CN105901081A - Jasmine flower and beef biscuit - Google Patents
Jasmine flower and beef biscuit Download PDFInfo
- Publication number
- CN105901081A CN105901081A CN201610368978.2A CN201610368978A CN105901081A CN 105901081 A CN105901081 A CN 105901081A CN 201610368978 A CN201610368978 A CN 201610368978A CN 105901081 A CN105901081 A CN 105901081A
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- CN
- China
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- parts
- cookies
- beef
- flos
- jasmini sambac
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- 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.)
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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
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
Abstract
The invention discloses a jasmine flower and beef biscuit which is prepared from, by weight, 100-110 parts of wheat flour, 80-90 parts of corn flour, 3-6 parts of sesame, 8-11 parts of jasmine flowers, 2-3 parts of flos lonicerae, 1-2 parts of peach blossoms, 5-9 parts of beef, 2-3 parts of semen juglandis, 1-1.2 parts of lycium barbarum, 0.3-0.5 part of pericarpium citri reticulatae, 0.6-1.0 part of sea weed, 2-5 parts of skim milk, 1.2-1.3 parts of xylitol, 0.2-0.4 part of saccharomycetes, 0.3-0.4 part of bifidobacterium species, 0.3-0.6 part of vegetable oil, 0.2-0.3 part of salt, 0.8-1.2 parts of honey and 1-2 parts of cream. The jasmine flower and beef biscuit is rich in raw material, natural in luster, golden yellow in color, good in crispy performance, fresh in taste, balanced in nutrition and easy to observe and has the health care effects of activating blood circulation, promoting the circulation of qi and enhancing immunity.
Description
Technical field
The present invention relates to field of food, be specifically related to a kind of Flos Jasmini Sambac beef cookies.
Background technology
Conventional cookies is the food that the mouthfeel processed with wheat flour for primary raw material is loose or crisp.But with Semen Tritici aestivi
Powder is in the processing technique of primary raw material, owing to excessive pursuit machining accuracy can cause numerous nutrient to be lost, and Semen Tritici aestivi in addition
In amyloid proteins, lysine content is relatively low, also affects the nutritive value of cookies, and has some consumers for wheat flour or gluten meeting
Produce allergic symptom.Being formed along with health diet consumption idea and various health food comes out, conventional cookies also begins to battalion
The direction supporting health care is developed.
Cookies is also a kind of food being had deep love for by numerous people, and the nutrition of cookies and mouthfeel are cookies key factors, cake
Dry nutrition directly affects health and the demand of human body, and mouthfeel is the best, is difficult to cause the appetite of upper consumer；Along with people disappear
Flat the gradually stepping up of water wasting, requires more and more higher to nutrition, color and luster and the mouthfeel of food, if cookies mouthfeel can be made excellent,
Comprehensive nutrition, safety and Health, will be provided with wide market prospect undoubtedly.
Summary of the invention
In order to solve the problems referred to above, the invention provides a kind of Flos Jasmini Sambac beef cookies.
A kind of Flos Jasmini Sambac beef cookies, is made up of following raw material: wheat flour 100-110 part, Semen Maydis powder 80-90
Part, Semen Sesami 3-6 part, Flos Jasmini Sambac 8-11 part, Flos Lonicerae 2-3 part, Flos persicae 1-2 part, beef 5-9 part, Semen Juglandis 2-3 part, Fructus Lycii 1-
1.2 parts, Pericarpium Citri Reticulatae 0.3-0.5 part, Thallus Laminariae (Thallus Eckloniae) 0.6-1.0 part, skim milk 2-5 part, xylitol 1.2-1.3 part, yeast 0.2-0.4
Part, bacillus bifidus 0.3-0.4 part, vegetable oil 0.3-0.6 part, Sal 0.2-0.3 part, Mel 0.8-1.2 part, butter 1-2 part.
Described Flos Jasmini Sambac, Flos Lonicerae, Flos persicae are fresh.
Described yeast and bacillus bifidus, all through overactivation, can be used directly.
The preparation method of described Flos Jasmini Sambac beef cookies, specifically includes following steps:
(1) Flos Jasmini Sambac, Flos Lonicerae and Flos persicae being mixed, clean up with the saline solution that mass concentration is 1.8%, taking-up drains,
It is placed in-38 DEG C of vacuum lyophilizations, pulverizes, cross 45-50 mesh sieve, obtain dry flower powder, add the 38-40 of dry flower grain weight amount 6-9 times amount
DEG C warm water, the ultrasonic 20-22min of 300-320KHz, it is centrifuged 8min with 10000r/min, takes supernatant, slurry must be spent；
(2) Semen Sesami is put in the frying pan of 120 DEG C, fry to micro-Jiao, make Semen Sesami send fragrance, obtain ripe Semen Sesami；
(3) by beef, Semen Juglandis, Fructus Lycii, Pericarpium Citri Reticulatae, Thallus Laminariae (Thallus Eckloniae) co-grinding, cross 30-35 mesh sieve, obtain nutritive powder；
(4) take flour, after Semen Maydis powder uniformly mixes, add skim milk, xylitol, yeast, bacillus bifidus, vegetable oil,
Sal, Mel and food powder, after stirring, be kneaded into dough with flower slurry mixing, be placed in fermentation 0.5-at a temperature of 28-30 DEG C
0.6h；
(5) the dough mould fermented is pressed into cookies base, cookies base is coated the butter of thin layer, the most again
Spread the ripe Semen Sesami of last layer, in the baking tray being neatly placed in；
(6) baking tray being placed with cookies base being put into baking box, temperature controls 190-210 DEG C, and baking is golden yellow to cookies surface,
Take out, natural cooling, obtain Flos Jasmini Sambac beef cookies；
(7) it is vacuum-packed, 28-29kGy radiation sterilization 12-15min, obtains finished product.
Beneficial effects of the present invention: the Flos Jasmini Sambac beef cookies abundant raw material of the present invention, natural in color, in golden yellow, crisp
Fragility is good, mouthfeel is pure and fresh, balanced in nutrition, be prone to absorb, there is the effect of blood-activating and qi-promoting, enhancing immunity；By with flower slurry and
Face, containing abundant vitamin, benzyl alcohol or its lipid in flower slurry, the cookies mouthfeel of making is pure and fresh, has health care and beauty treatment merit
Effect；After adding nutritive powder so that cookies comprehensive nutrition, it is easier to absorbing, crisp brittleness is good, mouthfeel is delicate, safety and Health；The present invention
The Flos Jasmini Sambac beef cookies provided, preparation method is simple, it is easy to industrialized production.
Detailed description of the invention
With specific embodiment, the present invention is described below, but is not limitation of the present invention.
Embodiment 1
A kind of Flos Jasmini Sambac beef cookies, is made up of following raw material: wheat flour 110 parts, Semen Maydis powder 90 parts, Semen Sesami 6 parts, jasmine
Jasmine 8 parts, Flos Lonicerae 2 parts, 1 part of Flos persicae, 5 parts of beef, Semen Juglandis 2 parts, Fructus Lycii 1 part, Pericarpium Citri Reticulatae 0.3 part, 0.6 part of Thallus Laminariae (Thallus Eckloniae), defat
2 parts of milk, xylitol 1.2 parts, 0.2 part of yeast, bacillus bifidus 0.4 part, vegetable oil 0.3 part, Sal 0.2 part, Mel 0.8
Part, 2 parts of butter.
Described Flos Jasmini Sambac, Flos Lonicerae, Flos persicae are fresh.
Described yeast and bacillus bifidus, all through overactivation, can be used directly.
The preparation method of described Flos Jasmini Sambac beef cookies, specifically includes following steps:
(1) Flos Jasmini Sambac, Flos Lonicerae and Flos persicae being mixed, clean up with the saline solution that mass concentration is 1.8%, taking-up drains,
It is placed in-38 DEG C of vacuum lyophilizations, pulverizes, cross 45-50 mesh sieve, obtain dry flower powder, add the 38-40 of dry flower grain weight amount 6-9 times amount
DEG C warm water, the ultrasonic 20-22min of 300-320KHz, it is centrifuged 8min with 10000r/min, takes supernatant, slurry must be spent；
(2) Semen Sesami is put in the frying pan of 120 DEG C, fry to micro-Jiao, make Semen Sesami send fragrance, obtain ripe Semen Sesami；
(3) by beef, Semen Juglandis, Fructus Lycii, Pericarpium Citri Reticulatae, Thallus Laminariae (Thallus Eckloniae) co-grinding, cross 30-35 mesh sieve, obtain nutritive powder；
(4) take flour, after Semen Maydis powder uniformly mixes, add skim milk, xylitol, yeast, bacillus bifidus, vegetable oil,
Sal, Mel and food powder, after stirring, be kneaded into dough with flower slurry mixing, be placed in fermentation 0.5-at a temperature of 28-30 DEG C
0.6h；
(5) the dough mould fermented is pressed into cookies base, cookies base is coated the butter of thin layer, the most again
Spread the ripe Semen Sesami of last layer, in the baking tray being neatly placed in；
(6) baking tray being placed with cookies base being put into baking box, temperature controls 190-210 DEG C, and baking is golden yellow to cookies surface,
Take out, natural cooling, obtain Flos Jasmini Sambac beef cookies；
(7) it is vacuum-packed, 28-29kGy radiation sterilization 12-15min, obtains finished product.
Embodiment 2
Embodiment 2 difference from Example 1 is that the parts by weight expected in Flos Jasmini Sambac beef cookies Central Plains are different, and other conditions are equal
Identical.
A kind of Flos Jasmini Sambac beef cookies, is made up of following raw material: wheat flour 108 parts, Semen Maydis powder 85 parts, Semen Sesami 3
Part, Flos Jasmini Sambac 9 parts, Flos Lonicerae 2 parts, 1 part of Flos persicae, 8 parts of beef, Semen Juglandis 2 parts, Fructus Lycii 1.2 parts, Pericarpium Citri Reticulatae 0.3 part, Thallus Laminariae (Thallus Eckloniae) 0.7
Part, skim milk 4 parts, xylitol 1.3 parts, 0.3 part of yeast, bacillus bifidus 0.4 part, vegetable oil 0.5 part, Sal 0.3 part, honeybee
Honey 0.9 part, 1 part of butter.
Embodiment 3
Embodiment 3 difference from Example 1 is that the parts by weight expected in Flos Jasmini Sambac beef cookies Central Plains are different, and other conditions are equal
Identical.
A kind of Flos Jasmini Sambac beef cookies, is made up of following raw material: wheat flour 109 parts, Semen Maydis powder 88 parts, Semen Sesami 3
Part, Flos Jasmini Sambac 9 parts, Flos Lonicerae 2 parts, 1 part of Flos persicae, 8 parts of beef, Semen Juglandis 2 parts, Fructus Lycii 1.2 parts, Pericarpium Citri Reticulatae 0.3 part, Thallus Laminariae (Thallus Eckloniae) 0.6
Part, skim milk 5 parts, xylitol 1.3 parts, 0.3 part of yeast, bacillus bifidus 0.3 part, vegetable oil 0.3 part, Sal 0.3 part, honeybee
Honey 0.9 part, 1 part of butter.
Comparative example
A kind of Flos Jasmini Sambac beef cookies, is made up of following raw material: wheat flour 110 parts, Semen Maydis powder 90 parts, Semen Sesami 6 parts, cattle
Meat 5 parts, 0.6 part of Thallus Laminariae (Thallus Eckloniae), 0.2 part of yeast, vegetable oil 0.3 part, Sal 0.2 part, Mel 0.8 part.
Described yeast, through overactivation, can be used directly.
The preparation method of described Flos Jasmini Sambac beef cookies, specifically includes following steps:
(1) Semen Sesami is put in the frying pan of 120 DEG C, fry to micro-Jiao, make Semen Sesami send fragrance, obtain ripe Semen Sesami；
(3) by beef, Thallus Laminariae (Thallus Eckloniae) co-grinding, cross 30-35 mesh sieve, obtain nutritive powder；
(4) take flour, after Semen Maydis powder uniformly mixes, add yeast, bacillus bifidus, vegetable oil, Sal, Mel and food
Powder, after stirring, is kneaded into dough with flower slurry mixing, is placed in fermentation 0.5-0.6h at a temperature of 28-30 DEG C；
(5) the dough mould fermented is pressed into cookies base, cookies base spreads the ripe Semen Sesami of last layer, is neatly placed in
Baking tray in；
(6) baking tray being placed with cookies base being put into baking box, temperature controls 190-210 DEG C, and baking is golden yellow to cookies surface,
Take out, natural cooling, obtain Flos Jasmini Sambac beef cookies；
(7) it is vacuum-packed, 28-29kGy radiation sterilization 12-15min, obtains finished product.
Randomly choosing 50 people, the cookies of embodiment and comparative example is evaluated by everyone, each full marks 100 points, the most right
Each is given a mark, results averaged, and explains each index feature of cookies, embodiment and comparative example cookies according to mark
Results of sensory evaluation is shown in Table 1.
Table 1: embodiment and the results of sensory evaluation of comparative example cookies
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example |
| Color and luster | 93 | 92 | 93 | 82 |
| Chewiness | 89 | 92 | 90 | 82 |
| Fragrance | 93 | 93 | 92 | 69 |
Show from the result of table 1, the cookies of the present invention, natural in color, in golden yellow, crisp brittleness is good, fragrant in taste, aromatic flavor
Obtain liking of consumers in general.
Claims (4)
1. a Flos Jasmini Sambac beef cookies, it is characterised in that be made up of following raw material: wheat flour 100-110 part, Semen Maydis
Powder 80-90 part, Semen Sesami 3-6 part, Flos Jasmini Sambac 8-11 part, Flos Lonicerae 2-3 part, Flos persicae 1-2 part, beef 5-9 part, Semen Juglandis 2-3 part,
Fructus Lycii 1-1.2 part, Pericarpium Citri Reticulatae 0.3-0.5 part, Thallus Laminariae (Thallus Eckloniae) 0.6-1.0 part, skim milk 2-5 part, xylitol 1.2-1.3 part, yeast
0.2-0.4 part, bacillus bifidus 0.3-0.4 part, vegetable oil 0.3-0.6 part, Sal 0.2-0.3 part, Mel 0.8-1.2 part, butter
1-2 part.
Flos Jasmini Sambac beef cookies the most according to claim 1, it is characterised in that described Flos Jasmini Sambac, Flos Lonicerae, Flos persicae are equal
For fresh.
Flos Jasmini Sambac beef cookies the most according to claim 1, it is characterised in that described yeast and the equal warp of bacillus bifidus
Overactivation, can be used directly.
The preparation method of Flos Jasmini Sambac beef cookies the most according to claim 1, it is characterised in that specifically include following step
Rapid:
(1) Flos Jasmini Sambac, Flos Lonicerae and Flos persicae being mixed, clean up with the saline solution that mass concentration is 1.8%, taking-up drains,
It is placed in-38 DEG C of vacuum lyophilizations, pulverizes, cross 45-50 mesh sieve, obtain dry flower powder, add the 38-40 of dry flower grain weight amount 6-9 times amount
DEG C warm water, the ultrasonic 20-22min of 300-320KHz, it is centrifuged 8min with 10000r/min, takes supernatant, slurry must be spent；
(2) Semen Sesami is put in the frying pan of 120 DEG C, fry to micro-Jiao, make Semen Sesami send fragrance, obtain ripe Semen Sesami；
(3) by beef, Semen Juglandis, Fructus Lycii, Pericarpium Citri Reticulatae, Thallus Laminariae (Thallus Eckloniae) co-grinding, cross 30-35 mesh sieve, obtain nutritive powder；
(4) take flour, after Semen Maydis powder uniformly mixes, add skim milk, xylitol, yeast, bacillus bifidus, vegetable oil,
Sal, Mel and food powder, after stirring, be kneaded into dough with flower slurry mixing, be placed in fermentation 0.5-at a temperature of 28-30 DEG C
0.6h；
(5) the dough mould fermented is pressed into cookies base, cookies base is coated the butter of thin layer, the most again
Spread the ripe Semen Sesami of last layer, in the baking tray being neatly placed in；
(6) baking tray being placed with cookies base being put into baking box, temperature controls 190-210 DEG C, and baking is golden yellow to cookies surface,
Take out, natural cooling, obtain Flos Jasmini Sambac beef cookies；
(7) it is vacuum-packed, 28-29kGy radiation sterilization 12-15min, obtains finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610368978.2A CN105901081A (en) | 2016-05-30 | 2016-05-30 | Jasmine flower and beef biscuit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610368978.2A CN105901081A (en) | 2016-05-30 | 2016-05-30 | Jasmine flower and beef biscuit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105901081A true CN105901081A (en) | 2016-08-31 |
Family
ID=56742566
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610368978.2A Pending CN105901081A (en) | 2016-05-30 | 2016-05-30 | Jasmine flower and beef biscuit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105901081A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112715614A (en) * | 2020-12-30 | 2021-04-30 | 上海来伊份股份有限公司 | Vacuum fried fermented fried dough twist and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404758A (en) * | 2013-05-27 | 2013-11-27 | 胡安然 | Special diet for gastric ulcer patients |
| CN105211207A (en) * | 2015-10-21 | 2016-01-06 | 青岛安惠仕生物制药有限公司 | A kind of flower-fragrance health-care biscuit |
| CN105557957A (en) * | 2016-02-29 | 2016-05-11 | 安徽先知缘食品有限公司 | Flos sophorae beef biscuits and preparation method thereof |
-
2016
- 2016-05-30 CN CN201610368978.2A patent/CN105901081A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404758A (en) * | 2013-05-27 | 2013-11-27 | 胡安然 | Special diet for gastric ulcer patients |
| CN105211207A (en) * | 2015-10-21 | 2016-01-06 | 青岛安惠仕生物制药有限公司 | A kind of flower-fragrance health-care biscuit |
| CN105557957A (en) * | 2016-02-29 | 2016-05-11 | 安徽先知缘食品有限公司 | Flos sophorae beef biscuits and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112715614A (en) * | 2020-12-30 | 2021-04-30 | 上海来伊份股份有限公司 | Vacuum fried fermented fried dough twist and preparation method thereof |
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Application publication date: 20160831 |
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