CN105123873A - Sesame-flavor health biscuits and preparation method thereof - Google Patents

Abstract

The invention discloses sesame-flavor health biscuits and a preparation method thereof. The sesame-flavor health biscuits are prepared from the following raw materials in parts by weight: 1-2 parts of sesame powder, 3-4 parts of brown rice bud, 10-12 parts of white hyacinth bean milk, 3-4 parts of wild rice shoots, 1-2 parts of radix angelicae, 1-2 parts of smoked plum, 1-2 parts of rhodiola rosea, 200-220 parts of flour, 30-40 parts of fresh folium mori, 1.5-2 parts of yeast, 18-20 parts of white granulated sugar, 10-12 parts of milk, 8-10 parts of corn dietary fiber, 15-18 parts of wheatgerm oil, 6-7 parts of eggs, 2-3 parts of table salt, 4-5 parts of baking soda and a proper amount of water. The preparation method comprises the following steps: brown rice bud and wild rice shoots are boiled in white hyacinth bean milk, the mixture is pulped and filtered, filtrate is taken, and then sesame powder is uniformly spread in the filtrate. The sesame powder is strong in fragrance and rich in nutrition and can promote appetite. The added traditional Chinese medicine has the efficacies of tonifying qi, clearing away the lung-heat, reinforcing intelligence and nourishing heart; the prepared biscuits taste crisp and soft, and are free of coarse grain sense and excellent in color, fragrance and flavor.

Description

A kind of sesame fragrance health biscuit and preparation method thereof

Technical field

The present invention relates to food processing technology field, particularly relate to a kind of sesame fragrance health biscuit and preparation method thereof.

Background technology

Mulberry leaf are the leaf of Mulberry plant mulberry tree, and China's most area all has cultivation.Its bitter, sweet, cold in nature, return lung, Liver Channel, there is the function of dispelling wind and heat from the body, clearing away the lungheat and moisturizing, flat liver improving eyesight, cool blood.In recent years, people are studied the chemical composition of mulberry leaf, physiological function, find that mulberry leaf Middle nutrition enriches, the Multiple components such as the amino acid containing needed by human, vitamin, inorganic salts, flavones, alkaloid, have hypotensive, reducing blood lipid, hypoglycemic, anti-inflammatory, the effect such as anti-ageing, antitumor.At present, the purposes of mulberry leaf is single, causes the waste of a large amount of mulberry leaf resource.Mulberry leaf are applied in biscuit, make mulberry leaf biscuit, have and regulate physiology, maintaining healthy, constitutional effect, applicable men and women, old and young eat, and the technique existing defects of existing making mulberry leaf biscuit, because mulberry leaf itself have certain bitter taste, cause the biscuit made with bitter taste, mulberry leaf are when pulverizing in addition, can pulverize not exclusively, affect the mouthfeel of biscuit.

Summary of the invention

The object of the invention is exactly the defect in order to make up prior art, provides a kind of sesame fragrance health biscuit and preparation method thereof.

The present invention is achieved by the following technical solutions:

A kind of sesame fragrance health biscuit is made up of following raw materials in part by weight: black sesame powder 1-2, brown rice bud 3-4, Semen Lablab Album soya-bean milk 10-12, wild rice stem 3-4, root of Dahurain angelica 1-2, dark plum 1-2, rhodiola root 1-2, flour 200-220, fresh mulberry leaf 30-40, yeast 1.5-2, white granulated sugar 18-20, milk 10-12, corn dietary fiber 8-10, wheat-germ oil 15-18, egg 6-7, salt 2-3, sodium bicarbonate 4-5, water are appropriate.

The preparation method of described a kind of sesame fragrance health biscuit, comprise the following steps: fresh mulberry leaf is spread out in gauze by (1) uniformly, and fresh mulberry leaf is embedded in sand together with gauze, and yellow rice wine is poured in sand, leave standstill after 3-4 hour, again with clear water by fresh mulberry leaf rinsed clean, wither under being put into room temperature 4-5 hour, put into the food steamer being covered with gauze again to steam, 8-10 minute is steamed in big fire, change little fire again and steam 2-2.5 minute, airing again, put into dryer after cooling again and dry 25-30 minute, again fresh mulberry leaf is first carried out coarse crushing, carry out ultramicro grinding again, after sieve, obtain mulberry leaf powder,

(2) by the root of Dahurain angelica, dark plum and rhodiola root Homogeneous phase mixing, add 10-12 water infusion 20-30 minute doubly, filter to obtain liquid;

(3) brown rice bud and wild rice stem are put in Semen Lablab Album soya-bean milk and boil 10-12 minute, break into and starched leaching filtrate, then be sprinkled into uniformly in filtrate by black sesame powder, little fire boils;

(4) flour of half is mixed with yeast stir evenly, add appropriate warm water moderate-speed mixer 2 minutes rapid stirring 5 minutes again, be 28-30 DEG C in temperature, humidity is 75%-80% environment bottom fermentation 4-5 hour, obtain dough, again by the appropriate water-soluble solution of white granulated sugar, add milk again, corn dietary fiber, wheat-germ oil, egg, salt, sodium bicarbonate mixing and stirring, add gains in (1) (2) again, mulberry leaf powder, remaining flour and above-mentioned dough, high-speed stirred 7-8 minute, to dough uniform and smooth, be 28-30 DEG C in temperature, humidity is 75%-80% environment bottom fermentation 1.5-2 hour, obtain fermented dough,

(5) fermented dough is placed on roll-in in cracker forming machine, develop and print shaping, roll-in 20-30 time, fold once for every twice, turn 90 ° every 5 times, thickness is 1.5mm-2mm, be put into baking in baking oven again, first at 200 DEG C, toast 1-2 minute, then temperature is elevated to 230 DEG C of baking 2-3 minute, finally again temperature is reduced to 180 DEG C of baking 1-2 minute, cool again, obtain biscuit.

Advantage of the present invention is: brown rice bud and wild rice stem are put in Semen Lablab Album soya-bean milk and boil by the present invention, break into and starch leaching filtrate, then are sprinkled into uniformly in filtrate by black sesame powder, sesame aromatic flavour, increases appetite, nutritious, the Chinese medicine added has tonifying Qi clearing lung-heat, effect that intelligence development is nourished heart; Wrapped in gauze by fresh mulberry leaf, and be embedded in together with gauze in sand by fresh mulberry leaf, in sand, pour yellow rice wine into, this process not only can well keep freshness and the color of fresh mulberry leaf, and can remove the bitter taste in mulberry leaf with yellow rice wine; Mulberry leaf are first carried out coarse crushing and carry out ultramicro grinding again, not only can ensure to pulverize completely, and the biscuit that the mulberry leaf powder after ultramicro grinding is made has good expansion function, after edible, can satiety be had; The first low rate mixing of dough rapid stirring again, make dough smooth, toughness is good, the auxiliary material added can promote biscuit mouthfeel, increase the function of biscuit health care, adjust powder and fermenting twice through twice, make dough fermentation moderate, dough uniform and smooth, roll-in mode is moderate with baking, and the biscuit fragrance made is pure, shortcakeization that mouthfeel is crisp, without coarse grain sense, look good, smell good and taste good.

Detailed description of the invention

A kind of sesame fragrance health biscuit is be made up of following raw materials in part by weight: black sesame powder 1, brown rice bud 3, Semen Lablab Album soya-bean milk 10, wild rice stem 3, the root of Dahurain angelica 1, dark plum 1, rhodiola root 1, flour 200, fresh mulberry leaf 30, yeast 1.5, white granulated sugar 18, milk 10, corn dietary fiber 8, wheat-germ oil 15, egg 6, salt 2, sodium bicarbonate 4, water are appropriate.

The preparation method of described a kind of sesame fragrance health biscuit, comprise the following steps: fresh mulberry leaf is spread out in gauze by (1) uniformly, and fresh mulberry leaf is embedded in sand together with gauze, and yellow rice wine is poured in sand, leave standstill after 3 hours, again with clear water by fresh mulberry leaf rinsed clean, wither under being put into room temperature 4 hours, then put into be covered with gauze food steamer steam, big fire steams 8 minutes, change little fire again to steam 2 minutes, then airing, put into dryer after cooling again and dry 25 minutes, again fresh mulberry leaf is first carried out coarse crushing, carry out ultramicro grinding again, after sieve, obtain mulberry leaf powder;

(2) by the root of Dahurain angelica, dark plum and rhodiola root Homogeneous phase mixing, add the water infusion 20 minutes of 10 times, filter to obtain liquid;

(3) brown rice bud and wild rice stem are put in Semen Lablab Album soya-bean milk and boil 10 minutes, break into and starched leaching filtrate, then be sprinkled into uniformly in filtrate by black sesame powder, little fire boils;

(4) flour of half is mixed with yeast stir evenly, add appropriate warm water moderate-speed mixer 2 minutes rapid stirring 5 minutes again, it is 28 DEG C in temperature, humidity is 75%% environment bottom fermentation 4 hours, obtain dough, again by the appropriate water-soluble solution of white granulated sugar, add milk again, corn dietary fiber, wheat-germ oil, egg, salt, sodium bicarbonate mixing and stirring, add gains in (1) (2) again, mulberry leaf powder, remaining flour and above-mentioned dough, high-speed stirred 7 minutes, to dough uniform and smooth, it is 28 DEG C in temperature, humidity is 75%% environment bottom fermentation 1.5 hours, obtain fermented dough,

(5) fermented dough is placed on roll-in in cracker forming machine, develop and print shaping, roll-in 20 times, fold once for every twice, turn 90 ° every 5 times, thickness is 1.5mmmm, be put into baking in baking oven again, first toast 1 minute at 200 DEG C, then temperature is elevated to 230 DEG C of bakings 2 minutes, finally again temperature is reduced to 180 DEG C of bakings 1 minute, cool again, obtain biscuit.

Claims (2)

1. a sesame fragrance health biscuit, it is characterized in that being made up of following raw materials in part by weight: black sesame powder 1-2, brown rice bud 3-4, Semen Lablab Album soya-bean milk 10-12, wild rice stem 3-4, root of Dahurain angelica 1-2, dark plum 1-2, rhodiola root 1-2, flour 200-220, fresh mulberry leaf 30-40, yeast 1.5-2, white granulated sugar 18-20, milk 10-12, corn dietary fiber 8-10, wheat-germ oil 15-18, egg 6-7, salt 2-3, sodium bicarbonate 4-5, water are appropriate.

2. the preparation method of a kind of sesame fragrance health biscuit according to claim 1, it is characterized in that comprising the following steps: fresh mulberry leaf is spread out in gauze by (1) uniformly, and fresh mulberry leaf is embedded in sand together with gauze, and yellow rice wine is poured in sand, leave standstill after 3-4 hour, again with clear water by fresh mulberry leaf rinsed clean, wither under being put into room temperature 4-5 hour, put into the food steamer being covered with gauze again to steam, 8-10 minute is steamed in big fire, change little fire again and steam 2-2.5 minute, airing again, put into dryer after cooling again and dry 25-30 minute, again fresh mulberry leaf is first carried out coarse crushing, carry out ultramicro grinding again, after sieve, obtain mulberry leaf powder,

(2) by the root of Dahurain angelica, dark plum and rhodiola root Homogeneous phase mixing, add 10-12 water infusion 20-30 minute doubly, filter to obtain liquid;

(3) brown rice bud and wild rice stem are put in Semen Lablab Album soya-bean milk and boil 10-12 minute, break into and starched leaching filtrate, then be sprinkled into uniformly in filtrate by black sesame powder, little fire boils;

(4) flour of half is mixed with yeast stir evenly, add appropriate warm water moderate-speed mixer 2 minutes rapid stirring 5 minutes again, be 28-30 DEG C in temperature, humidity is 75%-80% environment bottom fermentation 4-5 hour, obtain dough, again by the appropriate water-soluble solution of white granulated sugar, add milk again, corn dietary fiber, wheat-germ oil, egg, salt, sodium bicarbonate mixing and stirring, add gains in (1) (2) again, mulberry leaf powder, remaining flour and above-mentioned dough, high-speed stirred 7-8 minute, to dough uniform and smooth, be 28-30 DEG C in temperature, humidity is 75%-80% environment bottom fermentation 1.5-2 hour, obtain fermented dough,

(5) fermented dough is placed on roll-in in cracker forming machine, develop and print shaping, roll-in 20-30 time, fold once for every twice, turn 90 ° every 5 times, thickness is 1.5mm-2mm, be put into baking in baking oven again, first at 200 DEG C, toast 1-2 minute, then temperature is elevated to 230 DEG C of baking 2-3 minute, finally again temperature is reduced to 180 DEG C of baking 1-2 minute, cool again, obtain biscuit.