CN104381394A - Chestnut high-calcium cheese biscuit and preparation method thereof - Google Patents
Chestnut high-calcium cheese biscuit and preparation method thereof Download PDFInfo
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- CN104381394A CN104381394A CN201410662726.1A CN201410662726A CN104381394A CN 104381394 A CN104381394 A CN 104381394A CN 201410662726 A CN201410662726 A CN 201410662726A CN 104381394 A CN104381394 A CN 104381394A
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- chinese chestnut
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
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Abstract
The invention discloses a chestnut high-calcium cheese biscuit. The chestnut high-calcium cheese biscuit is prepared, by weight, from 10-15 parts of chestnuts, 80-100 parts of whole wheat flour, 3-5 parts of pig bone powder, 20-25 parts of raw cheese, 10-15 parts of white granulated sugar, 8-10 parts of palm oil, 2-3 parts of yeast powder, 1-2 parts of edible gelatin, 1-1.4 parts of pectin, 0.1-0.2 part of lactic acid, 0.1-0.2 part of sodium citrate 0.1-0.2 part of glycerol monostearate and the like through processes of raw material treatment, material mixing, core material preparation, sandwiching and the like.
Description
Technical field
The present invention relates to a kind of biscuit and preparation method thereof, be specifically related to a kind of Chinese chestnut high calcium milk cheese cake and do and preparation method thereof.
Background technology
Calcium is one of indispensable nutrient of human body, if do not have calcium, not can livedly produce.Calcium is mineral matter the abundantest in human body, participates in the whole life process of human body, is human life basis.From the thinking activities of bone formation, contraction of muscle, heartbeat, nerve and brain until the growing of human body, dispelling fatigue, brain tonic and intelligence development and delay senility etc., can say that all motions of life all be unable to do without calcium.Take in calcium amount every day enough, the metabolism of human normal could be maintained, strengthen human body to the adaptive faculty of living environment.Calcium can strengthen the endurance of people, makes people energetic, mental toughness.In body, calcium is sufficient, effectively could prevent cerebral hemorrhage, cancer and cardiopathic generation, is conducive to good health and a long life.Calcium source directly provides more satisfactory by animal, not only containing abundant calcium constituent in pig bone, also containing several amino acids and trace element.
Chinese chestnut, multiple containing much starch, protein, fat, B family vitamin etc.
nutritionthe first-class fruit of have the laudatory title of " king of dry fruit ", have another name called chestnut, great Li, Li Guo, sweet flavor fragrance is a kind of good in strengthening stomach and tonifying kidney, promoting longevity.
Cheese is a kind of milk product of fermentation, the concentration ratio Yoghourt of cheese is high, nutritive value is also therefore abundanter, cheese can eat separately, also can eat together with bread, biscuit, cheese is made together with flour the biscuit of cheese flavor, after high-temperature baking, mouthfeel and the nutritive value of cheese lubrication will reduce.
Summary of the invention
For above-mentioned present situation, the problem to be solved in the present invention is to provide a kind of Chinese chestnut high calcium milk cheese cake and does and preparation method thereof.
The concrete scheme that the present invention takes is:
A kind of Chinese chestnut high calcium milk cheese cake is done, and it is made up of following raw material: 10 ?15 portions of Chinese chestnuts, 80 ?100 wholemeals, 3 ?5 parts of Os Sus domestica powders, 20 ?25 parts of cheese materials, 10 ?15 portions of white granulated sugars, 8 ?10 parts of palm oils, 2 ?3 parts of dusty yeasts, 1 ?2 parts of edible gelatins, 1 ?1.4 parts of pectin, 0.1 ?0.2 part of lactic acid, 0.1 ?0.2 part of natrium citricum, 0.1 ?0.2 part of single stearic acid glycerine lipoprotein.
The preparation method that above-mentioned Chinese chestnut high calcium milk cheese cake is dry, comprises the following steps:
1) decortication of fresh Chinese chestnut is added water wear into slurry with fiberizer, put into steam room and steam powder, dry rice-chestnut powder after cooling;
2) pig bone knock fragment is put into pulverizer ground ingredients powder, obtain Os Sus domestica powder;
3) dusty yeast is mixed in proportion with warm water, and be constantly stirred to abundant hydrolysis;
4) stirred by the raw materials such as the dusty yeast after rice-chestnut powder, Os Sus domestica powder, white granulated sugar, palm oil and hydrolysis, then add wholemeal makes dough in dough mixing machine, is placed by dough 15 minutes;
5), after dough being made type, send in baking oven and toast, obtain biscuit;
6) cheese material is ground into block, puts into pot and refuel distilled water and add thermal agitation, obtain liquid cheese slurry;
7) edible gelatin, pectin, natrium citricum and single stearic acid glycerine lipoprotein are put into pot to add distilled water and add thermal agitation, obtain emulsion stabilizer;
8) by step 6) and step 7) mixing of materials that obtains, lactic acid is made into concentration be 15% lactic acid solution join in mixed material, stir;
9) by step 8) mixed material, 80 DEG C of heating carry out homogeneous, degassed, obtain core material;
10) by step 9) in obtained core material put into step 5) obtained biscuit is sandwich, after sandwich solidifying sandwich biscuits.
Step 1) in the ratio of Chinese chestnut and water be 1:1 ?1.2;
The invention has the beneficial effects as follows:
1, by staple food wholemeal and Chinese chestnut collocation, be of high nutritive value, the effect of there is good in strengthening stomach and tonifying kidney, promoting longevity;
2, in biscuit raw material, add Os Sus domestica powder, substantially increase the content of calcium constituent in biscuit;
3, cheese and biscuit are prepared by the present invention respectively, remain lubrication sense and the nutritive value of cheese.
Detailed description of the invention
Below in conjunction with embodiment, the present invention will be further described, but protection scope of the present invention is not limited to described content.
Embodiment 1
A kind of Chinese chestnut high calcium milk cheese cake is done, and it is made up of following raw material: 10 portions of Chinese chestnuts, 80 wholemeals, 3 parts of Os Sus domestica powders, 20 parts of cheese materials, 10 portions of white granulated sugars, 8 parts of palm oils, 2 parts of dusty yeasts, 1 part of edible gelatin, 1 part of pectin, 0.1 part of lactic acid, 0.1 part of natrium citricum, 0.1 part of single stearic acid glycerine lipoprotein.
The preparation method that above-mentioned Chinese chestnut high calcium milk cheese cake is dry, comprises the following steps:
1) decortication of fresh Chinese chestnut being added as worn into slurry with the water fiberizer of its equivalent, putting into steam room and steaming powder, dry rice-chestnut powder after cooling;
2) pig bone knock fragment is put into pulverizer ground ingredients powder, obtain Os Sus domestica powder;
3) dusty yeast is mixed in proportion with warm water, and be constantly stirred to abundant hydrolysis;
4) stirred by the raw materials such as the dusty yeast after rice-chestnut powder, Os Sus domestica powder, white granulated sugar, palm oil and hydrolysis, then add wholemeal makes dough in dough mixing machine, is placed by dough 15 minutes;
5), after dough being made type, send in baking oven and toast, obtain biscuit;
6) cheese material is ground into block, puts into pot and refuel distilled water and add thermal agitation, obtain liquid cheese slurry;
7) edible gelatin, pectin, natrium citricum and single stearic acid glycerine lipoprotein are put into pot to add distilled water and add thermal agitation, obtain emulsion stabilizer;
8) by step 6) and step 7) mixing of materials that obtains, lactic acid is made into concentration be 15% lactic acid solution join in mixed material, stir;
9) by step 8) mixed material, 80 DEG C of heating carry out homogeneous, degassed, obtain core material;
10) by step 9) in obtained core material put into step 5) obtained biscuit is sandwich, after sandwich solidifying sandwich biscuits.
Embodiment 2
A kind of Chinese chestnut high calcium milk cheese cake is done, and it is made up of following raw material: 15 portions of Chinese chestnuts, 100 wholemeals, 5 parts of Os Sus domestica powders, 25 parts of cheese materials, 15 portions of white granulated sugars, 10 parts of palm oils, 3 parts of dusty yeasts, 2 parts of edible gelatins, 1.4 parts of pectin, 0.2 part of lactic acid, 0.2 part of natrium citricum, 0.2 part of single stearic acid glycerine lipoprotein.
The preparation method that above-mentioned Chinese chestnut high calcium milk cheese cake is dry, comprises the following steps:
1) the water fiberizer that the decortication of fresh Chinese chestnut adds its 1.2 times amount is worn into slurry, put into steam room and steam powder, dry rice-chestnut powder after cooling;
2) pig bone knock fragment is put into pulverizer ground ingredients powder, obtain Os Sus domestica powder;
3) dusty yeast is mixed in proportion with warm water, and be constantly stirred to abundant hydrolysis;
4) stirred by the raw materials such as the dusty yeast after rice-chestnut powder, Os Sus domestica powder, white granulated sugar, palm oil and hydrolysis, then add wholemeal makes dough in dough mixing machine, is placed by dough 15 minutes;
5), after dough being made type, send in baking oven and toast, obtain biscuit;
6) cheese material is ground into block, puts into pot and refuel distilled water and add thermal agitation, obtain liquid cheese slurry;
7) edible gelatin, pectin, natrium citricum and single stearic acid glycerine lipoprotein are put into pot to add distilled water and add thermal agitation, obtain emulsion stabilizer;
8) by step 6) and step 7) mixing of materials that obtains, lactic acid is made into concentration be 15% lactic acid solution join in mixed material, stir;
9) by step 8) mixed material, 80 DEG C of heating carry out homogeneous, degassed, obtain core material;
10) by step 9) in obtained core material put into step 5) obtained biscuit is sandwich, after sandwich solidifying sandwich biscuits.
Claims (3)
1. a Chinese chestnut high calcium milk cheese cake is done, and it is characterized in that being made up of following raw material: 10 ?15 portions Chinese chestnuts, 80 ?100 wholemeals, 3 ?, 5 parts of Os Sus domestica powders, 20 ?, 25 parts of cheese materials, 10 ?, 15 portions of white granulated sugars, 8 ?, 10 parts of palm oils, 2 ?, 3 parts of dusty yeasts, 1 ?, 2 parts of edible gelatins, 1 ?, 1.4 parts of pectin, 0.1 ?, 0.2 part of lactic acid, 0.1 ?, 0.2 part of natrium citricum, 0.1 ?, 0.2 part of single stearic acid glycerine lipoprotein.
2. prepare the dry method of Chinese chestnut high calcium milk cheese cake as claimed in claim 1, it is characterized in that comprising the following steps:
1) decortication of fresh Chinese chestnut is added water wear into slurry with fiberizer, put into steam room and steam powder, dry rice-chestnut powder after cooling;
2) pig bone knock fragment is put into pulverizer ground ingredients powder, obtain Os Sus domestica powder;
3) dusty yeast is mixed in proportion with warm water, and be constantly stirred to abundant hydrolysis;
4) stirred by the raw materials such as the dusty yeast after rice-chestnut powder, Os Sus domestica powder, white granulated sugar, palm oil and hydrolysis, then add wholemeal makes dough in dough mixing machine, is placed by dough 15 minutes;
5), after dough being made type, send in baking oven and toast, obtain biscuit;
6) cheese material is ground into block, puts into pot and refuel distilled water and add thermal agitation, obtain liquid cheese slurry;
7) edible gelatin, pectin, natrium citricum and single stearic acid glycerine lipoprotein are put into pot to add distilled water and add thermal agitation, obtain emulsion stabilizer;
8) by step 6) and step 7) mixing of materials that obtains, lactic acid is made into concentration be 15% lactic acid solution join in mixed material, stir;
9) by step 8) mixed material, 80 DEG C of heating carry out homogeneous, degassed, obtain core material;
10) by step 9) in obtained core material put into step 5) obtained biscuit is sandwich, after sandwich solidifying sandwich biscuits.
3. the method that Chinese chestnut high calcium milk cheese cake according to claim 2 is dry, is characterized in that step 1) in the ratio of Chinese chestnut and water be 1:1 ?1.2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410662726.1A CN104381394A (en) | 2014-11-19 | 2014-11-19 | Chestnut high-calcium cheese biscuit and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410662726.1A CN104381394A (en) | 2014-11-19 | 2014-11-19 | Chestnut high-calcium cheese biscuit and preparation method thereof |
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| CN104381394A true CN104381394A (en) | 2015-03-04 |
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| CN201410662726.1A Pending CN104381394A (en) | 2014-11-19 | 2014-11-19 | Chestnut high-calcium cheese biscuit and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108184965A (en) * | 2018-01-11 | 2018-06-22 | 山东嘉利丰食品有限公司 | A kind of snack food containing cheese and preparation method thereof |
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| CN103918754A (en) * | 2014-03-19 | 2014-07-16 | 柳培健 | Cool and refreshing mint blueberry biscuit |
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2014
- 2014-11-19 CN CN201410662726.1A patent/CN104381394A/en active Pending
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| KR20040076320A (en) * | 2003-02-25 | 2004-09-01 | 윤동선 | Manufacturing method of chestnut cake and apparatus therefor |
| CN101073329A (en) * | 2007-06-15 | 2007-11-21 | 吴江市方霞企业信息咨询有限公司 | Calcium-supplementing biscuit |
| CN101822387A (en) * | 2010-01-22 | 2010-09-08 | 李迎 | Heighten calcium-enriched green serial food |
| CN103329975A (en) * | 2013-06-27 | 2013-10-02 | 冯耀荣 | Making method of dried tangerine or orange peel and chestnut biscuit |
| CN103430995A (en) * | 2013-07-25 | 2013-12-11 | 柳培健 | Method for making blood fat reducing and bone strengthening biscuit |
| CN103583655A (en) * | 2013-10-17 | 2014-02-19 | 安徽金禾粮油集团有限公司 | Biscuit capable of replenishing blood and supplementing calcium and preparation method of biscuit |
| CN103651695A (en) * | 2013-11-20 | 2014-03-26 | 刘培洲 | Chinese chestnut biscuit |
| CN103734236A (en) * | 2013-12-31 | 2014-04-23 | 韦卫 | Chinese chestnut and cheese biscuit and preparation method thereof |
| CN103918754A (en) * | 2014-03-19 | 2014-07-16 | 柳培健 | Cool and refreshing mint blueberry biscuit |
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|---|---|---|---|---|
| CN108184965A (en) * | 2018-01-11 | 2018-06-22 | 山东嘉利丰食品有限公司 | A kind of snack food containing cheese and preparation method thereof |
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Application publication date: 20150304 |