CN104621224A - Ginger fiber biscuit and manufacturing technology thereof - Google Patents

Abstract

The invention belongs to the field of intensive processing of ginger, and provides a ginger fiber biscuit and its manufacturing process, which is made by mixing low-gluten wheat flour, white sugar, butter, salt, milk powder, ginger fiber and water, and the weight parts of various materials It is: 50-100 parts of low-gluten wheat flour, 15-30 parts of white sugar, 15-35 parts of butter, 0.5-1 part of salt, 7.5-15 parts of milk powder, 0.5-2.5 parts of ginger fiber powder, and then add water and mix evenly. Its specific process steps: the first step: dry the obtained ginger fiber, crush it, and sieve it with a 50-80 mesh sieve to obtain ginger fiber powder; the second step: knead the obtained mixture into dough by manual or mechanical means , to make a biscuit green body; the third step: use a mold to extrude a round biscuit with a diameter of 20mm and a thickness of 3mm, and bake it in the oven; the beneficial effect is that the provided ginger fiber biscuit can promote intestinal peristalsis and is beneficial to nutrients Absorption, with health benefits, great market prospects.

Description

Ginger fiber biscuit and its manufacturing process

technical field

The invention relates to a biscuit and its production process, in particular to a ginger fiber biscuit and its production process.

Background technique

Biscuit is a kind of common food, because it is easy to eat, easy to preserve, and has various tastes, it is deeply loved by people. Cookies are great for breakfast, as a snack, or as a supplement on the go. Traditional biscuits are mainly made of wheat as the main raw material, adding sugar, oil and other raw materials, and are made through pulping, forming, baking and other processes. Therefore, the traditional processed taste of biscuits is mainly sweet and fragrant.

With the improvement of people's living standards, consumers' demand for food is no longer just to fill their stomachs, but to eat healthier.

Ginger (Zingiber officinale Roscoe), also known as ginger, white ginger, ginger, etc., belongs to Zingiber Zingiberaceae (Zingiber Zingiberaceae). Important Chinese medicinal materials. Ginger has the function of detoxification and sterilization. When gingerol in ginger enters the body, it can produce an antioxidant enzyme, which has a strong ability to scavenge oxygen free radicals. Ginger can stimulate the gastric mucosa and cause vasomotor centers and sympathetic nerves. Ginger can also enhance the secretion of gastric juice and the peristalsis of the intestinal wall, thereby helping digestion; zingiberene and zingiberene in ginger Ketone also has obvious anti-emetic effect; Ginger has the effect of significantly inhibiting skin fungus, can treat various carbuncles and sores, has the effect of inhibiting the activity of cancer cells, reducing the toxic effect of cancer, and can play the effect of preventing cancer; Ginger has the effect of sweating Relieves the surface, warms the lungs, relieves cough, and detoxifies. It can treat diseases such as exogenous wind-cold, wind-cold cough, abdominal pain and diarrhea, and fish and crab poisoning. It is worth noting that ginger should not be eaten in large quantities at night. Its gingerol stimulates intestinal peristalsis and can strengthen the function of the spleen and stomach during the day. At night, it may become a major problem that affects sleep and damages the intestinal tract. Therefore, it is not suitable to eat a large amount at night. The food made from ginger is not only rich in nutrition and unique in flavor, but also has multiple functions. It is an excellent health food material.

Contents of the invention

The invention provides a ginger fiber biscuit and a manufacturing process thereof.

In order to realize above-mentioned purpose of the invention, the embodiment that the present invention takes is as follows:

The ginger fiber biscuit provided by the invention is made by mixing low-gluten wheat flour, white granulated sugar, butter, salt, milk powder, ginger fiber and water, and the weight parts of its various materials are: 50-100 parts of low-gluten wheat flour, 15 parts of white granulated sugar -30 parts, 15-35 parts of butter, 0.5-1 part of table salt, 7.5-15 parts of milk powder, 0.5-2.5 parts of ginger fiber powder, and then add water and mix evenly.

The manufacture craft of the ginger fiber biscuit provided by the invention, concrete manufacture craft is as follows:

Step 1: Add fresh ginger slices and appropriate amount of water into the juicer to extract ginger juice, filter with gauze, take the filter residue, dry it in the air naturally, put it into a universal grinder after drying, grind it with 50-80 Mesh sieve is sieved to obtain ginger fiber powder;

Step 2: Weigh butter, cut into small pieces, and dissolve in water; pass low-gluten flour through an 80-mesh sieve, weigh 50-100 parts of low-gluten wheat flour, 15-30 parts of white sugar, 0.5-1 part of table salt, milk powder 6-15 parts and 0.5-2.5 parts of ginger fiber powder are mixed; 15-35 parts of butter are added to the mixture and mixed; the obtained mixture is kneaded into dough by manual or mechanical means to make biscuit green body;

Step 3: Use a mold to press out a round biscuit with a diameter of 20mm and a thickness of 3mm, spread it on the baking tray, leave a proper gap between each piece, and then put the baking tray into a preheated 190°C oven to bake Baking, the baking time is about 12 minutes, and the last few minutes should be observed at any time to avoid burning; take out the baked biscuits, cool them, and pack them into bags.

Beneficial effects of the present invention:

Compared with the biscuits on the market, the ginger fiber biscuit provided by the present invention adds ginger fiber as a new nutritional component. Ginger fiber can promote blood circulation, stimulate gastric function, and achieve the effects of invigorating the stomach, relieving pain, sweating, and antipyretic. It can also enhance the secretion of gastric juice and the peristalsis of the intestinal wall, thereby helping digestion; zingiberene and zingiberone in ginger also have obvious anti-emetic effects; It can inhibit the activity of cancer cells, reduce the toxic effect of cancer, and can prevent cancer. Ginger has the effect of sweating, relieving the surface, warming the lungs, relieving cough, and detoxifying. disease. The food made from ginger is not only rich in nutrition and unique in flavor, but also has multiple functions. It is an excellent health food material. In addition, ginger fiber is a kind of dietary fiber, which can promote intestinal peristalsis and facilitate the absorption of nutrients. Biscuits made of ginger fiber are bound to be liked by consumers and have broad market prospects.

Detailed ways

Embodiment one:

The ginger fiber biscuit provided by the invention is made by mixing low-gluten wheat flour, white granulated sugar, butter, salt, milk powder, ginger fiber and water, and the parts by weight of its various materials are: 50 parts of low-gluten wheat flour, 15 parts of white granulated sugar, 15 parts of butter, 0.5 parts of salt, 7.5 parts of milk powder, 0.5 parts of ginger fiber powder, and then add water and mix evenly.

Step 1: Add fresh ginger slices and appropriate amount of water into the juicer to extract ginger juice, filter with gauze, take the filter residue, dry it in the air naturally, put it into a universal grinder after drying, and use a 50-mesh sieve Sieve to obtain ginger fiber powder;

Step 2: Weigh the butter, cut it into small pieces, and dissolve it in water; pass the low-gluten flour through an 80-mesh sieve, weigh 50 parts of low-gluten wheat flour, 15 parts of white sugar, 0.5 parts of salt, 7.5 parts of milk powder, and ginger fiber powder Mix 0.5 parts; add 15 parts of butter to the mixture and mix evenly; knead the obtained mixture into dough by hand or mechanically to make biscuit green body;

Step 3: Use a mold to press out a round biscuit with a diameter of 20mm and a thickness of 3mm, spread it on the baking tray, leave a proper gap between each piece, and then put the baking tray into a preheated 190°C oven to bake Baking, the baking time is about 12 minutes, and the last few minutes should be observed at any time to avoid burning; take out the baked biscuits, cool them, and pack them into bags.

Embodiment two:

The ginger fiber biscuit provided by the invention is made by mixing low-gluten wheat flour, white granulated sugar, butter, salt, milk powder, ginger fiber and water, and the parts by weight of its various materials are: 60 parts of low-gluten wheat flour, 18 parts of white granulated sugar, 21 parts of butter, 0.6 parts of salt, 9 parts of milk powder, 1 part of ginger fiber powder, and then add water and mix evenly.

Step 1: Add fresh ginger slices and appropriate amount of water into the juicer to extract ginger juice, filter with gauze, take the filter residue, dry it in the air naturally, put it into a universal grinder after drying, and use a 60-mesh sieve Sieve to obtain ginger fiber powder;

Step 2: Weigh the butter, cut it into small pieces, and dissolve it in water; pass the low-gluten flour through an 80-mesh sieve, weigh 60 parts of low-gluten wheat flour, 18 parts of white sugar, 0.6 parts of salt, 9 parts of milk powder, and ginger fiber powder 1 part; 21 parts of butter are added to the mixture and mixed evenly; the obtained mixture is kneaded into dough by manual or mechanical means to make biscuit green body;

Step 3: Use a mold to press out a round biscuit with a diameter of 20mm and a thickness of 3mm, spread it on the baking tray, leave a proper gap between each piece, and then put the baking tray into a preheated 190°C oven to bake Baking, the baking time is about 12 minutes, and the last few minutes should be observed at any time to avoid burning; take out the baked biscuits, cool them, and pack them into bags.

Embodiment three:

The ginger fiber biscuit provided by the invention is made by mixing low-gluten wheat flour, white granulated sugar, butter, salt, milk powder, ginger fiber and water, and the parts by weight of its various materials are: 70 parts of low-gluten wheat flour, 21 parts of white granulated sugar, 25 parts of butter, 0.7 parts of salt, 10.5 parts of milk powder, 1.5 parts of ginger fiber powder, and then add water and mix evenly.

Step 1: Put fresh ginger slices and add appropriate amount of water into the juicer to extract ginger juice, filter with gauze, take the filter residue, dry it in the air naturally, put it into a universal grinder after drying, and use a 70-mesh sieve Sieve to obtain ginger fiber powder;

Step 2: Weigh the butter, cut it into small pieces, and dissolve it in water; pass the low-gluten flour through an 80-mesh sieve, weigh 70 parts of low-gluten wheat flour, 21 parts of white sugar, 0.7 parts of salt, 10.5 parts of milk powder, and ginger fiber powder 1.5 parts; add 25 parts of butter into the mixture and mix well; manually or mechanically knead the obtained mixture into dough to make biscuit green body;

Step 3: Use a mold to press out a round biscuit with a diameter of 20mm and a thickness of 3mm, spread it on the baking tray, leave a proper gap between each piece, and then put the baking tray into a preheated 190°C oven to bake Baking, the baking time is about 12 minutes, and the last few minutes should be observed at any time to avoid burning; take out the baked biscuits, cool them, and pack them into bags.

Embodiment four:

The ginger fiber biscuit provided by the invention is made by mixing low-gluten wheat flour, white granulated sugar, butter, salt, milk powder, ginger fiber and water, and the parts by weight of its various materials are: 80 parts of low-gluten wheat flour, 24 parts of white granulated sugar, 28 parts of butter, 0.8 parts of salt, 12 parts of milk powder, 2 parts of ginger fiber powder, and then add water and mix evenly.

Step 1: Add fresh ginger slices and appropriate amount of water into the juicer to extract ginger juice, filter with gauze, take the filter residue, dry it in the air naturally, put it into a universal grinder after drying, and use an 80-mesh sieve Sieve to obtain ginger fiber powder;

Step 2: Weigh the butter, cut it into small pieces, and dissolve it in water; pass the low-gluten flour through an 80-mesh sieve, weigh 80 parts of low-gluten wheat flour, 24 parts of white sugar, 0.8 parts of salt, 12 parts of milk powder, and ginger fiber powder 2 parts; add 28 parts of butter into the mixture and mix well; manually or mechanically knead the obtained mixture into dough to make biscuit green body;

Step 3: Use a mold to press out a round biscuit with a diameter of 20mm and a thickness of 3mm, spread it on the baking tray, leave a proper gap between each piece, and then put the baking tray into a preheated 190°C oven to bake Baking, the baking time is about 12 minutes, and the last few minutes should be observed at any time to avoid burning; take out the baked biscuits, cool them, and pack them into bags.

Embodiment five:

The ginger fiber biscuit provided by the invention is made by mixing low-gluten wheat flour, white granulated sugar, butter, salt, milk powder, ginger fiber and water, and the parts by weight of its various materials are: 100 parts of low-gluten wheat flour, 30 parts of white granulated sugar, 35 parts of butter, 1 part of salt, 15 parts of milk powder, 2.5 parts of ginger fiber powder, and then add water and mix evenly.

Step 1: Add fresh ginger slices and appropriate amount of water into the juicer to extract ginger juice, filter with gauze, take the filter residue, dry it in the air naturally, put it into a universal grinder after drying, and use an 80-mesh sieve Sieve to obtain ginger fiber powder;

Step 2: Weigh the butter, cut it into small pieces, and dissolve it in water; pass the low-gluten flour through an 80-mesh sieve, weigh 100 parts of low-gluten wheat flour, 30 parts of white sugar, 1 part of salt, 15 parts of milk powder, and ginger fiber powder 2.5 parts; add 35 parts of butter into the mixture and mix well; manually or mechanically knead the obtained mixture into dough to make biscuit green body;

Step 3: Use a mold to press out a round biscuit with a diameter of 20mm and a thickness of 3mm, spread it on the baking tray, leave a proper gap between each piece, and then put the baking tray into a preheated 190°C oven to bake Baking, the baking time is about 12 minutes, and the last few minutes should be observed at any time to avoid burning; take out the baked biscuits, cool them, and pack them into bags.

Claims (2)

1. a ginger fiber biscuit, it is characterized in that: be mixed by low-gluten wheat flour, white granulated sugar, butter, salt, milk powder and ginger fiber and water, the weight portion of its various material is: low-gluten wheat flour 50-100 part, white granulated sugar 15-30 part, butter 15-35 part, salt 0.5-1 part, milk powder 7.5-15 part, ginger fiber dust 0.5-2.5 part, then add water to mix and make.

2. a manufacture craft for ginger fiber biscuit, concrete manufacture craft is as described below:

The first step: the section of fresh ginger is added suitable water and put into juice extractor and to squeeze out ginger juice, by filtered through gauze, get filter residue, put natural drying in atmosphere, put into Universalpulverizer after drying and grind, sieve by 50-80 mesh sieve, obtain ginger fiber dust;

Second step: take butter, is cut into small pieces, and water proof dissolves; Self-raising flour is crossed 80 mesh sieves, take low-gluten wheat flour 50-100 part, white granulated sugar 15-30 part, salt 0.5-1 part, milk powder 6-15 part, the mixing of ginger fiber dust 0.5-2.5 part; Butter 15-35 part is added in mixture and mixes; Adopt craft or mechanical mode that acquisition mixture is kneaded into dough, make biscuit green compact;

3rd step: extruding diameter with mould is 20mm, and thickness is the circular biscuit of 3mm, is laid on baking tray, reserve suitable space between every block, the baking box then baking tray being put into preheated 190 DEG C is roasted, and the time of baking is about 12min, last a few minutes should observe at any time, stick with paste in order to avoid roasting; Baked biscuit is taken out, cooling, pack.