CN105285005A - Dendrobium officinale fresh flower biscuit and manufacturing method thereof - Google Patents
Dendrobium officinale fresh flower biscuit and manufacturing method thereof Download PDFInfo
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- CN105285005A CN105285005A CN201410392172.8A CN201410392172A CN105285005A CN 105285005 A CN105285005 A CN 105285005A CN 201410392172 A CN201410392172 A CN 201410392172A CN 105285005 A CN105285005 A CN 105285005A
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Abstract
The present invention discloses a dendrobium officinale fresh flower biscuit and a manufacturing method thereof, and relates to the technical fields of food and food processing. The dendrobium officinale fresh flower biscuit is prepared by the following technical scheme: flour, starch, white granulated sugar (in a form of powdered sugar), soybean oil, dendrobium officinale fresh flowers, sodium bicarbonate, ammonium bicarbonate, concentrated lecithin, sodium metabisulfite and water are used as raw materials, and the biscuit is prepared through powder blending, standing, dough pressing, forming, baking, cooling, packaging and other processes. The prepared dendrobium officinale fresh flower biscuit is rich and balanced in nutrition, has a bright color and luster, contains chemical components which are mostly volatile oil and volatile, and can enable people with excessive use of brains to remain sober-minded, and enable those who are mentally stressed to relieve, those who are depressed to get stretch, and those who are irritable to be peaceful.
Description
One, technical field
The present invention relates to a kind of dendrobium candidum fresh flower biscuit and preparation method thereof, belong to food and processing technique field thereof.
Two, technical background
In recent years, people have been not limited to flavour and mouthfeel to the requirement of biscuit, more focus on eating health, so biscuit that is healthy, green, that be rich in the necessary nutrient of human body is more and more welcome.Dendrobium candidum fresh flower, belong to the orchid family Dendrobium dendrobium candidum fresh flower, its rich polysaccharide and the necessary physiological activator of human body, the most significant effect is Xie Yu, people's mood can be made after using optimistic, can alleviate very well city crowd's stress large, feel more the symptom such as tired, mood is irritated, feel depressed, chemical composition many genus volatile oil simultaneously contained by it, there is volatility, the person's brains that can make excessively not require mental skill keeps clear-headed, the large person of stress is releived, the person of feeling depressed is unfolded, mood agitation person obtains peaceful effect.
Three, summary of the invention
For above-mentioned prior art, the invention provides a kind of balanced in nutrition, nutrient abundant and comprehensive dendrobium candidum flower cake making method of dried.
The present invention is achieved by the following technical solutions:
Fill a prescription as follows: 50 ~ 60 parts, flour, starch 4 parts, white granulated sugar (using with Icing Sugar form) 16 ~ 20 parts, soybean oil 6 ~ 8 parts, dendrobium candidum fresh flower (breaking into pasty state with fruit juice mixer) 3 ~ 12 parts, 14 ~ 18 parts, water, sodium acid carbonate 0.4 ~ 0.5 part, 0.2 ~ 0.3 part, carbonic hydroammonium, concentrated 0.5 ~ 0.7 part, lecithin, sodium pyrosulfite 0.01 part.
Dendrobium candidum fresh flower biscuit provided by the present invention is that raw material is made by flour, starch, white granulated sugar (using with Icing Sugar form), soybean oil, dendrobium candidum fresh flower, egg, sodium acid carbonate, carbonic hydroammonium, concentrated lecithin, sodium pyrosulfite and water.
The preparation method of dendrobium candidum fresh flower biscuit comprises the following steps: flour, starch, white granulated sugar (using with Icing Sugar form), soybean oil, dendrobium candidum fresh flower (breaking into pasty state with fruit juice mixer), sodium acid carbonate, carbonic hydroammonium, concentrated lecithin, sodium pyrosulfite water are in harmonious proportion and make dough by (1); (2) dough is left standstill 15 ~ 30 minutes; (3) dough roller mill rolling is made dough sheet; (4) with ready mould, raw face biscuit is made in dough sheet punch forming; (5) life face biscuit is put into baking oven to toast, baking when adopting low temperature long; (6) biscuit be baked at room temperature cools; (7) mutually complete for product satisfactory biscuit is chosen packaging warehouse-in.
Beneficial effect of the present invention is: in biscuit, add a certain amount of dendrobium candidum fresh flower, makes the color of biscuit more bright-coloured, fragrant in taste, simultaneously nutritious and balanced, the effective supplementary necessary nutrient of human body.
Four, specific embodiments:
Below in conjunction with embodiment, the present invention is described further:
Dendrobium candidum fresh flower cookie formulation is as follows: 55 parts, flour, starch 4 parts, white granulated sugar (using with Icing Sugar form) 18 parts, soybean oil 7 parts, dendrobium candidum fresh flower (breaking into pasty state with fruit juice mixer) 8 parts, 18 parts, water, sodium acid carbonate 0.4 part, 0.2 part, carbonic hydroammonium, concentrated 0.6 part, lecithin, sodium pyrosulfite 0.01 part.
Dendrobium candidum flower cake making method of dried following steps:
(1) powder is adjusted: flour, starch, Icing Sugar are crossed 40 mesh sieves and mixed, dendrobium candidum fresh flower (breaking into pasty state with fruit juice mixer), respectively sodium acid carbonate, carbonic hydroammonium, concentrated lecithin, sodium pyrosulfite cold water are added after dissolving, finally add soybean oil again.Adopt two slurry Vertical Powder Mixing Machine about to adjust 20 ~ 25 minutes, after adjusting, dough temperature is 36 ~ 40 DEG C.Judge to adjust the important symbol of powder quality to have 2 points: being first that dough elasticity obviously diminishes, is secondly slightly feel dough to feel like jelly.
(2) leave standstill: after adjusting powder, dough elasticity is still comparatively large, reduces the tough contracting phenomenon of biscuit, because eliminating the tension force of dough inside in standing process by leaving standstill.Generally to leave standstill 25 minutes, can depend on the needs.
(3) pressure surface: toughness dough rolling is generally about 9 ~ 13 times, requires the two ends of dough sheet to be folded to centre, and repeatedly turns to through secondary folding, with improve its in length and breadth between difference in shrinkage, dusting less as far as possible, in case bubble after baking.
(4) shaping: available roller is cut or develop and print shaping.The calendering ratio of dough sheet thickness in each road rolling should not more than 3: 1, last thickness is together preferably no more than 3 millimeters, model should use recessed flower (positive line) pattern of pin hole, and to increase decorative pattern definition, pin hole can prevent biscuit surface blistering and bottom surface from flaking.
(5) toast: tough biscuit is owing to forming the gluten of volume when dough preparing, and when making baking, dewatering speed is slow, and low temperature therefore must be adopted to toast for a long time.14 ~ 20 minutes can be toasted in temperature 180 ~ 210 DEG C of situations.
(6) cool: tough biscuit because of sugar in batching, oil content is low, during baking, dehydrating amount produces crack greatly and very easily.In cooling procedure, can not forced ventilation be adopted, in case temperature decline is overrun and conveyer belt upper air is too dry, cause in product storage broken.Require that cooling completely, as far as possible close to room temperature, treats that product can be packed lower than 45 DEG C
(7) packaging warehouse-in: by mutually complete for the product Biscuit package warehouse-in conformed to quality requirements.
Claims (3)
1. the preparation method of a dendrobium candidum fresh flower biscuit, it is characterized in that, filling a prescription is made up of according to weight following raw material: 50 ~ 60 parts, flour, starch 4 parts, white granulated sugar (using with Icing Sugar form) 16 ~ 20 parts, soybean oil 6 ~ 8 parts, dendrobium candidum fresh flower (breaking into pasty state with fruit juice mixer) 3 ~ 12 parts, 14 ~ 18 parts, water, sodium acid carbonate 0.4 ~ 0.5 part, 0.2 ~ 0.3 part, carbonic hydroammonium, concentrated 0.5 ~ 0.7 part, lecithin, sodium pyrosulfite 0.01 part.
Preparation method is as follows:
(1) flour, starch, white granulated sugar (using with Icing Sugar form), soybean oil, dendrobium candidum fresh flower (breaking into pasty state with fruit juice mixer), sodium acid carbonate, carbonic hydroammonium, concentrated lecithin, sodium pyrosulfite water are in harmonious proportion and make dough;
(2) dough is left standstill 15 ~ 30 minutes;
(3) dough roller mill rolling is made dough sheet;
(4) with ready mould, raw face biscuit is made in dough sheet punch forming;
(5) life face biscuit is put into baking oven to toast, baking when adopting low temperature long;
(6) biscuit be baked at room temperature cools;
(7) mutually complete for product satisfactory biscuit is chosen packaging warehouse-in.
2. dendrobium candidum fresh flower biscuit according to claim 1, it is characterized in that being made up of according to weight following raw material:: 50 ~ 60 parts, flour, starch 4 parts, white granulated sugar (using with Icing Sugar form) 16 ~ 20 parts, soybean oil 6 ~ 8 parts, dendrobium candidum fresh flower (breaking into pasty state with fruit juice mixer) 3 ~ 12 parts, 14 ~ 18 parts, water, sodium acid carbonate 0.4 ~ 0.5 part, 0.2 ~ 0.3 part, carbonic hydroammonium, concentrated 0.5 ~ 0.7 part, lecithin, sodium pyrosulfite 0.01 part.
3. dendrobium candidum flower cake making method of dried according to claim 1, is characterized in that comprising the following steps:
(1) adjust powder: flour, starch, Icing Sugar are crossed 40 mesh sieves and mixed, and dendrobium candidum fresh flower breaks into pasty state, respectively sodium acid carbonate, carbonic hydroammonium, concentrated lecithin, sodium pyrosulfite cold water are added after dissolving, finally add soybean oil again.Adopt two slurry Vertical Powder Mixing Machine about to adjust 20 ~ 25 minutes, after adjusting, dough temperature is 36 ~ 40 DEG C.Judge to adjust the important symbol of powder quality to have 2 points: being first that dough elasticity obviously diminishes, is secondly slightly feel dough to feel like jelly.
(2) leave standstill: after adjusting powder, dough elasticity is still comparatively large, reduces the tough contracting phenomenon of biscuit, because eliminating the tension force of dough inside in standing process by leaving standstill.Generally to leave standstill 25 minutes, can depend on the needs.
(3) pressure surface: toughness dough rolling is generally about 9 ~ 13 times, requires the two ends of dough sheet to be folded to centre, and repeatedly turns to through secondary folding, with improve its in length and breadth between difference in shrinkage, dusting less as far as possible, in case bubble after baking.
(4) shaping: available roller is cut or develop and print shaping.The calendering ratio of dough sheet thickness in each road rolling should not more than 3: 1, last thickness is together preferably no more than 3 millimeters, model should use recessed flower (positive line) pattern of pin hole, and to increase decorative pattern definition, pin hole can prevent biscuit surface blistering and bottom surface from flaking.
(5) toast: tough biscuit is owing to forming the gluten of volume when dough preparing, and when making baking, dewatering speed is slow, and low temperature therefore must be adopted to toast for a long time.14 ~ 20 minutes can be toasted in temperature 180 ~ 210 DEG C of situations.
(6) cool: tough biscuit because of sugar in batching, oil content is low, during baking, dehydrating amount produces crack greatly and very easily.In cooling procedure, can not forced ventilation be adopted, in case temperature decline is overrun and conveyer belt upper air is too dry, cause in product storage broken.Require that cooling completely, as far as possible close to room temperature, treats that product can be packed lower than 45 DEG C
(7) packaging warehouse-in: by mutually complete for the product Biscuit package warehouse-in conformed to quality requirements.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410392172.8A CN105285005A (en) | 2014-08-01 | 2014-08-01 | Dendrobium officinale fresh flower biscuit and manufacturing method thereof |
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| CN201410392172.8A CN105285005A (en) | 2014-08-01 | 2014-08-01 | Dendrobium officinale fresh flower biscuit and manufacturing method thereof |
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| CN105285005A true CN105285005A (en) | 2016-02-03 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851126A (en) * | 2016-05-27 | 2016-08-17 | 岭南师范学院 | Dendrobium officinale health-care salted bread and preparation method thereof |
| CN105942176A (en) * | 2016-05-27 | 2016-09-21 | 岭南师范学院 | Dendrobium officinale health care soft steamed bread and preparation method thereof |
| CN107319428A (en) * | 2017-06-30 | 2017-11-07 | 广东国方医药科技有限公司 | A kind of dendrobium candidum water chestnut cake and preparation method thereof |
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2014
- 2014-08-01 CN CN201410392172.8A patent/CN105285005A/en active Pending
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851126A (en) * | 2016-05-27 | 2016-08-17 | 岭南师范学院 | Dendrobium officinale health-care salted bread and preparation method thereof |
| CN105942176A (en) * | 2016-05-27 | 2016-09-21 | 岭南师范学院 | Dendrobium officinale health care soft steamed bread and preparation method thereof |
| CN107319428A (en) * | 2017-06-30 | 2017-11-07 | 广东国方医药科技有限公司 | A kind of dendrobium candidum water chestnut cake and preparation method thereof |
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