CN105165991A - Chinese rose flower flavored health-care biscuits and producing method thereof - Google Patents

Abstract

The invention discloses Chinese rose flower flavored health-care biscuits and a producing method thereof. The Chinese rose flower flavored health-care biscuits are produced by, by weight, 3-4 parts of fresh Chinese rose flowers, 12-15 parts of cranberry juice, 4-5 parts of sausages, 2-3 parts of pearl powder, 1-2 parts of endothelium corneum gigeriae galli, 1-2 parts of hawthorns, 1-2 parts of dandelions, 200-220 parts of flour, 30-40 parts of fresh mulberry leaves, 1.5-2 parts of yeast, 18-20 parts ofwhite granulated sugar, 10-12 parts of milk, 8-10 parts of corn dietary fiber, 15-18 parts of wheat germ oil, 6-7 parts of eggs, 2-3 parts of salt, 4-5 parts of baking soda and an approriate amount of water. The fresh Chinese rose flowers and the sausages are mixed and smashed into paste, the cranberry juice and the pearl powder are added, and even stirring is performed to obtain powder which is agreeable in sour and sweet, rich of flower flavor, free of coarse-grain mouthfeel and rich in color, flavor and smell and has loose and crisp taste.

Description

A kind of Chinese rose fragrance of a flower health-caring biscuit and preparation method thereof

Technical field

The present invention relates to food processing technology field, particularly relate to a kind of Chinese rose fragrance of a flower health-caring 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 Chinese rose fragrance of a flower health-caring biscuit and preparation method thereof.

The present invention is achieved by the following technical solutions:

A kind of Chinese rose fragrance of a flower health-caring biscuit is be made up of following raw materials in part by weight: fresh China rose 3-4, plum juice 12-15, ham sausage 4-5, pearl powder 2-3, the membrane of a chicken's gizzard 1-2, hawthorn 1-2, dandelion 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 Chinese rose fragrance of a flower health-caring 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 membrane of a chicken's gizzard, hawthorn, dandelion Homogeneous phase mixing, add 10-12 water infusion 20-30 minute doubly, filter to obtain liquid;

(3) mixed with ham sausage by fresh China rose and break into mud, then add plum juice and pearl powder stirs, heating is boiled, and spraying dry obtains powder;

(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: fresh China rose mixes with ham sausage and breaks into mud by the present invention, then adds plum juice and pearl powder stirs, and obtained powder is sour-sweet moderate, and the fragrance of flowers is strong, and the Chinese medicine added has clearing heat and detoxicating, effect of diuresis dissipating bind; 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 Chinese rose fragrance of a flower health-caring biscuit is made up of following raw materials in part by weight: fresh China rose 3, plum juice 12, ham sausage 4, pearl powder 2, the membrane of a chicken's gizzard 1, hawthorn 1, dandelion 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 Chinese rose fragrance of a flower health-caring 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 membrane of a chicken's gizzard, hawthorn, dandelion Homogeneous phase mixing, add the water infusion 20 minutes of 10 times, filter to obtain liquid;

(3) mixed with ham sausage by fresh China rose and break into mud, then add plum juice and pearl powder stirs, heating is boiled, and spraying dry obtains powder;

(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 1.5mm, 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 Chinese rose fragrance of a flower health-caring biscuit, it is characterized in that being made up of following raw materials in part by weight: fresh China rose 3-4, plum juice 12-15, ham sausage 4-5, pearl powder 2-3, the membrane of a chicken's gizzard 1-2, hawthorn 1-2, dandelion 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 Chinese rose fragrance of a flower health-caring 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 membrane of a chicken's gizzard, hawthorn, dandelion Homogeneous phase mixing, add 10-12 water infusion 20-30 minute doubly, filter to obtain liquid;

(3) mixed with ham sausage by fresh China rose and break into mud, then add plum juice and pearl powder stirs, heating is boiled, and spraying dry obtains powder;

(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.