CN105325522A - Fruit cookie and preparation method thereof - Google Patents
Fruit cookie and preparation method thereof Download PDFInfo
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- CN105325522A CN105325522A CN201510812690.5A CN201510812690A CN105325522A CN 105325522 A CN105325522 A CN 105325522A CN 201510812690 A CN201510812690 A CN 201510812690A CN 105325522 A CN105325522 A CN 105325522A
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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
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Abstract
The invention discloses a fruit cookie and a preparation method thereof. The preparation method comprises the steps of squeezing apples, apricots, bananas, blackberries, blueberries, muskmelons and purple grapes into juices, and then, uniformly mixing the juices to prepare a juice mixed solution M1; grinding herba lysimachiae, radix gentianae and wolfberry, squeezing the three components into a medicine juice M2, and uniformly mixing the juice mixed solution M1 and the medicine juice M2 according to the mass ratio of 10:3 to form a mixed solution M3; uniformly mixing wheat flour, corn flour, eggs, a leavening agent and honey, adding 25-35 DEG C warm water, and stirring for 30-45 minutes to prepare a dough M4; standing the dough M4 at the temperature of 25-28 DEG C, then, adding the mixed solution M3 into the dough M4, pouring into a mould after stirring for 30-45 minutes, chopping needle mushroom, spreading the chopped needle mushroom into the mould, and placing the mould into an oven to bake for 10-20 minutes to prepare the fruit cookie. The raw materials of the cookie contain more fruits with weight losing effects, not only can the weighting losing and slimming effects be taken, but also the cookie is sufficient in nutrient substance and extremely good in taste.
Description
Technical field
The present invention relates to food manufacture field, particularly a kind of fruit biscuit and preparation method thereof.
Background technology
Fruit not only can help digest containing abundant nutrition, have simultaneously hypotensive, delaying senility, weight-reducing, skin care, improving eyesight, anticancer, reduce the health-care effects such as cholesterol replenishing vitamins.At present, fruit method of weight-reducing is more and more pursued, fruit method of weight-reducing, refers to that what is not eaten except fruit, eats fruit, does not eat staple food for full-time.Of course not any fruit is all applicable to for fat-reducing, comparatively effective diet fruit is apple, apricot, banana, blackberry, blueberry, blueberry, muskmelon, purple grape etc., eat the effect that fruit can make us subtracting pound at short notice, because only eat a kind of thing can reduce our intake to food.But full-timely just eat fruit, other nutriments of somagenic need can not get supply, and also entail dangers to slimmer's is healthy.Nutritional labeling in fruit is put into biscuit by processing, makes biscuit have nutritional labeling in fruit, not only delicious, the nutritional labeling of biscuit can also be improved, also there is the effect of weight-reducing simultaneously.Application number CN201410675808.X discloses a kind of fruit biscuit and preparation method thereof, calculate according to parts by weight, comprise following raw material: wheat flour 30-40 part, corn flour 15-20 part, mango 15-20 part, tomato 10-15 part, egg 5-10 part, hawthorn 5-10 part, red date 10-15 part, leavening 2-4 part, cream 8-10 part, honey 8-10 part, taste is fragrant and sweet, nutritious, low-sugar low-fat.Application number CN201410783731.8 discloses a kind of vegetable and fruit biscuit and preparation method thereof, comprise following raw material, prepare by following weight proportion: wheat flour 60-80 part, Chinese sorghum 30-40 part, cucumber 10-20 part, pineapple 10-20 part, water chestnut 10-20 part, carrot 10-20 part, onion 10-12 part, matrimony vine 5-7 part, cape jasmine 4-6 part, cassia bark 5-7 part, lophatherum gracile 6-8 part, white sugar 10-20 part, foam powder 8-10 part, ginger powder 3-5 part, rice wine 10-12 part, Rice oil 30-40 part, water 100-200 part.The steps such as preparation method is mixing, stir, shaping, baking obtain, and the present invention has the effect of good warming stomach for dispelling cold, and mouthfeel is unique, nutritious, long shelf-life, unique flavor.Application number CN201410089384.9 discloses a kind of fruit cakes dry powder, is to be made up of the raw material of following weight parts: oatmeal 350-400, walnut powder 20-30, white sugar 30-40, egg-white powder 10-15, grape 20-30, blueberry 14-18, dragon fruit 10-15, coconut meat 20-30, Ilex Latifolia Thunb 6-8, prepared rhizome of rehmannia 4-5, black matrimony vine 3-4, rhodiola root 2-3, rose 1-2, evening primrose 2-3, bark of ash 1-2, nutrient powder 8-12, fresh milk are appropriate; Carapax Eriocheir sinensis, chicken bone are processed into nutrient powder by the present invention, Psoralen can add marrow, nourishing the muscle and tendon synthetism, make cracker meal nutritive value higher, adding the fruit such as grape, blueberry makes it not only have strong fruit-like flavour, have more improving eyesight and fall the effect such as fire, blood-enriching face-nourishing, fat-reducing whitening, toxin expelling defaecation, anti-ageing, anticancer, enhancing is remembered, raising immunity, the biscuit premixing flour made only need become dough with suitable quantity of water hybrid modulation, fragrant and sweet crisp, appetizing biscuit can be processed into, simple and convenient, be applicable to family personage and use.Seldom have in existing biscuit and add Chinese medicine for losing weight, and the fruit with effect of weight reducing in above-mentioned fruit biscuit raw material is less, effectively can have the effect of weight-reducing.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of fruit biscuit and preparation method thereof, containing the more fruit with effect of weight reducing in raw material, can not only play the effect of effective weight-reducing, and nutriment in biscuit is abundant, excellent in taste.
For achieving the above object, the invention provides following technical scheme: a kind of preparation method of fruit biscuit, wherein, the step of described preparation method is:
(1) apple, apricot, banana, blackberry, blueberry, blueberry, muskmelon, purple grape are mixed after squeezing into juice, obtained fruit juice mixed liquor M1;
(2) desmodium, felwort, matrimony vine are ground, and squeeze into concoction M2, fruit juice mixed liquor M1 and concoction M2 is mixed according to the ratio that mass ratio is 10:3 and forms mixed liquor M3;
(3) wheat flour, corn flour, egg, leavening, honeybee are mixed, and add 25-35 DEG C of warm water stirring 30-45min, obtained dough M4;
(4) dough M4 is left standstill at 25-28 DEG C, afterwards mixed liquor M3 is added in dough M4, stir after 30-45min and pour in mould, asparagus chopping is spread in mould, and mould is put into stove toast 10-20min, obtained described fruit biscuit;
Wherein relative to the apple of 100 components by weight percent, described apricot is 55-85 weight portion, described banana is 15-45 weight portion, described blackberry, blueberry is 10-25 weight portion, described blueberry is 10-25 weight portion, described muskmelon is 10-25 weight portion, and described purple grape is 55-75 weight portion, and described asparagus is 10-18 weight portion;
Wherein relative to the wheat flour of 100 weight portions, described corn flour is 60-85 weight portion, and described egg is 15-35 weight portion, and described leavening is 5-12 weight portion, and described honeybee is 2-8 weight portion.
Preferably, relative to the apple of 100 components by weight percent, described apricot is 65-75 weight portion, described banana is 25-35 weight portion, described blackberry, blueberry is 15-20 weight portion, and described blueberry is 15-20 weight portion, and described muskmelon is 15-20 weight portion, described purple grape is 60-70 weight portion, and described asparagus is 12-15 weight portion.
Preferably, relative to the wheat flour of 100 weight portions, described corn flour is 65-75 weight portion, and described egg is 20-25 weight portion, and described leavening is 6-10 weight portion, and described honeybee is 3-6 weight portion.
Preferably, the mass ratio of described mixed liquor M1 and described dough M2 is 1:1.
Preferably, in described step (3), baking temperature controls at 65-85 DEG C.
Preferably, in described step (3), time of repose is 20-35min.
Preferably, in described dough M2, be also added with leavening agent, and relative to the dough M2 of 100 weight portions, described leavening agent is 10-15 weight portion.
Preferably, in described concoction M2, the weight ratio of desmodium, felwort, matrimony vine is: 3:2:1.
The present invention also provides a kind of fruit biscuit, and wherein, described fruit biscuit is obtained by above-mentioned preparation method.
Beneficial effect: the preparation method that the invention provides a kind of fruit biscuit, wherein, the step of described preparation method is: apple, apricot, banana, blackberry, blueberry, blueberry, muskmelon, purple grape are mixed after squeezing into juice, obtained fruit juice mixed liquor M1; Desmodium, felwort, matrimony vine are ground, and squeezes into concoction M2, fruit juice mixed liquor M1 and concoction M2 is mixed according to the ratio that mass ratio is 10:3 and forms mixed liquor M3; Wheat flour, corn flour, egg, leavening, honeybee are mixed, and adds 25-35 DEG C of warm water stirring 30-45min, obtained dough M4; Dough M4 is left standstill at 25-28 DEG C, afterwards mixed liquor M3 is added in dough M4, stir after 30-45min and pour in mould, asparagus chopping is spread in mould, and mould is put into stove toast 10-20min, obtained described fruit biscuit; ; Wherein relative to the apple of 100 components by weight percent, described apricot is 55-85 weight portion, and described banana is 15-45 weight portion, described blackberry, blueberry is 10-25 weight portion, described blueberry is 10-25 weight portion, and described muskmelon is 10-25 weight portion, and described purple grape is 55-75 weight portion; The fruit such as the apple added in the present invention, apricot, banana, blackberry, blueberry, blueberry are all the good fruit of fat-reducing effect, the fruit biscuit utilizing the present invention to prepare, the effect of effective weight-reducing can not only be played, and nutriment in biscuit is abundant, excellent in taste, and whole preparation process is simple, raw material is easy to get, and in process, the nutritional labeling of fruit can not be lost simultaneously.Desmodium, felwort and matrimony vine is added in biscuit, these Chinese medicines have good weight-reducing effect, and wherein desmodium can prevent calculus and invigorating gallbladder and removing gall-stone, can say have extraordinary treatment and preventive effect to calculus, and clearing heat and detoxicating, there is good functions of expelling toxin.Felwort heat-clearing and damp-drying drug, purging the liver of pathogenic fire courage fire is Chinese medicine conventional in traditional Chinese medicine capable of reducing weight.Matrimony vine is good health care Chinese medicine, also often adds matrimony vine in some slim teas.The good fruit of fruit cakes capable person fat-reducing effect provided by the invention is squeezed the juice, and adds in biscuit with the mixing of Chinese medicine for losing weight concoction, makes biscuit have the health cares such as clearing heat and detoxicating, purging the liver of pathogenic fire courage is fiery, also possesses good weight-reducing effect simultaneously.
Detailed description of the invention
Below in conjunction with detailed description the preferred embodiment of the present invention.
Embodiment 1
Apple, apricot, banana, blackberry, blueberry, blueberry, muskmelon, purple grape are mixed after squeezing into juice, obtained fruit juice mixed liquor M1; Desmodium, felwort, matrimony vine are ground, and squeezes into concoction M2, fruit juice mixed liquor M1 and concoction M2 is mixed according to the ratio that mass ratio is 10:3 and forms mixed liquor M3; Wheat flour, corn flour, egg, leavening, honeybee are mixed, and adds 25-35 DEG C of warm water stirring 30min, obtained dough M4; Dough M4 is left standstill at 25 DEG C, afterwards mixed liquor M3 is added in dough M4, stir after 30min and pour in mould, asparagus chopping is spread in mould, and mould is put into stove toast 10min, obtained described fruit biscuit A1;
Wherein relative to the apple of 100g, described apricot is 65g, and described banana is 25g, and described blackberry, blueberry is 15g, and described blueberry is 15g, and described muskmelon is 15g, and described purple grape is 60g;
Wherein relative to 100g wheat flour, described corn flour is 65g, and described egg is 20g, and described leavening is 6g, and described honeybee is 3g, and described leavening agent is 10g.
Embodiment 2
Apple, apricot, banana, blackberry, blueberry, blueberry, muskmelon, purple grape are mixed after squeezing into juice, obtained fruit juice mixed liquor M1; Desmodium, felwort, matrimony vine are ground, and squeezes into concoction M2, fruit juice mixed liquor M1 and concoction M2 is mixed according to the ratio that mass ratio is 10:3 and forms mixed liquor M3; Wheat flour, corn flour, egg, leavening, honeybee are mixed, and adds 25-35 DEG C of warm water stirring 45min, obtained dough M4; Dough M4 is left standstill at 28 DEG C, afterwards mixed liquor M3 is added in dough M4, stir after 45min and pour in mould, asparagus chopping is spread in mould, and mould is put into stove toast 20min, obtained described fruit biscuit A2;
Wherein relative to the apple of 100g, described apricot is 75g, and described banana is 35g, and described blackberry, blueberry is 20g, and described blueberry is 20g, and described muskmelon is 20g, and described purple grape is 70g;
Wherein relative to 100g wheat flour, described corn flour is 75g, and described egg is 25g, and described leavening is 10g, and described honeybee is 6g, and described leavening agent is 15g.
Embodiment 3
Apple, apricot, banana, blackberry, blueberry, blueberry, muskmelon, purple grape are mixed after squeezing into juice, obtained fruit juice mixed liquor M1; Desmodium, felwort, matrimony vine are ground, and squeezes into concoction M2, fruit juice mixed liquor M1 and concoction M2 is mixed according to the ratio that mass ratio is 10:3 and forms mixed liquor M3; Wheat flour, corn flour, egg, leavening, honeybee are mixed, and adds 25-35 DEG C of warm water stirring 40min, obtained dough M4; Dough M4 is left standstill at 26 DEG C, afterwards mixed liquor M3 is added in dough M4, stir after 35min and pour in mould, asparagus chopping is spread in mould, and mould is put into stove toast 15min, obtained described fruit biscuit A3;
Wherein relative to the apple of 100g, described apricot is 70g, and described banana is 30g, and described blackberry, blueberry is 17g, and described blueberry is 17g, and described muskmelon is 17g, and described purple grape is 65g;
Wherein relative to 100g wheat flour, described corn flour is 70g, and described egg is 22g, and described leavening is 8g, and described honeybee is 5g, and described leavening agent is 12g.
Embodiment 4
Preparation process embodiment 1 is identical, and difference is, relative to the apple of 100g, described apricot is 55g, and described banana is 15g, and described blackberry, blueberry is 10g, and described blueberry is 10g, and described muskmelon is 10g, and described purple grape is 55g;
Relative to 100g wheat flour, described corn flour is 60g, and described egg is 15g, and described leavening is 5g, and described honeybee is 2g, and described leavening agent is 15g, obtained described fruit biscuit A4.
Embodiment 5
Preparation process embodiment 1 is identical, and difference is, relative to the apple of 100g, described apricot is 85g, and described banana is 45g, and described blackberry, blueberry is 25g, and described blueberry is 25g, and described muskmelon is 25g, and described purple grape is 75g;
Relative to 100g wheat flour, described corn flour is 85g, and described egg is 35g, and described leavening is 12g, and described honeybee is 8g, and described leavening agent is 15g, obtained described fruit biscuit A5.
Comparative example 1
Preparation process embodiment 1 is identical, and difference is, relative to the apple of 100g, described apricot is 35g, and described banana is 10g, and described blackberry, blueberry is 5g, and described blueberry is 5g, and described muskmelon is 5g, and described purple grape is 45g;
Relative to 100g wheat flour, described corn flour is 55g, and described egg is 10g, and described leavening is 2g, and described honeybee is 1g, and described leavening agent is 10g, obtained described fruit biscuit D1.
Comparative example 2
Preparation process embodiment 1 is identical, and difference is, relative to the apple of 100g, described apricot is 90g, and described banana is 55g, and described blackberry, blueberry is 30g, and described blueberry is 30g, and described muskmelon is 30g, and described purple grape is 80g;
Relative to 100g wheat flour, described corn flour is 90g, and described egg is 40g, and described leavening is 20g, and described honeybee is 12g, and described leavening agent is 20g, obtained described fruit biscuit D2.
Table 1
| Embodiment is numbered | Fruit biscuit taste | Fruit biscuit mouthfeel |
| A1 | Taste is suitable for | Delicious and crisp |
| A2 | Taste is suitable for | Delicious and crisp |
| A3 | Taste is suitable for | Delicious and crisp |
| A4 | Taste meta-acid | Delicious and crisp |
| A5 | Taste is suitable for | Delicious and crisp |
| D1 | Taste is partially sweet | Partially soft |
| D2 | Taste meta-acid | Partially hard |
Can be found out by above table data, fruit biscuit A1-A5 obtained within the scope of the present invention not only taste is suitable for, and crisp taste, and at fruit biscuit D1, D2 taste meta-acid or partially sweet that the scope of the invention obtains outward, and mouthfeel is not good, fruit biscuit D1, D2 taste obtained in preferable range of the present invention is suitable for, and mouthfeel is better.The fruit biscuit utilizing the present invention to prepare, can not only play the effect of effective weight-reducing, and nutriment in biscuit is abundant, excellent in taste, and whole preparation process is simple, raw material is easy to get, and in process, the nutritional labeling of fruit can not be lost simultaneously.Desmodium, felwort and matrimony vine is added in biscuit, these Chinese medicines have good weight-reducing effect, and wherein desmodium can prevent calculus and invigorating gallbladder and removing gall-stone, can say have extraordinary treatment and preventive effect to calculus, and clearing heat and detoxicating, there is good functions of expelling toxin.Felwort heat-clearing and damp-drying drug, purging the liver of pathogenic fire courage fire is Chinese medicine conventional in traditional Chinese medicine capable of reducing weight.Matrimony vine is good health care Chinese medicine, also often adds matrimony vine in some slim teas.The good fruit of fruit cakes capable person fat-reducing effect provided by the invention is squeezed the juice, and adds in biscuit with the mixing of Chinese medicine for losing weight concoction, makes biscuit have the health cares such as clearing heat and detoxicating, purging the liver of pathogenic fire courage is fiery, also possesses good weight-reducing effect simultaneously.
Above-described is only the preferred embodiment of the present invention, it should be pointed out that for the person of ordinary skill of the art, and without departing from the concept of the premise of the invention, can also make some distortion and improvement, these all belong to protection scope of the present invention.
Claims (9)
1. a preparation method for fruit biscuit, is characterized in that, the step of described preparation method is:
(1) apple, apricot, banana, blackberry, blueberry, blueberry, muskmelon, purple grape are mixed after squeezing into juice, obtained fruit juice mixed liquor M1;
(2) desmodium, felwort, matrimony vine are ground, and squeeze into concoction M2, fruit juice mixed liquor M1 and concoction M2 is mixed according to the ratio that mass ratio is 10:3 and forms mixed liquor M3;
(3) wheat flour, corn flour, egg, leavening, honeybee are mixed, and add 25-35 DEG C of warm water stirring 30-45min, obtained dough M4;
(4) dough M4 is left standstill at 25-28 DEG C, afterwards mixed liquor M3 is added in dough M4, stir after 30-45min and pour in mould, asparagus chopping is spread in mould, and mould is put into stove toast 10-20min, obtained described fruit biscuit;
Wherein relative to the apple of 100 components by weight percent, described apricot is 55-85 weight portion, and described banana is 15-45 weight portion, described blackberry, blueberry is 10-25 weight portion, described blueberry is 10-25 weight portion, and described muskmelon is 10-25 weight portion, and described purple grape is 55-75 weight portion;
Wherein relative to the wheat flour of 100 weight portions, described corn flour is 60-85 weight portion, and described egg is 15-35 weight portion, and described leavening is 5-12 weight portion, and described honeybee is 2-8 weight portion.
2. the preparation method of fruit biscuit according to claim 1, it is characterized in that, relative to the apple of 100 components by weight percent, described apricot is 65-75 weight portion, described banana is 25-35 weight portion, and described blackberry, blueberry is 15-20 weight portion, and described blueberry is 15-20 weight portion, described muskmelon is 15-20 weight portion, and described purple grape is 60-70 weight portion.
3. the preparation method of fruit biscuit according to claim 3, is characterized in that, relative to the wheat flour of 100 weight portions, described corn flour is 65-75 weight portion, described egg is 20-25 weight portion, and described leavening is 6-10 weight portion, and described honeybee is 3-6 weight portion.
4. the preparation method of fruit biscuit according to claim 1, is characterized in that, the mass ratio of described mixed liquor M1 and described dough M2 is 1:1.
5. the preparation method of fruit biscuit according to claim 1, is characterized in that, in described step (3), baking temperature controls at 65-85 DEG C.
6. the preparation method of fruit biscuit according to claim 1, is characterized in that, in described step (3), time of repose is 20-35min.
7. the preparation method of fruit biscuit according to claim 1, is characterized in that, is also added with leavening agent in described dough M2, and relative to the dough M2 of 100 weight portions, described leavening agent is 10-15 weight portion.
8. the preparation method of fruit biscuit according to claim 1, is characterized in that, in described concoction M2, the weight ratio of desmodium, felwort, matrimony vine is: 3:2:1.
9. a fruit biscuit, is characterized in that, described fruit biscuit is obtained by the preparation method in claim 1-8 described in any one.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510812690.5A CN105325522A (en) | 2015-11-20 | 2015-11-20 | Fruit cookie and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510812690.5A CN105325522A (en) | 2015-11-20 | 2015-11-20 | Fruit cookie and preparation method thereof |
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| CN105325522A true CN105325522A (en) | 2016-02-17 |
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| CN201510812690.5A Pending CN105325522A (en) | 2015-11-20 | 2015-11-20 | Fruit cookie and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108617746A (en) * | 2017-03-22 | 2018-10-09 | 周永东 | A kind of anthocyanidin nutrient biscuit and preparation method thereof |
| CN115104639A (en) * | 2022-06-09 | 2022-09-27 | 淮北师范大学 | Melon dietary fiber biscuit and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108617746A (en) * | 2017-03-22 | 2018-10-09 | 周永东 | A kind of anthocyanidin nutrient biscuit and preparation method thereof |
| CN115104639A (en) * | 2022-06-09 | 2022-09-27 | 淮北师范大学 | Melon dietary fiber biscuit and preparation method thereof |
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