CN105211214A - Dried orange peel red bean cocoa biscuit - Google Patents
Dried orange peel red bean cocoa biscuit Download PDFInfo
- Publication number
- CN105211214A CN105211214A CN201510755183.2A CN201510755183A CN105211214A CN 105211214 A CN105211214 A CN 105211214A CN 201510755183 A CN201510755183 A CN 201510755183A CN 105211214 A CN105211214 A CN 105211214A
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- CN
- China
- Prior art keywords
- red bean
- cocoa
- subsequent use
- biscuit
- dried orange
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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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
The invention discloses a kind of dried orange peel red bean cocoa biscuit, be made up of the raw material of following weight parts proportioning: salt-free butter 30-40, white sugar 30-40, Self-raising flour 70-80, egg 15-25, cocoa power 5-8, tangerine peel powder 10-15, saleratus power 5-8, red bean 20-30, white chocolate 10-15.Dried orange peel red bean cocoa biscuit of the present invention, unique flavor, crispy in taste is good to eat, comprehensive nutrition, and the raw material of the selected integration of drinking and medicinal herbs of this product is made, the interphase interaction of each raw material, the cuisines function of food and medicines and health protection function are combined, has both met traditional medical sense, again close to the concept of modern health food, do not add any food additives, suitable for all ages; Production process is simple, and easy to make, cost is lower, can meet the demand of suitability for industrialized production, is easy to carry and eats, and opens bag bath and edible.
Description
Technical field
The present invention relates to food technology field, specifically relate to a kind of dried orange peel red bean cocoa biscuit.
Background technology
Nutrition be human body constantly from extraneous pickuping food, through digestion, absorb, metabolism and utilize the overall process of material to the activity of sustaining life of somagenic need in food, it is a kind of comprehensively physiology course, instead of the special a certain nutritional labeling of finger.Various nutrient all plays important role in the body of people, has lacked any one and all can produce serious consequence to the health of people.But any one nutrient neither be The more the better, the surplus of nutrient also can cause the various disease of people's health.And adequate nutrition is by the various nutrient absorbed in food and health, and the needs to these nutrients reach balance, both had no lack of, many only.Lack some nutrient and can cause deficiency disease, as the rickets that calcium deficiency causes, anaemia that iron deficiency causes etc.Some nutrient is taken in as fat and carbohydrate too much can cause fat again " rich man's diseases " such as disease, diabetes, cardiovascular diseases.The morbid state that nutritional deficiency and overnutrition cause is referred to as malnutrition, is all the irrational consequence of nutrition, is all extremely harmful to health.Reasonable equalizing nutrient needed for people's health can be supplied owing to there is no a kind of food, so diversified food will be adopted when arranging meals as far as possible, allocating rightly according to nutritional labelings different in various food and meeting the needs of health to various nutrient comprehensively.
Biscuit, dessert and cake are a kind of common, and as a kind of snacks or interpolation diet, instant is easy to carry again, has become a kind of food indispensable in daily life.Along with the increase day by day of biscuit, dessert and cake kind, add the enhancing of modern's health perception, not only will meet taste hobby also will to healthy useful, a kind of not only comprehensive nutrition but also edible healthy biscuit, dessert and cake is just needed to eat, but so far, be not reported.
Summary of the invention
The object of this invention is to provide a kind of dried orange peel red bean cocoa biscuit, its comprehensive nutrition, unique flavor, palatable crisp, be applicable to ordinary populace crowd and eat.
The technical scheme realizing the object of the invention is:
A kind of dried orange peel red bean cocoa biscuit, is made up of the raw material of following weight parts proportioning:
Salt-free butter 30-40, white sugar 30-40, Self-raising flour 70-80, egg 15-25, cocoa power 5-8, tangerine peel powder 10-15, saleratus power 5-8, red bean 20-30, white chocolate 10-15.
Above-mentioned dried orange peel red bean cocoa biscuit, preferably, is made up of the raw material of following weight parts proportioning:
Salt-free butter 35, white sugar 35, Self-raising flour 75, egg 20, cocoa power 6, tangerine peel powder 12, saleratus power 7, red bean 25, white chocolate 12.
The preparation method of above-mentioned dried orange peel red bean cocoa biscuit, comprises the steps:
1, add white sugar after being softened by salt-free butter, stir with agitator, send out until turn kahikatea, then add egg, continue to mix thoroughly, for subsequent use;
2, after Self-raising flour, cocoa power, tangerine peel powder and saleratus power being sieved, add in step 1 and mix thoroughly, for subsequent use;
3, get the material that step 2 is mixed thoroughly, rub with the hands and be evenly rolled into bead, be stained with red bean, put into baking tray, for subsequent use;
4, baking tray is put into baking box, with the 180-185 degree Celsius that gets angry, lower fiery 120-125 degree Celsius, after baking 15-18min, takes out for subsequent use;
5, white chocolate water proof is heated, for subsequent use;
6, the white chocolate of thawing is decorated baked biscuit, vacuum packaging after cooling.
Above-mentioned raw materials is commercially available prod.
Dried orange peel in product has appetizing of regulating the flow of vital energy, eliminating dampness and eliminating phlegm, effect of controlling the spleen-stomach diseases.Cure mainly abdominal fullness and distention or pain, the indigestion of the taste stagnation of the circulation of vital energy.Abdominal distension uncomfortable in chest in wet turbid resistance, indigestion and loss of appetite loose stool.The wet cough and asthma stopping up lung of phlegm.For chest gastral cavity turgor, food is few vomits and diarrhoea, coughing with a lot of sputum.
Red bean then has Li Shui and to disappear kind, detoxify and drain pus.For oedema turgor, beriberi edema, jaundice urine red, beriberoid pyretic arthralgia, carbuncle sore tumefacting virus, abdominalgia with intestinal abscess.
Compared with prior art, beneficial effect of the present invention is:
(1) dried orange peel red bean cocoa biscuit of the present invention, unique flavor, crispy in taste is good to eat, comprehensive nutrition, and does not add any food additives, suitable for all ages;
(2) raw material of the selected integration of drinking and medicinal herbs of this product is made, the interphase interaction of each raw material, the cuisines function of food and medicines and health protection function is combined, has both met traditional medical sense, again close to the concept of modern health food;
(3) production process is simple, and easy to make, cost is lower, can meet the demand of suitability for industrialized production;
(4) be easy to carry and eat, opening bag and edible.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further described, but the present invention is not limited to these embodiments.
Embodiment 1
A kind of dried orange peel red bean cocoa biscuit, is made up of the raw material of following weight parts proportioning:
Salt-free butter 30g, white sugar 30g, Self-raising flour 70g, egg 15g, cocoa power 5g, tangerine peel powder 10g, saleratus power 5g, red bean 20g, white chocolate 10g.
The preparation method of above-mentioned dried orange peel red bean cocoa biscuit, comprises the steps:
1, add white sugar after being softened by salt-free butter, stir with agitator, send out until turn kahikatea, then add egg, continue to mix thoroughly, for subsequent use;
2, after Self-raising flour, cocoa power, tangerine peel powder and saleratus power being sieved, add in step 1 and mix thoroughly, for subsequent use;
3, get the material that step 2 is mixed thoroughly, rub with the hands and be evenly rolled into bead, be stained with red bean, put into baking tray, for subsequent use;
4, baking tray is put into baking box, to get angry 180 degrees Celsius, lower fiery 120 degrees Celsius, after baking 15min, take out for subsequent use;
5, white chocolate water proof is heated, for subsequent use;
6, the white chocolate of thawing is decorated baked biscuit, vacuum packaging after cooling.
Carry out taste scoring test to the present embodiment gained dried orange peel red bean cocoa biscuit, through 20 people's sensory evaluations, have 15 people to represent the taste liking the present embodiment, have 2 people to represent the taste not liking the present embodiment, all the other 3 people represent that the present embodiment taste is general.Visible, popular to the present embodiment mouthfeel and taste acceptance level higher.
Embodiment 2
A kind of dried orange peel red bean cocoa biscuit, is made up of the raw material of following weight parts proportioning:
Salt-free butter 35g, white sugar 35g, Self-raising flour 75g, egg 20g, cocoa power 6g, tangerine peel powder 12g, saleratus power 7g, red bean 25g, white chocolate 12g.
The preparation method of above-mentioned dried orange peel red bean cocoa biscuit, comprises the steps:
1, add white sugar after being softened by salt-free butter, stir with agitator, send out until turn kahikatea, then add egg, continue to mix thoroughly, for subsequent use;
2, after Self-raising flour, cocoa power, tangerine peel powder and saleratus power being sieved, add in step 1 and mix thoroughly, for subsequent use;
3, get the material that step 2 is mixed thoroughly, rub with the hands and be evenly rolled into bead, be stained with red bean, put into baking tray, for subsequent use;
4, baking tray is put into baking box, to get angry 182 degrees Celsius, lower fiery 122 degrees Celsius, after baking 16min, take out for subsequent use;
5, white chocolate water proof is heated, for subsequent use;
6, the white chocolate of thawing is decorated baked biscuit, vacuum packaging after cooling.
Time edible, open packaging and edible.
Carry out taste scoring test to the present embodiment gained dried orange peel red bean cocoa biscuit, through 30 people's sensory evaluations, have 27 people to represent the taste liking the present embodiment, have 1 people to represent the taste not liking the present embodiment, all the other 2 people represent that the present embodiment taste is general.Visible, popular to the present embodiment mouthfeel and taste acceptance level higher.
Embodiment 3
A kind of dried orange peel red bean cocoa biscuit, is made up of the raw material of following weight parts proportioning:
Salt-free butter 38g, white sugar 38g, Self-raising flour 78g, egg 22g, cocoa power 7g, tangerine peel powder 14g, saleratus power 7g, red bean 28g, white chocolate 14g.
The preparation method of above-mentioned dried orange peel red bean cocoa biscuit, comprises the steps:
1, add white sugar after being softened by salt-free butter, stir with agitator, send out until turn kahikatea, then add egg, continue to mix thoroughly, for subsequent use;
2, after Self-raising flour, cocoa power, tangerine peel powder and saleratus power being sieved, add in step 1 and mix thoroughly, for subsequent use;
3, get the material that step 2 is mixed thoroughly, rub with the hands and be evenly rolled into bead, be stained with red bean, put into baking tray, for subsequent use;
4, baking tray is put into baking box, to get angry 184 degrees Celsius, lower fiery 124 degrees Celsius, after baking 17min, take out for subsequent use;
5, white chocolate water proof is heated, for subsequent use;
6, the white chocolate of thawing is decorated baked biscuit, vacuum packaging after cooling.
Time edible, open packaging and edible.
Carry out taste scoring test to the present embodiment gained dried orange peel red bean cocoa biscuit, through 40 people's sensory evaluations, have 37 people to represent the taste liking the present embodiment, have 2 people to represent the taste not liking the present embodiment, all the other 1 people represent that the present embodiment taste is general.Visible, popular to the present embodiment mouthfeel and taste acceptance level higher.
Embodiment 4
A kind of dried orange peel red bean cocoa biscuit, is made up of the raw material of following weight parts proportioning:
Salt-free butter 40g, white sugar 40g, Self-raising flour 80g, egg 25g, cocoa power 8g, tangerine peel powder 15g, saleratus power 8g, red bean 30g, white chocolate 15g.
The preparation method of above-mentioned dried orange peel red bean cocoa biscuit, comprises the steps:
1, add white sugar after being softened by salt-free butter, stir with agitator, send out until turn kahikatea, then add egg, continue to mix thoroughly, for subsequent use;
2, after Self-raising flour, cocoa power, tangerine peel powder and saleratus power being sieved, add in step 1 and mix thoroughly, for subsequent use;
3, get the material that step 2 is mixed thoroughly, rub with the hands and be evenly rolled into bead, be stained with red bean, put into baking tray, for subsequent use;
4, baking tray is put into baking box, to get angry 185 degrees Celsius, lower fiery 125 degrees Celsius, after baking 18min, take out for subsequent use;
5, white chocolate water proof is heated, for subsequent use;
6, the white chocolate of thawing is decorated baked biscuit, vacuum packaging after cooling.
Time edible, open packaging brewed in hot water and edible.
Carry out taste scoring test to the present embodiment gained dried orange peel red bean cocoa biscuit, through 50 people's sensory evaluations, have 46 people to represent the taste liking the present embodiment, have 1 people to represent the taste not liking the present embodiment, all the other 3 people represent that the present embodiment taste is general.Visible, popular to the present embodiment mouthfeel and taste acceptance level higher.
Claims (2)
1. a dried orange peel red bean cocoa biscuit, is characterized in that: be made up of the raw material of following weight parts proportioning:
Salt-free butter 30-40, white sugar 30-40, Self-raising flour 70-80, egg 15-25, cocoa power 5-8, tangerine peel powder 10-15, saleratus power 5-8, red bean 20-30, white chocolate 10-15;
The preparation method of above-mentioned dried shrimp shortening group, comprises the steps:
(1) add white sugar after being softened by salt-free butter, stir with agitator, send out until turn kahikatea, then add egg, continue to mix thoroughly, for subsequent use;
(2), after Self-raising flour, cocoa power, tangerine peel powder and saleratus power being sieved, add in step 1 and mix thoroughly, for subsequent use;
(3) get the material that step 2 is mixed thoroughly, rub with the hands and be evenly rolled into bead, be stained with red bean, put into baking tray, for subsequent use;
(4) baking tray is put into baking box, with the 180-185 degree Celsius that gets angry, lower fiery 120-125 degree Celsius, after baking 15-18min, takes out for subsequent use;
(5) white chocolate water proof is heated, for subsequent use;
(6) white chocolate of thawing is decorated baked biscuit, vacuum packaging after cooling.
2. dried orange peel red bean cocoa biscuit according to claim 1, is characterized in that: be made up of the raw material of following weight parts proportioning:
Salt-free butter 35, white sugar 35, Self-raising flour 75, egg 20, cocoa power 6, tangerine peel powder 12, saleratus power 7, red bean 25, white chocolate 12.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510755183.2A CN105211214A (en) | 2015-11-09 | 2015-11-09 | Dried orange peel red bean cocoa biscuit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510755183.2A CN105211214A (en) | 2015-11-09 | 2015-11-09 | Dried orange peel red bean cocoa biscuit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105211214A true CN105211214A (en) | 2016-01-06 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510755183.2A Pending CN105211214A (en) | 2015-11-09 | 2015-11-09 | Dried orange peel red bean cocoa biscuit |
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| Country | Link |
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| CN (1) | CN105211214A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105746647A (en) * | 2016-03-04 | 2016-07-13 | 冯子欣 | Horseradish cookie and preparation method thereof |
| CN105794939A (en) * | 2016-05-26 | 2016-07-27 | 佛山科学技术学院 | Mucuna biscuits and preparation method thereof |
| CN108308235A (en) * | 2018-05-04 | 2018-07-24 | 莫守刚 | A kind of lily cocoa biscuit |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102197836A (en) * | 2010-03-24 | 2011-09-28 | 陈柏忠 | Method for preparing edible cake |
| CN103300108A (en) * | 2013-06-27 | 2013-09-18 | 冯耀荣 | Calcium tangerine peel cookie and preparation technology thereof |
-
2015
- 2015-11-09 CN CN201510755183.2A patent/CN105211214A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102197836A (en) * | 2010-03-24 | 2011-09-28 | 陈柏忠 | Method for preparing edible cake |
| CN103300108A (en) * | 2013-06-27 | 2013-09-18 | 冯耀荣 | Calcium tangerine peel cookie and preparation technology thereof |
Non-Patent Citations (2)
| Title |
|---|
| 吴冬梅等: "可可香红豆马蹄糕的研制", 《粮油食品科技》 * |
| 饮食生活编委会编: "《简易家庭烘焙》", 31 August 2015, 吉林科学技术出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105746647A (en) * | 2016-03-04 | 2016-07-13 | 冯子欣 | Horseradish cookie and preparation method thereof |
| CN105794939A (en) * | 2016-05-26 | 2016-07-27 | 佛山科学技术学院 | Mucuna biscuits and preparation method thereof |
| CN108308235A (en) * | 2018-05-04 | 2018-07-24 | 莫守刚 | A kind of lily cocoa biscuit |
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| C06 | Publication | ||
| PB01 | Publication | ||
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| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160106 |