CN105211212A - Affine cudweed biscuit and processing method - Google Patents
Affine cudweed biscuit and processing method Download PDFInfo
- Publication number
- CN105211212A CN105211212A CN201510729718.9A CN201510729718A CN105211212A CN 105211212 A CN105211212 A CN 105211212A CN 201510729718 A CN201510729718 A CN 201510729718A CN 105211212 A CN105211212 A CN 105211212A
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- China
- Prior art keywords
- biscuit
- affine cudweed
- cudweed
- affine
- raw material
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- 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
Abstract
Affine cudweed biscuit and processing method, it is characterized in that affine cudweed is made powdery makes biscuit together with the conventional material cooking biscuit, consumption at least accounts for 1% of biscuit raw material total amount.To gather when described affine cudweed powder is and selects bloom spring tender sharp bud, remove most impurity, dry, be ground into powder for subsequent use; Before using, in affine cudweed dry powder, add affine cudweed gross weight 1.5-1.7 water mixing placement doubly in advance make biscuit again together with other raw material of biscuit after at least 10 minutes.Utilize wheat flour, affine cudweed, grease, sugar to be primary raw material, add the auxiliary materials such as leavening agent by corresponding formula and processing technology, processing obtains being rich in coarse-fibred biscuit; Make affine cudweed be supplied to consumer with biscuit form, solve the problem that the consumer not producing affine cudweed area eats affine cudweed food.Biscuit has mouthfeel that is crisp, delicate fragrance; And because employing affine cudweed in raw material, biscuit also has the distinctive health care of affine cudweed.
Description
Technical field
The present invention relates to a kind of affine cudweed biscuit and processing method.
Background technology
Affine cudweed (
gnaphaliumaffined.Don) composite family, cottonweed, annual herb, the people such as Yunnan, Hunan area often eat, and have faint scent.Originate in China Taiwan, East China, south China, Central China, North China, northwest and southwestern each provinces and regions.Be born on the dry ground of low altitude area or moistening meadow, especially the most common with rice field.Also Japan, Korea, Philippine, Indonesia, South East Asia Mainland and India is distributed in.Cauline leaf is used as medicine, and for antibechic, the ordinary medication of eliminate the phlegm, control asthma and bronchitis and non-infectious ulcer, wound, for oral administration also have hypotensive curative effect.
Affine cudweed in Yunnan, Hunan and glutinous rice and glutinous rice, be processed into tarragon cake together, be also Luzhou, a kind of food that Qian Dong and the Xiangxi autonomous prefecture common people like.Such affine cudweed food, because the food that to be shortening instant, also exists inconvenience, is especially that the consumer in the non-affine cudweed place of production is just not easy food and arrives.
Summary of the invention
Object of the present invention is exactly openly affine cudweed biscuit and processing method, to develop the affine cudweed food in the more extensive market of a kind of adaptation, has crisp, delicate fragrance mouthfeel, is rich in coarse-fibred high-quality biscuit.
Technical scheme:
Affine cudweed biscuit, affine cudweed is made powdery make biscuit together with the conventional material cooking biscuit, consumption at least accounts for 1% of biscuit raw material total amount; To gather when described affine cudweed dry powder for subsequent use is and selects bloom spring tender sharp bud, remove most impurity, dry, be ground into powder for subsequent use; And before use,
in affine cudweed dry powder, add affine cudweed gross weight 1.5-1.7 water mixing placement doubly in advance make biscuit again together with other raw material of biscuit after at least 10 minutes.
Count by weight proportion: wheat flour 80-97 parts; 20-3 parts, affine cudweed dry powder for subsequent use; Edible oil and fat 30--20 part; 0.25-0.75 part, sodium bicarbonate; Carbonic hydroammonium 3-6 part; White granulated sugar 22-25 part; 1 part, syrup; Amount of moisture is 12% of wheat flour weight, and the 1.5-1.7 of affine cudweed dry powder for subsequent use doubly; Namely the use amount of water is made up of two parts, and a part uses water by 12% of wheat flour weight, process wheat flour; Part II is the 1.5-1.7 times of water withdrawal by affine cudweed dry powder weight for subsequent use, process affine cudweed dry powder for subsequent use.
Processing method: take affine cudweed dry powder for subsequent use by formula metering, add its gross weight 1.5-1.7 water doubly and stir, place use in more than 10 minutes, must get the raw materials ready A; Take the grease of metering, sugar, sodium bicarbonate, carbonic hydroammonium, add the water of wheat flour weight 12%, the wheat flour adding metering after dissolving pulping emulsifying is even is uniformly mixed, and must get the raw materials ready B.To get the raw materials ready A, B mixing and stirring, and to be rolled into musculus cutaneus, roll marks is shaping, in 180 ~ 230 DEG C of bakings, be cooled to less than 40 DEG C namely to obtain affine cudweed biscuit.
The present invention utilizes wheat flour, affine cudweed, grease, sugar to be primary raw material, and add the auxiliary materials such as leavening agent by corresponding formula and processing technology, processing obtains being rich in coarse-fibred biscuit; Change the technological process of production of conventional cookies.Affine cudweed is come into the market with biscuit form, solves the problem that the consumer not producing affine cudweed area eats affine cudweed food.Biscuit has mouthfeel that is crisp, delicate fragrance; And because employing affine cudweed in raw material, biscuit also has the distinctive health care of affine cudweed.
Detailed description of the invention
Below provide embodiments of the invention
example one
formula (counting by weight proportion):wheat flour 80 parts; 20 parts, affine cudweed dry powder for subsequent use; Edible oil and fat 30 parts; White granulated sugar 25 parts; 1 part, syrup, 0.25 part, sodium bicarbonate; 5 parts, carbonic hydroammonium, 43.6 parts, water,
technique:affine cudweed dry powder for subsequent use adds water 34 parts, is uniformly mixed, and place 10min, must get the raw materials ready A; Be the water suction such as protein, dietary fiber allowed in affine cudweed to the affine cudweed powder pretreated benefit that adds water, during baking, fast dewatering becomes loose; During dehydration, the temperature of its material can not be too high, can effectively avoid the destruction to temperature-sensitive component such as vitamin, phenols.Edible oil and fat, white granulated sugar, syrup, sodium bicarbonate, carbonic hydroammonium, 9.6 parts, water, the wheat flour adding metering after dissolving pulping emulsifying is even is uniformly mixed, and must get the raw materials ready B.To get the raw materials ready A, B mixing and stirring, and to be rolled into musculus cutaneus, roll marks is shaping, in 180 ~ 230 DEG C of bakings, be cooled to less than 40 DEG C namely to obtain affine cudweed biscuit.
example two
formula (counting by weight proportion):wheat flour 95 parts; 5 parts, affine cudweed dry powder for subsequent use; Edible oil and fat 25 parts; White granulated sugar 22 parts; 1 part, syrup; 0.25 part, sodium bicarbonate; 3 parts, carbonic hydroammonium; 18.9 parts, water,
technique:affine cudweed dry powder for subsequent use adds water 7.5 parts, is uniformly mixed, and place 10min, must get the raw materials ready A.Edible oil and fat, white granulated sugar, syrup, sodium bicarbonate, carbonic hydroammonium, 11.4 parts, water, the wheat flour adding metering after dissolving pulping emulsifying is even is uniformly mixed, and must get the raw materials ready B.To get the raw materials ready A, B mixing and stirring, and to be rolled into musculus cutaneus, roll marks is shaping, in 180 ~ 230 DEG C of bakings, be cooled to less than 40 DEG C namely to obtain affine cudweed biscuit.
Claims (4)
1. affine cudweed biscuit, it is characterized in that affine cudweed is made powdery makes biscuit together with the conventional material cooking biscuit, consumption at least accounts for 1% of biscuit raw material total amount.
2. the processing method of affine cudweed biscuit, tender sharp bud of gathering when it is characterized in that described affine cudweed powder is and selects bloom spring, removes most impurity, dries, be ground into powder for subsequent use; And before use, in affine cudweed dry powder, add affine cudweed gross weight 1.5-1.7 water mixing placement doubly in advance make biscuit again together with other raw material of biscuit after at least 10 minutes.
3. affine cudweed biscuit according to claim 1, is characterized in that counting by weight proportion: wheat flour 80-97 parts; 20-3 parts, affine cudweed dry powder for subsequent use; Edible oil and fat 30--20 part; 0.25-0.75 part, sodium bicarbonate; Carbonic hydroammonium 3-6 part; White granulated sugar 22-25 part; 1 part, syrup; Moisture is made up of two parts: a part is 12% of wheat flour weight, and another part is 1.5-1.7 times of affine cudweed dry powder weight for subsequent use.
4. the processing method of affine cudweed biscuit according to claim 2, is characterized in that taking affine cudweed dry powder for subsequent use by formula metering, and add its gross weight 1.5-1.7 water doubly and stir, place use in more than 10 minutes, must get the raw materials ready A; Take the grease of metering, sugar, sodium bicarbonate, carbonic hydroammonium, add the water of wheat flour weight 12%, the wheat flour adding metering after dissolving pulping emulsifying is even is uniformly mixed, and must get the raw materials ready B; To get the raw materials ready A, B mixing and stirring, and to be rolled into musculus cutaneus, roll marks is shaping, in 180 ~ 230 DEG C of bakings, be cooled to less than 40 DEG C namely to obtain affine cudweed biscuit.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510729718.9A CN105211212A (en) | 2015-11-02 | 2015-11-02 | Affine cudweed biscuit and processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510729718.9A CN105211212A (en) | 2015-11-02 | 2015-11-02 | Affine cudweed biscuit and processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105211212A true CN105211212A (en) | 2016-01-06 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510729718.9A Pending CN105211212A (en) | 2015-11-02 | 2015-11-02 | Affine cudweed biscuit and processing method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108175055A (en) * | 2017-12-25 | 2018-06-19 | 曲靖医学高等专科学校 | A kind of production method of health multi-flavour affine cudweed piece |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104095005A (en) * | 2014-06-16 | 2014-10-15 | 安徽乐健绿色食品有限公司 | Loquat-sticky rice biscuit |
| CN104186623A (en) * | 2014-09-16 | 2014-12-10 | 广东新盟食品有限公司 | Biscuit made of red yeast and ginger juice |
| CN104247745A (en) * | 2014-10-13 | 2014-12-31 | 马龙县闽融食品有限公司 | Pyracantha fortuneana fruit biscuit and processing method |
| CN104542860A (en) * | 2014-12-31 | 2015-04-29 | 广东东阳光药业有限公司 | Anti-fatigue healthcare cake |
-
2015
- 2015-11-02 CN CN201510729718.9A patent/CN105211212A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104095005A (en) * | 2014-06-16 | 2014-10-15 | 安徽乐健绿色食品有限公司 | Loquat-sticky rice biscuit |
| CN104186623A (en) * | 2014-09-16 | 2014-12-10 | 广东新盟食品有限公司 | Biscuit made of red yeast and ginger juice |
| CN104247745A (en) * | 2014-10-13 | 2014-12-31 | 马龙县闽融食品有限公司 | Pyracantha fortuneana fruit biscuit and processing method |
| CN104542860A (en) * | 2014-12-31 | 2015-04-29 | 广东东阳光药业有限公司 | Anti-fatigue healthcare cake |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108175055A (en) * | 2017-12-25 | 2018-06-19 | 曲靖医学高等专科学校 | A kind of production method of health multi-flavour affine cudweed piece |
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Application publication date: 20160106 |
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| RJ01 | Rejection of invention patent application after publication |