CN104855470B - A kind of preparation method of full chu chrysanthemum shortbread type biscuit - Google Patents
A kind of preparation method of full chu chrysanthemum shortbread type biscuit Download PDFInfo
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- CN104855470B CN104855470B CN201510218284.6A CN201510218284A CN104855470B CN 104855470 B CN104855470 B CN 104855470B CN 201510218284 A CN201510218284 A CN 201510218284A CN 104855470 B CN104855470 B CN 104855470B
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- biscuit
- chu chrysanthemum
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- preparation
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- 235000015895 biscuits Nutrition 0.000 title claims abstract description 76
- 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
- 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 11
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 11
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 11
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 11
- 235000014103 egg white Nutrition 0.000 claims abstract description 11
- 210000000969 egg white Anatomy 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
- 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
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 claims abstract description 6
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 claims abstract description 6
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 claims abstract description 6
- 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 6
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 4
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 4
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 235000013601 eggs Nutrition 0.000 claims abstract description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 4
- 238000007654 immersion Methods 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 238000001035 drying Methods 0.000 claims description 3
- 210000001161 mammalian embryo Anatomy 0.000 claims description 3
- 239000001913 cellulose Substances 0.000 claims 1
- 229920002678 cellulose Polymers 0.000 claims 1
- -1 hydroxypropyl Chemical group 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 12
- 208000003464 asthenopia Diseases 0.000 abstract description 3
- 230000036772 blood pressure Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 230000001151 other effect Effects 0.000 abstract description 3
- 239000010341 ping gan Substances 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 2
- 239000003973 paint Substances 0.000 abstract 1
- 238000011161 development Methods 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 239000000835 fiber Substances 0.000 description 4
- 235000011888 snacks Nutrition 0.000 description 4
- 238000007792 addition Methods 0.000 description 3
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 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
- 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
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000013461 design Methods 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
- 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
- 238000000034 method Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000021487 ready-to-eat food Nutrition 0.000 description 1
- 239000013589 supplement Substances 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
Abstract
The present invention relates to food processing and field is bakeed, is specifically related to a kind of preparation method of full chu chrysanthemum shortbread type biscuit.Dry chu chrysanthemum is placed on after being soaked in edible oil and pulled out, it is spare that separated egg is reset and added appropriate lemon juice placement；Palm oil, hydroxypropyl methyl cellulose, baking powder, salt are stirred first, then add water stirring, then flour is added and is stirred evenly dough is made；It is compressed into tablet form after dough is kneaded dough repeatedly, the biscuit base that center leaves aperture is made using mould, is taken out after baking and somewhat places cooling；Paint egg white, chu chrysanthemum soaked in egg white, is placed on the biscuit to have cooled down rapidly, the top of chu chrysanthemum again gently brush last layer immersion chu chrysanthemum edible oil, finally bake, take out dry in the air it is cool after pack.Addition chu chrysanthemum improves biscuit Pinggan Yang, dispersing wind and cold and other effects, mainly has blood pressure lowering, reduces internal heat, and alleviates the effect such as asthenopia brought for a long time using computer, while have unique characteristic in terms of the external aesthetics of biscuit.
Description
Technical field
The present invention relates to food processing and field is bakeed, is specifically related to a kind of preparation method of full chu chrysanthemum shortbread type biscuit.
Background technology
Biscuit belongs to one kind in bakery product in classification, and is snack food " eldest child ".Biscuit industry is as one
The traditional snack food of kind, in all instant fast foods, Chinese biscuit market potential is very huge, total yield
Measure and be incremented by 20% growth rate in sales volume year, be also leading in whole food service industry.Coming years country's biscuit always disappears
Expense amount can also continue to increase, and industry size also can constantly expand, but what be can not be ignored is that other main meal products and leisure are eaten in recent years
The share of product is also continuing to increase the impact to Biscuits product, contends for markets with cracker product, this for biscuit industry not
The competition come will be very fierce.
As the improvement of people's living standards, being used for the biscuit allayed one's hunger in the past, just converted towards leisure type direction, respectively
Cracker product of the kind with dessert and the dual-use function that lies fallow constantly appears on the market, and shows the new market vitality.Produced for following biscuit
The biscuit of the development of industry, health care and healthy type is main development and the competition direction of biscuit industry in the future, as the mankind are to certainly
The attention of body health, biscuit also gradually move towards to lie fallow from original ready-to-eat food direction, the development in future will move towards health and
, with the continuous development in market, there is the biscuit based food that a variety of health are the theme in health care direction.Including vegetable biscuit, slightly
Biscuit based on the health care of the forms such as grain biscuit, vitamine biscuit, green tea biscuits.
With gradually stepping up for pursuit of the modern humans for the biscuit that lies fallow, brand and differently flavoured cake are pursued from original
Dry present situation is changing, and is gradually proposed the snack food that can improve human body heath care function now, including recently in market
Popular monkey mushroom biscuit, it is standby popular after releasing, main reasons is that there is oneself uniqueness on the flavor of biscuit
Outside feature, also pursuit of the contemporary society to health care and healthy food is being met.
The Main way of present patent application is the snack food with healthy type, has both remained the mouthfeel of conventional cookies,
The diet structure that chu chrysanthemum improves biscuit in biscuit is added again, the mouthfeel and Chinese medicinal health-care function of biscuit is added, to future
The development of biscuit industry has important novelty.
The content of the invention
Only focus on Casual Style for the biscuit of existing market prevalence, but lacked healthcare function, the present invention provides one
The preparation method of the full chu chrysanthemum shortbread type biscuit of kind, addition chu chrysanthemum improves biscuit Pinggan Yang, dispersing wind and cold in the preparation process of biscuit
And other effects, mainly there is blood pressure lowering, reduce internal heat, alleviate the effect such as asthenopia brought for a long time using computer；At the same time in shape
Using the full flower of chu chrysanthemum, there is unique characteristic in terms of the aesthetic appearance of biscuit is improved；Full chu chrysanthemum adds in use at the same time
Crude fibre supplements in biscuit, 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 side of full chu chrysanthemum shortbread type biscuit
Method, step are as follows：
1), the pretreatment of chu chrysanthemum and egg white
Dry chu chrysanthemum is placed in edible oil and soaks and is pulled out after stirring 1 day at any time, chu chrysanthemum and edible oil weight ratio are
1:5；
The lemon juice placement that separated egg is reset and added to its 1% percentage by weight is spare；
2), the preparation of shortbread type biscuit
Palm oil, hydroxypropyl methyl cellulose, baking powder, salt are put into blender first and stirred with 70r/min rotating speeds
3min, then adds water, and 1min is stirred with 140r/min rotating speeds, then flour is added and is stirred evenly dough is made, palm oil,
Hydroxypropyl methyl cellulose, baking powder, salt, water, the weight ratio of flour are 20:0.5:1.5:1:19.25:77；
Dough is put into after being repeated several times on dough kneeding machine, the sheet that thickness is 4mm is pressed into, further with circular die pressure
Thickness is made as 4mm, the biscuit base of a diameter of 4.5cm, and an a diameter of 0.5cm is left with mould again at the center of biscuit embryo
Aperture, manufactured biscuit base is baked at 210 DEG C, baking time 8min, take out somewhat place cooling 1~2min；
3), the preparation of full chu chrysanthemum shortbread type biscuit
Egg white will be painted on the biscuit of baking, chu chrysanthemum is soaked in egg white, is placed on what is cooled down rapidly
On biscuit, pay attention to being positioned over the holder bottom in chu chrysanthemum above the aperture left on biscuit, and make flower pattern be unfolded and paste as far as possible
Tightly on biscuit top, in the top of the chu chrysanthemum gently edible oil of brush last layer immersion chu chrysanthemum again, finally it is again placed in oven
Continue after baking 2~3min, take out cool rear pack of drying in the air.
Compared with the prior art, beneficial effects of the present invention are as follows：
1), the key technology of the technology of the present invention is the chu chrysanthemum colored additive as biscuit entirely, and chu chrysanthemum can wherein improve
Cookie quality, and the clearing heat and detoxicating health-care efficacy of chu chrysanthemum can be utilized, raw fiber food addition is also used as in biscuit
Thing, it is possible to increase present requirement of the people for health food.
2) chu chrysanthemum, is added in the preparation process of biscuit and improves biscuit Pinggan Yang, dispersing wind and cold and other effects, mainly there is drop blood
Pressure, reduces internal heat, and alleviates the effect such as asthenopia brought for a long time using computer；Spent in shape using the complete of chu chrysanthemum at the same time,
There is unique characteristic in terms of improving the external aesthetics of biscuit；Full chu chrysanthemum is the crude fibre food in biscuit in use at the same time
Additive, can improve the eating patterns in biscuit, improve the content of the crude fibre material in food, to improve the knot in food
Structure plays an important roll.
Embodiment
Below with reference to embodiment, the present invention is described in detail.
A kind of preparation method of full chu chrysanthemum shortbread type biscuit, step are as follows：
1), the pretreatment of chu chrysanthemum and egg white
Dry chu chrysanthemum is placed in edible oil and soaks and is pulled out after stirring 1 day at any time, chu chrysanthemum and edible oil weight ratio are
1:5；
The lemon juice placement that separated egg is reset and added to its 1% percentage by weight is spare；
2), the preparation of shortbread type biscuit
Palm oil, hydroxypropyl methyl cellulose, baking powder, salt are put into blender first and stirred with 70r/min rotating speeds
3min, then adds water, and 1min is stirred with 140r/min rotating speeds, then flour is added and is stirred evenly dough is made, palm oil,
Hydroxypropyl methyl cellulose, baking powder, salt, water, the weight ratio of flour are 20:0.5:1.5:1:19.25:77.
Dough is put into after being repeated several times on dough kneeding machine, the sheet that thickness is 4mm is pressed into, further with circular die pressure
Thickness is made as 4mm, the biscuit base of a diameter of 4.5cm, and an a diameter of 0.5cm is left with mould again at the center of biscuit embryo
Aperture, manufactured biscuit base is baked at 210 DEG C, baking time 8min, take out somewhat place cooling 1~2min.
3), the preparation of full chu chrysanthemum shortbread type biscuit
Egg white will be painted on the biscuit of baking, chu chrysanthemum is soaked in egg white, is placed on what is cooled down rapidly
On biscuit, pay attention to being positioned over the holder bottom in chu chrysanthemum above the aperture left on biscuit, and make flower pattern be unfolded and paste as far as possible
Tightly on biscuit top, in the top of the chu chrysanthemum gently edible oil of brush last layer immersion chu chrysanthemum again, finally it is again placed in oven
Continue after baking 2~3min, take out cool rear pack of drying in the air.
Above content is only citing made for the present invention and explanation, and affiliated those skilled in the art are to being retouched
The specific embodiment stated does various modifications or additions or substitutes in a similar way, without departing from the design of invention
Or surmount scope defined in the claims, it is within the scope of protection of the invention.
Claims (1)
- A kind of 1. preparation method of full chu chrysanthemum shortbread type biscuit, it is characterized in that step is as follows：1), the pretreatment of chu chrysanthemum and egg whiteDry chu chrysanthemum is placed in edible oil and soaks and is pulled out after stirring 1 day at any time, chu chrysanthemum and edible oil weight ratio are 1:5；The lemon juice placement that separated egg is reset and added to its 1% percentage by weight is spare；2), the preparation of shortbread type biscuitPalm oil, hydroxypropyl methyl cellulose, baking powder, salt are put into blender first 3min are stirred with 70r/min rotating speeds, Then water is added, 1min is stirred with 140r/min rotating speeds, then flour is added and is stirred evenly dough is made, palm oil, hydroxypropyl Ylmethyl cellulose, baking powder, salt, water, the weight ratio of flour are 20:0.5:1.5:1:19.25:77；Dough is put into after being repeated several times on dough kneeding machine, is pressed into the sheet that thickness is 4mm, is further pressed into circular die Thickness is 4mm, the biscuit base of a diameter of 4.5cm, and leaves the small of a diameter of 0.5cm with mould again at the center of biscuit embryo Hole, manufactured biscuit base is baked at 210 DEG C, baking time 8min, is taken out and is somewhat placed 1~2min of cooling；3), the preparation of full chu chrysanthemum shortbread type biscuitEgg white will be painted on the biscuit of baking, chu chrysanthemum is soaked in egg white, is placed on the biscuit to have cooled down rapidly On, pay attention to being positioned over the holder bottom in chu chrysanthemum above the aperture left on biscuit, and make flower pattern be unfolded and be adjacent to as far as possible Biscuit top, the top of chu chrysanthemum again gently brush last layer immersion chu chrysanthemum edible oil, be finally again placed in oven and continue After baking 2~3min, cool rear pack of drying in the air is taken out.
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 CN104855470A (en) | 2015-08-26 |
| CN104855470B true CN104855470B (en) | 2018-04-27 |
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Families Citing this family (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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| CN104855470A (en) | 2015-08-26 |
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