CN105851153A - Noni biscuit - Google Patents
Noni biscuit Download PDFInfo
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- CN105851153A CN105851153A CN201610350705.5A CN201610350705A CN105851153A CN 105851153 A CN105851153 A CN 105851153A CN 201610350705 A CN201610350705 A CN 201610350705A CN 105851153 A CN105851153 A CN 105851153A
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- China
- Prior art keywords
- noni
- semen
- biscuit
- noni fruit
- dough
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- 244000131360 Morinda citrifolia Species 0.000 title claims abstract description 31
- 235000017524 noni Nutrition 0.000 title claims abstract description 31
- 235000015895 biscuits Nutrition 0.000 title abstract description 6
- 239000000843 powder Substances 0.000 claims abstract description 18
- 239000000654 additive Substances 0.000 claims abstract description 15
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 12
- 235000013312 flour Nutrition 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 12
- UAJTZZNRJCKXJN-UHFFFAOYSA-M sodium;2-dodecoxy-2-oxoethanesulfonate Chemical compound [Na+].CCCCCCCCCCCCOC(=O)CS([O-])(=O)=O UAJTZZNRJCKXJN-UHFFFAOYSA-M 0.000 claims abstract description 11
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims abstract description 5
- 229940013618 stevioside Drugs 0.000 claims abstract description 5
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims abstract description 5
- 235000019202 steviosides Nutrition 0.000 claims abstract description 5
- 210000000582 semen Anatomy 0.000 claims description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 29
- 235000013399 edible fruits Nutrition 0.000 claims description 25
- 235000014510 cooky Nutrition 0.000 claims description 24
- 239000000203 mixture Substances 0.000 claims description 17
- 230000000996 additive effect Effects 0.000 claims description 13
- 238000001035 drying Methods 0.000 claims description 12
- XOJVHLIYNSOZOO-SWOBOCGESA-N Arctiin Chemical compound C1=C(OC)C(OC)=CC=C1C[C@@H]1[C@@H](CC=2C=C(OC)C(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O)=CC=2)C(=O)OC1 XOJVHLIYNSOZOO-SWOBOCGESA-N 0.000 claims description 11
- 241000382353 Pupa Species 0.000 claims description 10
- 241000628997 Flos Species 0.000 claims description 9
- 235000021506 Ipomoea Nutrition 0.000 claims description 9
- 241000207783 Ipomoea Species 0.000 claims description 9
- 241001328788 Camellia nitidissima Species 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 8
- 235000020254 sheep milk Nutrition 0.000 claims description 8
- 235000021419 vinegar Nutrition 0.000 claims description 8
- 239000000052 vinegar Substances 0.000 claims description 8
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 238000010009 beating Methods 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000004299 exfoliation Methods 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 238000007796 conventional method Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 244000194101 Ginkgo biloba Species 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 244000017020 Ipomoea batatas Species 0.000 abstract 2
- 235000002678 Ipomoea batatas Nutrition 0.000 abstract 2
- 240000000249 Morus alba Species 0.000 abstract 2
- 235000008708 Morus alba Nutrition 0.000 abstract 2
- 241000219784 Sophora Species 0.000 abstract 2
- 240000005528 Arctium lappa Species 0.000 abstract 1
- 235000003130 Arctium lappa Nutrition 0.000 abstract 1
- 235000008078 Arctium minus Nutrition 0.000 abstract 1
- 241000255789 Bombyx mori Species 0.000 abstract 1
- 240000001548 Camellia japonica Species 0.000 abstract 1
- 240000000298 Elaeagnus multiflora Species 0.000 abstract 1
- 235000009245 Elaeagnus multiflora Nutrition 0.000 abstract 1
- 240000006509 Gynostemma pentaphyllum Species 0.000 abstract 1
- 235000002956 Gynostemma pentaphyllum Nutrition 0.000 abstract 1
- 244000300264 Spinacia oleracea Species 0.000 abstract 1
- 235000009337 Spinacia oleracea Nutrition 0.000 abstract 1
- 235000021307 Triticum Nutrition 0.000 abstract 1
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 240000008042 Zea mays Species 0.000 abstract 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract 1
- 235000018597 common camellia Nutrition 0.000 abstract 1
- 235000005822 corn Nutrition 0.000 abstract 1
- 239000003814 drug Substances 0.000 abstract 1
- 235000012041 food component Nutrition 0.000 abstract 1
- 235000019198 oils Nutrition 0.000 abstract 1
- 235000019991 rice wine Nutrition 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 235000013325 dietary fiber Nutrition 0.000 description 3
- 102100037205 Sal-like protein 2 Human genes 0.000 description 2
- 101710192308 Sal-like protein 2 Proteins 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 235000011201 Ginkgo Nutrition 0.000 description 1
- 235000008100 Ginkgo biloba Nutrition 0.000 description 1
- 235000008898 Morinda citrifolia Nutrition 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 235000012777 crisp bread Nutrition 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 208000010643 digestive system disease Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 208000018685 gastrointestinal system disease Diseases 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000014612 sandwich biscuits Nutrition 0.000 description 1
- 235000012431 wafers Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a Noni biscuit. The Noni biscuit is prepared from the following raw materials: low-gluten wheat flour, corn flour, sweet potato powder, dry yeast dough, sweet potato stem, spinach, golden camellia, sophora flower, gynostemma pentaphylla, samara oil, Noni, mulberry, natsu gumi, stevioside, edible salt and additives. According to the Noni biscuit disclosed by the invention, jam sandwich is prepared from the Noni and various traditional Chinese medicine components such as sealwort, the mulberry, the sophora flower and gingko, the Noni has unique flavor and high nutritive value after being fermented; the prepared biscuit has the advantages of attractive appearance, dedicate taste, comprehensive nutrition and a certain health-care efficacy; the nutrition additives are prepared by a method of cellaring raw materials in yellow rice wine underground, so that peculiar smell of herba houttuyniae is effectively removed, and nutritional components in silkworm chrysalis and fishbone are sufficiently released; burdock is sliced and immersed, so that the taste is more delicious.
Description
Technical field
The present invention relates to a kind of cookies, be specially a kind of Noni fruit cookies.
Background technology
In China, the history of cookies is the longest, the lamellar dessert that it is is primary raw material baking with flour, owing to making apparatus and the manufacturing technology of cookies develop rapidly, have diffused into all over the world, the simple products form of cookies is that simple being mixed with flour and water forms, and present cookies kind is a lot, mainly has shortbread type biscuit, fermentation cookies, crispbread, cookies, sandwich biscuit, wafer and glutinous flower cookies etc..But at present to there is kind single for cookies, sugary or fats composition too much, less containing dietary fiber, it is easily caused the shortcomings such as " three high ", to this end, invention is a kind of sugary or fat constituent is less, dietary fiber is more, and the cookies with certain health care functions is imperative.
In tropical fruit (tree), queen's Noni fruit is the fruit of Morinda citrifolia, and mouthfeel is unique, has natural health efficacy and medical efficacy.
Summary of the invention
The invention discloses a kind of Noni fruit cookies, techniques below scheme realize:
A kind of Noni fruit cookies, is made up of the raw material of following weight portion: Semen Tritici aestivi weak strength flour 100-120, Semen Maydis powder 20-30, Rhizoma Dioscoreae powder 10-20, dry yeast dough 10-20, Caulis Ipomoea 5-10, Herba Spinaciae 5-10, Camellia nitidissima Chi 3-5, Flos Sophorae 3-5, Herb Gynostemmae Pentaphylli 3-5, samara oil 3-5, Noni fruit 20-30, Fructus Mori 3-5, the sub-10-20 of sheep milk, stevioside 0.1-0.2, Sal 1-2, additive 3-5；Described dry yeast dough is to use conventional method to make；Described additive is made up of the raw material of following weight portion: Pupa bombycis 30-50, fishbone 50-60, Semen Ormosiae Hosiei 20-30, Corm Eleocharitis 20-30, Oleum sesami 10-20, Fructus Arctii 30-40, Fructus Lycii 30-40, Caulis et Folium Tritici aestivi 10-20, Herba Houttuyniae 5-10, Cortex cinnamomi japonici (Ramulus Cinnamomi) 5-10, vinegar 5-10, yellow wine 30-40.
Described additive is made through following steps:
(1) putting into jar after Pupa bombycis, fishbone, Herba Houttuyniae, Fructus Lycii being cleaned, add yellow wine, place 2-3 days and take out, drain liquid under room temperature, put into that pressure cooker adds Cortex cinnamomi japonici (Ramulus Cinnamomi), vinegar boils 20-30 minute, after taking-up, removal Cortex cinnamomi japonici (Ramulus Cinnamomi), pulverizes standby after microwave drying；
(2) soak putting into after Fructus Arctii shredding in clear water 20-30 minute, after water is rust, changes water, repeatedly 1-2 rear taking-up, then put into together with the Caulis et Folium Tritici aestivi after cleaning and take out after boiled water embathing 3-5 minute, pulverize standby after microwave drying；
(3) putting in pot after boiling with Semen Ormosiae Hosiei after being removed the peel by Corm Eleocharitis, put into Oleum sesami parch, cease fire when Semen Ormosiae Hosiei exfoliation, taking-up is pulverized standby after drying；
(4) above step gains are mixed according to 10:2:1 ratio.
A kind of Noni fruit cookies, preparation method comprises the following steps:
(1) Semen Tritici aestivi weak strength flour, Semen Maydis powder, Rhizoma Dioscoreae powder are added proper amount of clear water and become dough, and place 5-6h at room temperature after entering dry yeast dough, obtain fermented dough；
(2) remove the peel after Noni fruit, Fructus Mori, sheep milk clear water being cleaned repeatedly, put into after making beating in jar, take out after adding pectase fermentation 8-12h and obtain pulp mixture；
(3) smash to pieces after Caulis Ipomoea being boiled with Herba Spinaciae, Flos Sophorae, after taking out venation, obtain Herba Spinaciae mixture；
(4) Camellia nitidissima Chi and Herb Gynostemmae Pentaphylli are added 2-3 times of water to boil with high heat, then use slow fire boiling 40-60min, after filtration, obtain decoction liquor；
(5) pulp mixture, Herba Spinaciae mixture, decoction liquor, samara oil are uniformly mixed with fermented dough, then roll, cut into slices after put into the preheating baking box of 160 DEG C and bake and bank up with earth 8-10 minute.
Beneficial effect
The multiclass Chinese medicinal components such as present invention Noni fruit and Rhizoma Polygonati, Fructus Mori, Flos Sophorae, Semen Ginkgo make jam sandwich, Noni fruit rear unique flavor, rich in nutritive value by fermentation；The cookies made is aesthetic in appearance, delicate mouthfeel, comprehensive nutrition, has certain health-care effect；The method that Pupa bombycis, Herba Houttuyniae, Fructus Arctii, Corm Eleocharitis etc. raw material uses yellow wine underground altar hide makes nourishing additive agent, effectively eliminates the abnormal flavour of Herba Houttuyniae, makes the nutritional labeling in Pupa bombycis, fishbone fully discharge simultaneously；Fructus Arctii carries out shredding, immersion etc. process so that it is taste is more delicious, additionally, Rhizoma Dioscoreae powder, Caulis Ipomoea, Herba Spinaciae, the interpolation of Fructus Arctii, make cookies dietary fiber content enrich, intestinal peristalsis promoting can be effectively facilitated, reduce the generation of gastrointestinal disease.
Detailed description of the invention
Embodiment 1
A kind of Noni fruit cookies, is made up of the raw material of following weight portion: Semen Tritici aestivi weak strength flour 110, Semen Maydis powder 25, Rhizoma Dioscoreae powder 18, dry yeast dough 15, Caulis Ipomoea 7, Herba Spinaciae 8, Camellia nitidissima Chi 4, Flos Sophorae 4, Herb Gynostemmae Pentaphylli 4, samara oil 4, Noni fruit 25, Fructus Mori 5, sheep milk 10, stevioside 0.1, Sal 2, additive 4；Described additive is made up of the raw material of following weight portion: Pupa bombycis 40, fishbone 55, Semen Ormosiae Hosiei 25, Corm Eleocharitis 20, Oleum sesami 15, Fructus Arctii 35, Fructus Lycii 35, Caulis et Folium Tritici aestivi 15, Herba Houttuyniae 8, Cortex cinnamomi japonici (Ramulus Cinnamomi) 7, vinegar 6, yellow wine 36.
Described additive is made through following steps:
(1) putting into jar after Pupa bombycis, fishbone, Herba Houttuyniae, Fructus Lycii being cleaned, add yellow wine, place 2-3 days and take out, drain liquid under room temperature, put into that pressure cooker adds Cortex cinnamomi japonici (Ramulus Cinnamomi), vinegar boils 25 minutes, after taking-up, removal Cortex cinnamomi japonici (Ramulus Cinnamomi), pulverizes standby after microwave drying；
(2) soak putting into after Fructus Arctii shredding in clear water 25 minutes, after water is rust, changes water, repeatedly 1-2 rear taking-up, then put into together with the Caulis et Folium Tritici aestivi after cleaning and take out after boiled water embathing 3-5 minute, pulverize standby after microwave drying；
(3) putting in pot after boiling with Semen Ormosiae Hosiei after being removed the peel by Corm Eleocharitis, put into Oleum sesami parch, cease fire when Semen Ormosiae Hosiei exfoliation, taking-up is pulverized standby after drying；
(4) above step gains are mixed according to 10:2:1 ratio.
A kind of Noni fruit cookies, preparation method comprises the following steps:
(1) Semen Tritici aestivi weak strength flour, Semen Maydis powder, Rhizoma Dioscoreae powder are added proper amount of clear water and become dough, and place 6h at room temperature after entering dry yeast dough, obtain fermented dough；
(2) remove the peel after Noni fruit, Fructus Mori, sheep milk clear water being cleaned repeatedly, put into after making beating in jar, take out after adding pectase fermentation 10h and obtain pulp mixture；
(3) smash to pieces after Caulis Ipomoea being boiled with Herba Spinaciae, Flos Sophorae, after taking out venation, obtain Herba Spinaciae mixture；
(4) Camellia nitidissima Chi and Herb Gynostemmae Pentaphylli add 2 times of water to boil with high heat, then use slow fire boiling 50min, after filtration, obtain decoction liquor；
(5) pulp mixture, Herba Spinaciae mixture, decoction liquor, samara oil are uniformly mixed with fermented dough, then roll, cut into slices after put into the preheating baking box of 160 DEG C and bake and bank up with earth 9 minutes.
Embodiment 2
A kind of Noni fruit cookies, is made up of the raw material of following weight portion: Semen Tritici aestivi weak strength flour 120, Semen Maydis powder 30, Rhizoma Dioscoreae powder 15, dry yeast dough 20, Caulis Ipomoea 8, Herba Spinaciae 10, Camellia nitidissima Chi 4, Flos Sophorae 4, Herb Gynostemmae Pentaphylli 4, samara oil 4, Noni fruit 25, Fructus Mori 4, sheep milk 15, stevioside 0.1, Sal 2, additive 4；Described dry yeast dough is to use conventional method to make；Described additive is made up of the raw material of following weight portion: Pupa bombycis 40, fishbone 55, Semen Ormosiae Hosiei 25, Corm Eleocharitis 25, Oleum sesami 15, Fructus Arctii 30, Fructus Lycii 30, Caulis et Folium Tritici aestivi 15, Herba Houttuyniae 8, Cortex cinnamomi japonici (Ramulus Cinnamomi) 8, vinegar 8, yellow wine 35.
Described additive is made through following steps:
(1) putting into jar after Pupa bombycis, fishbone, Herba Houttuyniae, Fructus Lycii being cleaned, add yellow wine, place 3 days and take out, drain liquid under room temperature, put into that pressure cooker adds Cortex cinnamomi japonici (Ramulus Cinnamomi), vinegar boils 25 minutes, after taking-up, removal Cortex cinnamomi japonici (Ramulus Cinnamomi), pulverizes standby after microwave drying；
(2) will put into after Fructus Arctii shredding in clear water and soak 25 minutes, after water is rust, change water, and repeatedly take out after 2 times, then put into together with the Caulis et Folium Tritici aestivi after cleaning and take out after boiled water embathing 5 minutes, pulverize standby after microwave drying；
(3) putting in pot after boiling with Semen Ormosiae Hosiei after being removed the peel by Corm Eleocharitis, put into Oleum sesami parch, cease fire when Semen Ormosiae Hosiei exfoliation, taking-up is pulverized standby after drying；
(4) above step gains are mixed according to 10:2:1 ratio.
A kind of Noni fruit cookies, preparation method comprises the following steps:
(1) Semen Tritici aestivi weak strength flour, Semen Maydis powder, Rhizoma Dioscoreae powder are added proper amount of clear water and become dough, and place 5h at room temperature after entering dry yeast dough, obtain fermented dough；
(2) remove the peel after Noni fruit, Fructus Mori, sheep milk clear water being cleaned repeatedly, put into after making beating in jar, take out after adding pectase fermentation 10h and obtain pulp mixture；
(3) smash to pieces after Caulis Ipomoea being boiled with Herba Spinaciae, Flos Sophorae, after taking out venation, obtain Herba Spinaciae mixture；
(4) Camellia nitidissima Chi and Herb Gynostemmae Pentaphylli add 3 times of water to boil with high heat, then use slow fire boiling 50min, after filtration, obtain decoction liquor；
(5) pulp mixture, Herba Spinaciae mixture, decoction liquor, samara oil are uniformly mixed with fermented dough, then roll, cut into slices after put into the preheating baking box of 160 DEG C and bake and bank up with earth 10 minutes.
Claims (3)
1. a Noni fruit cookies, it is characterised in that be made up of the raw material of following weight portion: Semen Tritici aestivi weak strength flour 100-120, Semen Maydis powder 20-30, Rhizoma Dioscoreae powder 10-20, dry yeast dough 10-20, Caulis Ipomoea 5-10, Herba Spinaciae 5-10, Camellia nitidissima Chi 3-5, Flos Sophorae 3-5, Herb Gynostemmae Pentaphylli 3-5, samara oil 3-5, Noni fruit 20-30, Fructus Mori 3-5, the sub-10-20 of sheep milk, stevioside 0.1-0.2, Sal 1-2, additive 3-5；Described dry yeast dough is to use conventional method to make；Described additive is made up of the raw material of following weight portion: Pupa bombycis 30-50, fishbone 50-60, Semen Ormosiae Hosiei 20-30, Corm Eleocharitis 20-30, Oleum sesami 10-20, Fructus Arctii 30-40, Fructus Lycii 30-40, Caulis et Folium Tritici aestivi 10-20, Herba Houttuyniae 5-10, Cortex cinnamomi japonici (Ramulus Cinnamomi) 5-10, vinegar 5-10, yellow wine 30-40.
2. a kind of Noni fruit cookies as claimed in claim 1, it is characterised in that described additive is made through following steps:
(1) putting into jar after Pupa bombycis, fishbone, Herba Houttuyniae, Fructus Lycii being cleaned, add yellow wine, place 2-3 days and take out, drain liquid under room temperature, put into that pressure cooker adds Cortex cinnamomi japonici (Ramulus Cinnamomi), vinegar boils 20-30 minute, after taking-up, removal Cortex cinnamomi japonici (Ramulus Cinnamomi), pulverizes standby after microwave drying；
(2) soak putting into after Fructus Arctii shredding in clear water 20-30 minute, after water is rust, changes water, repeatedly 1-2 rear taking-up, then put into together with the Caulis et Folium Tritici aestivi after cleaning and take out after boiled water embathing 3-5 minute, pulverize standby after microwave drying；
(3) putting in pot after boiling with Semen Ormosiae Hosiei after being removed the peel by Corm Eleocharitis, put into Oleum sesami parch, cease fire when Semen Ormosiae Hosiei exfoliation, taking-up is pulverized standby after drying；
(4) above step gains are mixed according to 10:2:1 ratio.
3. a kind of Noni fruit cookies as claimed in claim 1, it is characterised in that preparation method comprises the following steps:
(1) Semen Tritici aestivi weak strength flour, Semen Maydis powder, Rhizoma Dioscoreae powder are added proper amount of clear water and become dough, and place 5-6h at room temperature after entering dry yeast dough, obtain fermented dough；
(2) remove the peel after Noni fruit, Fructus Mori, sheep milk clear water being cleaned repeatedly, put into after making beating in jar, take out after adding pectase fermentation 8-12h and obtain pulp mixture；
(3) smash to pieces after Caulis Ipomoea being boiled with Herba Spinaciae, Flos Sophorae, after taking out venation, obtain Herba Spinaciae mixture；
(4) Camellia nitidissima Chi and Herb Gynostemmae Pentaphylli are added 2-3 times of water to boil with high heat, then use slow fire boiling 40-60min, after filtration, obtain decoction liquor；
(5) pulp mixture, Herba Spinaciae mixture, decoction liquor, samara oil are uniformly mixed with fermented dough, then roll, cut into slices after put into the preheating baking box of 160 DEG C and bake and bank up with earth 8-10 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610350705.5A CN105851153A (en) | 2016-05-25 | 2016-05-25 | Noni biscuit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610350705.5A CN105851153A (en) | 2016-05-25 | 2016-05-25 | Noni biscuit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105851153A true CN105851153A (en) | 2016-08-17 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610350705.5A Pending CN105851153A (en) | 2016-05-25 | 2016-05-25 | Noni biscuit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105851153A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109907092A (en) * | 2019-04-11 | 2019-06-21 | 钟海英 | A kind of ferment biscuit and preparation method thereof |
| CN117898410A (en) * | 2024-03-06 | 2024-04-19 | 瑞之恩生物科技(河南)有限公司 | A selenium-rich noni fruit product and preparation method thereof |
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| CN102334529A (en) * | 2010-07-27 | 2012-02-01 | 江南大学 | Yellow wine lees biscuits and preparation method thereof |
| CN103518806A (en) * | 2013-10-17 | 2014-01-22 | 合肥康龄养生科技有限公司 | Wheat-barley-oat health care biscuits and preparation method |
| CN103583648A (en) * | 2013-10-17 | 2014-02-19 | 安徽金禾粮油集团有限公司 | Stomachic Mingmu cookie and making method thereof |
| CN104782730A (en) * | 2015-05-17 | 2015-07-22 | 合肥寿保农副产品有限公司 | Fruit-flavored health biscuit and preparation method thereof |
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2016
- 2016-05-25 CN CN201610350705.5A patent/CN105851153A/en active Pending
Patent Citations (4)
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| CN109907092A (en) * | 2019-04-11 | 2019-06-21 | 钟海英 | A kind of ferment biscuit and preparation method thereof |
| CN117898410A (en) * | 2024-03-06 | 2024-04-19 | 瑞之恩生物科技(河南)有限公司 | A selenium-rich noni fruit product and preparation method thereof |
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