CN105767097A - Blueberry pigment biscuit - Google Patents
Blueberry pigment biscuit Download PDFInfo
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- CN105767097A CN105767097A CN201610272290.4A CN201610272290A CN105767097A CN 105767097 A CN105767097 A CN 105767097A CN 201610272290 A CN201610272290 A CN 201610272290A CN 105767097 A CN105767097 A CN 105767097A
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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
-
- 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
Abstract
The invention provides blueberry pigment biscuit, which is prepared from 100 to 150 parts of flour, 4 to 8 parts of floral blueberry powder, 60 to 100 parts of butter, 20 to 40 parts of egg and 30 to 60 parts of berry sugar. Fresh floral substances are extracted from blueberry fruit raw materials by a modern essence extraction technology; the trouble of problems of single flavor, the use of flavoring additive and the like of conventional biscuit is avoided. By using a heating flavoring mode, the people group naturally allergic to pollen can eat the blueberry pigment biscuit. The use range of the blueberry pigment can be expanded; the fresh flower and blueberry industry can be favorably combined for health development. The biscuit has the intense rose fragrance and antioxidant pigments; the color and the fragrance of the biscuit can be effectively improved. Compared with conventional biscuit, the biscuit has the advantages that the biscuit can realize natural red and uniform color and luster; the fresh flowers and the blueberries are combined, so that the effect of improving the quality of the conventional biscuit is achieved; the natural and health concept can be given to a product.
Description
Technical field
The invention belongs to food processing field, relate to a kind of Blueberry pigment cookies, more particularly to the processing technology of a kind of blueberry fresh fruit cookies with natural flower aroma.
Background technology
The primary raw material of cookies is Semen Tritici aestivi flour, then adds the adjuvants such as saccharide, oils and fats, egg product, milk.Difference according to formula and production technology, rusk can be divided into tough biscuit and the big class of shortbread type biscuit two.Publication number is that the Chinese patent of CN103814991A discloses and a kind of carries out deep processing with postfermented tea for carrier, adds the cookies with health cares such as toxin expelling relieving constipation, facilitating digestion, cleaning intestinals that the materials such as Radix Platycodonis, Flos Jasmini Sambac, Semen Astragali Complanati, Pericarpium Citri Reticulatae, Radix Rhodiolae make.Although this cookies adds several Chinese medicine materials, but numerous Chinese medicine materials has certain taboo, is suitable only for some special population, it is impossible to extensive use.Secondly, though this cookies with the addition of Flos Jasmini Sambac, Flos Jasmini Sambac has special fragrance originally, but the Flos Jasmini Sambac in this patent is to carry 2～3 times with Radix Platycodonis, Semen Astragali Complanati, Pericarpium Citri Reticulatae, Radix Rhodiolae, Herba Abri mixing water, merging filtrate, in the process, fails to fully demonstrate the odor type of flower, and this patent is directly added into Flos Jasmini Sambac, easily cause pollen anaphylaxis.
The Chinese patent that publication number is CN101692843A discloses a kind of blueberry nutrient biscuit, by blue berry powder (containing blue berry fruit juice, high, low sugar blueberry jam) and goods, expanded enzymolysis high-quality protein maize powder, superior wheat flour, white sugar, vegetable oil, high-quality milk powder, fresh egg, refined salt, raising agent, blueberry flavor and water composition, through batch mixing, roll-in, bake and make product, this product is owing to the addition of rich in health substance vaccinium oxycoccus pigment, there is the health care of child protection vision, and have nutritious, mouthfeel is good, it is easy to digest and assimilate, advantage wide in variety.
The Chinese patent that publication number is CN104770440A discloses a kind of blue berry cookies and processing technique thereof, weighs the raw material of following weight portion: 100 parts of flour, 40 parts of blue berry syrup, Rhizoma dioscoreae paste 30 parts, 15 parts of milk, Mel 10 parts, coconut juice 5 parts, 40 parts of butter, salt 5 parts；By flour, blue berry syrup, Rhizoma dioscoreae paste, milk, Mel, coconut juice, the butter of salt and fusing, adding water to be sufficiently mixed uniformly becomes dough；By extruded for the dough that mixes up；10-30min is toasted at 150-250 DEG C；Cooling packing.The cookies of the present invention is nutritious, sweet mouthfeel, just melt in the mouth, is suitable for most of crowds and eats.
The Chinese patent that publication number is CN105248578A discloses a kind of looks improving and the skin nourishing health-caring biscuit and preparation method thereof, including following raw material, prepare by following weight proportion: wheat flour 80～100 parts, 5～15 parts of yeast, Semen Maydis powder 30～50 parts, Carapax Eriocheir sinensis 10～20 parts, Oleum Arachidis hypogaeae semen 20～40 parts, Os Sus domestica 15～25 parts, Semen Juglandis 15～25 parts, Mel 5～15 parts, 10～12 parts of Pedicellus et Pericarpium Trapae, 10～12 parts of rice wine, osmanthus honey 6～10 parts, Fructus Lycii 7～11 parts, blue berry 5～15 parts, Flos Papaveris rhoeadis 8～12 parts, Flos Rosae Rugosae 10～12 parts, 200～300 parts of water.The steps such as manufacture method is mixing, stirring, molding, baking prepare, the present invention is added with Carapax Eriocheir sinensis, Os Sus domestica, Psoralen can add marrow, nourishing muscle and tendon synthetism, make cookies nutritive value higher, adding Pedicellus et Pericarpium Trapae makes cookies have blood sugar lowering hypertension and hyperlipemia, sending down the abnormal ascending QI width intestinal, stomach invigorating strengthening the spleen, diuresis lactogenesis, anticancer effect of losing weight, adding Flos Papaveris rhoeadis, Flos Rosae Rugosae not only makes cookies fragrance unique, tasty, more can resolving stagnation for tranquilization, nourishing YIN and invigorating YANG, skin moistening black hair, weight-reducing, looks improving and the skin nourishing.
The Chinese patent that publication number is CN105325522A discloses a kind of fruit cookies and preparation method thereof, wherein, the step of described preparation method is: Fructus Mali pumilae, Fructus Pruni, Fructus Musae, blackberry, blue berry, Fructus Melo, purple grape squeeze into mix homogeneously after juice, prepares fruit juice mixed liquor M1；Herba Lysimachiae, Radix Gentianae, Fructus Lycii are ground, and squeezes into medicine juice M2, fruit juice mixed liquor M1 and medicine juice M2 is formed mixed liquor M3 according to the ratio mix homogeneously that mass ratio is 10:3；By Semen Tritici aestivi flour, Semen Maydis powder, egg, leaven, Apis mix homogeneously, and add 25-35 DEG C of warm water stirring 30-45min, prepare dough M4；By dough M4 25-28 DEG C of standing, afterwards mixed liquor M3 is added in dough M4, pour in mould after stirring 30-45min, Flammulina velutiper (Fr.) Sing chopping is spread in mould, and mould is put into baking 10-20min in stove, prepare described fruit cookies；Cookies raw material is contained within the more fruit with effect of weight reducing, can not only play the effect of effective weight-reducing, and the nutrient substance in cookies is abundant, excellent in taste.
The Chinese patent that publication number is CN105230714A discloses a kind of fruity blood fat reducing red rice rich in selenium cookies, is made up of the raw material of following weight portion: red rice rich in selenium 430-450, Thallus Laminariae (Thallus Eckloniae) 14-15, Flos Chrysanthemi 2.5-3, Fructus Mangifera Indicae 6-7, blue berry 7-8, Fructus Citri sinensis 5-6, tomato sauce 6-8, Folium Salicis Babylonicae 0.9-1.1, Rhizoma Curcumae Longae 1.2-1.5, Herba Ocimi (Herba Ocimi Pilosi) 0.7-0.9, Herb Gynostemmae Pentaphylli 1-1.2, Sal 10-12, water are appropriate.The Chinese herbal medicine such as the adjuvants such as the Fructus Mangifera Indicae of present invention employing, blue berry have the function of invigorating the stomach and promoting digestion, delaying senility, the Rhizoma Curcumae Longae of employing have effect of blood fat reducing, enriching yin and nourishing kidney.
Publication number is the production method that the Chinese patent of CN104920542A discloses a kind of blueberry jam sandwich biscuit, comprises the steps: white sugar and Mel are poured into the stirring of blender high speed, is subsequently adding egg and beats；Addition blender soluble in water to milk powder and butter is stirred evenly；Self-raising flour is added in blender and stirs；The batter being stirred is divided into A, B two groups；Adding sodium bicarbonate and water in A group, continue to beat, B group batter stands；A group batter is clamp-oned in bottom Biscuit mold, then continues to clamp-on B group batter on A group batter surface；Baking, cooling, brushing blueberry jam, namely obtain blueberry jam sandwich biscuit.The cookies of the sandwich biscuit both sides that the method is produced and the middle sandwich stronger bonding of can keeping, will not occur separately, have the mouthfeel of uniqueness along with the evaporation of sandwich moisture simultaneously.
Pollen allergy is also known as pollinosis, referring to that the people with allergic constitution because of contact or sucks pollen, there are various anaphylactoid immune diseases in health, according to statistics, current China increases year by year because of the anaphylactic crowd of dry flower pollen, therefore the pollen hypersensitivity in all kinds of scented tea can not be ignored.
Additionally existing cookies is when edible, easily cause xerostomia etc. the problem such as to get angry, therefore the present invention is directed to problem above, there is provided a kind of and there is natural flower aroma local flavor and the cookies containing Blueberry pigment, for promoting the diversification that conventional cookies makes, blue berry cracker product that propose a kind of health, that have natural flower aroma, will possess wide market prospect.
Summary of the invention
Be difficult to give the problem of natural flower aroma for current cookies, the present invention utilizes blue berry raw material and modern essence extractive technique to extract the flower fragrance of a flower, solves conventional cookies local flavor dullness and uses the puzzlement of the problems such as flavored type additive.
First purpose of the present invention be to provide one be of high nutritive value, rich in taste, be convenient for carrying, unique flavor, there is the health cares such as antioxidation, can give natural flower aroma novel cookies raw material composition.
The raw material of the novel cookies of health care consists of: 100～150 parts of flour, fragrance of a flower blue berry powder 4～8 parts, 60～100 parts of butter, 20～40 parts of egg, berry sugar 30～60 parts.
Second purpose of the present invention is to provide the processing technology of a kind of fragrance of a flower blue berry powder, and it specifically comprises the following steps that
(1) extract flower concentrated solution: with natural calyx for raw material, pulverize, adopt common supercritical CO2Fluids extraction, it is thus achieved that the volatile material of flower, is fragrance of a flower concentrated solution.
(2) pulverize: take Blueberry pigment, be crushed to 100～200 orders, obtain Blueberry pigment.
(3) flavouring: 100～300 parts of Blueberry pigment are placed on a hermetic container upper strata, uniformly spread out, 15～25 parts of fragrance of a flower concentrated solutions are placed by lower floor, and fragrance of a flower concentrated solution is heated to 50～65 DEG C, make fresh flower flavor fully discharge completely, stir Blueberry pigment 2～5 times, make the Blueberry pigment in hermetic container fully absorb the flower fragrance of a flower, certain time is placed in pressurization, obtains fragrance of a flower blue berry powder.
Supercritical CO in above-mentioned (1) step2Fluids extraction specifically refers to: after being pulverized by 500～600g flower calyx, is placed in the barrel of 2～3L, and loads extraction kettle, install pressure ring and sealing ring, screw upper plug head, be then turned on fine frozen machine, extraction kettle, separating still I, separating still II temperature control instrument are adjusted respectively the temperature of required setting；Dropping to about 0 DEG C at refrigerator temps, extraction kettle and separating still I reach 55 DEG C, after separating still II temperature reaches 40 DEG C, open gas cylinder, open valve 2 (CO2SAPMAC method liquefies), then open high-pressure pump to pressurize, when the extracting pressure of extraction kettle reaches 20MPa, the adjustment valve that dams makes extraction kettle pressure balance, then control valve controls the pressure of extraction kettle separating still I, separating still II, Deng separating, axe I pressure reaches 9MPa, separation axe II pressure reaches 5MPa, regulates CO2Flow velocity after start entrainer pump, pump into entrainer methanol (solid-to-liquid ratio 5:3) and carry out reflux extraction, after extracting 120min, close entrainer pump, turn off high-pressure pump and extraction kettle separating still heater switch, Open valve 2 reclaims CO2, from separating still discharge hole for discharge, collect extract, namely obtain natural fragrance of a flower concentrated solution.
Heating-up temperature described in above-mentioned (3) step is: 80～120 DEG C, fully releases all referring to fragrance of a flower concentrated solution heating evaporation complete, and described pressurization is sized to: 1 atmospheric pressure～5 atmospheric pressure, certain time refers to: 20～60min.
The preparation method that 3rd purpose of the present invention is to provide the Blueberry pigment of above-mentioned use, it specifically comprises the following steps that
I, selecting the rotten blue berry raw material of nothing to clean, air-dry under 45～55 DEG C of conditions, keeping blue berry moisture is 30～40%, is smashed to pieces by blue berry, and making beating obtains blueberry pulp.
II, a certain amount of alcoholic solution is added in blueberry pulp, with 0.1mol/L salt acid for adjusting pH value to 2.5～5, ultrasonic-leaching 1h～48h, filters, repeats secondary, merging filtrate.
III, filtrate carries out being evaporated to the 1/10～1/50 of original volume, upper S-9 macroporous resin adsorption below 50 DEG C, carries out eluting with 70～90% alcoholic solution of 3BV～8BV, obtains eluent.
IV, eluent is evaporated to dry below 50 DEG C, obtains Blueberry pigment.
Described in above-mentioned (II) step a certain amount of, refer to that the volume L of alcoholic solution is 1～2:1 with the quality kg ratio of blueberry pulp；Wherein alcoholic solution refers to 30～70% ethanol waters, and the compound method of 30% ethanol water is: 30mL ethanol mixes after adding 70mL water.
Filter described in above-mentioned (II) step and refer to 2～3 layers of filtered through gauze.
BV described in above-mentioned (III) step refers to column volume.
70% alcoholic solution described in above-mentioned (III) step refers to that 70mL ethanol mixes after adding 30mL water.
4th purpose of the present invention is to provide the processing technology of a kind of novel cookies, and it specifically comprises the following steps that
A, by butter water proof heating progressively dissolve, fine sand sugar is poured in the butter dissolved for 2～3 times, stirs slightly, makes berry sugar and butter mix homogeneously, re-uses electric mixer, and middling speed is dismissed, and gets to the state of fluffy whiting.Being divided by the egg broken up three times joins in butter, is initially charged the egg pulp of 1/3, stirring while adding, and remaining egg liquid divides 2 additions again, continues to dismiss and all absorbs to egg liquid, obtains syrup.
B, by flour sieving 40～60 order, fully mix with fragrance of a flower blue berry powder, put in syrup, scraper turns, until not having white flour to occur, makes dough.Dough is made specific shape, wraps preservative film, put into freezing 30～60min in refrigerator, obtain the dough of molding.
C, the dough of molding is taken out, be cut into the sheet of 0.6～1 centimetre by knife, keep thin and thick consistent, uniformly swing in the baking tray having brushed oilpaper.
D, putting in baking box by baking tray, arranging baking box temperature of getting angry is 170～190 DEG C, and fire in a stove before fuel is added temperature is 160～190 DEG C, and the time is 15～20 minutes, bakes being golden yellow to cookies.
E, come out of the stove after, cookies is cooled to 30～40 DEG C, packaging.
Described in above-mentioned b step, specific shape, refers to and can be made into the shape such as rectangle, circle by mould.
Uniformly swing in baking tray described in above-mentioned step c, refer to the spacing that every piece of sheet all around keeps 0.8～1.2 centimetre.
Described in above-mentioned steps, the composition amounts of each composition is: 60～100 parts of butter, berry sugar 30～60 parts, 20～40 parts of egg, 100～150 parts of flour, fragrance of a flower blue berry powder 4～8 parts.
Technique effect:
1, by heating the mode of flavouring, make the allergic person of natural pollen be also suitably for eating, the use scope of Blueberry pigment can be expanded, be conducive to flower and blue berry industry to combine, develop in a healthy way.
2, this cookies has strong Flos Rosae Rugosae fragrance and antioxidant pigment, color and luster and the fragrance of cookies can be effectively improved, compared with conventional cookies, the natural red of cookies and uniform color can be given, by flower is combined with blue berry, there is the effect improving conventional cookies quality, the theory that product is natural, healthy can be given.
3, adopt special aromatizing process Titian, pass through supercritical CO2Fluid extraction flower, improves the utilization rate of flower petal, takes full advantage of the fragrance component of flower.
4, this method can avoid and directly use blue berry, this cookies can be made again to have antioxidation and anti-ageing health-care effect of waiting for a long time, also make this cracker product have strong rose fragrance.
Detailed description of the invention
Below, the present invention will be further detailed by embodiment, but it is not limited to any one or similar example of these embodiments.
Embodiment 1: the preparation method of natural rose fragrance of a flower concentrated solution
500g Flos Rosae Rugosae calyx is pulverized, is placed in the barrel of 2L, and loads extraction kettle, install pressure ring and sealing ring, screw upper plug head, be then turned on fine frozen machine, extraction kettle, separating still I, separating still II temperature control instrument are adjusted respectively the temperature of required setting；Dropping to about 0 DEG C at refrigerator temps, extraction kettle and separating still I reach 55 DEG C, after separating still II temperature reaches 40 DEG C, open gas cylinder, open valve 2 (CO2SAPMAC method liquefies), then open high-pressure pump to pressurize, when the extracting pressure of extraction kettle reaches 20MPa, the adjustment valve that dams makes extraction kettle pressure balance, then control valve controls the pressure of extraction kettle separating still I, separating still II, Deng separating, axe I pressure reaches 9MPa, separation axe II pressure reaches 5MPa, regulates CO2Flow velocity after start entrainer pump, pump into entrainer methanol (solid-to-liquid ratio 5:3) and carry out reflux extraction, after extracting 120min, close entrainer pump, turn off high-pressure pump and extraction kettle separating still heater switch, Open valve 2 reclaims CO2, from separating still discharge hole for discharge, collect extract, namely obtain natural Rose Essentielle concentrated solution.
Embodiment 2: the manufacture method of a kind of Rose Essentielle blue berry powder
5kg Blueberry pigment is crushed to 100～200 orders, obtain Blueberry pigment powder, Blueberry pigment powder is placed in a hermetic container, uniformly spreading out, Rose Essentielle concentrated solution 500g places in lower floor, and Rose Essentielle concentrated solution is heated, heating is to 55 DEG C, heating process is stirred Blueberry pigment powder 4～5 times, heat to the evaporation of Rose Essentielle concentrated solution completely, make the Blueberry pigment powder on upper strata fully absorb natural Rose Essentielle in hermetic container.Then the atmospheric pressure arranging hermetic container is 2.5 atm higher, then places 120min, obtains a kind of Rose Essentielle blue berry powder.
Embodiment 3: the preparation method of Flos Rosae Rugosae Blueberry pigment cookies
The preparation method of Rose Essentielle Blueberry pigment cookies, its raw material is: Self-raising flour 150g, Rose Essentielle blue berry powder 10g, butter 120g, egg 70g, berry sugar 60g.By 120g butter water proof thermoplastic, the butter of softening is put in the egg beating pan of a clean anhydrous oil-free, divide and pour berry sugar into 2 times, first stir with Manual egg beater, berry sugar and butter is allowed somewhat to mix, then open egg-whisk, start middling speed and dismiss 20～40 seconds, get to the state of fluffy whiting.Adding the egg pulp of 1/3rd, continue middling speed and dismiss 15～25 seconds, remaining egg liquid divides 2 addition again, every time the egg pulp of addition 1/3, continues to dismiss and all absorbs to egg liquid, obtains syrup.150g Self-raising flour and 10g Rose Essentielle Blueberry pigment powder are fully mixed, puts in syrup, then turn with scraper, making flour and Rose Essentielle Blueberry pigment powder be fully immersed in butter, until not having white flour to occur, being mixed into dough.Dough is made rectangle, wraps preservative film, put into refrigerator freezing 45min, obtain the dough of molding.The dough taking out molding is cut into the sheet of 0.8 cm thick by knife, keeps thin and thick consistent, is uniformly placed on the baking tray having spread oilpaper, and every piece of dough sheet all around keeps the spacing of 1 centimetre.Baking tray is put into warmed-up good baking box middle level, and temperature of getting angry is 180 DEG C, and fire in a stove before fuel is added temperature is 170 DEG C, and cooking time is 18 minutes, takes out the cookies in baking box, waits to cool to 30～35 DEG C, pack, obtain the Flos Rosae Rugosae Blueberry pigment cookies with natural flower aroma.
Claims (9)
1. the present invention provides the raw material of a kind of Blueberry pigment cookies to consist of: 100～150 parts of flour, fragrance of a flower blue berry powder 4～8 parts, 60～100 parts of butter, 20～40 parts of egg, berry sugar 30～60 parts.
2. the process of claim 1 wherein the processing technology of fragrance of a flower blue berry powder, it specifically comprises the following steps that
(1) extract flower concentrated solution: with natural calyx for raw material, pulverize, adopt common supercritical CO2Fluids extraction, it is thus achieved that the volatile material of flower, is fragrance of a flower concentrated solution；
(2) pulverize: take Blueberry pigment, be crushed to 100～200 orders, obtain Blueberry pigment；
(3) flavouring: 100～300 parts of Blueberry pigment are placed on a hermetic container upper strata, uniformly spread out, 15～25 parts of fragrance of a flower concentrated solutions are placed by lower floor, and fragrance of a flower concentrated solution is heated to 50～65 DEG C, make fresh flower flavor fully discharge completely, stir Blueberry pigment 2～5 times, make the Blueberry pigment in hermetic container fully absorb the flower fragrance of a flower, certain time is placed in pressurization, obtains fragrance of a flower blue berry powder.
3. the method for claim 2, wherein heating-up temperature described in step (3) is: 80～120 DEG C, fully releasing all referring to fragrance of a flower concentrated solution heating evaporation complete, described pressurization is sized to: 1 atmospheric pressure～5 atmospheric pressure, certain time refers to: 20～60min.
4. the method for claim 2, the preparation method of wherein said Blueberry pigment, it specifically comprises the following steps that
I, selecting the rotten blue berry raw material of nothing to clean, air-dry under 45～55 DEG C of conditions, keeping blue berry moisture is 30～40%, is smashed to pieces by blue berry, and making beating obtains blueberry pulp；
II, a certain amount of alcoholic solution is added in blueberry pulp, with 0.1mol/L salt acid for adjusting pH value to 2.5～5, ultrasonic-leaching 1h～48h, filters, repeats secondary, merging filtrate；
III, filtrate carries out being evaporated to the 1/10～1/50 of original volume, upper S-9 macroporous resin adsorption below 50 DEG C, carries out eluting with 70～90% alcoholic solution of 3BV～8BV, obtains eluent；
IV, eluent is evaporated to dry below 50 DEG C, obtains Blueberry pigment.
5. the method for claim 4, wherein a certain amount of described in step (II), refer to that the volume L of alcoholic solution is 1～2:1 with the quality kg ratio of blueberry pulp；Wherein alcoholic solution refers to 30～70% ethanol waters.
6. the method for claim 4, wherein filters described in step (II) and refers to 2～3 layers of filtered through gauze.
7. the method for claim 1～6, the wherein processing technology of novel cookies, it specifically comprises the following steps that
A, by butter water proof heating progressively dissolve, fine sand sugar is poured in the butter dissolved for 2～3 times, stirs slightly, make berry sugar and butter mix homogeneously, re-using electric mixer, middling speed is dismissed, and gets to the state of fluffy whiting, being divided by the egg broken up three times joins in butter, being initially charged the egg pulp of 1/3, stirring while adding, remaining egg liquid divides 2 additions again, continue to dismiss and all absorb to egg liquid, obtain syrup；
B, by flour sieving 40～60 order, fully mix with fragrance of a flower blue berry powder, put in syrup, scraper turns, until not having white flour to occur, make dough, dough is made specific shape, wrap preservative film, put into freezing 30～60min in refrigerator, obtain the dough of molding；
C, the dough of molding is taken out, be cut into the sheet of 0.6～1 centimetre by knife, keep thin and thick consistent, uniformly swing in the baking tray having brushed oilpaper；
D, putting in baking box by baking tray, arranging baking box temperature of getting angry is 170～190 DEG C, and fire in a stove before fuel is added temperature is 160～190 DEG C, and the time is 15～20 minutes, bakes being golden yellow to cookies；
E, come out of the stove after, cookies is cooled to 30～40 DEG C, packaging.
8. the method for claim 7, wherein specific shape described in b step, refers to and can be made into the shape such as rectangle, circle by mould.
9. the method for claim 7, wherein uniformly swings in baking tray, refers to the spacing that every piece of sheet all around keeps 0.8～1.2 centimetre described in step c.
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| CN201610272290.4A CN105767097A (en) | 2016-04-28 | 2016-04-28 | Blueberry pigment biscuit |
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| CN201610272290.4A CN105767097A (en) | 2016-04-28 | 2016-04-28 | Blueberry pigment biscuit |
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| CN107047700A (en) * | 2017-03-31 | 2017-08-18 | 三只松鼠股份有限公司 | A kind of nut oat shortbread and preparation method thereof |
| CN107897273A (en) * | 2017-12-15 | 2018-04-13 | 大连民族大学 | One kind intends chocolate functional biscuit |
| CN108174896A (en) * | 2018-02-06 | 2018-06-19 | 浦江县泰如食品科技有限公司 | A kind of ship biscuit preparation method full of nutrition |
| WO2021253897A1 (en) * | 2020-06-19 | 2021-12-23 | 青岛科技大学 | Microcapsule-embedded squid ink melanin biscuit and preparation method therefor |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107047700A (en) * | 2017-03-31 | 2017-08-18 | 三只松鼠股份有限公司 | A kind of nut oat shortbread and preparation method thereof |
| CN107897273A (en) * | 2017-12-15 | 2018-04-13 | 大连民族大学 | One kind intends chocolate functional biscuit |
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Application publication date: 20160720 |