CN105230712A - Chinese yam, purple sweet potato and poria cocos biscuit and preparation method thereof - Google Patents
Chinese yam, purple sweet potato and poria cocos biscuit and preparation method thereof Download PDFInfo
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- CN105230712A CN105230712A CN201510598575.2A CN201510598575A CN105230712A CN 105230712 A CN105230712 A CN 105230712A CN 201510598575 A CN201510598575 A CN 201510598575A CN 105230712 A CN105230712 A CN 105230712A
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Abstract
The present invention belongs to the technical field of food processing and relates to a Chinese yam, purple sweet potato and poria cocos biscuit and a preparation method thereof. The prepared biscuit includes the following raw materials: flour, Chinese yam extract, purple sweet potato extract, poria cocos extract, sweetener, butter and eggs. The preparation method comprises the following steps: A, respectively preparing the Chinese yam extract, sweet purple potato extract and poria cocos extract; B, preparing dough: each of the various raw materials is weighed according to the formula, the butter is softened and softened butter is put into an egg beater to be stirred into a soft shape, the sweetener is evenly added into the beat butter, the mixture is stirred until the mixture color is white and the mixture is villous, and the eggs are added into the mixture to be stirred evenly; then the Chinese yam extract, purple sweet potato extract, and poria cocos extract are pre-stirred with the flour in a proportion, and the mixture is slowly put into the mixed accessory materials of the butter, sweetener and eggs to be stirred evenly until the dough is bonded into clumps and has a certain plasticity; C, molding; D, baking; and E, cooling and packaging. The Chinese yam, purple sweet potato and poria cocos biscuit is simple in preparation process, is crisp and soft in mouthfeel, is sweet, fragrant, and rich in taste, and is especially suitable for kidney patients to eat.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of health food, particularly a kind of Chinese yam purple potato Poria cocos biscuit and preparation method thereof.
Background technology
In recent years, CKD has become the disease that threatens whole world publilc health, in developed country, 6.5% ~ 10% is about had to suffer from kidney trouble in various degree in general population, wherein, the Patients With Kidney Diseases number of the U.S. is more than 2,000 ten thousand, and hospital accepts Patients With Kidney Diseases for medical treatment every year up to more than 100 ten thousand, and it is more much bigger than patient's number of accepting for medical treatment to obtain the number that kidney trouble do not go to seek medical advice.Be about 8% ~ 9% in the illness rate of China's more than 40 years old crowd's CKD, its result is startling.
Along with the development of society, people more and more pay attention to diet and healthy relation.Kidney trouble is a kind of and the closely-related disease of diet, just needing to nurse one's health diet all the life, making the demand of Patients With Kidney Diseases to special food and beverage very large once suffer from this disease.But, domestic market be can not see substantially the product eaten for nephrotic specially, although have in Japan the product eaten for nephrotic, expensively bring huge economic pressures to patient.
Biscuit be people than preferable leisure food, its moisture is low, can meet the nutritional requirement of dialysis patient.Chinese yam is rich in the materials such as glutinous albumen, amylase, saponin(e, valine, threonine and polyphenol oxidase, it is the famous-object of dietotherapeutic, there is tonic effect, for the good merchantable brand of the rehabilitation tonic after being ill, have the effect of strong body, nourishing kidney and replenishing pneuma, research also shows that Chinese yam is preventing and alleviating ischemia-reperfusion injury of kidney and promote there is significant effect in kidney Regeneration and Repair.Nutritious and the special health care of tool of purple potato, protein wherein, amino acid are all very easily by human consumption and absorption, for dialysis patient, the retention of nitrogen matter metabolite produces skin to stimulate, skin is made to occur drying in various degree, furfur and cause itch, and valine from the potential nitrogen toxin of hepatic clearance, can reduce patient skin itch, and the nitrogen of somagenic need is transported to each position of human body.Poria cocos is the treasure of kidney tonifying, the kidney tonifying utilizing purple potato, Chinese yam and Poria cocos self to have, stomach nourishing health function, Chinese yam, purple potato and Poria cocos are applied to biscuit manufacture craft as raw material, make mouthfeel loose, fragrant and sweet abundant and the special biscuit being applicable to kidney patients is a kind of trial newly.
Summary of the invention
The object of the invention is to provide a kind of Chinese yam purple potato Poria cocos biscuit and preparation method thereof, and biscuit preparation technology is simple, and its mouthfeel is loose, fragrant and sweet abundant, special applicable kidney patients.
The object of the invention is to be achieved through the following technical solutions:
A kind of Chinese yam purple potato Poria cocos biscuit, is made up of following raw material: 100 parts, flour, yam extract 10 ~ 15 parts, purple potato extract 10 ~ 15 parts, tuckahoe extracts 10 ~ 15 parts, sweetener 20 ~ 30 parts, 60 ~ 80 parts, butter, 10 ~ 25 parts, egg by weight; Wherein, after described yam extract, purple potato extract and tuckahoe extracts are and decoct in water, by decoction liquor concentrate drying gained.
Described sweetener is Icing Sugar, white granulated sugar, soft white sugar, lactose or xylitol.
A preparation method for Chinese yam purple potato Poria cocos biscuit, comprises the following steps:
Prepared by A, raw material
Chinese yam raw material is pulverized, adds weight ratio 15 ~ 30 times of soak by water 1 ~ 3 time, each 1 ~ 2 hour, merge decoction liquor, after filtration, be concentrated into proportion 1.02 ~ 1.10, dry 90-100 order yam extract; Purple potato raw material is pulverized, adds weight ratio 15 ~ 30 times of soak by water 1 ~ 3 time, each 1 ~ 2 hour, merge decoction liquor, after filtration, be concentrated into proportion 1.02 ~ 1.10, dry the purple potato extracts of 90 ~ 100 orders; Poria cocos raw material is pulverized, adds weight ratio 15 ~ 30 times of soak by water 1 ~ 3 time, each 1 ~ 2 hour, merge decoction liquor, after filtration, be concentrated into proportion 1.02 ~ 1.10, dry 90 ~ 100 order tuckahoe extracts;
B, dough preparing
Take every raw material by setting proportioning, put into egg-whisk after the butter of taking-up is softening and be stirred to soft shape, be evenly sprinkled into sweetener and be stirred to mixture color whitens, during in fine hair shape, add egg and stir again; Then Chinese yam, purple potato and tuckahoe extracts and flour are stirred in advance, drop into low rate mixing in the mix of above-mentioned butter, sweetener and egg even, being bonded to agglomerate to dough has certain plasticity;
C, shaping
At baking tray upper berth one deck oilpaper, the dough be stirred is placed on breadboard and rolls into the uniform surface cake that thickness is 5 ~ 10mm, then withhold with Biscuit mold shaping;
D, baking
Sent in baking box by the face base of forming and toast, the face fire temperature of baking is 160 ~ 180 DEG C, and fire in a stove before fuel is added temperature is 140 ~ 160 DEG C;
E, cooling packing
Biscuit after baking at room temperature cools naturally, packs.
The invention has the beneficial effects as follows:
1, in flour, biscuit that Chinese yam, purple potato, Poria cocos etc. make is added compared with common biscuit, loose except having general biscuit mouthfeel, give off a strong fragrance outside feature, also there is nutritive value and food therapy value;
2, manufacture craft is simple, easy to operate, can realize industrialization and produce;
3, the raw material Chinese yam used and purple potato are rich in the whole threonine needed for latter stage of Patients With Kidney Diseases and valine, from the potential toxin of hepatic clearance, thus can reduce patient skin itch.
Detailed description of the invention
Embodiment 1
A kind of Chinese yam purple potato Poria cocos biscuit, is made up of following raw material: 100 parts, flour, yam extract 12 parts, purple potato extract 15 parts, tuckahoe extracts 13 parts, Icing Sugar 21 parts, 70 parts, butter, 20 parts, egg by weight; Wherein, after described yam extract, purple potato extract and tuckahoe extracts are and decoct in water, by decoction liquor concentrate drying gained.
The preparation method of the purple potato biscuits of Chinese yam of the present invention, comprises the following steps:
Prepared by A, raw material
Chinese yam raw material is pulverized, adds weight ratio 15 ~ 30 times of soak by water 1 ~ 3 time, each 1 ~ 2 hour, merge decoction liquor, after filtration, be concentrated into proportion 1.02 ~ 1.10, dry 90-100 order yam extract; Purple potato raw material is pulverized, adds weight ratio 15 ~ 30 times of soak by water 1 ~ 3 time, each 1 ~ 2 hour, merge decoction liquor, after filtration, be concentrated into proportion 1.02 ~ 1.10, dry the purple potato extracts of 90 ~ 100 orders; Poria cocos raw material is pulverized, adds weight ratio 15 ~ 30 times of soak by water 1 ~ 3 time, each 1 ~ 2 hour, merge decoction liquor, after filtration, be concentrated into proportion 1.02 ~ 1.10, dry 90 ~ 100 order tuckahoe extracts;
B, dough preparing
Take raw material by setting proportioning, put into egg-whisk after the butter of taking-up is softening and be stirred to soft shape, be evenly sprinkled into Icing Sugar and beat 10min, be stirred to mixture color whitens, during in fine hair shape, add egg and stir again; Then Chinese yam, purple potato and tuckahoe extracts and flour are stirred in advance, drop in the mix of above-mentioned butter, Icing Sugar and egg low rate mixing even, question handler is bonded to agglomerate when having certain plasticity, can terminate.Mixing time is not easily long, in order to avoid destroy the structure of shortcake;
C, shaping
At baking tray upper berth one deck oilpaper, the dough be stirred is placed on breadboard and rolls into the uniform surface cake that thickness is 5mm, then withhold with Biscuit mold shaping.Difform biscuit is preferably separately roasting, will stay the spacing of 4cm between each biscuit, and the size of same dish biscuit and thickness want similar, otherwise the duration and degree of heating of bad control baking and time;
D, baking
The face base of forming is put into far-infrared oven baking, the face fire temperature of baking is 160 DEG C, and fire in a stove before fuel is added temperature is 140 DEG C, and baking time is 12min;
E, cooling packing
Biscuit after baking at room temperature cools naturally, after cake body is progressively hardening, after sorting out burned, irregular biscuit, packs.
Embodiment 2
A kind of Chinese yam purple potato Poria cocos biscuit, is made up of following raw material: 100 parts, flour, yam extract 10 parts, purple potato extract 10 parts, tuckahoe extracts 15 parts, soft white sugar 20 parts, 60 parts, butter, 23 parts, egg by weight; Wherein, after described yam extract, purple potato extract and tuckahoe extracts are and decoct in water, by decoction liquor concentrate drying gained.
The preparation method of the purple potato biscuits of Chinese yam of the present invention, comprises the following steps:
Prepared by A, raw material
Chinese yam raw material is pulverized, adds weight ratio 15 ~ 30 times of soak by water 1 ~ 3 time, each 1 ~ 2 hour, merge decoction liquor, after filtration, be concentrated into proportion 1.02 ~ 1.10, dry 90-100 order yam extract; Purple potato raw material is pulverized, adds weight ratio 15 ~ 30 times of soak by water 1 ~ 3 time, each 1 ~ 2 hour, merge decoction liquor, after filtration, be concentrated into proportion 1.02 ~ 1.10, dry the purple potato extracts of 90 ~ 100 orders; Poria cocos raw material is pulverized, adds weight ratio 15 ~ 30 times of soak by water 1 ~ 3 time, each 1 ~ 2 hour, merge decoction liquor, after filtration, be concentrated into proportion 1.02 ~ 1.10, dry 90 ~ 100 order tuckahoe extracts;
B, dough preparing
Take raw material by setting proportioning, put into egg-whisk after the butter of taking-up is softening and be stirred to soft shape, be evenly sprinkled into soft white sugar and beat 10min, be stirred to mixture color whitens, during in fine hair shape, add egg and stir again; Then Chinese yam, purple potato and tuckahoe extracts and flour are stirred in advance, drop in the mix of above-mentioned butter, soft white sugar and egg low rate mixing even, question handler is bonded to agglomerate when having certain plasticity, can terminate.Mixing time is not easily long, in order to avoid destroy the structure of shortcake;
C, shaping
At baking tray upper berth one deck oilpaper, the dough be stirred is placed on breadboard and rolls into the uniform surface cake that thickness is 6mm, then withhold with Biscuit mold shaping.Difform biscuit is preferably separately roasting, will stay the spacing of 4cm between each biscuit, and the size of same dish biscuit and thickness want similar, otherwise the duration and degree of heating of bad control baking and time;
D, baking
The face base of forming is put into far-infrared oven baking, the face fire temperature of baking is 165 DEG C, and fire in a stove before fuel is added temperature is 145 DEG C, and baking time is 13min;
E, cooling packing
Biscuit after baking at room temperature cools naturally, after cake body is progressively hardening, after sorting out burned, irregular biscuit, packs.
Embodiment 3
A kind of Chinese yam purple potato Poria cocos biscuit, is made up of following raw material: 100 parts, flour, yam extract 15 parts, purple potato extract 12 parts, tuckahoe extracts 10 parts, white granulated sugar 25 parts, 80 parts, butter, 10 parts, egg by weight; Wherein, after described yam extract, purple potato extract and tuckahoe extracts are and decoct in water, by decoction liquor concentrate drying gained.
The preparation method of the purple potato biscuits of Chinese yam of the present invention, comprises the following steps:
Prepared by A, raw material
Chinese yam raw material is pulverized, adds weight ratio 15 ~ 30 times of soak by water 1 ~ 3 time, each 1 ~ 2 hour, merge decoction liquor, after filtration, be concentrated into proportion 1.02 ~ 1.10, dry 90-100 order yam extract; Purple potato raw material is pulverized, adds weight ratio 15 ~ 30 times of soak by water 1 ~ 3 time, each 1 ~ 2 hour, merge decoction liquor, after filtration, be concentrated into proportion 1.02 ~ 1.10, dry the purple potato extracts of 90 ~ 100 orders; Poria cocos raw material is pulverized, adds weight ratio 15 ~ 30 times of soak by water 1 ~ 3 time, each 1 ~ 2 hour, merge decoction liquor, after filtration, be concentrated into proportion 1.02 ~ 1.10, dry 90 ~ 100 order tuckahoe extracts;
B, dough preparing
Take raw material by setting proportioning, put into egg-whisk after the butter of taking-up is softening and be stirred to soft shape, be evenly sprinkled into white granulated sugar and beat 10min, be stirred to mixture color whitens, during in fine hair shape, add egg and stir again; Then Chinese yam, purple potato and tuckahoe extracts and flour are stirred in advance, drop in the mix of above-mentioned butter, white granulated sugar and egg low rate mixing even, question handler is bonded to agglomerate when having certain plasticity, can terminate.Mixing time is not easily long, in order to avoid destroy the structure of shortcake;
C, shaping
At baking tray upper berth one deck oilpaper, the dough be stirred is placed on breadboard and rolls into the uniform surface cake that thickness is 7mm, then withhold with Biscuit mold shaping.Difform biscuit is preferably separately roasting, will stay the spacing of 4cm between each biscuit, and the size of same dish biscuit and thickness want similar, otherwise the duration and degree of heating of bad control baking and time;
D, baking
The face base of forming is put into far-infrared oven baking, the face fire temperature of baking is 170 DEG C, and fire in a stove before fuel is added temperature is 150 DEG C, and baking time is 14min;
E, cooling packing
Biscuit after baking at room temperature cools naturally, after cake body is progressively hardening, after sorting out burned, irregular biscuit, packs.
Embodiment 4
A kind of Chinese yam purple potato Poria cocos biscuit, is made up of following raw material: 100 parts, flour, yam extract 13 parts, purple potato extract 12 parts, tuckahoe extracts 12 parts, lactose 30 parts, 65 parts, butter, 25 parts, egg by weight; Wherein, after described yam extract, purple potato extract and tuckahoe extracts are and decoct in water, by decoction liquor concentrate drying gained.
The preparation method of the purple potato biscuits of Chinese yam of the present invention, comprises the following steps:
Prepared by A, raw material
Chinese yam raw material is pulverized, adds weight ratio 15 ~ 30 times of soak by water 1 ~ 3 time, each 1 ~ 2 hour, merge decoction liquor, after filtration, be concentrated into proportion 1.02 ~ 1.10, dry 90-100 order yam extract; Purple potato raw material is pulverized, adds weight ratio 15 ~ 30 times of soak by water 1 ~ 3 time, each 1 ~ 2 hour, merge decoction liquor, after filtration, be concentrated into proportion 1.02 ~ 1.10, dry the purple potato extracts of 90 ~ 100 orders; Poria cocos raw material is pulverized, adds weight ratio 15 ~ 30 times of soak by water 1 ~ 3 time, each 1 ~ 2 hour, merge decoction liquor, after filtration, be concentrated into proportion 1.02 ~ 1.10, dry 90 ~ 100 order tuckahoe extracts;
B, dough preparing
Take raw material by setting proportioning, put into egg-whisk after the butter of taking-up is softening and be stirred to soft shape, be evenly sprinkled into lactose and beat 10min, be stirred to mixture color whitens, during in fine hair shape, add egg and stir again; Then Chinese yam, purple potato and tuckahoe extracts and flour are stirred in advance, drop in the mix of above-mentioned butter, lactose and egg low rate mixing even, question handler is bonded to agglomerate when having certain plasticity, can terminate.Mixing time is not easily long, in order to avoid destroy the structure of shortcake;
C, shaping
At baking tray upper berth one deck oilpaper, the dough be stirred is placed on breadboard and rolls into the uniform surface cake that thickness is 8mm, then withhold with Biscuit mold shaping.Difform biscuit is preferably separately roasting, will stay the spacing of 4cm between each biscuit, and the size of same dish biscuit and thickness want similar, otherwise the duration and degree of heating of bad control baking and time;
D, baking
The face base of forming is put into far-infrared oven baking, the face fire temperature of baking is 175 DEG C, and fire in a stove before fuel is added temperature is 155 DEG C, and baking time is 15min;
E, cooling packing
Biscuit after baking at room temperature cools naturally, after cake body is progressively hardening, after sorting out burned, irregular biscuit, packs.
Embodiment 5
A kind of Chinese yam purple potato Poria cocos biscuit, is made up of following raw material: 100 parts, flour, yam extract 14 parts, purple potato extract 13 parts, tuckahoe extracts 11 parts, xylitol 23 parts, 70 parts, butter, 22 parts, egg by weight; Wherein, after described yam extract, purple potato extract and tuckahoe extracts are and decoct in water, by decoction liquor concentrate drying gained.
The preparation method of the purple potato biscuits of Chinese yam of the present invention, comprises the following steps:
Prepared by A, raw material
Chinese yam raw material is pulverized, adds weight ratio 15 ~ 30 times of soak by water 1 ~ 3 time, each 1 ~ 2 hour, merge decoction liquor, after filtration, be concentrated into proportion 1.02 ~ 1.10, dry 90-100 order yam extract; Purple potato raw material is pulverized, adds weight ratio 15 ~ 30 times of soak by water 1 ~ 3 time, each 1 ~ 2 hour, merge decoction liquor, after filtration, be concentrated into proportion 1.02 ~ 1.10, dry the purple potato extracts of 90 ~ 100 orders; Poria cocos raw material is pulverized, adds weight ratio 15 ~ 30 times of soak by water 1 ~ 3 time, each 1 ~ 2 hour, merge decoction liquor, after filtration, be concentrated into proportion 1.02 ~ 1.10, dry 90 ~ 100 order tuckahoe extracts;
B, dough preparing
Take raw material by setting proportioning, put into egg-whisk after the butter of taking-up is softening and be stirred to soft shape, be evenly sprinkled into xylitol and beat 10min, be stirred to mixture color whitens, during in fine hair shape, add egg and stir again; Then Chinese yam, purple potato and tuckahoe extracts and flour are stirred in advance, drop in the mix of above-mentioned butter, xylitol and egg low rate mixing even, question handler is bonded to agglomerate when having certain plasticity, can terminate.Mixing time is not easily long, in order to avoid destroy the structure of shortcake;
C, shaping
At baking tray upper berth one deck oilpaper, the dough be stirred is placed on breadboard and rolls into the uniform surface cake that thickness is 10mm, then withhold with Biscuit mold shaping.Difform biscuit is preferably separately roasting, will stay the spacing of 4cm between each biscuit, and the size of same dish biscuit and thickness want similar, otherwise the duration and degree of heating of bad control baking and time;
D, baking
The face base of forming is put into far-infrared oven baking, the face fire temperature of baking is 180 DEG C, and fire in a stove before fuel is added temperature is 160 DEG C, and baking time is 15min;
E, cooling packing
Biscuit after baking at room temperature cools naturally, after cake body is progressively hardening, after sorting out burned, irregular biscuit, packs.
Claims (3)
1. a Chinese yam purple potato Poria cocos biscuit, is characterized in that, be made up by weight of following raw material: 100 parts, flour, yam extract 10 ~ 15 parts, purple potato extract 10 ~ 15 parts, tuckahoe extracts 10 ~ 15 parts, sweetener 20 ~ 30 parts, 60 ~ 80 parts, butter, 10 ~ 25 parts, egg; Wherein, after described yam extract, purple potato extract and tuckahoe extracts are and decoct in water, by decoction liquor concentrate drying gained.
2. a kind of Chinese yam according to claim 1 purple potato Poria cocos biscuit, is characterized in that: described sweetener is Icing Sugar, white granulated sugar, soft white sugar, lactose or xylitol.
3. the preparation method of a kind of Chinese yam as claimed in claim 1 purple potato Poria cocos biscuit, is characterized in that, comprise the following steps:
Prepared by A, raw material
Chinese yam raw material is pulverized, adds weight ratio 15 ~ 30 times of soak by water 1 ~ 3 time, each 1 ~ 2 hour, merge decoction liquor, after filtration, be concentrated into proportion 1.02 ~ 1.10, dry 90 ~ 100 order yam extracts; Purple potato raw material is pulverized, adds weight ratio 15 ~ 30 times of soak by water 1 ~ 3 time, each 1 ~ 2 hour, merge decoction liquor, after filtration, be concentrated into proportion 1.02 ~ 1.10, dry the purple potato extract of 90-100 order; Poria cocos raw material is pulverized, adds weight ratio 15 ~ 30 times of soak by water 1 ~ 3 time, each 1 ~ 2 hour, merge decoction liquor, after filtration, be concentrated into proportion 1.02 ~ 1.10, dry 90 ~ 100 order tuckahoe extracts;
B, dough preparing
Take every raw material by setting proportioning, put into egg-whisk after the butter of taking-up is softening and be stirred to soft shape, be evenly sprinkled into sweetener and be stirred to mixture color whitens, during in fine hair shape, add egg and stir again; Then Chinese yam, purple potato and tuckahoe extracts and flour are stirred in advance, drop into low rate mixing in the mix of above-mentioned butter, sweetener and egg even, being bonded to agglomerate to dough has certain plasticity;
C, shaping
At baking tray upper berth one deck oilpaper, the dough be stirred is placed on breadboard and rolls into the uniform surface cake that thickness is 5 ~ 10mm, then withhold with Biscuit mold shaping;
D, baking
Sent in baking box by the face base of forming and toast, the face fire temperature of baking is 160 ~ 180 DEG C, and fire in a stove before fuel is added temperature is 140 ~ 160 DEG C;
E, cooling packing
Biscuit after baking at room temperature cools naturally, packs.
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| CN105661261A (en) * | 2016-01-26 | 2016-06-15 | 王克秀 | Daifuku with rhizoma polygonati and rhizoma dioscoreae |
| CN106819033A (en) * | 2017-03-31 | 2017-06-13 | 镇远县李氏食品有限责任公司 | A kind of lily purple potato cake and preparation method thereof |
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Application publication date: 20160113 |