CN105660804A - Banana flavor fermentation coarse food grain biscuits and making method thereof - Google Patents
Banana flavor fermentation coarse food grain biscuits and making method thereof Download PDFInfo
- Publication number
- CN105660804A CN105660804A CN201610240869.2A CN201610240869A CN105660804A CN 105660804 A CN105660804 A CN 105660804A CN 201610240869 A CN201610240869 A CN 201610240869A CN 105660804 A CN105660804 A CN 105660804A
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- China
- Prior art keywords
- fermentation
- coarse grain
- food grain
- coarse food
- banana flavor
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Classifications
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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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
-
- 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
Abstract
The invention discloses banana flavor fermentation coarse food grain biscuits.The banana flavor fermentation coarse food grain biscuits are characterized by being prepared from, by weight, wheat meal, sorghum flour, buckwheat, oat powder, corn flour, high mountain tea oil, egg white, salt, sugar, Angel yeast, fresh bananas and water.The invention aims to overcome the defects in the prior art and provide the low-sugar, low-fat and nutritious and healthy banana flavor fermentation coarse food grain biscuits with simple components, the reasonable component ratio and a plurality of coarse food grain components.The invention further aims to provide a method for making the banana flavor fermentation coarse food grain biscuits.The technology is simple, making is convenient, and the produced fermentation coarse food grain biscuits are unique in flavor, good in taste, nutrient and healthy.
Description
Technical field
The present invention relates to the fermentation coarse grain biscuit of a kind of banana flavor, a kind of method that the invention still further relates to fermentation coarse grain biscuit making above-mentioned banana flavor, belong to food processing field.
Background technology
Along with the raising of people's living standard, eating excessively fine in people's daily life, this frequently can lead to " affluenza ". Therefore coarse grain food is more and more favored, coarse grain contains abundant insoluble fibers, be conducive to the normal operation of digestive system, although currently marketed cookies multiple tastes, but commonly use fine flour and white sugar, do not reach the requirement of nutrition and health care, insoluble fibre can with soluble fiber collaborative work, reduce the concentration of low density cholesterol and triglyceride in blood, increase the food time of staying in stomach, postpone the absorption of post-prandial glucose, reduce the risk of hypertension, diabetes, obesity and cardiovascular and cerebrovascular disease.
Summary of the invention
The invention aims to overcome weak point of the prior art, it is provided that a kind of component is simple, and reasonable mixture ratio of components, containing multiple coarse grain composition, low-sugar low-fat, the fermentation coarse grain biscuit of the banana flavor of nutrient health.
A kind of method that it is a further object to provide fermentation coarse grain biscuit making above-mentioned banana flavor, the inventive method, technique is simple, easy to make, the fermentation coarse grain biscuit produced, and unique flavor, mouthfeel is good, nutrient health.
In order to achieve the above object, the present invention adopts below scheme:
The fermentation coarse grain biscuit of a kind of banana flavor, it is characterised in that include following components by weight percentage:
The fermentation coarse grain biscuit of a kind of banana flavor as above, it is characterised in that include following components by weight percentage:
A kind of method of fermentation coarse grain biscuit making banana flavor described above, it is characterised in that comprise the following steps:
A, weigh each component materials in proportion;
B, fresh Fructus Musae first carry out color retention with containing 0.5% citric acid and 0.4% Vitamin C aqueous acid, and the process time is 45min;
C, make when 30-40 DEG C wheat flour and Angel Yeast fermentation 1-3h, obtain fermentation body;
D, the fermentation body other component joined in step C make dough;
E, the dough in step D is rolled flakiness, and be cut into the cookies embryo of applicable size;
F, the cookies embryo in step E is put in roasting plant toast, cool down.
The manufacture method of the fermentation coarse grain biscuit of a kind of banana flavor as above, it is characterised in that in step C, the temperature conditions of wheat flour and Angel Yeast fermentation is preferably 35 DEG C.
The manufacture method of the fermentation coarse grain biscuit of a kind of banana flavor as above, it is characterised in that in step E, sheet thickness rolled by dough is 1cm.
The manufacture method of the fermentation coarse grain biscuit of a kind of banana flavor as above, it is characterised in that in step F, baking temperature is 150-180 DEG C, and baking time is 15-20min.
In sum, relative to prior art, it provides the benefit that the present invention:
One, instant component is simple, and reasonable mixture ratio of components, containing multiple coarse grain composition, low-sugar low-fat, the fermentation coarse grain biscuit of nutrient health.
Two, it is a further object to provide a kind of method making above-mentioned fermentation coarse grain biscuit, the inventive method, technique is simple, easy to make, the fermentation coarse grain biscuit produced, and unique flavor, mouthfeel is good, nutrient health.
Three, the present invention adopts high mountain Oleum Camelliae replace oil component, can effectively prevent arteriosclerosis and atherosclerotic syndromes, hypertension, heart disease, heart failure, renal failure, cerebral hemorrhage; Facilitating digestion, reduces the effects such as internal glucose content, prevention diabetes; Nutrient health.
Four, in the present invention, salt content is relatively low, healthy reliable.
Five, the present invention with the addition of fresh Fructus Musae and improved the taste of coarse grain carrying out palatability. Improve in technique simultaneously, adopted fermentation technology.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the invention will be further described:
Embodiment 1
The fermentation coarse grain biscuit of a kind of banana flavor, includes following components by weight percentage:
Prepare by the following method:
A, weigh each component materials in proportion;
B, fresh Fructus Musae first carry out color retention with containing 0.5% citric acid and 0.4% Vitamin C aqueous acid, and the process time is 45min;
C, make when 30 DEG C wheat flour and Angel Yeast fermentation 1h, obtain fermentation body;
D, the fermentation body other component joined in step C make dough;
E, the dough in step D is rolled into the thin slice that thickness is 1cm, and be cut into the cookies embryo of applicable size;
F, the cookies embryo in step E is put in roasting plant toast 150 DEG C, 15min, cool down.
Embodiment 2
The fermentation coarse grain biscuit of a kind of banana flavor, includes following components by weight percentage:
Prepare by the following method:
A, weigh each component materials in proportion;
B, fresh Fructus Musae first carry out color retention with containing 0.5% citric acid and 0.4% Vitamin C aqueous acid, and the process time is 45min;
C, make when 40 DEG C wheat flour and Angel Yeast fermentation 3h, obtain fermentation body;
D, the fermentation body other component joined in step C make dough;
E, the dough in step D is rolled into the thin slice that thickness is 1cm, and be cut into the cookies embryo of applicable size;
F, the cookies embryo in step E is put in roasting plant toast 180 DEG C, 20min, cool down.
Embodiment 3
The fermentation coarse grain biscuit of a kind of banana flavor, includes following components by weight percentage:
Prepare by the following method:
A, weigh each component materials in proportion;
B, fresh Fructus Musae first carry out color retention with containing 0.5% citric acid and 0.4% Vitamin C aqueous acid, and the process time is 45min;
C, make when 35 DEG C wheat flour and Angel Yeast fermentation 2h, obtain fermentation body;
D, the fermentation body other component joined in step C make dough;
E, the dough in step D is rolled into the thin slice that thickness is 1cm, and be cut into the cookies embryo of applicable size;
F, the cookies embryo in step E is put in roasting plant toast 170 DEG C, 18min, cool down.
Embodiment 4
The fermentation coarse grain biscuit of a kind of banana flavor, includes following components by weight percentage:
Prepare by the following method:
A, weigh each component materials in proportion;
B, fresh Fructus Musae first carry out color retention with containing 0.5% citric acid and 0.4% Vitamin C aqueous acid, and the process time is 45min;
C, make when 35 DEG C wheat flour and Angel Yeast fermentation 2h, obtain fermentation body;
D, the fermentation body other component joined in step C make dough;
E, the dough in step D is rolled into the thin slice that thickness is 1cm, and be cut into the cookies embryo of applicable size;
F, the cookies embryo in step E is put in roasting plant toast 160 DEG C, 16min, cool down.
Embodiment 5
The fermentation coarse grain biscuit of a kind of banana flavor, includes following components by weight percentage:
Prepare by the following method:
A, weigh each component materials in proportion;
B, fresh Fructus Musae first carry out color retention with containing 0.5% citric acid and 0.4% Vitamin C aqueous acid, and the process time is 45min;
C, make when 35 DEG C wheat flour and Angel Yeast fermentation 2h, obtain fermentation body;
D, the fermentation body other component joined in step C make dough;
E, the dough in step D is rolled into the thin slice that thickness is 1cm, and be cut into the cookies embryo of applicable size;
F, the cookies embryo in step E is put in roasting plant toast 155 DEG C, 19min, cool down.
Embodiment 6
The fermentation coarse grain biscuit of a kind of banana flavor, includes following components by weight percentage:
Prepare by the following method:
A, weigh each component materials in proportion;
B, fresh Fructus Musae first carry out color retention with containing 0.5% citric acid and 0.4% Vitamin C aqueous acid, and the process time is 45min;
C, make when 35 DEG C wheat flour and Angel Yeast fermentation 2h, obtain fermentation body;
D, the fermentation body other component joined in step C make dough;
E, the dough in step D is rolled into the thin slice that thickness is 1cm, and be cut into the cookies embryo of applicable size;
F, the cookies embryo in step E is put in roasting plant toast 180 DEG C, 15min, cool down.
The ultimate principle of the present invention and principal character and advantages of the present invention have more than been shown and described. Skilled person will appreciate that of the industry; the present invention is not restricted to the described embodiments; described in above-described embodiment and description is that principles of the invention is described; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements both fall within the claimed scope of the invention. Claimed scope is defined by appending claims and equivalent thereof.
Claims (6)
1. the fermentation coarse grain biscuit of a banana flavored piece, it is characterised in that include following components by weight percentage:
2. the fermentation coarse grain biscuit of a kind of banana flavored piece according to claim 1, it is characterised in that include following components by weight percentage:
3. the method for the fermentation coarse grain biscuit making banana flavored piece described in claim 1 or 2, it is characterised in that comprise the following steps:
A, weigh each component materials in proportion;
B, fresh Fructus Musae first carry out color retention with containing 0.5% citric acid and 0.4% Vitamin C aqueous acid, and the process time is 45min;
C, make when 30-40 DEG C wheat flour and Angel Yeast fermentation 1-3h, obtain fermentation body;
D, the fermentation body other component joined in step C make dough;
E, the dough in step D is rolled flakiness, and be cut into the cookies embryo of applicable size;
F, the cookies embryo in step E is put in roasting plant toast, cool down.
4. the manufacture method of the fermentation coarse grain biscuit of a kind of banana flavored piece according to claim 4, it is characterised in that in step C, the temperature conditions of wheat flour and Angel Yeast fermentation is preferably 35 DEG C.
5. the manufacture method of the fermentation coarse grain biscuit of a kind of banana flavored piece according to claim 4, it is characterised in that in step E, sheet thickness rolled by dough is 1cm.
6. the manufacture method of a kind of coarse grain biscuit that ferments according to claim 4, it is characterised in that in step F, baking temperature is 150-180 DEG C, and baking time is 15-20min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610240869.2A CN105660804A (en) | 2016-04-18 | 2016-04-18 | Banana flavor fermentation coarse food grain biscuits and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610240869.2A CN105660804A (en) | 2016-04-18 | 2016-04-18 | Banana flavor fermentation coarse food grain biscuits and making method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN105660804A true CN105660804A (en) | 2016-06-15 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610240869.2A Pending CN105660804A (en) | 2016-04-18 | 2016-04-18 | Banana flavor fermentation coarse food grain biscuits and making method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108174901A (en) * | 2018-03-09 | 2018-06-19 | 佛山推启农业研究院（普通合伙） | A kind of ultramicro mulberry leaf tea powder coarse grain biscuit and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1297328A (en) * | 1997-01-10 | 2001-05-30 | 皮尔斯博瑞公司 | Glaze for dough products |
| CN101103815A (en) * | 2007-08-17 | 2008-01-16 | 广东医学院 | Banana heath-care biscuit with blood pressure lowering, blood lipoid reducing and angiocardiopathy preventing, and its formula technology |
| CN102461628A (en) * | 2010-11-19 | 2012-05-23 | 南通金土地绿色食品有限公司 | Banana cookies and preparation method thereof |
| CN102986795A (en) * | 2012-11-27 | 2013-03-27 | 顾月燕 | Preparation method of coarse grain biscuits |
| CN103229803A (en) * | 2013-03-30 | 2013-08-07 | 安徽金禾粮油集团有限公司 | Health-care biscuit containing polygonatum odoratum and preparation method thereof |
-
2016
- 2016-04-18 CN CN201610240869.2A patent/CN105660804A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1297328A (en) * | 1997-01-10 | 2001-05-30 | 皮尔斯博瑞公司 | Glaze for dough products |
| CN101103815A (en) * | 2007-08-17 | 2008-01-16 | 广东医学院 | Banana heath-care biscuit with blood pressure lowering, blood lipoid reducing and angiocardiopathy preventing, and its formula technology |
| CN102461628A (en) * | 2010-11-19 | 2012-05-23 | 南通金土地绿色食品有限公司 | Banana cookies and preparation method thereof |
| CN102986795A (en) * | 2012-11-27 | 2013-03-27 | 顾月燕 | Preparation method of coarse grain biscuits |
| CN103229803A (en) * | 2013-03-30 | 2013-08-07 | 安徽金禾粮油集团有限公司 | Health-care biscuit containing polygonatum odoratum and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108174901A (en) * | 2018-03-09 | 2018-06-19 | 佛山推启农业研究院（普通合伙） | A kind of ultramicro mulberry leaf tea powder coarse grain biscuit and preparation method thereof |
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| PB01 | Publication | ||
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Application publication date: 20160615 |