CN105285034A - Milk taste biscuit and making method thereof - Google Patents
Milk taste biscuit and making method thereof Download PDFInfo
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- CN105285034A CN105285034A CN201510851196.XA CN201510851196A CN105285034A CN 105285034 A CN105285034 A CN 105285034A CN 201510851196 A CN201510851196 A CN 201510851196A CN 105285034 A CN105285034 A CN 105285034A
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- parts
- bone
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- biscuit
- lactic acid
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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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
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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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- 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
- A21D2/34—Animal material
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a milk taste biscuit which is made of the following raw materials in parts by weight: 400-410 parts of flour, 20-24 parts of chub bone, 20-22 parts of pure milk, 4-5 parts of black tea, 4-5 parts of shaddock peel, 2-3 parts of spina date seeds, 1-2 parts of albizia flower, 3-4 parts of radix ophiopogonis, 2-3 parts of tuber fleeceflower stem, 6-7 parts of brown sugar, 0.8-1 part of lactic acid bacteria, 120-125 parts of white granulated sugar, 3-4 parts of baking soda, 100-105 parts of plant oil, 2-3 parts of granular active carbon, 1-1.1 parts of konjac glucomannan and 1-1.2 parts of xanthan gum. As chub bone pulp is fermented by using lactic acid bacteria to generate lactic acid to dissolve soluble calcium, the bone calcium utilization rate can be increased, the fishy smell and the bitterness can be removed after the chub bone pulp is fermented and adsorbed by using granular activated carbon, due to addition of the konjac glucomannan, the satiety can be increased, the viscidity of dough can be improved, and at the same time due to the xanthan gum coating with water-retaining property, the situation that cracks are generated as the moisture on the surface of the biscuit is volatilized and the internal moisture moves to the outer layer under the push of heat can be avoided, and thus the milk taste biscuit has the function of calming nerve and helping sleep.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of milk taste biscuit and preparation method thereof.
Background technology
Biscuit is raw material with flour, adds sugar, grease and other auxiliary materials and bake the mouthfeel made and loosen or crisp food.But along with the raising of living standards of the people, and the health perception day by day strengthened, present biscuit can not meet the demand of modern consumer, therefore, do not affecting on the former zestful basis of biscuit, appropriate interpolation some be of value to the material of health, become the developing direction that biscuit industry is new.The output of China fresh-water fishes is the first in the world, and wherein silver carp almost account for 1/4, and this kind of fishing gear has the features such as easy raising, growth is fast, cost is low, nutritive value is high, but the ratio of its industrial processes is very low, hinders the development of silver carp rearing industry.Develop the industrialization processing of silver carp, how to utilize that to account for the high fish-bone of fish body proportion be a problem demanding prompt solution.Therefore, be applied in biscuit by silver carp bone, development of new height calcium biscuit has wide market prospects.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of milk taste biscuit and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of milk taste biscuit, be made up of the raw material of following weight portion:
Flour 400-410, silver carp bone 20-24, plain chocolate 20-22, black tea 4-5, pomelo peel 4-5, spina date seed 2-3, Flos Albiziae 1-2, the tuber of dwarf lilyturf 3-4, Polygonum multiflower knotweed 2-3, brown sugar 6-7, lactic acid bacteria 0.8-1, white granulated sugar 120-125, sodium bicarbonate 3-4, vegetable oil 100-105, granular activated carbon 2-3, konjaku glucomannan 1-1.1, xanthans 1-1.2.
The preparation method of described milk taste biscuit, comprises the following steps:
(1) spina date seed, Flos Albiziae, the tuber of dwarf lilyturf, Polygonum multiflower knotweed are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, collect filtrate, gained filtrate is spray-dried makes powder;
(2) pulverized by silver carp bone, the water adding 4 times carries out defibrination, adds brown sugar, fully stir in gained fish-bone slurry, access lactic acid bacteria, and at 40 DEG C, constant temperature culture 24 hours, obtains fish-bone zymotic fluid; Granular activated carbon bundle is bound tightly, send in fish-bone zymotic fluid, at 30 DEG C, leave standstill 1 hour, then the granular activated carbon wrapped up with gauze is removed;
(3) plain chocolate, black tea, pomelo peel are mixed into pot, discharging after lixiviate 20-25 minute at 75-80 DEG C, filter cleaner, gained filtrate is spray-dried makes powder;
(4) by step (1), (2) gained material and white granulated sugar, sodium bicarbonate mixing and stirring, then flour, vegetable oil, step (3) gained material, konjaku glucomannan is added, 8-10 minute is stirred at 28-30 DEG C, leave standstill, after 10 minutes, gained dough is rolled pressure, excision forming, divide on baking tray, send into baking box, fire in a stove before fuel is added temperature is 160 DEG C, face fire temperature is 180 DEG C, discharging after baking 10-15 minute;
(5) be slowly added to the water by the raw material that above-mentioned technique is not used, fully stir, wherein the mass ratio of the raw material do not used of above-mentioned technique and water is 1:100, then by gained material uniform application in step (4) gained material surface, after dry, packaging, to obtain final product.
Advantage of the present invention is: the present invention adds silver carp bone as raw material, improve calcium content of the present invention, and lactobacillus-fermented silver carp pulp liquid produces lactic acid stripping solubility calcium, bone calcium utilization can be improved, promote absorption of human body, and adsorb through granular activated carbon again after the fermentation of silver carp pulp, fishy smell can be removed further, bitter taste, reduce and add fish-bone to the former zestful impact of biscuit, the konjaku glucomannan added can reduce, delay glucose absorbs, suppress the synthesis of aliphatic acid, increase satiety, thus avoid getting fat, and konjaku glucomannan can increase the viscosity of dough, biscuit adopts xanthans film simultaneously, xanthans has good water-retaining property, biscuit can be avoided to volatilize due to surface moisture, internal moisture outer layers under heating power promotes moves and produces crack, in addition, the present invention contains multiple medicinal herb components, there is effect of relieving mental strain and helping sleep.
Detailed description of the invention
A kind of milk taste biscuit, be made up of the raw material of following weight portion (kilogram):
Flour 400, silver carp bone 20, plain chocolate 20, black tea 4, pomelo peel 4, spina date seed 2, Flos Albiziae 1, the tuber of dwarf lilyturf 3, Polygonum multiflower knotweed 2, brown sugar 6, lactic acid bacteria 0.8, white granulated sugar 120, sodium bicarbonate 3, vegetable oil 100, granular activated carbon 2, konjaku glucomannan 1, xanthans 1.
The preparation method of described milk taste biscuit, comprises the following steps:
(1) spina date seed, Flos Albiziae, the tuber of dwarf lilyturf, Polygonum multiflower knotweed are added the water slow fire boiling 40 minutes of 5 times, filter cleaner, collect filtrate, gained filtrate is spray-dried makes powder;
(2) pulverized by silver carp bone, the water adding 4 times carries out defibrination, adds brown sugar, fully stir in gained fish-bone slurry, access lactic acid bacteria, and at 40 DEG C, constant temperature culture 24 hours, obtains fish-bone zymotic fluid; Granular activated carbon bundle is bound tightly, send in fish-bone zymotic fluid, at 30 DEG C, leave standstill 1 hour, then the granular activated carbon wrapped up with gauze is removed;
(3) plain chocolate, black tea, pomelo peel are mixed into pot, lixiviate discharging after 20 minutes at 75 DEG C, filter cleaner, gained filtrate is spray-dried makes powder;
(4) by step (1), (2) gained material and white granulated sugar, sodium bicarbonate mixing and stirring, then flour, vegetable oil, step (3) gained material, konjaku glucomannan is added, stir 8 minutes at 28 DEG C, leave standstill, after 10 minutes, gained dough is rolled pressure, excision forming, divide on baking tray, send into baking box, fire in a stove before fuel is added temperature is 160 DEG C, face fire temperature is 180 DEG C, baking discharging after 10 minutes;
(5) be slowly added to the water by the raw material that above-mentioned technique is not used, fully stir, wherein the mass ratio of the raw material do not used of above-mentioned technique and water is 1:100, then by gained material uniform application in step (4) gained material surface, after dry, packaging, to obtain final product.
Claims (2)
1. a milk taste biscuit, is characterized in that being made up of the raw material of following weight portion:
Flour 400-410, silver carp bone 20-24, plain chocolate 20-22, black tea 4-5, pomelo peel 4-5, spina date seed 2-3, Flos Albiziae 1-2, the tuber of dwarf lilyturf 3-4, Polygonum multiflower knotweed 2-3, brown sugar 6-7, lactic acid bacteria 0.8-1, white granulated sugar 120-125, sodium bicarbonate 3-4, vegetable oil 100-105, granular activated carbon 2-3, konjaku glucomannan 1-1.1, xanthans 1-1.2.
2. the preparation method of milk taste biscuit according to claim 1, is characterized in that comprising the following steps:
(1) spina date seed, Flos Albiziae, the tuber of dwarf lilyturf, Polygonum multiflower knotweed are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, collect filtrate, gained filtrate is spray-dried makes powder;
(2) pulverized by silver carp bone, the water adding 4 times carries out defibrination, adds brown sugar, fully stir in gained fish-bone slurry, access lactic acid bacteria, and at 40 DEG C, constant temperature culture 24 hours, obtains fish-bone zymotic fluid; Granular activated carbon bundle is bound tightly, send in fish-bone zymotic fluid, at 30 DEG C, leave standstill 1 hour, then the granular activated carbon wrapped up with gauze is removed;
(3) plain chocolate, black tea, pomelo peel are mixed into pot, discharging after lixiviate 20-25 minute at 75-80 DEG C, filter cleaner, gained filtrate is spray-dried makes powder;
(4) by step (1), (2) gained material and white granulated sugar, sodium bicarbonate mixing and stirring, then flour, vegetable oil, step (3) gained material, konjaku glucomannan is added, 8-10 minute is stirred at 28-30 DEG C, leave standstill, after 10 minutes, gained dough is rolled pressure, excision forming, divide on baking tray, send into baking box, fire in a stove before fuel is added temperature is 160 DEG C, face fire temperature is 180 DEG C, discharging after baking 10-15 minute;
(5) be slowly added to the water by the raw material that above-mentioned technique is not used, fully stir, wherein the mass ratio of the raw material do not used of above-mentioned technique and water is 1:100, then by gained material uniform application in step (4) gained material surface, after dry, packaging, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510851196.XA CN105285034A (en) | 2015-11-30 | 2015-11-30 | Milk taste biscuit and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510851196.XA CN105285034A (en) | 2015-11-30 | 2015-11-30 | Milk taste biscuit and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105285034A true CN105285034A (en) | 2016-02-03 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510851196.XA Pending CN105285034A (en) | 2015-11-30 | 2015-11-30 | Milk taste biscuit and making method thereof |
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| CN (1) | CN105285034A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106577917A (en) * | 2016-12-20 | 2017-04-26 | 罗城仫佬族自治县金陆地种养农民专业合作社 | Manufacturing method for appetizing spleen strengthening rice cake |
-
2015
- 2015-11-30 CN CN201510851196.XA patent/CN105285034A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106577917A (en) * | 2016-12-20 | 2017-04-26 | 罗城仫佬族自治县金陆地种养农民专业合作社 | Manufacturing method for appetizing spleen strengthening rice cake |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160203 |
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| WD01 | Invention patent application deemed withdrawn after publication |