CN105265553A - Crisp Chinese yam biscuit - Google Patents
Crisp Chinese yam biscuit Download PDFInfo
- Publication number
- CN105265553A CN105265553A CN201510827358.6A CN201510827358A CN105265553A CN 105265553 A CN105265553 A CN 105265553A CN 201510827358 A CN201510827358 A CN 201510827358A CN 105265553 A CN105265553 A CN 105265553A
- Authority
- CN
- China
- Prior art keywords
- biscuit
- chinese yam
- shortcake
- oil
- yam
- 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.)
- Pending
Links
- 235000015895 biscuits Nutrition 0.000 title claims abstract description 46
- 235000002722 Dioscorea batatas Nutrition 0.000 title claims abstract description 40
- 235000006536 Dioscorea esculenta Nutrition 0.000 title claims abstract description 40
- 240000001811 Dioscorea oppositifolia Species 0.000 title claims abstract description 40
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 title claims abstract description 40
- 235000013372 meat Nutrition 0.000 claims abstract description 19
- 235000013312 flour Nutrition 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000004519 grease Substances 0.000 claims abstract description 9
- 235000010855 food raising agent Nutrition 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 6
- 239000003765 sweetening agent Substances 0.000 claims abstract description 6
- 235000004879 dioscorea Nutrition 0.000 claims description 16
- 240000007594 Oryza sativa Species 0.000 claims description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims description 7
- 235000013339 cereals Nutrition 0.000 claims description 7
- 239000003921 oil Substances 0.000 claims description 7
- 235000019198 oils Nutrition 0.000 claims description 7
- 235000009566 rice Nutrition 0.000 claims description 7
- 235000014121 butter Nutrition 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 235000021307 Triticum Nutrition 0.000 claims description 4
- 235000019482 Palm oil Nutrition 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000002540 palm oil Substances 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 208000006558 Dental Calculus Diseases 0.000 claims description 2
- 244000068988 Glycine max Species 0.000 claims description 2
- 235000010469 Glycine max Nutrition 0.000 claims description 2
- 240000008415 Lactuca sativa Species 0.000 claims description 2
- 235000019483 Peanut oil Nutrition 0.000 claims description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 2
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 2
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 2
- 239000010495 camellia oil Substances 0.000 claims description 2
- 235000014651 chocolate spreads Nutrition 0.000 claims description 2
- 239000003240 coconut oil Substances 0.000 claims description 2
- 235000019864 coconut oil Nutrition 0.000 claims description 2
- 238000005034 decoration Methods 0.000 claims description 2
- 235000019820 disodium diphosphate Nutrition 0.000 claims description 2
- GYQBBRRVRKFJRG-UHFFFAOYSA-L disodium pyrophosphate Chemical compound [Na+].[Na+].OP([O-])(=O)OP(O)([O-])=O GYQBBRRVRKFJRG-UHFFFAOYSA-L 0.000 claims description 2
- 239000008157 edible vegetable oil Substances 0.000 claims description 2
- 239000004006 olive oil Substances 0.000 claims description 2
- 235000008390 olive oil Nutrition 0.000 claims description 2
- 239000000312 peanut oil Substances 0.000 claims description 2
- 238000003672 processing method Methods 0.000 claims description 2
- 235000012045 salad Nutrition 0.000 claims description 2
- 235000014612 sandwich biscuits Nutrition 0.000 claims description 2
- 235000015067 sauces Nutrition 0.000 claims description 2
- 239000008159 sesame oil Substances 0.000 claims description 2
- 235000011803 sesame oil Nutrition 0.000 claims description 2
- 238000004904 shortening Methods 0.000 claims description 2
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 claims description 2
- 235000010262 sodium metabisulphite Nutrition 0.000 claims description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 2
- 239000008158 vegetable oil Substances 0.000 claims description 2
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000029087 digestion Effects 0.000 abstract description 3
- 206010010774 Constipation Diseases 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 208000008589 Obesity Diseases 0.000 abstract 1
- 239000000835 fiber Substances 0.000 abstract 1
- 235000012054 meals Nutrition 0.000 abstract 1
- 235000020824 obesity Nutrition 0.000 abstract 1
- 241000209140 Triticum Species 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 241000222336 Ganoderma Species 0.000 description 1
- 206010030302 Oliguria Diseases 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 239000008346 aqueous phase Substances 0.000 description 1
- 208000021735 chronic enteritis Diseases 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
Classifications
-
- 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
- A21D2/366—Tubers, roots
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to the food field and particularly relates to a crisp Chinese yam biscuit. The crisp Chinese yam biscuit is prepared from the following raw materials by weight, flour 100, Chinese yam meat 20-50, raising agent 0.5-3, sweetener 15-30, grease 20-50 and water 20-50. The crisp Chinese yam biscuit is advantaged in that, the Chinese yam meat is utilized to make the biscuit, sweet and luscious taste of the Chinese yam and biscuit crispness are integrated, the sweeter in the biscuit is further reduced, and heat is reduced. Through adding the Chinese yam meat, the biscuit has a lot of meal fiber which facilitates digestion and prevents constipation, so the crisp Chinese yam biscuit is quite suitable for obesity people.
Description
Technical field
The present invention relates to field of food, specifically disclose a kind of shortcake Chinese yam biscuit.
Background technology
Biscuit is the instant food of eating in people's daily life, conventional cookies is that to be equipped with white granulated sugar, grease etc. be auxiliary material to major ingredient mainly with flour, sweet taste is laid particular stress on, easily cause fat fat, sugar also can corrode tooth, along with the reinforcement with health care consciousness that improves constantly of people's living standard, functional form biscuit will become the main flow of biscuit industry from now on.
Chinese yam has and nourishes strong, aid digestion, hold back abnormal sweating, effect of antidiarrheal, cure mainly insufficiency of the spleen diarrhoea, cough due to deficiency of the lung, diabetes are quenched one's thirst, oliguria frequently, seminal emission, women be with down and dyspeptic chronic enteritis.Chinese yam optimum and glossy ganoderma are arranged in pairs or groups and take, and have the effect preventing and treating diabetes.When prior art utilizes Chinese yam to prepare the food such as biscuit, be usually processed as powdery, this can not play mouthfeel and the taste of yam meat very well.
Summary of the invention
In order to solve the problems of the technologies described above, the invention provides the shortcake Chinese yam biscuit utilizing yam meat directly to prepare.
The technical solution adopted in the present invention is:
A kind of shortcake Chinese yam biscuit, described biscuit is made up of the raw material of following weight portion: flour 100, yam meat 20-50, leavening agent 0.5-3, sweetener 15 ~ 30, grease 20 ~ 50, water 20 ~ 50.
Further, described flour is wheat flour
Further, described yam meat is grain of rice shape.
Further, the processing method of described yam meat is: Chinese yam is processed into the grain of rice shape that particle diameter is 3-8mm, and cleaning, dries to its water content lower than 40%.
Further, described leavening agent is selected from one or more in sodium bicarbonate, baking powder, yeast, sodium pyrosulfite, Sodium Acid Pyrophosphate.
Further, described grease is selected from one or more in butter, butter, lard, shortening, edible vegetable oil.
Further, described vegetable oil is selected from one or more in coconut oil, palm oil, olive oil, salad oil, peanut oil, tea-seed oil, soya-bean oil, sesame oil.
Further, between the monolithic of biscuit, scribble chocolate cream, jam or other tartar sauces make sandwich biscuits or decoration biscuit.
Content of the present invention also comprises the preparation method of above-mentioned shortcake Chinese yam biscuit, comprises the following steps:
(1) Chinese yam pretreatment: Chinese yam is processed into the grain of rice shape that particle diameter is 3-8mm, cleaning, dries to its water content lower than 40%.
(2) modulation dough: weigh each raw material according to described formula, adds the mixing of sweetener, grease, leavening agent and water in mixer and mixes thoroughly, then add mixer after yam meat and flour tentatively being mixed, and continues to be stirred to fully to be mixed, for subsequent use;
(3) roll forming: make various shape biscuit green compact through forming machine;
(4) cure: biscuit is sent into curer baking;
(5) oil spout, cooling;
(6) pack.
Beneficial effect of the present invention is: utilize yam meat to make biscuit, combine the crisp of the fragrant and sweet mouthfeel of Chinese yam and biscuit, decreases adding of sugar in biscuit simultaneously, reduces heat.By adding yam meat, making biscuit of the present invention contain a large amount of dietary fiber, being beneficial to digestion, prevent treating constipation, be suitable for very much obese people and eat.
In order to understand better and implement, the following detailed description of the present invention.
Detailed description of the invention
[embodiment 1]
The shortcake Chinese yam biscuit of the present embodiment is made up of the raw material of following weight portion: wheat flour 100, yam meat 20, sodium bicarbonate 0.5, sucrose 30, butter 50, water 50.
The preparation method of the shortcake Chinese yam biscuit of the present embodiment is as follows:
(1) Chinese yam pretreatment: Chinese yam is processed into the grain of rice shape that particle diameter is 3-8mm, cleaning, dries to its water content lower than 40%.
(2) modulation dough: weigh each raw material according to described formula, adds the mixing of sweetener, grease, leavening agent and water in mixer and mixes thoroughly, then add mixer after yam meat and flour tentatively being mixed, and continues to be stirred to fully to be mixed, for subsequent use;
(3) roll forming: make various shape biscuit green compact through forming machine;
(4) cure: biscuit is sent into curer baking;
(5) oil spout, cooling;
(6) pack.
[embodiment 2]
The shortcake Chinese yam biscuit of the present embodiment makes wheat flour 100, yam meat 50, baking powder 3, sucrose 15, palm oil 50, water 20 by the raw material of following weight portion.
The shortcake Chinese yam cake making method of dried of the present embodiment has embodiment 1 substantially identical, and its difference is, because Chinese yam use amount is higher, therefore needs to be processed into granular to mix.
In addition, owing to using yam meat ratio higher in the present embodiment, therefore it needs the sugar that adds and aqueous phase to less, and its heat is lower.
The present invention is not limited to above-mentioned embodiment, if do not depart from the spirit and scope of the present invention to various change of the present invention or distortion, if these are changed and distortion belongs within claim of the present invention and equivalent technologies scope, then the present invention is also intended to comprise these changes and distortion.
Claims (9)
1. a shortcake Chinese yam biscuit, is characterized in that, described biscuit is made up of the raw material of following weight portion: flour 100, yam meat 20 ~ 50, leavening agent 0.5 ~ 3, sweetener 15 ~ 30, grease 20 ~ 50, water 20 ~ 50.
2. shortcake Chinese yam biscuit according to claim 1, is characterized in that, described flour is wheat flour.
3. shortcake Chinese yam biscuit according to claim 1, is characterized in that, described yam meat is grain of rice shape.
4. shortcake Chinese yam biscuit according to claim 3, is characterized in that, the processing method of described yam meat is: Chinese yam is processed into the grain of rice shape that particle diameter is 3-8mm, and cleaning, dries to its water content lower than 40%.
5. shortcake Chinese yam biscuit according to claim 1, it is characterized in that, described leavening agent is selected from one or more in sodium bicarbonate, baking powder, yeast, sodium pyrosulfite, Sodium Acid Pyrophosphate.
6. shortcake Chinese yam biscuit according to claim 1, it is characterized in that, described grease is selected from one or more in butter, butter, lard, shortening, edible vegetable oil.
7. shortcake Chinese yam biscuit according to claim 6, it is characterized in that, described vegetable oil is selected from one or more in coconut oil, palm oil, olive oil, salad oil, peanut oil, tea-seed oil, soya-bean oil, sesame oil.
8. shortcake Chinese yam biscuit according to claim 1, is characterized in that, scribbles chocolate cream, jam or other tartar sauces and make sandwich biscuits or decoration biscuit between the monolithic of biscuit.
9. the preparation method of the shortcake Chinese yam biscuit in claim 1-8 described in arbitrary, comprises the following steps:
(1) Chinese yam pretreatment: Chinese yam is processed into the grain of rice shape that particle diameter is 3-8mm, cleaning, dries to its water content lower than 40%.
(2) modulation dough: weigh each raw material according to described formula, adds the mixing of sweetener, grease, leavening agent and water in mixer and mixes thoroughly, then add mixer after yam meat and flour tentatively being mixed, and continues to be stirred to fully to be mixed, for subsequent use;
(3) roll forming: make various shape biscuit green compact through forming machine;
(4) cure: biscuit is sent into curer baking;
(5) oil spout, cooling;
(6) pack.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510827358.6A CN105265553A (en) | 2015-11-24 | 2015-11-24 | Crisp Chinese yam biscuit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510827358.6A CN105265553A (en) | 2015-11-24 | 2015-11-24 | Crisp Chinese yam biscuit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105265553A true CN105265553A (en) | 2016-01-27 |
Family
ID=55136064
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510827358.6A Pending CN105265553A (en) | 2015-11-24 | 2015-11-24 | Crisp Chinese yam biscuit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105265553A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109221327A (en) * | 2018-10-10 | 2019-01-18 | 万滢 | A kind of generation refreshment is dry |
| CN115211446A (en) * | 2022-07-25 | 2022-10-21 | 广东森乐食品有限公司 | Plum-vegetable-stuffing sandwich biscuit and preparation method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1751581A (en) * | 2005-10-26 | 2006-03-29 | 张春银 | Froggrass cracker, and its prodn. method |
| CN102461636A (en) * | 2010-11-19 | 2012-05-23 | 南通金土地绿色食品有限公司 | Chinese wolfberry yam biscuits and preparation method thereof |
| CN103651657A (en) * | 2013-08-09 | 2014-03-26 | 江西江中制药(集团)有限责任公司 | Health-care flour composition and food |
| CN104273196A (en) * | 2014-10-23 | 2015-01-14 | 宿松县佳佳旺食品有限公司 | Biscuit and preparation method thereof |
| CN104304382A (en) * | 2014-09-26 | 2015-01-28 | 杨燕 | Preparation method of Chinese yam red bean cookies |
| CN104472631A (en) * | 2014-11-20 | 2015-04-01 | 陈园园 | Processing method of Chinese yam biscuits |
| CN104996521A (en) * | 2015-07-26 | 2015-10-28 | 江荧 | Preparation process for apricot and Chinese yam biscuits |
-
2015
- 2015-11-24 CN CN201510827358.6A patent/CN105265553A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1751581A (en) * | 2005-10-26 | 2006-03-29 | 张春银 | Froggrass cracker, and its prodn. method |
| CN102461636A (en) * | 2010-11-19 | 2012-05-23 | 南通金土地绿色食品有限公司 | Chinese wolfberry yam biscuits and preparation method thereof |
| CN103651657A (en) * | 2013-08-09 | 2014-03-26 | 江西江中制药(集团)有限责任公司 | Health-care flour composition and food |
| CN104304382A (en) * | 2014-09-26 | 2015-01-28 | 杨燕 | Preparation method of Chinese yam red bean cookies |
| CN104273196A (en) * | 2014-10-23 | 2015-01-14 | 宿松县佳佳旺食品有限公司 | Biscuit and preparation method thereof |
| CN104472631A (en) * | 2014-11-20 | 2015-04-01 | 陈园园 | Processing method of Chinese yam biscuits |
| CN104996521A (en) * | 2015-07-26 | 2015-10-28 | 江荧 | Preparation process for apricot and Chinese yam biscuits |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109221327A (en) * | 2018-10-10 | 2019-01-18 | 万滢 | A kind of generation refreshment is dry |
| CN115211446A (en) * | 2022-07-25 | 2022-10-21 | 广东森乐食品有限公司 | Plum-vegetable-stuffing sandwich biscuit and preparation method thereof |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160127 |