CN105767100A - Production method of sweet potato fragrant crisp cookies - Google Patents
Production method of sweet potato fragrant crisp cookies Download PDFInfo
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- CN105767100A CN105767100A CN201610317944.0A CN201610317944A CN105767100A CN 105767100 A CN105767100 A CN 105767100A CN 201610317944 A CN201610317944 A CN 201610317944A CN 105767100 A CN105767100 A CN 105767100A
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- China
- Prior art keywords
- cookie
- rhizoma dioscoreae
- dioscoreae esculentae
- dough
- crisp
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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
- A21D2/366—Tubers, roots
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to a production method of sweet potato fragrant crisp cookies. A main material, sweet potatoes, can prevent adesmosis of the liver and kidney, improve body immunity, prevent a collagen disease, prevent and treat colon cancer and breast cancer and prevent aging and arteriosclerosis. The sweet potato fragrant crisp cookies are delicious, reasonable in nutritional mutual replenishment and fragrant and crisp in taste and can meet requirements of people at different ages. But the sweet potatoes are relatively rough in taste and difficult to meet requirements of the public on taste of food materials, and are relatively indigestible, and processing time is not the same. The production method provided by the invention has the advantages that the prior art is utilized for preparing multiple innovative foods such as biscuits, nutritional effect of the sweet potatoes is played, the cookies with beautiful appearance, unique flavour and balanced nutrition are produced, and requirements of the public on colour, taste, type and balanced nutritional mutual replenishment of foods are met; meanwhile, a production process is simple, the food materials are widely available, operating conditions are easy to control, and the production method provided by the invention is applicable to mass production.
Description
Technical field
The present invention relates to characteristic staple food manufacture field, the manufacture method of especially a kind of Rhizoma Dioscoreae esculentae crisp-fried cookie.
Background technology
Cookie, derives from English COOKIE, and cookie is construed to the thin cookie of flat egg formula less in the U.S. and Canada, means " carefully few egg ".Cookie cookie is originally the food of a kind of high sugared, high oils and fats.Raising along with people's living standard.Higher fatty acid high oil food is taken in too much, and the intake of dietary fiber day by day reduces, and edible cookie cookie can make the sickness rate of " ciril disease " day by day improve.Therefore exploitation has dietary fiber at cookie, has very positive meaning.Traditional cookie cookie makes, and creams the butter, and uses manual stirring, and during stirring, a good luck direction is at the uniform velocity stirred, and the comparison that so stirring produces is concentrated, and air can be made better to penetrate into butter, allow the mouthfeel that cookie bakees out be less than dry.
The effect of Rhizoma Dioscoreae esculentae: strengthen immunologic function: Rhizoma Dioscoreae esculentae contains a large amount of mucus albumen, it is possible to prevent liver and kidney adesmosis, improves immunity of organisms, and prevention collagen occurs；Mineral contained in Rhizoma Dioscoreae esculentae, for maintaining and regulating bodily fuctions, plays a very important role；Contained calcium and magnesium, it is possible to pre-preventing bone rarefaction.Cancer-resisting: containing a kind of cancer-resisting substance in Rhizoma Dioscoreae esculentae, it is possible to prevent and treat colon cancer and breast carcinoma；Additionally, Rhizoma Dioscoreae esculentae also has the effect of Scavenging active oxygen, active oxygen is one of reason bringing out cancer, therefore the effect of Rhizoma Dioscoreae esculentae anticancer propagation is fairly obvious.Defying age, prevent arteriosclerosis: contained by Rhizoma Dioscoreae esculentae, mucus albumen can keep the elasticity of blood vessel wall, it is prevented that atherosclerotic generation；Chlorogenic acid in Rhizoma Dioscoreae esculentae, can suppress melanic generation, it is prevented that the appearance of passeris montani saturati class and senile plaque；Red work can also suppress skin ageing, keeps elasticity of skin, slows down the senescence process of body.
The invention provides a kind of Rhizoma Dioscoreae esculentae cookies containing certain health-care effect.Major ingredient Rhizoma Dioscoreae esculentae enough prevents liver and kidney adesmosis, improves immunity of organisms, and prevention collagen occurs；Can prevent and treat colon cancer and breast carcinoma, defying age, prevent arteriosclerosis.Finished product delicious taste, nutrition arrangement is reasonable, crisp taste, is suitable for the needs of each age group crowd.But Rhizoma Dioscoreae esculentae mouthfeel is comparatively coarse, the not easily satisfied popular requirement to food materials mouthfeel, and Rhizoma Dioscoreae esculentae relatively indigestibility, process time are not quite similar.The present invention utilizes prior art to prepare the multiple innovation food such as cookies, play the nutritive effect of Rhizoma Dioscoreae esculentae, produce good looking appearance, unique flavor, cookie balanced in nutrition, meet the popular requirement that food color, taste, type and nutrition arrangement is balanced, and be the present invention problem that needs to solve.
Summary of the invention
The invention aims to provide a kind of Rhizoma Dioscoreae esculentae crisp-fried cookie and preparation method thereof.
The present invention is achieved by the following technical programs:
A kind of manufacture method of Rhizoma Dioscoreae esculentae crisp-fried cookie, it is characterized in that: described Rhizoma Dioscoreae esculentae crisp-fried cookie includes the component of following mass fraction: low-gluten wheat flour 350-400 part, Rhizoma Dioscoreae esculentae 200-250 part, shortening 50-70 part, Mel 120-150 part, whole milk powder 20-50 part, Ovum Gallus domesticus album 50-80 part, monoglyceride 0.2-0.5 part, sodium bicarbonate 0.1-0.5 part, ammonium hydrogen carbonate 0.2-0.5 part；Its manufacturing process comprises the steps:
A, Feedstock treating:
Choose and Rhizoma Dioscoreae esculentae is put into steamer, steaming and decocting 30-40 minute, take out cooling, peeling after cooking, stir into pasty state stand-by；
B, dough making:
Shortening is opened in dough mixing machine, adds phospholipid, together beat；Be separately added into egg again, water-soluble after sodium bicarbonate, ammonium hydrogen carbonate, monoglyceride, water fully beat, add after Rhizoma Dioscoreae esculentae sticks with paste and beat into emulsified state, wheat flour, whole milk powder mix homogeneously added, in dough mixing machine, stirring forms grume；
C, fermentation roll compacting:
By dough, ferment in fermenting house；Dough roller mill is processed, in rolling process, rotates dough cover so that it is rolling is uniform；Dough sheet is stood and proofs, put into cookie forming machine, make cookie embryo；
D, baking cooling:
Inserting in baking box by cookie embryo, baking temperature takes 160 degrees Celsius, toasts 5-10 minute；By cookie, putting into Freezing room cooling, temperature is down to room temperature；Adding sauce between the monolithic of cookie, packaging makes finished product.
Further: the flour of step B takes low-gluten wheat flour 350 parts, Rhizoma Dioscoreae esculentae 220 parts, shortening 60 parts, Mel 130 parts, whole milk powder 40 parts, Ovum Gallus domesticus album 60 parts, monoglyceride 0.4 part, sodium bicarbonate 0.3 part, ammonium hydrogen carbonate 0.3 part, 80 parts of weight ratio mixing manufactures of water.
Further: step B makes the whipping direction of dough and takes single direction, adjust powder temperature to control to make at 30-35 degree Celsius.
Further: to scribble chocolate cream, strawberry jam or other tartar sauces between the monolithic of step D cookie and make sandwich cookies or decoration cookie.
The method have the advantages that
1, the Rhizoma Dioscoreae esculentae crisp-fried health care cookie of this preparation, major ingredient Rhizoma Dioscoreae esculentae enough prevents liver and kidney adesmosis, improves immunity of organisms, and prevention collagen occurs；Can prevent and treat colon cancer and breast carcinoma, defying age, prevent arteriosclerosis.Finished product delicious taste, nutrition arrangement is reasonable, crisp taste, is suitable for the needs of each age group crowd.
2, present invention process is simple to operate, be easy to control processing conditions, accomplish scale production.
Detailed description of the invention
Below in conjunction with embodiments of the invention, the technical scheme in embodiments of the invention is clearly and completely described.Description should be made as a whole by those skilled in the art, and the technical scheme in each embodiment through appropriately combined, can also form other embodiments that it will be appreciated by those skilled in the art that.
Below in conjunction with example, the invention will be further described:
Ingredient requirement: adopting without the fresh sweet potato gone rotten, nothing is rotten, flour requires the special low-gluten wheat flour of shortbread type biscuit, and raising agent adopts sodium bicarbonate, ammonium hydrogen carbonate.
Embodiment 1:
1, Feedstock treating:
Choose and Rhizoma Dioscoreae esculentae 220 grams is put into steamer, steaming and decocting 30-40 minute, take out cooling, peeling after cooking, stir into pasty state stand-by；
2, dough making:
Shortening 60 grams is opened in dough mixing machine, adds phosphatidase 5 gram, together beat；Be separately added into 60 grams of egg again, water-soluble after, sodium bicarbonate 0.3 gram, ammonium hydrogen carbonate 0.3 gram, monoglyceride 0.4 gram, 80 grams of abundant whippings of water, add Rhizoma Dioscoreae esculentae stick with paste beat into emulsified state after, wheat flour 350 grams, 40 grams of mix homogeneously of whole milk powder are added, beating direction and take single direction, adjust powder temperature to control at 30-35 degree Celsius, in dough mixing machine, stirring forms grume；
3, fermentation roll compacting:
By dough, ferment in fermenting house；Dough roller mill is processed, in rolling process, rotates dough cover so that it is rolling is uniform；Dough sheet is stood and proofs, put into cookie forming machine, make cookie embryo；
4, cooling is bakeed:
Inserting in baking box by cookie embryo, baking temperature takes 160 degrees Celsius, toasts 5-10 minute；By cookie, putting into Freezing room cooling, temperature is down to room temperature；Adding chocolate cream between the monolithic of cookie, packaging makes finished product.
Embodiment 2:
1, Feedstock treating:
Choose and Rhizoma Dioscoreae esculentae 250 grams is put into steamer, steaming and decocting 40-50 minute, take out cooling, peeling after cooking, stir into pasty state stand-by；
2, dough making:
Shortening 70 grams is opened in dough mixing machine, adds phosphatidase 6 gram, together beat；Be separately added into 80 grams of egg again, water-soluble after, sodium bicarbonate 0.5 gram, ammonium hydrogen carbonate 0.5 gram, monoglyceride 0.6 gram, 100 grams of abundant whippings of water, add Rhizoma Dioscoreae esculentae stick with paste beat into emulsified state after, wheat flour 380 grams, 60 grams of mix homogeneously of whole milk powder are added, beating direction and take single direction, adjust powder temperature to control at 30-35 degree Celsius, in dough mixing machine, stirring forms grume；
3, fermentation roll compacting:
By dough, ferment in fermenting house；Dough roller mill is processed, in rolling process, rotates dough cover so that it is rolling is uniform；Dough sheet is stood and proofs, put into cookie forming machine, make cookie embryo；
4, cooling is bakeed:
Inserting in baking box by cookie embryo, baking temperature takes 180 degrees Celsius, toasts 8 minutes；By cookie, putting into Freezing room cooling, temperature is down to room temperature；Adding strawberry jam between the monolithic of cookie, packaging makes finished product.
Embodiment 3
1, Feedstock treating:
Choose and Rhizoma Dioscoreae esculentae 180 grams is put into steamer, steaming and decocting 30-40 minute, take out cooling, peeling after cooking, stir into pasty state stand-by；
2, dough making:
Shortening 40 grams is opened in dough mixing machine, adds phosphatidase 3 gram, together beat；Be separately added into 40 grams of egg again, water-soluble after, sodium bicarbonate 0.2 gram, ammonium hydrogen carbonate 0.2 gram, monoglyceride 0.3 gram, 60 grams of abundant whippings of water, add Rhizoma Dioscoreae esculentae stick with paste beat into emulsified state after, wheat flour 300 grams, 30 grams of mix homogeneously of whole milk powder are added, beating direction and take single direction, adjust powder temperature to control at 30-35 degree Celsius, in dough mixing machine, stirring forms grume；
3, fermentation roll compacting:
By dough, ferment in fermenting house；Dough roller mill is processed, in rolling process, rotates dough cover so that it is rolling is uniform；Dough sheet is stood and proofs, put into cookie forming machine, make cookie embryo；
4, cooling is bakeed:
Inserting in baking box by cookie embryo, baking temperature takes 150 degrees Celsius, toasts 10 minutes；By cookie, putting into Freezing room cooling, temperature is down to room temperature；Adding chocolate cream between the monolithic of cookie, packaging makes finished product.
Described embodiment is only a part of embodiment of the present invention, rather than whole embodiments.Based on the example in the present invention, the every other real ancient type of banner hoisted on a featherdecked mast example that one of ordinary skilled in the art obtains under the premise not making creative work, broadly fall into the scope of protection of the invention.
Claims (4)
1. the manufacture method of a Rhizoma Dioscoreae esculentae crisp-fried cookie, it is characterized in that: described Rhizoma Dioscoreae esculentae crisp-fried cookie includes the component of following mass fraction: low-gluten wheat flour 350-400 part, Rhizoma Dioscoreae esculentae 200-250 part, shortening 50-70 part, Mel 120-150 part, whole milk powder 20-50 part, Ovum Gallus domesticus album 50-80 part, monoglyceride 0.2-0.5 part, sodium bicarbonate 0.1-0.5 part, ammonium hydrogen carbonate 0.2-0.5 part；Its manufacturing process comprises the steps:
A, Feedstock treating:
Choose and Rhizoma Dioscoreae esculentae is put into steamer, steaming and decocting 30-40 minute, take out cooling, peeling after cooking, stir into pasty state stand-by；
B, dough making:
Shortening is opened in dough mixing machine, adds phospholipid, together beat；Be separately added into egg again, water-soluble after sodium bicarbonate, ammonium hydrogen carbonate, monoglyceride, water fully beat, add after Rhizoma Dioscoreae esculentae sticks with paste and beat into emulsified state, wheat flour, whole milk powder mix homogeneously added, in dough mixing machine, stirring forms grume；
C, fermentation roll compacting:
By dough, ferment in fermenting house；Dough roller mill is processed, in rolling process, rotates dough cover so that it is rolling is uniform；Dough sheet is stood and proofs, put into cookie forming machine, make cookie embryo；
D, baking cooling:
Inserting in baking box by cookie embryo, baking temperature takes 160 degrees Celsius, toasts 5-10 minute；By cookie, putting into Freezing room cooling, temperature is down to room temperature；Adding sauce between the monolithic of cookie, packaging makes finished product.
2. the manufacture method of a kind of Rhizoma Dioscoreae esculentae crisp-fried cookie according to claim 1, it is characterized in that: the flour of step B takes low-gluten wheat flour 350 parts, Rhizoma Dioscoreae esculentae 220 parts, shortening 60 parts, Mel 130 parts, whole milk powder 40 parts, Ovum Gallus domesticus album 60 parts, monoglyceride 0.4 part, sodium bicarbonate 0.3 part, ammonium hydrogen carbonate 0.3 part, 80 parts of weight ratio mixing manufactures of water.
3. the manufacture method of a kind of Rhizoma Dioscoreae esculentae crisp-fried cookie according to claim 1, it is characterised in that: step B makes the whipping direction of dough and takes single direction, adjusts powder temperature to control to make at 30-35 degree Celsius.
4. the manufacture method of a kind of Rhizoma Dioscoreae esculentae crisp-fried cookie according to claim 1, it is characterised in that: scribble chocolate cream, strawberry jam or other tartar sauces between the monolithic of step D cookie and make sandwich cookies or decoration cookie.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610317944.0A CN105767100A (en) | 2016-05-16 | 2016-05-16 | Production method of sweet potato fragrant crisp cookies |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610317944.0A CN105767100A (en) | 2016-05-16 | 2016-05-16 | Production method of sweet potato fragrant crisp cookies |
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| CN105767100A true CN105767100A (en) | 2016-07-20 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107912509A (en) * | 2016-10-08 | 2018-04-17 | 李建贤 | A kind of production method of glycan mulberries cookies |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105145737A (en) * | 2015-08-25 | 2015-12-16 | 高磊 | Manufacturing method for flavoured sweet potato cookie biscuits |
| CN105230729A (en) * | 2015-10-20 | 2016-01-13 | 南陵县振辉绿色农产品产销农民专业合作社 | Manufacturing method of purple potato biscuits with compound aroma |
| CN105394137A (en) * | 2015-11-24 | 2016-03-16 | 江门市美合食品有限公司 | Crispy potato biscuit |
| CN105475431A (en) * | 2015-11-24 | 2016-04-13 | 江门市美合食品有限公司 | Crisp sweet potato biscuit |
-
2016
- 2016-05-16 CN CN201610317944.0A patent/CN105767100A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105145737A (en) * | 2015-08-25 | 2015-12-16 | 高磊 | Manufacturing method for flavoured sweet potato cookie biscuits |
| CN105230729A (en) * | 2015-10-20 | 2016-01-13 | 南陵县振辉绿色农产品产销农民专业合作社 | Manufacturing method of purple potato biscuits with compound aroma |
| CN105394137A (en) * | 2015-11-24 | 2016-03-16 | 江门市美合食品有限公司 | Crispy potato biscuit |
| CN105475431A (en) * | 2015-11-24 | 2016-04-13 | 江门市美合食品有限公司 | Crisp sweet potato biscuit |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107912509A (en) * | 2016-10-08 | 2018-04-17 | 李建贤 | A kind of production method of glycan mulberries cookies |
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Application publication date: 20160720 |