CN104206492A - Ormosia hard biscuit and preparation method thereof - Google Patents

Ormosia hard biscuit and preparation method thereof Download PDF

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Publication number
CN104206492A
CN104206492A CN201410436959.XA CN201410436959A CN104206492A CN 104206492 A CN104206492 A CN 104206492A CN 201410436959 A CN201410436959 A CN 201410436959A CN 104206492 A CN104206492 A CN 104206492A
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China
Prior art keywords
parts
red bean
preparation
biscuit
ormosia
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CN201410436959.XA
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Chinese (zh)
Inventor
朱志国
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ANHUI MEIDAI FOOD Ltd Co
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ANHUI MEIDAI FOOD Ltd Co
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Priority to CN201410436959.XA priority Critical patent/CN104206492A/en
Publication of CN104206492A publication Critical patent/CN104206492A/en
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Abstract

The invention discloses an ormosia hard biscuit and a preparation method thereof. The ormosia hard biscuit is prepared from the following raw materials: 280-320 parts of flour, 60-80 parts of sugar, 18-22 parts of wheat germ, 30-50 parts of ormosia, 8-12 parts of egg, 35-45 parts of refined vegetable oil, 0.8-1.2 parts of lecithin, 0.8-1.2 parts of table salt, 1.2-1.5 parts of ammonium bicarbonate, 0.3-0.5 parts of sodium bicarbonate, 1.3-1.5 parts of sodium metabisulfite, 0.2-0.3 parts of proteolytic enzyme preparation and 0.05-0.08 parts of flavoring agent. The preparation method comprises the following steps: (1) wheat germ pretreatment; (2) ormosia pretreatment; (3) pulverizing; (4) hull making; (5) baking; (6) oil spraying; (7) cooling and packaging. The ormosia hard biscuit prepared by the method has the characteristics of balanced nutrition, good flavor, crisp mouthfeel, heavy wheat fragrance, good biscuit surface color and glossiness, and the like, and can be used for enriching the blood, promoting blood circulation, reinforcing physical strength and enhancing the resistance, and has functions of expelling toxin, eliminating dampness, reducing fever and causing diuresis. The preparation method is simple.

Description

A kind of red bean tough biscuit and preparation method thereof
Technical field
The present invention relates to food processing technology field, relate in particular to a kind of red bean tough biscuit and preparation method thereof.
Background technology
Tough biscuit is the large series products of one in biscuit, because needs are adjusted powder for a long time, gains the name to form the extremely strong dough of toughness.Conventionally in formula, use grease and the granulated sugar of small amount, its mainstream product is as the product of the irregular forms such as animal, toy biscuit, the decorative pattern on this biscuit surface is plane dimpled grain type, surface is brighter and cleaner, crisp tasty and refreshing, fragrance is simple and elegant, and in equivalent weight situation, its volume is generally larger than thick biscuit, fragrant short biscuit.The tough biscuit major part in market is that flour is made, and is of low nutritive value, and can not meet the health care consciousness that people increase day by day, and along with the raising of people's living standard, the biscuit with health-care efficacy is more and more welcomed by the people.
Wheat embryo is a kind of material that is rich in the multiple nutritional components such as various active protein, aliphatic acid, vitamin and mineral matter, in wheat embryo, there are the mineral matters such as abundant magnesium, phosphorus, potassium, zinc, iron, manganese, by human body essential, kind is more comprehensive, and especially trace elements of selenium etc. is high compared with other Stomach contents.These mineral elements are to maintaining health, particularly to promoting that growing of children plays an important role.Wheat embryo also contains higher carbohydrate and a small amount of dietary fiber, has the cholesterol level reducing in blood, deepens the effect of cerebral cortex memory.In wheat embryo, also contain the carbene alcohol such as 22,25,26,28, these higher alcohols have certain effect to improving collective's basal metabolic rate, reaction time, reflectivity, sensitivity, muscle function and strengthening body cardiac load function, enhancing muscle power, endurance, explosive force etc., wherein especially attracted attention by people with octacosanol to the numerous physiologically actives of human body tool.
Red bean taste is sweet, sour, and property is flat, belongs to high protein, low-fat Gao Ying Yang Grains based food, and contains the nutrients such as protein, carbohydrate, fat, dietary fiber, Cobastab group, vitamin E, potassium, calcium, iron, phosphorus, zinc.Red bean contains abundant irony, can make popularity look ruddy, can also enrich blood, stimulates circulation, strengthens muscle power, build up resistance, and has the function of toxin expelling clearing damp, reducing fever and causing diuresis.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, a kind of red bean tough biscuit is provided, when the local flavor of lifting tough biscuit and mouthfeel, improve the health properties of tough biscuit.
Another object of the present invention is to provide the preparation method of red bean tough biscuit.
The present invention adopts following technical scheme to achieve these goals:
A kind of red bean tough biscuit, comprises the raw material of following weight portion: flour 280-320 part, sugared 60-80 part, wheat embryo 18-22 part, red bean 30-50 part, egg 8-12 part, refining vegetable oil 35-45 part, lecithin 0.8-1.2 part, edible salt 0.8-1.2 part, carbonic hydroammonium 1.2-1.5 part, sodium acid carbonate 0.3-0.5 part, sodium pyrosulfite 1.3-1.5 part, protease preparation 0.2-0.3 part, flavorant 0.05-0.08 part.
Preferably, described red bean tough biscuit, comprises the raw material of following weight portion: 300 parts, flour, 70 parts of sugar, 20 parts of wheat embryos, 40 parts, red bean, 10 parts, egg, 40 parts of refining vegetable oils, 1.1 parts, lecithin, 1.0 parts of edible salts, 1.3 parts, carbonic hydroammonium, 0.4 part of sodium acid carbonate, 1.5 parts of sodium pyrosulfites, 0.3 part of protease preparation, 0.07 part of flavorant.
The preparation method of described red bean tough biscuit, comprises following preparation process:
(1) wheat embryo pretreatment: wheat embryo is cleaned, put into electric oven, toast 1-2 hour at 60-100 DEG C, in bake process, move back and forth 8-10 time with bamboo, treat that wheat embryo color is for golden yellow, send the fragrant fragrance of wheat, start cooling down 1-2 hour, then pack, sealing, for subsequent use;
(2) red bean pretreatment: red bean is cleaned, put into 2-3 times of water soaking 4-6 hour of pot, big fire is boiled, and puts into rock sugar, then little fire boils to moisture consumption dry, then is ground into red bean powder, crosses 100 mesh sieves, for subsequent use;
(3) beat powder: after the wheat embryo of step (1) is pulverized, cross 100 object sieves, take the wheat embryo of pulverizing, red bean powder and flour prepared by step (2) by above-mentioned weight ratio, mix, add 2-4 part milk powder and appropriate water to stir 7-10 minute simultaneously; Then add sugar, egg, lecithin, edible salt, carbonic hydroammonium, sodium acid carbonate and 25-35 part refining vegetable oil of above-mentioned weight portion to stir 3-5 minute, add again sodium pyrosulfite and protease preparation to stir 12 minutes, finally add flavorant to stir 3-5 minute, form dough;
(4) skin processed: dough is carried out to rolling, skin moulding processed;
(5) cure: after moulding, enter baking oven baking, toast 3-5 minute at 260-320 DEG C;
(6) oil spout: remaining refining vegetable oil is evenly sprayed on baked biscuit by oil-injection machine;
(7) cooling, packaging, inspection, warehouse-in.
Compared with the prior art, beneficial effect of the present invention is as follows:
The present invention is by having added the wheat embryo and the red bean that are of high nutritive value, and rational proportion wheat embryo, red bean and flour, when the local flavor of lifting tough biscuit and mouthfeel, improve the health properties of tough biscuit.Red bean tough biscuit prepared by the present invention has balanced in nutrition, raciness, mouthfeel is crisp, wheat is aromatic strongly fragrant, the features such as biscuit surface color and glossiness are good, and can enrich blood, stimulate circulation, strengthen muscle power, build up resistance, the function of toxin expelling clearing damp, reducing fever and causing diuresis there is, preparation method is simple, has market prospects widely.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated, but the present invention is not limited only to these embodiment, under the prerequisite that does not depart from aim of the present invention, within any improvement of doing all drops on protection scope of the present invention.
Embodiment 1:
A kind of red bean tough biscuit, comprises the raw material of following weight portion: 280 parts, flour, 60 parts of sugar, 18 parts of wheat embryos, 30 parts, red bean, 8 parts, egg, 35 parts of refining vegetable oils, 0.8 part, lecithin, 0.8 part of edible salt, 1.2 parts, carbonic hydroammonium, 0.3 part of sodium acid carbonate, sodium pyrosulfite 1.3-part, 0.2 part of protease preparation, 0.05 part of flavorant.
Preparation method:
(1) wheat embryo pretreatment: wheat embryo is cleaned, put into electric oven, toast 2 hours at 60 DEG C, in bake process, move back and forth 8 times with bamboo, treat that wheat embryo color is for golden yellow, send the fragrant fragrance of wheat, start cooling down 1 hour, then pack, sealing, for subsequent use;
(2) red bean pretreatment: red bean is cleaned, put into 2 times of water soakings of pot 4 hours, big fire is boiled, and puts into rock sugar, then little fire boils to moisture consumption dry, then is ground into red bean powder, crosses 100 mesh sieves, for subsequent use;
(3) beat powder: after the wheat embryo of step (1) is pulverized, cross 100 object sieves, take the wheat embryo of pulverizing, red bean powder and flour prepared by step (2) by above-mentioned weight ratio, mix, add 2 portions of milk powder and appropriate water to stir simultaneously 7 minutes; Then add sugar, egg, lecithin, edible salt, carbonic hydroammonium, sodium acid carbonate and 25 parts of refining vegetable oils of above-mentioned weight portion to stir 3 minutes, add again sodium pyrosulfite and protease preparation to stir 12 minutes, finally add flavorant to stir 3 minutes, form dough;
(4) skin processed: dough is carried out to rolling, skin moulding processed;
(5) cure: after moulding, enter baking oven baking, toast 3 minutes at 260 DEG C;
(6) oil spout: remaining refining vegetable oil is evenly sprayed on baked biscuit by oil-injection machine;
(7) cooling, packaging, inspection, warehouse-in.
Embodiment 2:
A kind of red bean tough biscuit, comprises the raw material of following weight portion: 300 parts, flour, 70 parts of sugar, 20 parts of wheat embryos, 40 parts, red bean, 10 parts, egg, 40 parts of refining vegetable oils, 1.1 parts, lecithin, 1.0 parts of edible salts, 1.3 parts, carbonic hydroammonium, 0.4 part of sodium acid carbonate, 1.5 parts of sodium pyrosulfites, 0.3 part of protease preparation, 0.07 part of flavorant.
Preparation method:
(1) wheat embryo pretreatment: wheat embryo is cleaned, put into electric oven, toast 2 hours at 80 DEG C, in bake process, move back and forth 10 times with bamboo, treat that wheat embryo color is for golden yellow, send the fragrant fragrance of wheat, start cooling down 2 hours, then pack, sealing, for subsequent use;
(2) red bean pretreatment: red bean is cleaned, put into 3 times of water soakings of pot 5 hours, big fire is boiled, and puts into rock sugar, then little fire boils to moisture consumption dry, then is ground into red bean powder, crosses 100 mesh sieves, for subsequent use;
(3) beat powder: after the wheat embryo of step (1) is pulverized, cross 100 object sieves, take the wheat embryo of pulverizing, red bean powder and flour prepared by step (2) by above-mentioned weight ratio, mix, add 3 portions of milk powder and appropriate water to stir simultaneously 8 minutes; Then add sugar, egg, lecithin, edible salt, carbonic hydroammonium, sodium acid carbonate and 30 parts of refining vegetable oils of above-mentioned weight portion to stir 5 minutes, add again sodium pyrosulfite and protease preparation to stir 12 minutes, finally add flavorant to stir 5 minutes, form dough;
(4) skin processed: dough is carried out to rolling, skin moulding processed;
(5) cure: after moulding, enter baking oven baking, toast 5 minutes at 300 DEG C;
(6) oil spout: remaining refining vegetable oil is evenly sprayed on baked biscuit by oil-injection machine;
(7) cooling, packaging, inspection, warehouse-in.
Embodiment 3:
A kind of red bean tough biscuit, comprises the raw material of following weight portion: 320 parts, flour, 80 parts of sugar, 22 parts of wheat embryos, 50 parts, red bean, 12 parts, egg, 45 parts of refining vegetable oils, 1.2 parts, lecithin, 1.2 parts of edible salts, 1.5 parts, carbonic hydroammonium, 0.5 part of sodium acid carbonate, 1.5 parts of sodium pyrosulfites, 0.3 part of protease preparation, 0.08 part of flavorant.
Preparation method:
(1) wheat embryo pretreatment: wheat embryo is cleaned, put into electric oven, toast 1 hour at 100 DEG C, in bake process, move back and forth 10 times with bamboo, treat that wheat embryo color is for golden yellow, send the fragrant fragrance of wheat, start cooling down 1 hour, then pack, sealing, for subsequent use;
(2) red bean pretreatment: red bean is cleaned, put into 3 times of water soakings of pot 6 hours, big fire is boiled, and puts into rock sugar, then little fire boils to moisture consumption dry, then is ground into red bean powder, crosses 100 mesh sieves, for subsequent use;
(3) beat powder: after the wheat embryo of step (1) is pulverized, cross 100 object sieves, take the wheat embryo of pulverizing, red bean powder and flour prepared by step (2) by above-mentioned weight ratio, mix, add 4 portions of milk powder and appropriate water to stir simultaneously 10 minutes; Then add sugar, egg, lecithin, edible salt, carbonic hydroammonium, sodium acid carbonate and 35 parts of refining vegetable oils of above-mentioned weight portion to stir 5 minutes, add again sodium pyrosulfite and protease preparation to stir 12 minutes, finally add flavorant to stir 5 minutes, form dough;
(4) skin processed: dough is carried out to rolling, skin moulding processed;
(5) cure: after moulding, enter baking oven baking, toast 5 minutes at 320 DEG C;
(6) oil spout: remaining refining vegetable oil is evenly sprayed on baked biscuit by oil-injection machine;
(7) cooling, packaging, inspection, warehouse-in.

Claims (3)

1. a red bean tough biscuit, is characterized in that: the raw material that comprises following weight portion: flour 280-320 part, sugared 60-80 part, wheat embryo 18-22 part, red bean 30-50 part, egg 8-12 part, refining vegetable oil 35-45 part, lecithin 0.8-1.2 part, edible salt 0.8-1.2 part, carbonic hydroammonium 1.2-1.5 part, sodium acid carbonate 0.3-0.5 part, sodium pyrosulfite 1.3-1.5 part, protease preparation 0.2-0.3 part, flavorant 0.05-0.08 part.
2. red bean tough biscuit according to claim 1, is characterized in that: the raw material that comprises following weight portion: 300 parts, flour, 70 parts of sugar, 20 parts of wheat embryos, 40 parts, red bean, 10 parts, egg, 40 parts of refining vegetable oils, 1.1 parts, lecithin, 1.0 parts of edible salts, 1.3 parts, carbonic hydroammonium, 0.4 part of sodium acid carbonate, 1.5 parts of sodium pyrosulfites, 0.3 part of protease preparation, 0.07 part of flavorant.
3. a preparation method for red bean tough biscuit as claimed in claim 1 or 2, is characterized in that: comprise following preparation process:
(1) wheat embryo pretreatment: wheat embryo is cleaned, put into electric oven, toast 1-2 hour at 60-100 DEG C, in bake process, move back and forth 8-10 time with bamboo, treat that wheat embryo color is for golden yellow, send the fragrant fragrance of wheat, start cooling down 1-2 hour, then pack, sealing, for subsequent use;
(2) red bean pretreatment: red bean is cleaned, put into 2-3 times of water soaking 4-6 hour of pot, big fire is boiled, and puts into rock sugar, then little fire boils to moisture consumption dry, then is ground into red bean powder, crosses 100 mesh sieves, for subsequent use;
(3) beat powder: after the wheat embryo of step (1) is pulverized, cross 100 object sieves, take the wheat embryo of pulverizing, red bean powder and flour prepared by step (2) by above-mentioned weight ratio, mix, add 2-4 part milk powder and appropriate water to stir 7-10 minute simultaneously; Then add sugar, egg, lecithin, edible salt, carbonic hydroammonium, sodium acid carbonate and 25-35 part refining vegetable oil of above-mentioned weight portion to stir 3-5 minute, add again sodium pyrosulfite and protease preparation to stir 12 minutes, finally add flavorant to stir 3-5 minute, form dough;
(4) skin processed: dough is carried out to rolling, skin moulding processed;
(5) cure: after moulding, enter baking oven baking, toast 3-5 minute at 260-320 DEG C;
(6) oil spout: remaining refining vegetable oil is evenly sprayed on baked biscuit by oil-injection machine;
(7) cooling, packaging, inspection, warehouse-in.
CN201410436959.XA 2014-08-29 2014-08-29 Ormosia hard biscuit and preparation method thereof Pending CN104206492A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106417472A (en) * 2016-10-31 2017-02-22 江门澳崎高质食品有限公司 Hard biscuits and preparation technology thereof
CN111202114A (en) * 2020-01-15 2020-05-29 李宪臻 A food for field operations and its preparation method
JP2020150861A (en) * 2019-03-20 2020-09-24 井村屋グループ株式会社 Production method of dry bean paste

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102461635A (en) * 2010-11-19 2012-05-23 南通金土地绿色食品有限公司 Coix seed red bean biscuits and preparation method thereof
CN103503963A (en) * 2013-10-17 2014-01-15 合肥康龄养生科技有限公司 Nutritious tough biscuit
CN103548938A (en) * 2013-11-06 2014-02-05 哈尔滨派特纳生物科技开发有限公司 Premixed red bean cookie flour
CN103891850A (en) * 2014-04-15 2014-07-02 晋城市古陵山食品有限公司 Potato semi hard biscuit and making method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102461635A (en) * 2010-11-19 2012-05-23 南通金土地绿色食品有限公司 Coix seed red bean biscuits and preparation method thereof
CN103503963A (en) * 2013-10-17 2014-01-15 合肥康龄养生科技有限公司 Nutritious tough biscuit
CN103548938A (en) * 2013-11-06 2014-02-05 哈尔滨派特纳生物科技开发有限公司 Premixed red bean cookie flour
CN103891850A (en) * 2014-04-15 2014-07-02 晋城市古陵山食品有限公司 Potato semi hard biscuit and making method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106417472A (en) * 2016-10-31 2017-02-22 江门澳崎高质食品有限公司 Hard biscuits and preparation technology thereof
JP2020150861A (en) * 2019-03-20 2020-09-24 井村屋グループ株式会社 Production method of dry bean paste
JP7044731B2 (en) 2019-03-20 2022-03-30 井村屋グループ株式会社 How to make dried bean paste
CN111202114A (en) * 2020-01-15 2020-05-29 李宪臻 A food for field operations and its preparation method

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