CN104855470A - Preparation method of full Chuzhou chrysanthemum biscuits - Google Patents
Preparation method of full Chuzhou chrysanthemum biscuits Download PDFInfo
- Publication number
- CN104855470A CN104855470A CN201510218284.6A CN201510218284A CN104855470A CN 104855470 A CN104855470 A CN 104855470A CN 201510218284 A CN201510218284 A CN 201510218284A CN 104855470 A CN104855470 A CN 104855470A
- Authority
- CN
- China
- Prior art keywords
- biscuit
- chu chrysanthemum
- biscuits
- chrysanthemum
- chuzhou chrysanthemum
- Prior art date
- 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.)
- Granted
Links
- 235000015895 biscuits Nutrition 0.000 title claims abstract description 78
- 235000007516 Chrysanthemum Nutrition 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 244000189548 Chrysanthemum x morifolium Species 0.000 title 1
- 241000723353 Chrysanthemum Species 0.000 claims abstract description 46
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 11
- 235000019482 Palm oil Nutrition 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 claims abstract description 7
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 claims abstract description 7
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 claims abstract description 7
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000002540 palm oil Substances 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 6
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 6
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 6
- 235000014103 egg white Nutrition 0.000 claims abstract description 6
- 210000000969 egg white Anatomy 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 4
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 4
- 235000013601 eggs Nutrition 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 6
- 210000001161 mammalian embryo Anatomy 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000036772 blood pressure Effects 0.000 abstract 1
- 230000004438 eyesight Effects 0.000 abstract 1
- 210000004185 liver Anatomy 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 10
- 239000000835 fiber Substances 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 239000013589 supplement Substances 0.000 description 3
- 208000001953 Hypotension Diseases 0.000 description 2
- 208000003464 asthenopia Diseases 0.000 description 2
- 235000014510 cooky Nutrition 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 208000021822 hypotensive Diseases 0.000 description 2
- 230000001077 hypotensive effect Effects 0.000 description 2
- WIGIZIANZCJQQY-UHFFFAOYSA-N 4-ethyl-3-methyl-N-[2-[4-[[[(4-methylcyclohexyl)amino]-oxomethyl]sulfamoyl]phenyl]ethyl]-5-oxo-2H-pyrrole-1-carboxamide Chemical compound O=C1C(CC)=C(C)CN1C(=O)NCCC1=CC=C(S(=O)(=O)NC(=O)NC2CCC(C)CC2)C=C1 WIGIZIANZCJQQY-UHFFFAOYSA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 241000282693 Cercopithecidae Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 235000008242 dietary patterns Nutrition 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000021487 ready-to-eat food Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
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
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to foodstuff processing and bake field, particularly relates to a preparation method of full Chuzhou chrysanthemum biscuits. Dip dry Chuzhou chrysanthemum in edible oil and then take out; put proper lemon juice into the separated egg white for future use; stir palm oil, hydroxypropyl methyl cellulose, baking powder and salt, and then add water for stirring, then add flour and stir evenly to made a dough; knead the dough repeatedly and then press it to flat; used the die to make the biscuit blank that has a hole at the center; take out the biscuit blank after baking for cooling down; apply the egg white on it and then dip the Chuzhou chrysanthemum in the egg white and then put the Chuzhou chrysanthemum on the biscuits that are cooled down; brush the edible oil that has dipped the Chuzhou chrysanthemum; and then bake the biscuits, and put them in bags after cooling down. The Chuzhou chrysanthemum is beneficial for the liver and the cold, and has the effect of reducing blood pressure, anti-inflation, and relieving eyesight fatigue caused by using the computer for a long time; at the same time, the biscuits have a unique beautiful appearance.
Description
Technical field
The present invention relates to food processing and cure field, specifically relating to a kind of preparation method of full Chu chrysanthemum shortbread type biscuit.
Background technology
Biscuit belongs to the one in bakery product in classification, is again leisure food " greatly ".Biscuit industry is as the traditional leisure food of one, and in all instant fast foods, the biscuit market potential of China is very huge, and total output and sales volume increase progressively 20% growth rate every year, are also leading in whole food service industry.The coming years, domestic biscuit aggregate consumption also can continue to increase, industry size also can constantly expand, but what can not be ignored is that the share of other main meal products and leisure food in recent years is also continuing to increase the impact to Biscuits product, contend for markets with cracker product, this will be very fierce concerning the competition following biscuit industry.
Along with the raising of people's living standard, the biscuit in the past for allaying one's hunger, just transforms towards leisure type direction, and the various cracker product with dessert and leisure dual-use function constantly appears on the market, and shows the market vitality made new advances.For the development of following biscuit industry, the biscuit of health care and healthy type is main development and the competition direction of biscuit industry in the future, along with the mankind are to the attention of own health, biscuit also moves towards leisure gradually from original ready-to-eat food direction, development in the future will move towards healthy and health care direction, along with the development in market, there is the Biscuits food that multiple health is the theme.The health care comprising the forms such as vegetable biscuit, coarse grain biscuit, vitamine biscuit, green tea biscuits is main biscuit.
Along with modern humans is for the raising gradually of the pursuit of leisure biscuit, change from the original present situation pursuing brand and differently flavoured biscuit, be proposed the leisure food that can improve human body heath care function gradually now, comprise the monkey mushroom biscuit recently in market popularity, standby popular after release, chief reason be on the local flavor of biscuit, have oneself uniqueness feature outside, also meeting the pursuit of contemporary society to health care and healthy food.
The Main way of present patent application is the leisure food with healthy type, both the mouthfeel of conventional cookies had been remained, turn increase the diet structure that Chu chrysanthemum improves biscuit in biscuit, add mouthfeel and the Chinese medicinal health-care function of biscuit, to the development of following biscuit industry, there is important novelty.
Summary of the invention
The biscuit popular for existing market only focuses on Casual Style, but lack health care, the invention provides a kind of preparation method of full Chu chrysanthemum shortbread type biscuit, in the preparation process of biscuit, add Chu chrysanthemum improve the flat liver-yang of biscuit, the effects such as dispersing wind and cold, mainly contain hypotensive, reduce internal heat, alleviate the effects such as the long-time asthenopia using computer to bring; Adopt the full flower of Chu chrysanthemum simultaneously in shape, in the aesthetic appearance improving biscuit, there is unique characteristic; Full Chu chrysanthemum in use adds the crude fibre supplements in biscuit simultaneously, can improve the diet structure in edible biscuits.
To achieve these goals, the technical solution adopted in the present invention is: a kind of preparation method of full Chu chrysanthemum shortbread type biscuit, and step is as follows:
1), the pretreatment of Chu chrysanthemum and egg
Be placed on by the Chu chrysanthemum of drying in edible oil to soak and stir at any time after 1 day and pull out, Chu chrysanthemum and edible oil weight ratio are 1:5;
The lemon juice egg of separation being reset and added its 1% percentage by weight is placed for subsequent use;
2), the preparation of shortbread type biscuit
First palm oil, hydroxypropyl methylcellulose, baking powder, salt are put into agitator and stirred 3min with 70r/min rotating speed, then water is added, 1min is stirred with 140r/min rotating speed, again flour is added and stirred and make dough, the weight ratio of palm oil, hydroxypropyl methylcellulose, baking powder, salt, water, flour is 20:0.5:1.5:1:19.25:77;
Dough to be put on dough kneeding machine repeatedly several times after, be pressed into the sheet that thickness is 4mm, the biscuit base that thickness is 4mm, diameter is 4.5cm is pressed into further with circular die, and stay next diameter to be the aperture of 0.5cm with mould again at the center of biscuit embryo, the biscuit base made is baked at 210 DEG C, baking time is 8min, takes out and places cooling 1 ~ 2min a little;
3), the preparation of full Chu chrysanthemum shortbread type biscuit
Egg is brushed by the biscuit smoked, Chu chrysanthemum is soaked in egg white, be placed on rapidly on the biscuit of having lowered the temperature, note being positioned over above aperture that biscuit leaves bottom the holder in Chu chrysanthemum, and make flower pattern launch as far as possible and be adjacent on biscuit top, above Chu chrysanthemum, brush the edible oil that one deck soaks Chu chrysanthemum more gently, be finally again placed in baking box after continuing to bake 2 ~ 3min, take out cool rear pack of drying in the air.
Compared with the prior art, beneficial effect of the present invention is as follows:
1), the key technology of the technology of the present invention is the additive that Chu chrysanthemum spends entirely as biscuit, namely Chu chrysanthemum wherein can improve Cookie quality, the clearing heat and detoxicating health-care efficacy of Chu chrysanthemum can be utilized again, as raw fiber food additive, the requirement of present people for health food can also can be improved in biscuit.
2), in the preparation process of biscuit, add Chu chrysanthemum improve the flat liver-yang of biscuit, the effects such as dispersing wind and cold, mainly contain hypotensive, reduce internal heat, alleviate the effects such as the long-time asthenopia using computer to bring; Adopt the full flower of Chu chrysanthemum simultaneously in shape, in the external aesthetic property improving biscuit, there is unique characteristic; Full Chu chrysanthemum is in use the crude fibre supplements in biscuit simultaneously, can improve the eating patterns in biscuit, improve the content of the crude fibre material in food, for the structure improved in food has important function.
Detailed description of the invention
Below with reference to embodiment, the present invention is described in detail.
A preparation method for full Chu chrysanthemum shortbread type biscuit, step is as follows:
1), the pretreatment of Chu chrysanthemum and egg
Be placed on by the Chu chrysanthemum of drying in edible oil to soak and stir at any time after 1 day and pull out, Chu chrysanthemum and edible oil weight ratio are 1:5;
The lemon juice egg of separation being reset and added its 1% percentage by weight is placed for subsequent use;
2), the preparation of shortbread type biscuit
First palm oil, hydroxypropyl methylcellulose, baking powder, salt are put into agitator and stirred 3min with 70r/min rotating speed, then water is added, 1min is stirred with 140r/min rotating speed, again flour is added and stirred and make dough, the weight ratio of palm oil, hydroxypropyl methylcellulose, baking powder, salt, water, flour is 20:0.5:1.5:1:19.25:77.
Dough to be put on dough kneeding machine repeatedly several times after, be pressed into the sheet that thickness is 4mm, the biscuit base that thickness is 4mm, diameter is 4.5cm is pressed into further with circular die, and stay next diameter to be the aperture of 0.5cm with mould again at the center of biscuit embryo, the biscuit base made is baked at 210 DEG C, baking time is 8min, takes out and places cooling 1 ~ 2min a little.
3), the preparation of full Chu chrysanthemum shortbread type biscuit
Egg is brushed by the biscuit smoked, Chu chrysanthemum is soaked in egg white, be placed on rapidly on the biscuit of having lowered the temperature, note being positioned over above aperture that biscuit leaves bottom the holder in Chu chrysanthemum, and make flower pattern launch as far as possible and be adjacent on biscuit top, above Chu chrysanthemum, brush the edible oil that one deck soaks Chu chrysanthemum more gently, be finally again placed in baking box after continuing to bake 2 ~ 3min, take out cool rear pack of drying in the air.
Above content is only citing made for the present invention and explanation; affiliated those skilled in the art make various amendment to described specific embodiment or supplement or adopt similar mode to substitute; only otherwise depart from the design of invention or surmount this scope as defined in the claims, protection scope of the present invention all should be belonged to.
Claims (1)
1. a preparation method for full Chu chrysanthemum shortbread type biscuit, is characterized in that step is as follows:
1), the pretreatment of Chu chrysanthemum and egg
Be placed on by the Chu chrysanthemum of drying in edible oil to soak and stir at any time after 1 day and pull out, Chu chrysanthemum and edible oil weight ratio are 1:5;
The lemon juice egg of separation being reset and added its 1% percentage by weight is placed for subsequent use;
2), the preparation of shortbread type biscuit
First palm oil, hydroxypropyl methylcellulose, baking powder, salt are put into agitator and stirred 3min with 70r/min rotating speed, then water is added, 1min is stirred with 140r/min rotating speed, again flour is added and stirred and make dough, the weight ratio of palm oil, hydroxypropyl methylcellulose, baking powder, salt, water, flour is 20:0.5:1.5:1:19.25:77;
Dough to be put on dough kneeding machine repeatedly several times after, be pressed into the sheet that thickness is 4mm, the biscuit base that thickness is 4mm, diameter is 4.5cm is pressed into further with circular die, and stay next diameter to be the aperture of 0.5cm with mould again at the center of biscuit embryo, the biscuit base made is baked at 210 DEG C, baking time is 8min, takes out and places cooling 1 ~ 2min a little;
3), the preparation of full Chu chrysanthemum shortbread type biscuit
Egg is brushed by the biscuit smoked, Chu chrysanthemum is soaked in egg white, be placed on rapidly on the biscuit of having lowered the temperature, note being positioned over above aperture that biscuit leaves bottom the holder in Chu chrysanthemum, and make flower pattern launch as far as possible and be adjacent on biscuit top, above Chu chrysanthemum, brush the edible oil that one deck soaks Chu chrysanthemum more gently, be finally again placed in baking box after continuing to bake 2 ~ 3min, take out cool rear pack of drying in the air.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510218284.6A CN104855470B (en) | 2015-04-30 | 2015-04-30 | A kind of preparation method of full chu chrysanthemum shortbread type biscuit |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510218284.6A CN104855470B (en) | 2015-04-30 | 2015-04-30 | A kind of preparation method of full chu chrysanthemum shortbread type biscuit |
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| Publication Number | Publication Date |
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| CN104855470A true CN104855470A (en) | 2015-08-26 |
| CN104855470B CN104855470B (en) | 2018-04-27 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105724527A (en) * | 2016-02-24 | 2016-07-06 | 安徽科技学院 | Instant Chuzhou chrysanthemum crisp pastries and making method thereof |
| CN108812791A (en) * | 2018-07-10 | 2018-11-16 | 安徽盼盼食品有限公司 | A kind of high calcium biscuit of children and preparation method thereof |
| CN109997893A (en) * | 2019-03-01 | 2019-07-12 | 安徽科技学院 | A kind of chu chrysanthemum polysaccharide biscuit and preparation method thereof |
| CN112586789A (en) * | 2021-01-08 | 2021-04-02 | 张德勋 | Chrysanthemum cake production device capable of keeping chrysanthemum shape |
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| CN108812791A (en) * | 2018-07-10 | 2018-11-16 | 安徽盼盼食品有限公司 | A kind of high calcium biscuit of children and preparation method thereof |
| CN109997893A (en) * | 2019-03-01 | 2019-07-12 | 安徽科技学院 | A kind of chu chrysanthemum polysaccharide biscuit and preparation method thereof |
| CN112586789A (en) * | 2021-01-08 | 2021-04-02 | 张德勋 | Chrysanthemum cake production device capable of keeping chrysanthemum shape |
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| Publication number | Publication date |
|---|---|
| CN104855470B (en) | 2018-04-27 |
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