CN105815394A - Mint flavored carrot biscuits with effect of enhancing resistance and preparation method thereof - Google Patents
Mint flavored carrot biscuits with effect of enhancing resistance and preparation method thereof Download PDFInfo
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- CN105815394A CN105815394A CN201610230940.9A CN201610230940A CN105815394A CN 105815394 A CN105815394 A CN 105815394A CN 201610230940 A CN201610230940 A CN 201610230940A CN 105815394 A CN105815394 A CN 105815394A
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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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- 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
-
- 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
-
- 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
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Botany (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Confectionery (AREA)
Abstract
The invention discloses mint flavored carrot biscuits with an effect of enhancing resistance. The carrot biscuits are prepared from the following raw materials in parts by weight: 300-310 parts of flour, 120-130 parts of carrots, 35-40 parts of citrus peels, 28-32 parts of soybeans, 20-23 parts of saussurea involucrate, 15-18 parts of cream, 16-19 parts of mint juice, 20-24 parts of palm oil, 5-6 parts of soda ash, 90-100 parts of sugar, 5-6 parts of salt and a proper amount of water. The carrot biscuits disclosed by the invention adopt rich raw materials such as the carrots, citrus peels, soybeans, saussurea involucrate, and mint juice; according to reasonable matching of the multiple raw materials, the finished biscuits are enriched in carotene with high nutritive value as well as other nutrient elements; and moreover, according to process treatment of the carrots in the processing process, the utilization rate of the carrots is increased, and the eaten biscuits have a mint flavor and can enhance the resistance when being eaten for a long time.
Description
Technical field
The present invention relates to carrot processing food and processing technique field thereof, mainly a kind of mint flavored is built up resistance carrot biscuits and preparation method thereof.
Background technology
Cookies is the popular food that people like very much, but the common proteins,vitamins,minerals of cookies, cellulose etc. are less, along with growth in the living standard, in order to cover the shortage, according to the principle of nutrition complement, need the nutritive value adding nutrient substance to improve cookies.
Radix Dauci Sativae is in addition to containing rich in protein, mineral and vitamin, it is also rich in abundant carotene, one can be played and remove blood, blood and the free radical of intestinal in human body, the effect of a prevention and cure of cardiovascular disease can be reached, Radix Dauci Sativae is possibly together with abundant sugar reducing substance simultaneously, an effect increasing coronary artery blood flow can be played, have the biggest help to reducing blood fat.Can be with invigorating middle warmer gas, invigorating the stomach and promoting digestion, settling five organs, treating dyspepsia, chronic dysentery, cough, nyctalopia etc. has good therapeutic effect, therefore is described as " east Radix Codonopsis Cardiophyllae ", is putative health-care vegetable.But Radix Dauci Sativae boils in a covered pot over a slow fire taste containing life beastly, needs it is processed, and during processing Radix Dauci Sativae, need the maximized nutrient retained in Radix Dauci Sativae, especially rich in abundant carotene.
In recent years the side-product of Citrus procession is in addition to minority is used for extracting pectin and producing essence oil, major part does not obtains Appropriate application, thus peel of Citrus reticulata Blanco occurs in that substantial amounts of waste, the carotenoid containing very high value in peel of Citrus reticulata Blanco is caused not to be obtained by, so that processing citrus skin, cookies is made in peel of Citrus reticulata Blanco deep processing together of can being arranged in pairs or groups by Radix Dauci Sativae.
Summary of the invention
The invention aims to make up the defect of prior art, it is provided that a kind of mint flavored is built up resistance carrot biscuits and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of mint flavored is built up resistance carrot biscuits, it is characterised in that be made up of the raw material of following weight portion:
Flour 300-310, Radix Dauci Sativae 120-130, peel of Citrus reticulata Blanco 35-40, Semen sojae atricolor 28-32, snow lotus live body 20-23, butter 15-18, Herba Menthae juice 16-19, Petiolus Trachycarpi oil 20-24, soda powder 5-6, sugar 90-100, salt 5-6 and water are appropriate.
Described a kind of mint flavored is built up resistance the preparation method of carrot biscuits, it is characterised in that comprise the following steps:
(1) remove, after clean for carrot cleaning, the head that digs up the roots, remove the peel again and cut into slices, then carrot slice is placed in vacuum bag, it is placed in-25 DEG C of refrigerating chambers freezing 5-6 hour, then take out to place and the most naturally melt 1-1.5 hour, then place into freezing 5-6 hour in-25 DEG C of refrigerating chambers, then be drawn off placing thawing 1-1.5 hour the most naturally, carry out at least 3 times by this operation, stand-by after melting the most completely；
(2) carrot slice step 1 processed soaks in the hot water of 85-89 DEG C and scalds 1-2 minute, a small amount of vinegar is admixed on its surface after taking-up, under vinegar pickled 3-4 minute, rinse one time again, appropriate starch is sprinkled the most again on its surface, starch is infected with on the surface making carrot slice completely, seals with preservative film and preserves 20-25 minute, finally takes out and rinse with water immediately；Being then added in compound colour-keeping liquid precook 3-4 minute, compound colour-keeping liquid is made up of 0.25% phytic acid, 0.50% citric acid, 0.30% calcium chloride and 1.50% sodium chloride, and temperature controls at 90-93 DEG C；Carrot slice after precooking is put into boil 20-30 minute in 1% saline and is softened, and grinds to form mashed carrot again and squeeze the water out after taking-up；
(3) pulverize freeze-dried for peel of Citrus reticulata Blanco afterwards and cross 40-60 mesh sieve, obtaining citrus peel meal；
(4) Semen sojae atricolor is first soaked 8-10 hour in water, then blanching 4-5 minute in boiling water, additionally snow lotus live body is scalded to medium well in boiling water, finally Semen sojae atricolor is added together with snow lotus live body 2-3 times of water making beating operation, gained slurry is naturally cooled to room temperature；
(5) Herba Menthae juice is charged first in the slurry of step 4, adds butter after mixing thoroughly, be stirred for being heated to 75-80 DEG C, be again stirring for uniformly, being again cooled to about 40 DEG C insulations；
(6) flour is mixed with surplus stock mix thoroughly, add step 2, step 3, and the gained material of step 5, first low rate mixing 10-15 minute, moderate-speed mixer half an hour again, it is eventually adding a small amount of warm water and mixes and stirs into dough together, in dough outer cladding, preservative film stands 25-30 minute, make a gift to someone the most again rolling in forming machine, develop and print molding, the cookies base of molding is put into tunnel oven, stokehold portion temperature is at 160-180 DEG C, roasting 4-5 minute, 210-240 DEG C of stove central authorities, roasting 7-8 minute, 120-150 DEG C of furnace rear portion, roasting 6-7 minute, pack after gained cookies being cooled to 38-40 DEG C after having baked.
The invention have the advantage that
Step 1 of the present invention first carries out freezing processing to Radix Dauci Sativae, is a kind of cell wall breaking technology in order to Radix Dauci Sativae being carried out by freezing and high temperature melt, carotene carotene content can be improved through repeatedly processing.Because the main nutrients in Radix Dauci Sativae is beta-carotene, it is present in the cell wall of Radix Dauci Sativae, and cell wall is to be made up of cellulose so that it is after cell wall is broken, beta-carotene just can discharge, and really digests and absorbs for human body.
In step 2, carrot slice is first pickled one time with vinegar, sprinkles starch on its surface again after cleaning, and preserving at starch lower seal is to boil in a covered pot over a slow fire taste to remove the life of Radix Dauci Sativae, makes the later stage more preferable to the processing taste of Radix Dauci Sativae；Being put into by Radix Dauci Sativae in colour-keeping liquid and it can be carried out color fixative, keep primary colors, original flavor, nutrition keeps, and carrying out that color fixative precooks can be with inactive enzyme, softening tissue, it is simple to grind Radix Dauci Sativae below；
By freeze-dried for peel of Citrus reticulata Blanco rear grinds in step 3 of the present invention; mainly rich in phylloxanthin and zeaxanthin both carotenoid composition in peel of Citrus reticulata Blanco; carotenoid has the strongest oxidation resistance; in terms of improving the name of immunity of organisms, prevention cardiovascular disease, there is obvious physiologically active; and eyes are had photoprotection, can prevent retinal tissue from aoxidizing.
Carrot biscuits abundant raw material of the present invention, do not only have major ingredient Radix Dauci Sativae, also with the addition of multiple auxiliary materials, having peel of Citrus reticulata Blanco, Semen sojae atricolor, snow lotus live body, Herba Menthae juice etc., the reasonably combined processing of plurality of raw materials makes finished product cookies not only rich in nutritious high carotene, also rich in other nutrient, and PROCESS FOR TREATMENT to Radix Dauci Sativae in the course of processing, improve the utilization rate of Radix Dauci Sativae, edible have mint flavored, is eaten for a long time and can build up resistance.
Detailed description of the invention
A kind of mint flavored is built up resistance carrot biscuits, is made up of following raw material:
Flour 300-310, Radix Dauci Sativae 120-130, peel of Citrus reticulata Blanco 35-40, Semen sojae atricolor 28-32, snow lotus live body 20-23, butter 15-18, Herba Menthae juice 16-19, Petiolus Trachycarpi oil 20-24, soda powder 5-6, sugar 90-100, salt 5-6 and water are appropriate.
A kind of mint flavored is built up resistance the preparation method of carrot biscuits, comprises the following steps:
(1) remove, after clean for carrot cleaning, the head that digs up the roots, remove the peel again and cut into slices, then carrot slice is placed in vacuum bag, it is placed in-25 DEG C of refrigerating chambers freezing 5-6 hour, then take out to place and the most naturally melt 1-1.5 hour, then place into freezing 5-6 hour in-25 DEG C of refrigerating chambers, then be drawn off placing thawing 1-1.5 hour the most naturally, carry out at least 3 times by this operation, stand-by after melting the most completely；
(2) carrot slice step 1 processed soaks in the hot water of 85-89 DEG C and scalds 1-2 minute, a small amount of vinegar is admixed on its surface after taking-up, under vinegar pickled 3-4 minute, rinse one time again, appropriate starch is sprinkled the most again on its surface, starch is infected with on the surface making carrot slice completely, seals with preservative film and preserves 20-25 minute, finally takes out and rinse with water immediately；Being then added in compound colour-keeping liquid precook 3-4 minute, compound colour-keeping liquid is made up of 0.25% phytic acid, 0.50% citric acid, 0.30% calcium chloride and 1.50% sodium chloride, and temperature controls at 90-93 DEG C；Carrot slice after precooking is put into boil 20-30 minute in 1% saline and is softened, and grinds to form mashed carrot again and squeeze the water out after taking-up；
(3) pulverize freeze-dried for peel of Citrus reticulata Blanco afterwards and cross 40-60 mesh sieve, obtaining citrus peel meal；
(4) Semen sojae atricolor is first soaked 8-10 hour in water, then blanching 4-5 minute in boiling water, additionally snow lotus live body is scalded to medium well in boiling water, finally Semen sojae atricolor is added together with snow lotus live body 2-3 times of water making beating operation, gained slurry is naturally cooled to room temperature；
(5) Herba Menthae juice is charged first in the slurry of step 4, adds butter after mixing thoroughly, be stirred for being heated to 75-80 DEG C, be again stirring for uniformly, being again cooled to about 40 DEG C insulations；
(6) flour is mixed with surplus stock mix thoroughly, add step 2, step 3, and the gained material of step 5, first low rate mixing 10-15 minute, moderate-speed mixer half an hour again, it is eventually adding a small amount of warm water and mixes and stirs into dough together, in dough outer cladding, preservative film stands 25-30 minute, make a gift to someone the most again rolling in forming machine, develop and print molding, the cookies base of molding is put into tunnel oven, stokehold portion temperature is at 160-180 DEG C, roasting 4-5 minute, 210-240 DEG C of stove central authorities, roasting 7-8 minute, 120-150 DEG C of furnace rear portion, roasting 6-7 minute, pack after gained cookies being cooled to 38-40 DEG C after having baked.
Claims (2)
1. a mint flavored is built up resistance carrot biscuits, it is characterised in that be made up of the raw material of following weight portion:
Flour 300-310, Radix Dauci Sativae 120-130, peel of Citrus reticulata Blanco 35-40, Semen sojae atricolor 28-32, snow lotus live body 20-23, butter 15-18, Herba Menthae juice 16-19, Petiolus Trachycarpi oil 20-24, soda powder 5-6, sugar 90-100, salt 5-6 and water are appropriate.
A kind of mint flavored the most according to claim 1 is built up resistance the preparation method of carrot biscuits, it is characterised in that comprise the following steps:
(1) remove, after clean for carrot cleaning, the head that digs up the roots, remove the peel again and cut into slices, then carrot slice is placed in vacuum bag, it is placed in-25 DEG C of refrigerating chambers freezing 5-6 hour, then take out to place and the most naturally melt 1-1.5 hour, then place into freezing 5-6 hour in-25 DEG C of refrigerating chambers, then be drawn off placing thawing 1-1.5 hour the most naturally, carry out at least 3 times by this operation, stand-by after melting the most completely；
(2) carrot slice step 1 processed soaks in the hot water of 85-89 DEG C and scalds 1-2 minute, a small amount of vinegar is admixed on its surface after taking-up, under vinegar pickled 3-4 minute, rinse one time again, appropriate starch is sprinkled the most again on its surface, starch is infected with on the surface making carrot slice completely, seals with preservative film and preserves 20-25 minute, finally takes out and rinse with water immediately；Being then added in compound colour-keeping liquid precook 3-4 minute, compound colour-keeping liquid is made up of 0.25% phytic acid, 0.50% citric acid, 0.30% calcium chloride and 1.50% sodium chloride, and temperature controls at 90-93 DEG C；Carrot slice after precooking is put into boil 20-30 minute in 1% saline and is softened, and grinds to form mashed carrot again and squeeze the water out after taking-up；
(3) pulverize freeze-dried for peel of Citrus reticulata Blanco afterwards and cross 40-60 mesh sieve, obtaining citrus peel meal；
(4) Semen sojae atricolor is first soaked 8-10 hour in water, then blanching 4-5 minute in boiling water, additionally snow lotus live body is scalded to medium well in boiling water, finally Semen sojae atricolor is added together with snow lotus live body 2-3 times of water making beating operation, gained slurry is naturally cooled to room temperature；
(5) Herba Menthae juice is charged first in the slurry of step 4, adds butter after mixing thoroughly, be stirred for being heated to 75-80 DEG C, be again stirring for uniformly, being again cooled to about 40 DEG C insulations；
(6) flour is mixed with surplus stock mix thoroughly, add step 2, step 3, and the gained material of step 5, first low rate mixing 10-15 minute, moderate-speed mixer half an hour again, it is eventually adding a small amount of warm water and mixes and stirs into dough together, in dough outer cladding, preservative film stands 25-30 minute, make a gift to someone the most again rolling in forming machine, develop and print molding, the cookies base of molding is put into tunnel oven, stokehold portion temperature is at 160-180 DEG C, roasting 4-5 minute, 210-240 DEG C of stove central authorities, roasting 7-8 minute, 120-150 DEG C of furnace rear portion, roasting 6-7 minute, pack after gained cookies being cooled to 38-40 DEG C after having baked.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610230940.9A CN105815394A (en) | 2016-04-14 | 2016-04-14 | Mint flavored carrot biscuits with effect of enhancing resistance and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610230940.9A CN105815394A (en) | 2016-04-14 | 2016-04-14 | Mint flavored carrot biscuits with effect of enhancing resistance and preparation method thereof |
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| CN105815394A true CN105815394A (en) | 2016-08-03 |
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| CN201610230940.9A Pending CN105815394A (en) | 2016-04-14 | 2016-04-14 | Mint flavored carrot biscuits with effect of enhancing resistance and preparation method thereof |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102228070A (en) * | 2011-07-15 | 2011-11-02 | 安徽麦德发食品有限公司 | Health-care biscuit capable of resisting fatigue, reducing blood pressure and preventing aging and preparation method thereof |
| CN105475440A (en) * | 2016-01-13 | 2016-04-13 | 广德原野水果种植家庭农场 | Orange peel biscuits and preparation method thereof |
-
2016
- 2016-04-14 CN CN201610230940.9A patent/CN105815394A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102228070A (en) * | 2011-07-15 | 2011-11-02 | 安徽麦德发食品有限公司 | Health-care biscuit capable of resisting fatigue, reducing blood pressure and preventing aging and preparation method thereof |
| CN105475440A (en) * | 2016-01-13 | 2016-04-13 | 广德原野水果种植家庭农场 | Orange peel biscuits and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 宫元娟: "胡萝卜微粉碎工艺及其相关参数试验研究", 《中国博士学位论文全文数据库 工程科技I辑》 * |
| 张海涛等: "胡萝卜颗粒加工护色工艺的优化", 《河南工业大学学报(自然科学版)》 * |
| 黄寿恩等: "干燥方式对柑橘皮中主要抗氧化成分及其活性的影响", 《食品与机械》 * |
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Application publication date: 20160803 |