CN104996521A - Preparation process for apricot and Chinese yam biscuits - Google Patents

Abstract

The invention discloses a preparation process for apricot and Chinese yam biscuits and belongs to the field of food processing. The preparation process is characterized by comprising the following process flows: preparing paste; rolling the paste to form; roasting the paste; cooling the paste; and packaging the paste by taking 16kg of Chinese yam whole flour, 7kg of corn starch, 25kg of high gluten flour, 5kg of wheat meal, 3kg of black sesame oil, 4kg of eggs, 20kg of brown sugar, 850g of apricots and a proper amount of rose essence, sodium hydrogen carbonate and ammonium hydrogen carbonate. The preparation process has the benefits that the product is slightly yellow in color and luster, crispy and tasty and strong in flavor, and has a flavor of Chinese yam which is fragrant and lubricant. The product is rich in dietary fiber, the gastric mucosa is protected, digestion is helped, and the product further has the functions of nourishing yin and lung and reducing blood pressure and blood glucose and is a rare health-care food which is low in heat, low in sugar and low in fat.

Description

A kind of manufacture craft of almond Chinese yam biscuit

Technical field

The present invention relates to a kind of processing method of food, especially relate to a kind of manufacture craft of almond Chinese yam biscuit.

Background technology

Chinese yam has nutritious tonifying, induce disturb element, strengthen immunity of organisms, excretion in scheduling, tonifying Qi are promoted blood circulation, kobadrin, to relieving asthma etc. and help to change, coronary artery and micro-samsara blood flow can be improved, chronic bronchitis, hat unpleasantness, angina pectoris etc. can be treated.Iron rod yam has the function of qi invigorating and lung moistening, both can cut into slices to decoct juice and work as tea-drinking, can chop up to cook congee again and drink, and has good treatment results to void cough and tuberculosis fever patient.Spring, weather was more uninteresting, and easy impariment of the lung Tianjin, causes the deficiency of Yin, and occur the illnesss such as dry, dry throat, parched lips, dry cough, Chinese yam of now nourishing is the most applicable, because Chinese yam is the product of calmness safely, for the top grade of lung is supported in enriching yin.

Fresh Chinese yam belongs to seasonal food, not easily preserves, and for being processed into the comprehensive utilization that almond Chinese yam biscuit can realize Chinese yam raw material, instant, and being convenient to store, improving its economic worth.

Summary of the invention

The object of the invention is the problem that solution Chinese yam not easily preserves, a kind of manufacture craft of almond Chinese yam biscuit is provided.

The present invention solves the technical scheme that its technical problem takes:

A kind of manufacture craft of almond Chinese yam biscuit, it is characterized in that: adopt Chinese yam powder 16kg, cornstarch 7kg, Strong flour 25kg, wheat flour 5kg, black sesame oil 3kg, egg 4kg, brown sugar 20kg, almond 850g, flavoring rose essence, sodium acid carbonate and carbonic hydroammonium are raw material in right amount, and its processing process is dough preparing → rolling and forming → baking → cooling → packaging, and concrete operation step is:

(1) dough preparing: raising agent sodium acid carbonate and carbonic hydroammonium are put into dough mixing machine, add cold water to be dissolved, then successively by brown sugar, black sesame oil, egg liquid and flavoring rose essence, add almond particle again, after stirring, to be pre-mixed uniform Chinese yam powder, cornstarch and Strong flour, wheat flour puts into dough mixing machine, fully mix, dough preparing temperature is advisable with 42-45 DEG C;

(2) shaping: after dough preparing is good, through rolling and forming in feeding roll forming machine, can toast;

(3) toast: adopt high temperature, short time technique, baking temperature in early stage is 180 DEG C, makes biscuit undergoes rapid expansion and sizing; Latter temperature is 120 DEG C, and be dehydration and painted stage, baking time is 3-5mim;

(4) cool, pack: the biscuit after baking terminates adopts the method for nature cooling to cool, and the time is 30min, can pack, be finished product through the product packed after the biscuit undetermined type of cooling.

Beneficial effect: the micro-Huang of product color of the present invention, palatable crisp, aromatic flavour, has the local flavor of Chinese yam delicate fragrance lubrication; This product is rich in dietary fiber, is conducive to protection gastric mucosa, helps digest, and also has that enriching yin is supported lung, reduced blood pressure, effect of blood sugar, is a kind of health food of rare low in calories, low sugar, low fat.

Detailed description of the invention

Embodiment 1 :

A manufacture craft for almond Chinese yam biscuit, concrete operation step is:

(1) dough preparing: raising agent sodium acid carbonate and carbonic hydroammonium are put into dough mixing machine, add cold water to be dissolved, then successively soft white sugar, soybean oil, egg liquid and lemon extract, cocoa power are added, after stirring, uniform Chinese yam powder, farina, soy meal and Strong flour will be pre-mixed and put into dough mixing machine, abundant mixing, dough preparing temperature is advisable with 45 DEG C;

(2) shaping: after dough preparing is good, through rolling and forming in feeding roll forming machine, can toast;

(3) toast: adopt high temperature, short time technique, baking temperature in early stage is 260 DEG C, makes biscuit undergoes rapid expansion and sizing; Latter temperature is 100 DEG C, and be dehydration and painted stage, baking time is 25mim;

(4) cool, pack: the biscuit after baking terminates adopts the method for nature cooling to cool, and the time is 45min, can pack, be finished product through the product packed after the biscuit undetermined type of cooling.

Embodiment 2 :

A manufacture craft for almond Chinese yam biscuit, concrete operation step is:

(1) dough preparing: raising agent sodium acid carbonate and carbonic hydroammonium are put into dough mixing machine, add cold water to be dissolved, then successively glucose, vegetable oil, egg liquid and lemon extract are added, after stirring, uniform Chinese yam powder, Fructus Hordei Germinatus starch and Buckwheat flour, skimmed milk power will be pre-mixed and put into dough mixing machine, abundant mixing, dough preparing temperature is advisable with 32 DEG C;

(2) shaping: after dough preparing is good, through rolling and forming in feeding roll forming machine, can toast;

(3) toast: adopt high temperature, short time technique, baking temperature in early stage is 220 DEG C, makes biscuit undergoes rapid expansion and sizing; Latter temperature is 160 DEG C, and be dehydration and painted stage, baking time is 30mim;

(4) cool, pack: the biscuit after baking terminates adopts the method for nature cooling to cool, and the time is 10min, can pack, be finished product through the product packed after the biscuit undetermined type of cooling.

The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.

Claims (1)

1. the manufacture craft of an almond Chinese yam biscuit, it is characterized in that: adopt Chinese yam powder 16kg, cornstarch 7kg, Strong flour 25kg, wheat flour 5kg, black sesame oil 3kg, egg 4kg, brown sugar 20kg, almond 850g, flavoring rose essence, sodium acid carbonate and carbonic hydroammonium are raw material in right amount, and its processing process is dough preparing → rolling and forming → baking → cooling → packaging, and concrete operation step is:

(1) dough preparing: raising agent sodium acid carbonate and carbonic hydroammonium are put into dough mixing machine, add cold water to be dissolved, then successively by brown sugar, black sesame oil, egg liquid and flavoring rose essence, add almond particle again, after stirring, to be pre-mixed uniform Chinese yam powder, cornstarch and Strong flour, wheat flour puts into dough mixing machine, fully mix, dough preparing temperature is advisable with 42-45 DEG C;

(2) shaping: after dough preparing is good, through rolling and forming in feeding roll forming machine, can toast;

(3) toast: adopt high temperature, short time technique, baking temperature in early stage is 180 DEG C, makes biscuit undergoes rapid expansion and sizing; Latter temperature is 120 DEG C, and be dehydration and painted stage, baking time is 3-5mim;

(4) cool, pack: the biscuit after baking terminates adopts the method for nature cooling to cool, and the time is 30min, can pack, be finished product through the product packed after the biscuit undetermined type of cooling.