CN105010482A - Egg yolk thin and crisp biscuit and preparation method thereof - Google Patents
Egg yolk thin and crisp biscuit and preparation method thereof Download PDFInfo
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- CN105010482A CN105010482A CN201510352073.1A CN201510352073A CN105010482A CN 105010482 A CN105010482 A CN 105010482A CN 201510352073 A CN201510352073 A CN 201510352073A CN 105010482 A CN105010482 A CN 105010482A
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Abstract
The present invention discloses an egg yolk thin and crisp biscuit and a preparation method thereof. The egg yolk thin and crisp biscuit is characterized by preparing from the following raw materials in parts by weight: soybean curd dregs 200-210 parts, honey 5-7 parts, salted duck egg yolk 35-40 parts, corn flour 10-12 parts, platycladus orientalis kernels 2-3 parts, cerasus japonica kernels 1-2 parts, cistanche deserticola 2-3 parts, siraitia grosvenorii 4-5 parts, peanut oil 160-170 parts, egg liquid 180-190 parts, xylitol 100-105 parts, flour 100-110 parts, pea starch 20-22 parts, and mesona chinensis 10-11 parts. The main raw material of the soybean curd dregs are high in dietary fiber content, and the egg yolk thin and crisp biscuit is low in fat content compared to the commercially available biscuits, is suitable in protein content, is golden yellow in color and luster and good in appearance, is crisp in mouthfeel, is not sticky to teeth, can be used as a meal replacement food. The added mesona chinensis and the pea starch can form a gel to increase the cohesion of the biscuit, and the biscuit is intact and has no cracks in shape, is not easy to crack during the transportation and storage processes. At the same time, the mesona chinensis can avoid internal heat caused by eating too many biscuits, and in addition the egg yolk thin and crisp biscuit can moisten intestines.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of biscuit, particularly relate to a kind of yolk crispbread and preparation method thereof.
Background technology
Along with the raising of people's level of consumption, nutritive value of food also more and more obtains the concern of people.The present situation of China's present elderly population food be kind few, yield poorly, white collar and working clan are because of need of work, sitting lacks motion again, the food of high dietary-fiber can meet the nutritional need of this two classes crowd, but traditional biscuit exists problems such as fat content is high, not comprehensive nutrition, can not satisfy the demands.Soybean residue is the accessory substance of production of bean curd, soymilk, soya-bean milk etc., due to wet bean dregs not easily preserve and coarse mouthfeel many times as feed or directly abandon, cause the waste of resource.Containing rich in protein in soybean residue, the nutriment such as isoflavones, saponin(e, and dietary fiber content is high, the exploitation using it for food will have huge development space.Therefore be that primary raw material exploitation high dietary-fiber refreshment of functional generation is done with soybean residue, nutrient health, had both met the needs of modern society's health diet, also can solve the problem of the wasting of resources.
Summary of the invention
The object of this invention is to provide a kind of yolk crispbread and preparation method thereof, it is good that the present invention has mouthfeel, the feature of nutrient health.
The technical solution adopted in the present invention is:
A kind of yolk crispbread, is characterized in that being made up of the raw material of following weight portion:
Soybean residue 200-210, honey 5-7, Salted duck egg yellow 35-40, corn flour 10-12, seed of Oriental arborvitae 2-3, brush-cherry seed 1-2, saline cistanche 2-3, Momordica grosvenori 4-5, peanut oil 160-170, egg liquid 180-190, xylitol 100-105, flour 100-110, pea starch 20-22, Chinese mesona herb 10-11.
The preparation method of described yolk crispbread, is characterized in that comprising the following steps:
(1) seed of Oriental arborvitae, brush-cherry seed, saline cistanche, Momordica grosvenori are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder;
(2) by soybean residue freeze drying 24 hours at-18 DEG C, then ultramicro grinding is carried out;
(3) Chinese mesona herb is added the 10-11 little fiery infusion 70-80 minute of water doubly, filter cleaner, gained material is for subsequent use;
(4) Salted duck egg Huang is added honey and break into mud, for subsequent use;
(5) by peanut oil, egg liquid, xylitol mixing, step (1), (2), (3), (4) gained material and leftover materials are added after stirring, add appropriate clear water, be kneaded into ganoid dough, placing and being kneaded into diameter after 5 minutes is the cylindrical of 4cm, then is cut into the cake that thickness is 2mm;
(6) preheat oven 20 minutes, surface temperature 160 DEG C, bottom surface temperature 160 DEG C, puts into baking tray by step (5) gained material after temperature constant, baking discharging after 20 minutes, and cooling, to obtain final product.
Beneficial effect of the present invention is:
Primary raw material soybean residue dietary fiber content of the present invention is high, the biscuit made fat content compared with commercially available biscuit is low, protein content is suitable, golden yellow color is attractive in appearance, crispy in taste, do not stick to one's teeth, can be used as meal replacing food, the Chinese mesona herb that the present invention simultaneously adds can form gel with pea starch, increase the cohesive force of biscuit, make profile of the present invention complete, free from flaw, and it is not easy to crack in shipping storage process, and biscuit is via baking, edible too much easily causing is got angry, add Chinese mesona herb can address this problem, in addition, the present invention is also containing multiple medicinal herb components, there is effect of ease constipation.
Detailed description of the invention
A kind of yolk crispbread, is characterized in that being made up of the raw material of following weight portion (kilogram):
Soybean residue 200, honey 5, Salted duck egg Huang 35, corn flour 10, the seed of Oriental arborvitae 2, brush-cherry seed 1, saline cistanche 2, Momordica grosvenori 4, peanut oil 160, egg liquid 180, xylitol 100, flour 100, pea starch 20, Chinese mesona herb 10.
The preparation method of described yolk crispbread, comprises the following steps:
(1) seed of Oriental arborvitae, brush-cherry seed, saline cistanche, Momordica grosvenori are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder;
(2) by soybean residue freeze drying 24 hours at-18 DEG C, then ultramicro grinding is carried out;
(3) Chinese mesona herb is added the 10-11 little fiery infusion 70-80 minute of water doubly, filter cleaner, gained material is for subsequent use;
(4) Salted duck egg Huang is added honey and break into mud, for subsequent use;
(5) by peanut oil, egg liquid, xylitol mixing, step (1), (2), (3), (4) gained material and leftover materials are added after stirring, add appropriate clear water, be kneaded into ganoid dough, placing and being kneaded into diameter after 5 minutes is the cylindrical of 4cm, then is cut into the cake that thickness is 2mm;
(6) preheat oven 20 minutes, surface temperature 160 DEG C, bottom surface temperature 160 DEG C, puts into baking tray by step (5) gained material after temperature constant, baking discharging after 20 minutes, and cooling, to obtain final product.
Claims (2)
1. a yolk crispbread, is characterized in that being made up of the raw material of following weight portion:
Soybean residue 200-210, honey 5-7, Salted duck egg yellow 35-40, corn flour 10-12, seed of Oriental arborvitae 2-3, brush-cherry seed 1-2, saline cistanche 2-3, Momordica grosvenori 4-5, peanut oil 160-170, egg liquid 180-190, xylitol 100-105, flour 100-110, pea starch 20-22, Chinese mesona herb 10-11.
2. the preparation method of yolk crispbread according to claim 1, is characterized in that comprising the following steps:
(1) seed of Oriental arborvitae, brush-cherry seed, saline cistanche, Momordica grosvenori are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder;
(2) by soybean residue freeze drying 24 hours at-18 DEG C, then ultramicro grinding is carried out;
(3) Chinese mesona herb is added the 10-11 little fiery infusion 70-80 minute of water doubly, filter cleaner, gained material is for subsequent use;
(4) Salted duck egg Huang is added honey and break into mud, for subsequent use;
(5) by peanut oil, egg liquid, xylitol mixing, step (1), (2), (3), (4) gained material and leftover materials are added after stirring, add appropriate clear water, be kneaded into ganoid dough, placing and being kneaded into diameter after 5 minutes is the cylindrical of 4cm, then is cut into the cake that thickness is 2mm;
(6) preheat oven 20 minutes, surface temperature 160 DEG C, bottom surface temperature 160 DEG C, puts into baking tray by step (5) gained material after temperature constant, baking discharging after 20 minutes, and cooling, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510352073.1A CN105010482A (en) | 2015-06-24 | 2015-06-24 | Egg yolk thin and crisp biscuit and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510352073.1A CN105010482A (en) | 2015-06-24 | 2015-06-24 | Egg yolk thin and crisp biscuit and preparation method thereof |
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| Publication Number | Publication Date |
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| CN105010482A true CN105010482A (en) | 2015-11-04 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510352073.1A Pending CN105010482A (en) | 2015-06-24 | 2015-06-24 | Egg yolk thin and crisp biscuit and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105265546A (en) * | 2015-11-19 | 2016-01-27 | 黎钧陶 | Health preserving cracker and manufacture method thereof |
-
2015
- 2015-06-24 CN CN201510352073.1A patent/CN105010482A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105265546A (en) * | 2015-11-19 | 2016-01-27 | 黎钧陶 | Health preserving cracker and manufacture method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20151104 |
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| WD01 | Invention patent application deemed withdrawn after publication |