CN105815395A - Health oat and carrot biscuits and preparation method thereof - Google Patents
Health oat and carrot biscuits and preparation method thereof Download PDFInfo
- Publication number
- CN105815395A CN105815395A CN201610230946.6A CN201610230946A CN105815395A CN 105815395 A CN105815395 A CN 105815395A CN 201610230946 A CN201610230946 A CN 201610230946A CN 105815395 A CN105815395 A CN 105815395A
- Authority
- CN
- China
- Prior art keywords
- carrot
- parts
- minute
- oat
- carrots
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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 health oat and carrot biscuits. The health oat and 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 orange peels, 20-23 parts of oat kernels, 18-21 parts of sauced carrot heads, 15-18 parts of ham sausages, 3-4 parts of lilacs, 3-4 parts of wax gourd peels, 20-24 parts of palm oil, 5-6 parts of soda ash, 90-100 parts of sugar, 5-6 parts of salt and proper amount of water. The carrot biscuits disclosed by the invention are prepared from abundant raw materials including the carrots, the orange peels, the oat kernels, the sauced carrot heads, the ham sausages and the like; the plurality of types of raw materials are reasonably matched and processed, so that the health oat and carrot biscuits contain rich nutrient elements and have a good health effect; and in a processing process, technical treatment on the carrots is improved so that the nutrition utilization rate of the carrots can be improved, the nutrient utilization rate of the carrots can be improved, an original taste of the carrots is removed and the health oat and carrot biscuits have an oat flavor when being eaten.
Description
Technical field
The present invention relates to carrot processing food and processing technique field thereof, mainly one health care Herba bromi japonici 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 health care Herba bromi japonici carrot biscuits and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of health care Herba bromi japonici 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, oat kernel 20-23, soy preserved radish head 18-21, ham sausage 15-18, Flos Caryophylli 3-4, Exocarpium Benincasae 3-4, Petiolus Trachycarpi oil 20-24, soda powder 5-6, sugar 90-100, salt 5-6 and water are appropriate.
The preparation method of described a kind of Herba bromi japonici carrot biscuits that keeps healthy, 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) Flos Caryophylli, Exocarpium Benincasae are mixed, add 6-7 times of soak by water 15-18 minute, cross leaching filtrate, filtrate heating is condensed into concentrated solution;
(5) soy preserved radish head is ground into end together with ham sausage, additionally oat kernel is toasted in baking box, after baking, be ground into powder, whole materials of gained are mixed with the concentrated solution of step 4 stir evenly;
(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, there are peel of Citrus reticulata Blanco, oat kernel, soy preserved radish head, ham sausage 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, health-care effect is good;And improvement to Radix Dauci Sativae PROCESS FOR TREATMENT in the course of processing, carrot nutritional utilization rate can be improved, eliminate the original taste of Radix Dauci Sativae, edible have Herba bromi japonici fragrant.
Detailed description of the invention
A kind of health care Herba bromi japonici carrot biscuits, is made up of following raw material:
Flour 300-310, Radix Dauci Sativae 120-130, peel of Citrus reticulata Blanco 35-40, oat kernel 20-23, soy preserved radish head 18-21, ham sausage 15-18, Flos Caryophylli 3-4, Exocarpium Benincasae 3-4, Petiolus Trachycarpi oil 20-24, soda powder 5-6, sugar 90-100, salt 5-6 and water are appropriate.
The preparation method of a kind of Herba bromi japonici carrot biscuits that keeps healthy, 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) Flos Caryophylli, Exocarpium Benincasae are mixed, add 6-7 times of soak by water 15-18 minute, cross leaching filtrate, filtrate heating is condensed into concentrated solution;
(5) soy preserved radish head is ground into end together with ham sausage, additionally oat kernel is toasted in baking box, after baking, be ground into powder, whole materials of gained are mixed with the concentrated solution of step 4 stir evenly;
(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 health care Herba bromi japonici 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, oat kernel 20-23, soy preserved radish head 18-21, ham sausage 15-18, Flos Caryophylli 3-4, Exocarpium Benincasae 3-4, Petiolus Trachycarpi oil 20-24, soda powder 5-6, sugar 90-100, salt 5-6 and water are appropriate.
The preparation method of a kind of Herba bromi japonici carrot biscuits that keeps healthy the most according to claim 1, 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) Flos Caryophylli, Exocarpium Benincasae are mixed, add 6-7 times of soak by water 15-18 minute, cross leaching filtrate, filtrate heating is condensed into concentrated solution;
(5) soy preserved radish head is ground into end together with ham sausage, additionally oat kernel is toasted in baking box, after baking, be ground into powder, whole materials of gained are mixed with the concentrated solution of step 4 stir evenly;
(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 |
---|---|---|---|
CN201610230946.6A CN105815395A (en) | 2016-04-14 | 2016-04-14 | Health oat and carrot biscuits and preparation method thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610230946.6A CN105815395A (en) | 2016-04-14 | 2016-04-14 | Health oat and carrot biscuits and preparation method thereof |
Publications (1)
Publication Number | Publication Date |
---|---|
CN105815395A true CN105815395A (en) | 2016-08-03 |
Family
ID=56525981
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201610230946.6A Pending CN105815395A (en) | 2016-04-14 | 2016-04-14 | Health oat and carrot biscuits and preparation method thereof |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN105815395A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110101045A (en) * | 2019-06-06 | 2019-08-09 | 湖北紫鑫生物科技有限公司 | A kind of application of the full powder of black carrot of the preparation method and its preparation of the full powder of black carrot rich in anthocyanidin in food |
Citations (3)
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 |
CN104365759A (en) * | 2014-11-05 | 2015-02-25 | 青岛悦邦达机械有限公司 | Beauty maintaining and facial care biscuit and making 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 CN201610230946.6A patent/CN105815395A/en active Pending
Patent Citations (3)
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 |
CN104365759A (en) * | 2014-11-05 | 2015-02-25 | 青岛悦邦达机械有限公司 | Beauty maintaining and facial care biscuit and making 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》 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110101045A (en) * | 2019-06-06 | 2019-08-09 | 湖北紫鑫生物科技有限公司 | A kind of application of the full powder of black carrot of the preparation method and its preparation of the full powder of black carrot rich in anthocyanidin in food |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN102450664B (en) | Uncooked Sichuan-flavored shashlik and preparation method thereof | |
CN104304382A (en) | Preparation method of Chinese yam red bean cookies | |
CN105918962A (en) | Burdock root-mung bean vegetable paper with effect of clearing heat and preparation method thereof | |
CN105639543A (en) | Bulbus allii macrostemonis pickling method | |
CN105901496A (en) | Hericium erinaceus stomach nourishing eight-ingredient porridge and manufacturing method thereof | |
CN105918949A (en) | Burdock root-vegetable paper for promoting intestine and stomach health and preparation method thereof | |
CN105520096A (en) | Pumpkin steamed sponge cake with chicken broth and corn flavor and preparation method of pumpkin steamed sponge cake | |
CN105982101A (en) | Five-spiced walnut kernels and processing technology thereof | |
CN103330099A (en) | Health-care bean curd boiled-dumpling and preparation method thereof | |
KR101759147B1 (en) | Hydrangea scorched rice and manufacturing method thereof | |
CN105919084A (en) | Burdock root composite vegetable paper with effects of maintaining beauty and keeping young and preparation method thereof | |
CN105495350A (en) | Sauce-flavored pumpkin steamed sponge cake and preparation method thereof | |
CN105815395A (en) | Health oat and carrot biscuits and preparation method thereof | |
CN105815387A (en) | Pumpkin seed and carrot biscuit capable of regulating blood sugar level and preparation method thereof | |
CN105815392A (en) | Kale borecole flavored carrot biscuits capable of clearing heat and promoting fluid and preparation method of kale borecole flavored carrot biscuits | |
CN105815388A (en) | Milk flavored carrot biscuits capable of strengthening brain and promoting growth and preparation method of milk flavored carrot biscuits | |
CN105919083A (en) | Chinese yam-burdock root nourishing vegetable paper and preparation method thereof | |
CN105815394A (en) | Mint flavored carrot biscuits with effect of enhancing resistance and preparation method thereof | |
CN105815382A (en) | Shredded coconut stuffing spleen and stomach tonifying carrot biscuit and preparation method thereof | |
CN105815391A (en) | Pigeon meat energizing qi deficiency tonifying carrot biscuit and preparation method thereof | |
CN105815384A (en) | Toasted ginger slice and carrot biscuits and preparation method thereof | |
CN105815385A (en) | Shrimp meat flavored carrot biscuits capable of building body and invigorating stomach and preparation method of shrimp meat flavored carrot biscuits | |
CN105815393A (en) | Liver-tonifying and eyesight-improving carrot biscuits and preparation method thereof | |
CN105815390A (en) | Red grape flavored carrot biscuits capable of tonifying qi and maintaining beauty and preparation method of red grape flavored carrot biscuits | |
CN108157799A (en) | A kind of instant noodles with healthcare function and preparation method thereof |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160803 |