours; Dough is pressed into wear through multiple tracks stack by loading hopper, conveyer belt and enters roller and cut, and right-to-left, first goes out decorative pattern by pistil roll-in, and cutting roller extrudes cake embryo, sends to baker; In oven, toast 5-15 minute, make red Qu gingerbread described in the embodiment of the present invention 3 dry.
Embodiment 4
Flour 170000g; The oily 28000g of palm fibre; White sugar 30000g; Milk powder 2000g; Cream 4000g; Syrup 3000g; Salt 950g; Sodium bicarbonate 800g; Ammonia bicarbonate 900g, ginger juice 18000g; Soybean lecithin 1500g, red Qu 2000g, puts into basin, adds the water of 800kg; Be stirred into soft dough, place 3 hours; Dough is pressed into wear through multiple tracks stack by loading hopper, conveyer belt and enters roller and cut, and right-to-left, first goes out decorative pattern by pistil roll-in, and cutting roller extrudes cake embryo, sends to baker; In oven, toast 5-15 minute, make red Qu gingerbread described in the embodiment of the present invention 4 dry.
The above; be only preferably detailed description of the invention of the present invention, but protection scope of the present invention is not limited to this, in the technical scope that any those of ordinary skill in the art disclose in the present invention; the variation that can expect easily or replacement, within all should being encompassed in protection scope of the present invention.Therefore, protection scope of the present invention should be as the criterion with the protection domain of claim.
Claims (5)
1. a red Qu gingerbread is dry, and its raw material comprises flour, palm fibre oil, sodium bicarbonate and syrup, wherein also comprises red Qu, soybean lecithin and ginger juice, and each raw material weight mark is respectively: flour 40-70; The oily 5-20 of palm fibre; Sodium bicarbonate 0.1-1; Syrup 0.5-2.6; Red Qu 0.5-1; Soybean lecithin 0.1-1; Ginger juice 2-15.
2. red Qu gingerbread as claimed in claim 1 is dry, and each raw material weight mark is respectively: flour 50-70; The oily 10-20 of palm fibre; Sodium bicarbonate 0.1-1; Syrup 0.5-2.6; Red Qu 0.5-1; Soybean lecithin 0.1-1; Ginger juice 2-15.
3. red Qu gingerbread according to claim 1 is dry, and described raw material also comprises: white sugar, milk powder, cream, salt and ammonia bicarbonate, and shared parts by weight are: white sugar 8-20; Milk powder 0.5-3; Cream 1-3; Salt 0.1-0.6; Ammonia bicarbonate 0.1-0.6.
4. red Qu gingerbread according to claim 3 is dry, and the ratio of weight and number of described sodium bicarbonate and ammonia bicarbonate is 1:1-3, and ammonia bicarbonate is carbonic hydroammonium.
The drying Preparation Method of red Qu gingerbread a: a, flour, palm fibre oil, sodium bicarbonate, syrup, red Qu, soybean lecithin, ginger juice, white sugar, milk powder, cream, salt and ammonia bicarbonate are put into basin, add the water of 2-2.5 times of weight to be stirred into soft dough, place 2-8 hour; B, dough are pressed into wear through multiple tracks stack by loading hopper, conveyer belt and enter roller and cut, and right-to-left, first goes out decorative pattern by pistil roll-in, and cutting roller extrudes cake embryo, sends to baker; In C, oven, toast 5-15 minute, make red Qu gingerbread described in claim 1-4 any one dry.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410470224.9A CN104186623A (en) | 2014-09-16 | 2014-09-16 | Biscuit made of red yeast and ginger juice |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410470224.9A CN104186623A (en) | 2014-09-16 | 2014-09-16 | Biscuit made of red yeast and ginger juice |
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| CN104186623A true CN104186623A (en) | 2014-12-10 |
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| CN201410470224.9A Pending CN104186623A (en) | 2014-09-16 | 2014-09-16 | Biscuit made of red yeast and ginger juice |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105211212A (en) * | 2015-11-02 | 2016-01-06 | 马龙县闽融食品有限公司 | Affine cudweed biscuit and processing method |
| CN108244193A (en) * | 2018-04-04 | 2018-07-06 | 广东新盟食品有限公司 | A kind of soda cream biscuit for enhancing human metabolism function is done and preparation method thereof |
| CN109315687A (en) * | 2018-10-26 | 2019-02-12 | 大连悠铭屋生物科技有限公司 | A kind of meter of bent vermicelli and preparation method thereof |
Citations (2)
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| CN101011147A (en) * | 2007-01-09 | 2007-08-08 | 纪宏城 | Fat-reducing nutrient instant food and making method thereof |
| CN102138572A (en) * | 2010-11-15 | 2011-08-03 | 上海金枫酒业股份有限公司 | Distilled grain biscuits and preparation method |
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2014
- 2014-09-16 CN CN201410470224.9A patent/CN104186623A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101011147A (en) * | 2007-01-09 | 2007-08-08 | 纪宏城 | Fat-reducing nutrient instant food and making method thereof |
| CN102138572A (en) * | 2010-11-15 | 2011-08-03 | 上海金枫酒业股份有限公司 | Distilled grain biscuits and preparation method |
Non-Patent Citations (3)
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| 傅金泉: "谈红曲生产与应用的几个问题", 《酿酒科技》 * |
| 刘家福: "《食品词典》", 30 November 1991 * |
| 江洛洋: "《港蛋糕 港味道》", 31 May 2013 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105211212A (en) * | 2015-11-02 | 2016-01-06 | 马龙县闽融食品有限公司 | Affine cudweed biscuit and processing method |
| CN108244193A (en) * | 2018-04-04 | 2018-07-06 | 广东新盟食品有限公司 | A kind of soda cream biscuit for enhancing human metabolism function is done and preparation method thereof |
| CN109315687A (en) * | 2018-10-26 | 2019-02-12 | 大连悠铭屋生物科技有限公司 | A kind of meter of bent vermicelli and preparation method thereof |
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Application publication date: 20141210 |