CN104621227A - Health care biscuit capable of improving cardio-cerebral blood circulation and strengthening immunity and preparation method thereof - Google Patents
Health care biscuit capable of improving cardio-cerebral blood circulation and strengthening immunity and preparation method thereof Download PDFInfo
- Publication number
- CN104621227A CN104621227A CN201510061462.9A CN201510061462A CN104621227A CN 104621227 A CN104621227 A CN 104621227A CN 201510061462 A CN201510061462 A CN 201510061462A CN 104621227 A CN104621227 A CN 104621227A
- Authority
- CN
- China
- Prior art keywords
- biscuit
- baume degrees
- liquid
- weight
- health care
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- 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
-
- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a health care biscuit capable of improving cardio-cerebral blood circulation and strengthening immunity and a preparation method thereof. The health care biscuit comprises, by ingredients and weight of the ingredients, 9-10 parts of wheat flour, 0.5-1 part of lucid ganoderma flour, 0.3-0.4 part of yeast powder and 4-5 parts of dough kneading liquid. The dough kneading liquid is formed by uniformly mixing in a ratio of 2 to 3 which is folium ginkgo water concentrated liquid with 10 baume degrees to the grosvenor momordica water concentrated liquid with 15 baume degrees by weight. The health care biscuit has the advantages that the biscuit comprises the folium ginkgo water concentrated liquid which comprises a flavonoid active substance, and the flavonoid active substance has functions of expanding the coronary artery, recovering the elasticity of the artery blood vessel, increasing the blood flow of the coronary artery and improving the circulation of cardio-cerebral vessel; the biscuit further comprises the lucid ganoderma flour, and the lucid ganoderma flour has the functions of increasing the immunity of a human body, softening blood vessels and improving microcirculation; accordingly, the biscuit has the health care functions of improving the cardio-cerebral blood circulation and strengthening immunity.
Description
Technical field
The present invention relates to biscuit, specifically a kind of have health-caring biscuit improving heart and brain blood circulation and develop immunitypty and preparation method thereof.
Background technology
Biscuit is a kind of leisure food that people like eating, and at present, most of biscuit possesses the effect providing heat, but health care function is very micro-.
Summary of the invention
The object of this invention is to provide and a kind of there is health-caring biscuit improving heart and brain blood circulation and develop immunitypty and preparation method thereof.
The technical scheme realizing the object of the invention is:
Have the health-caring biscuit improving heart and brain blood circulation and develop immunitypty, its raw material and parts by weight of raw materials proportioning are: wheat flour 9-10 part, glossy ganoderma powder 0.5-1 part, dusty yeast 0.3-0.4 part and face liquid 4-5 part;
Described with face liquid: by the ginkgo leaf concentrated liquid of 10 ° of Baume degrees and the Momordica grosvenori concentrated liquid of 15 ° of Baume degrees, to mix by 2 ﹕ 3 weight and form.
There is a preparation method for the health-caring biscuit improving heart and brain blood circulation and develop immunitypty, comprise the steps:
(1) ginkgo leaf of jaundice is cleaned, minced, with its weight 3-4 water soaking 3-4 days doubly, filter, filtrate is concentrated into 10 ° of Baume degrees, for subsequent use;
(2) Momordica grosvenori is broken, by the flooding of its weight 10 times, filter, repeatedly twice, merge filtered fluid and be concentrated into 15 ° of Baume degrees, for subsequent use;
(3) the Momordica grosvenori concentrated liquid of the ginkgo leaf concentrated liquid of 10 ° of Baume degrees and 15 ° of Baume degrees is mixed by 2 ﹕ 3 weight, make and face liquid;
(4) by amount ratio weighing, dry powder mix, with face liquid with become dough;
(5) ferment, after fermentation, make biscuit by prior art.
Advantage of the present invention: containing ginkgo leaf concentrated liquid in biscuit of the present invention, it contains flavonoids active material, has coronary artery dilator, recovers arteries elasticity, increases coronary blood flow, improves the effect of cardiovascular and cerebrovascular circulation; Also containing glossy ganoderma powder, glossy ganoderma powder has enhancing body immunity, softening blood vessel, improves microcirculatory function, so biscuit of the present invention has the health-care effect improving heart and brain blood circulation and develop immunitypty.In addition, ginkgo leaf concentrated liquid is very bitter, but the sugariness of Momordica grosvenori concentrated liquid is 300 times of sucrose, the bitter taste of ginkgo leaf can not only be covered, and also makes biscuit mouthfeel of the present invention micro-sweet.
Detailed description of the invention
Prepare 100 jin and have the health-caring biscuit improving heart and brain blood circulation and develop immunitypty, raw material and raw material weight are: wheat flour 94.6 jin, glossy ganoderma powder 5 jin, dusty yeast 0.4 jin and face liquid 50 jin.
Preparation method:
1. prepare the ginkgo leaf concentrated liquid of 10 ° of Baume degrees;
2. prepare the Momordica grosvenori concentrated liquid of 15 ° of Baume degrees;
3. get 20 jin of ginkgo leaf concentrated liquids and 30 jin of Momordica grosvenori concentrated liquids are mixed into and face liquid 50 jin;
4. claim powder with face liquid with become dough;
5. ferment, after fermentation, make biscuit by prior art.
Claims (2)
1. there is the health-caring biscuit improving heart and brain blood circulation and develop immunitypty, it is characterized in that: its raw material and parts by weight of raw materials proportioning are: wheat flour 9-10 part, glossy ganoderma powder 0.5-1 part, dusty yeast 0.3-0.4 part and face liquid 4-5 part; Described with face liquid: by the ginkgo leaf concentrated liquid of 10 ° of Baume degrees and the Momordica grosvenori concentrated liquid of 15 ° of Baume degrees, to mix by 2 ﹕ 3 weight and form.
2. the preparation method of health-caring biscuit according to claim 1, is characterized in that comprising the steps:
(1) ginkgo leaf of jaundice is cleaned, minced, with its weight 3-4 water soaking 3-4 days doubly, filter, filtrate is concentrated into 10 ° of Baume degrees, for subsequent use;
(2) Momordica grosvenori is broken, by the flooding of its weight 10 times, filter, repeatedly twice, merge filtered fluid and be concentrated into 15 ° of Baume degrees, for subsequent use;
(3) the ginkgo leaf concentrated liquid of 10 ° of Baume degrees and the Momordica grosvenori concentrated liquid of 15 ° of Baume degrees are mixed into and face liquid by 2 ﹕ 3 weight;
(4) by amount ratio weighing, dry powder mix, with face liquid with become dough;
(5) ferment, after fermentation, make biscuit by prior art.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510061462.9A CN104621227A (en) | 2015-02-06 | 2015-02-06 | Health care biscuit capable of improving cardio-cerebral blood circulation and strengthening immunity and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510061462.9A CN104621227A (en) | 2015-02-06 | 2015-02-06 | Health care biscuit capable of improving cardio-cerebral blood circulation and strengthening immunity and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104621227A true CN104621227A (en) | 2015-05-20 |
Family
ID=53200877
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510061462.9A Pending CN104621227A (en) | 2015-02-06 | 2015-02-06 | Health care biscuit capable of improving cardio-cerebral blood circulation and strengthening immunity and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104621227A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105660798A (en) * | 2016-03-26 | 2016-06-15 | 济南高瑞生物科技有限公司 | Healthy biscuit capable of enhancing immunity and preparation method thereof |
| CN109907091A (en) * | 2017-12-11 | 2019-06-21 | 贺州学院 | A kind of sweet-potato biscuits preparation process low in calories |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002335888A (en) * | 2001-05-21 | 2002-11-26 | Tomoji Tanaka | Processed healthy green rice, processed health food, beverage, feed and composite anticancer agent |
| CN1714655A (en) * | 2005-08-08 | 2006-01-04 | 殷年国 | Ginkgo biscuit, rice biscuit and its producing method |
| KR20080063456A (en) * | 2008-06-16 | 2008-07-04 | 농업회사법인 하나바이오텍(주) | The functional bread composition and its producing method added cauliflower mushroom |
| CN101416652A (en) * | 2008-04-30 | 2009-04-29 | 北京奥腾讯达科技有限公司 | Ganoderma lucidum polysaccharide coarse grains biscuit |
| CN102132715A (en) * | 2011-04-14 | 2011-07-27 | 吉林大学 | Production process and formula for ginseng biscuit series |
| CN102885115A (en) * | 2012-09-24 | 2013-01-23 | 安徽农业大学 | Water chestnut semi-fermentation health-care biscuit and preparation method thereof |
| CN103503950A (en) * | 2013-09-03 | 2014-01-15 | 周爱平 | Cookie made of ginkgo nuts |
-
2015
- 2015-02-06 CN CN201510061462.9A patent/CN104621227A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002335888A (en) * | 2001-05-21 | 2002-11-26 | Tomoji Tanaka | Processed healthy green rice, processed health food, beverage, feed and composite anticancer agent |
| CN1714655A (en) * | 2005-08-08 | 2006-01-04 | 殷年国 | Ginkgo biscuit, rice biscuit and its producing method |
| CN101416652A (en) * | 2008-04-30 | 2009-04-29 | 北京奥腾讯达科技有限公司 | Ganoderma lucidum polysaccharide coarse grains biscuit |
| KR20080063456A (en) * | 2008-06-16 | 2008-07-04 | 농업회사법인 하나바이오텍(주) | The functional bread composition and its producing method added cauliflower mushroom |
| CN102132715A (en) * | 2011-04-14 | 2011-07-27 | 吉林大学 | Production process and formula for ginseng biscuit series |
| CN102885115A (en) * | 2012-09-24 | 2013-01-23 | 安徽农业大学 | Water chestnut semi-fermentation health-care biscuit and preparation method thereof |
| CN103503950A (en) * | 2013-09-03 | 2014-01-15 | 周爱平 | Cookie made of ginkgo nuts |
Non-Patent Citations (4)
| Title |
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| 刘洪章: "《果树栽培》", 31 October 2009, 长春：吉林出版集团有限责任公司 * |
| 张育松: "《绞股蓝开发与应用》", 30 April 2007, 海风出版社 * |
| 李敏主编: "《现代营养学与食品安全学》", 28 February 2013, 第二军医大学出版社 * |
| 郯城县林业局: "《全国第二十次银杏学术研讨会论文集》", 30 November 2014, 中国林业出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105660798A (en) * | 2016-03-26 | 2016-06-15 | 济南高瑞生物科技有限公司 | Healthy biscuit capable of enhancing immunity and preparation method thereof |
| CN109907091A (en) * | 2017-12-11 | 2019-06-21 | 贺州学院 | A kind of sweet-potato biscuits preparation process low in calories |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150520 |