CN105360232A - Dendrobium officinale biscuit and making method thereof - Google Patents
Dendrobium officinale biscuit and making method thereof Download PDFInfo
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- CN105360232A CN105360232A CN201410448839.1A CN201410448839A CN105360232A CN 105360232 A CN105360232 A CN 105360232A CN 201410448839 A CN201410448839 A CN 201410448839A CN 105360232 A CN105360232 A CN 105360232A
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Abstract
The invention discloses a dendrobium officinale biscuit and a making method thereof, and relates to the technical field of food and a processing technology thereof. The dendrobium officinale biscuit is made by the technical scheme: using flour, starch, white granulated sugar (used as a powdered sugar type), soybean oil, dendrobium officinale, sodium bicarbonate, ammonium bicarbonate, concentrated phosphatidylcholine, sodium pyrosulfite, and water as raw materials, the dendrobium officinale biscuit is made by powder mixing, standing, dough pressing, forming, baking, cooling, packaging, and other procedures. The dendrobium officinale biscuit made by the method is rich and balance in nutrition, and effectively supplements polyose substances, and can promote balance of human bodies, effectively enhances physique, so as to effectively enhance immunity.
Description
One, technical field
The present invention relates to a kind of dendrobium candidum 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 the biscuit of sugar-free, low-calorie, high microsteping is more and more welcome.The long-pending essence of dendrobium candidum energy kidney tonifying, nourishing stomach-YIN, beneficial strength.Containing abundant polysaccharose substance in iron sheet stone solution, can total balance of the body be promoted, effectively build up health, thus effective develop immunitypty.
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 biscuit preparation method.
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 officinale powder 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 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 officinale powder, egg, sodium acid carbonate, carbonic hydroammonium, concentrated lecithin, sodium pyrosulfite and water.
The preparation method of dendrobium candidum biscuit comprises the following steps: flour, starch, white granulated sugar (using with Icing Sugar form), soybean oil, dendrobium officinale powder, sodium acid carbonate, carbonic hydroammonium, concentrated lecithin, sodium pyrosulfite water are in harmonious proportion and make dough by (1); (2) dough is left standstill 15min ~ 30min; (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 officinale powder, make the nutritious and balanced of biscuit, effectively supplements polysaccharose substance, can promote total balance of the body, effectively build up health, thus effective develop immunitypty.
Four, specific embodiments:
Below in conjunction with embodiment, the present invention is described further:
Dendrobium candidum 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 officinale powder 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 biscuit preparation method following steps:
(1) adjust powder: flour, starch, dendrobium officinale powder, Icing Sugar are crossed 40 mesh sieves and mixed, 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 20min ~ 25min, after adjusting, dough temperature is 36 DEG C ~ 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 25min, 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 3mm, 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.14min ~ 20min can be toasted in temperature 180 DEG C ~ 210 DEG C 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 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 officinale powder 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 officinale powder, sodium acid carbonate, carbonic hydroammonium, concentrated lecithin, sodium pyrosulfite water are in harmonious proportion and make dough;
(2) dough is left standstill 15 ~ 30min;
(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 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 officinale powder 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. the preparation method of dendrobium candidum biscuit according to claim 1, is characterized in that comprising the following steps:
(1) adjust powder: flour, starch, dendrobium officinale powder, Icing Sugar are crossed 40 mesh sieves and mixed, 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 20min ~ 25min, after adjusting, dough temperature is 36 DEG C ~ 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 25min, 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 3mm, 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.14min ~ 20min can be toasted in temperature 180 DEG C ~ 210 DEG C 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.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410448839.1A CN105360232A (en) | 2014-08-27 | 2014-08-27 | Dendrobium officinale biscuit and making method thereof |
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| CN201410448839.1A CN105360232A (en) | 2014-08-27 | 2014-08-27 | Dendrobium officinale biscuit and making method thereof |
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| CN105360232A true CN105360232A (en) | 2016-03-02 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105532832A (en) * | 2016-03-10 | 2016-05-04 | 黄振忠 | Dendrobium officinale biscuits and preparation method thereof |
| CN105685191A (en) * | 2016-04-29 | 2016-06-22 | 广西容县天顺石斛有限公司 | Life-nourishing dendrobe cookies and preparation method thereof |
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| CN101073329A (en) * | 2007-06-15 | 2007-11-21 | 吴江市方霞企业信息咨询有限公司 | Calcium-supplementing biscuit |
| CN101263834A (en) * | 2008-03-28 | 2008-09-17 | 山东省农业科学院中心实验室 | Lysine coarse grain nutrition biscuit and its processing method |
| CN103283797A (en) * | 2013-05-08 | 2013-09-11 | 武永福 | Flower-fragrant and tenacious biscuit |
| CN103478353A (en) * | 2013-08-30 | 2014-01-01 | 龙陵县红桔苑山庄 | Production method of health-keeping dendrobium devoninum paxt dinner |
| CN103798342A (en) * | 2014-01-24 | 2014-05-21 | 广西健宝石斛有限责任公司 | Low-sugar coarse-grain dendrobium candidum biscuit |
-
2014
- 2014-08-27 CN CN201410448839.1A patent/CN105360232A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101073329A (en) * | 2007-06-15 | 2007-11-21 | 吴江市方霞企业信息咨询有限公司 | Calcium-supplementing biscuit |
| CN101263834A (en) * | 2008-03-28 | 2008-09-17 | 山东省农业科学院中心实验室 | Lysine coarse grain nutrition biscuit and its processing method |
| CN103283797A (en) * | 2013-05-08 | 2013-09-11 | 武永福 | Flower-fragrant and tenacious biscuit |
| CN103478353A (en) * | 2013-08-30 | 2014-01-01 | 龙陵县红桔苑山庄 | Production method of health-keeping dendrobium devoninum paxt dinner |
| CN103798342A (en) * | 2014-01-24 | 2014-05-21 | 广西健宝石斛有限责任公司 | Low-sugar coarse-grain dendrobium candidum biscuit |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105532832A (en) * | 2016-03-10 | 2016-05-04 | 黄振忠 | Dendrobium officinale biscuits and preparation method thereof |
| CN105685191A (en) * | 2016-04-29 | 2016-06-22 | 广西容县天顺石斛有限公司 | Life-nourishing dendrobe cookies and preparation method thereof |
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Application publication date: 20160302 |