CN105901084A - Processing method for lotus root crisp biscuits - Google Patents
Processing method for lotus root crisp biscuits Download PDFInfo
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- CN105901084A CN105901084A CN201610394979.4A CN201610394979A CN105901084A CN 105901084 A CN105901084 A CN 105901084A CN 201610394979 A CN201610394979 A CN 201610394979A CN 105901084 A CN105901084 A CN 105901084A
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- China
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- parts
- lotus root
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- standby
- butter
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Classifications
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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 provides lotus root crisp biscuits and a preparation method thereof. According to the preparation method, lotus roots are added and smashed and dried to be prepared into lotus root powder, and then the lotus root powder is mixed with other raw materials including 500 parts of low-gluten flour, 150 parts of powdered sugar, 300 parts of butter, 3 parts of baking soda, 50 parts of milk powder and 50 parts of whole egg liquid. The lotus root crisp biscuits are finally prepared through cooperation of reasonable adding order and the technology of the lotus root crisp biscuits, and the biscuits are fine and smooth in tissue, crisp and loose in mouthfeel and golden yellow in surface, have the clean aroma of the lotus roots, have the health care effect, are suitable for people of all ages and have the good application prospect.
Description
Technical field
The invention discloses the process technology of a kind of shortbread type biscuit, be specifically related to the process technology of a kind of Rhizoma Nelumbinis shortbread type biscuit, belong to
Food processing technology field.
Technical background
The cookies occurred in the market is numerous in variety, the polynary words of taste, but all with the addition of essence, spice, is unfavorable for health.
The etymology of the etymology what is called cookies of cookies is " bread of roasted twice ", i.e. from the bis (having again) and cuit (baking) of French by
Come.Do not put yeast with flour and water or milk and bake, as storage food when travelling, navigation, mountain-climbing, special
Not being to be very convenient applicable in the wartime for the standby food of army people, the industry of initial stage cookies is above-mentioned described length
The concept of the urgent food in the navigation of phase or war starts to propagate, after Industrial Revolution with HandMade-Type (manual form)
Because of the prosperity of mechanical technique, making apparatus and the technology of cookies develop rapidly, are diffused into all parts of the world.Biscuits comprises cookies
(Biscuit), cookies (Cookies) and soda cracker (Cracker) etc..Rhizoma Nelumbinis does not contain only 7 kinds of essential amino acids,
And containing many active component, multiple right including dietary fiber, Polyphenols, polysaccharide, flavonoid, alkaloid and volatile oil etc.
The composition that human body is useful, has good health-care effect.Rhizoma Nelumbinis is applied to health-care effect in cookies it can be appreciated that but prepared
Journey has many difficulties, such as mouthfeel, addition manner etc., there is no relevant related process report.
Summary of the invention
The technical problem to be solved in the present invention is to provide the equilibrium of a kind of comprehensive nutrition, the dietary fiber containing abundant, shortcake in good taste
Property cookies and preparation method thereof.
The technical scheme is that
(1) preparation method of Lotus root congee: select fresh, the preferable Rhizoma Nelumbinis of quality, cleans and peels, and blanching of cutting into slices, at 75 DEG C
Drying baker in dry, with super micron mill pulverize, cross 60 mesh sieves standby.
(2) preparation method of Icing Sugar is: white sugar super micron mill is pulverized, standby after 60 mesh sieves.
(3) by standby to Icing Sugar 150 parts, sodium bicarbonate 3 parts, egg pulp 50 parts, 50 parts of mix homogeneously of milk powder；
(4) 300 parts of butter are placed in basin with tepidarium fusing standby；
(5) 500 parts of weak strength flours, 150 portions of Amylum Nelumbinis Rhizomatis being mixed in the adjuvant premixed, add the butter melted, stirring is all
Even, dough-making powder is agglomerating；
(6) dough become reconciled is knead on mat, be cut into the rectangular piece that thickness is 5mm, stand 3-5 minute, then put
In baking box, get angry 170 DEG C, 8 minutes prepared cookiess of 160 DEG C of bakings in afternoon, pack after cooling of coming out of the stove.
The present invention have developed a kind of Rhizoma Nelumbinis shortbread type biscuit and preparation method thereof.With the addition of Rhizoma Nelumbinis in this preparation method, Rhizoma Nelumbinis has dispels
The stasis of blood, heat clearing away solution are tired, spleen benefiting and stimulating the appetite, benefit blood reinforcing the heart, have antidiarrheal, control chronic cough, the effect such as slake thirst and help produce saliva, simultaneously to diabetes,
The other diseases such as coronary heart disease, obesity all has the effect of auxiliary treatment, and is eaten for a long time and not there is any side effect, health care
Effect is preferable, uses it in food, meets the demand in market.The present invention is by the various trace elements in Rhizoma Nelumbinis and cookies
Other material active ingredient organic assembling, reach the health-care effect to human body.Preparation method of the present invention, first pulverizes Rhizoma Nelumbinis and dries
Dry, make Amylum Nelumbinis Rhizomatis, then fall Amylum Nelumbinis Rhizomatis mixes with other raw materials.Other raw materials include weak strength flour 500 parts, Icing Sugar 150 parts, Huang
Oil 300 parts, sodium bicarbonate 3 parts, milk powder 50 parts, egg pulp 50 parts.Reasonably order of addition, coordinates with the technique of this product,
Finally preparing Rhizoma Nelumbinis shortbread type biscuit, this cookies tissue is fine and smooth, mouthfeel is loose, and surface is golden yellow, containing the delicate fragrance of Rhizoma Nelumbinis, has again
There is health-care effect, all-ages, there is preferable application prospect.
Detailed description of the invention
The preparation method of a kind of Rhizoma Nelumbinis shortbread type biscuit, comprises the following steps:
(1) preparation method of Lotus root congee: select fresh, the preferable Rhizoma Nelumbinis of quality, cleans and peels, and blanching of cutting into slices, at 75 DEG C
Drying baker in dry, with super micron mill pulverize, cross 60 mesh sieves standby.
(2) preparation method of Icing Sugar is: white sugar super micron mill is pulverized, standby after 60 mesh sieves.
(3) by standby to Icing Sugar 150 parts, sodium bicarbonate 3 parts, egg pulp 50 parts, 50 parts of mix homogeneously of milk powder；
(4) 300 parts of butter are placed in basin with tepidarium fusing standby；
(5) 500 parts of weak strength flours, 150 portions of Amylum Nelumbinis Rhizomatis being mixed in the adjuvant premixed, add the butter melted, stirring is all
Even, dough-making powder is agglomerating；
(6) dough become reconciled is knead on mat, be cut into the rectangular piece that thickness is 5mm, stand 3-5 minute, then put
In baking box, get angry 170 DEG C, 8 minutes prepared cookiess of 160 DEG C of bakings in afternoon, pack after cooling of coming out of the stove.
Described Rhizoma Nelumbinis shortbread type biscuit is following component, and each component ratio is: weak strength flour 500 parts, Amylum Nelumbinis Rhizomatis 150 parts, Icing Sugar 150
Part, 300 parts of butter, sodium bicarbonate 3 parts, milk powder 50 parts, egg pulp 50 parts.
The organoleptic indicator of the present invention: cookies tissue is fine and smooth, mouthfeel is loose, and surface is golden yellow, containing the delicate fragrance of Rhizoma Nelumbinis.
Claims (4)
1. Rhizoma Nelumbinis shortbread type biscuit and preparation method thereof, it is characterised in that include the raw material of following parts by weight proportioning: weak strength flour 500
Part, Amylum Nelumbinis Rhizomatis 150 parts, Icing Sugar 150 parts, 300 parts of butter, sodium bicarbonate 3 parts, milk powder 50 parts, egg pulp 50 parts.
2. according to the shortbread type biscuit described in claim 1, it is characterised in that the preparation method of Lotus root congee:
Select fresh, the preferable Rhizoma Nelumbinis of quality, clean and peel, blanching of cutting into slices, dry in the drying baker of 75 DEG C, use micronizing
Machine is pulverized, and crosses 60 mesh sieves standby.
3. according to the shortbread type biscuit described in claim 1, it is characterised in that the preparation method of Icing Sugar is:
White sugar super micron mill is pulverized, standby after 60 mesh sieves.
4. according to the shortbread type biscuit described in claim 1, it is characterised in that comprise the following steps:
1) by standby to Icing Sugar 150 parts, sodium bicarbonate 3 parts, egg pulp 50 parts, 50 parts of mix homogeneously of milk powder；
2) 300 parts of butter are placed in basin with tepidarium fusing standby；
3) 500 parts of weak strength flours, 150 portions of Amylum Nelumbinis Rhizomatis are mixed in the adjuvant premixed, add the butter melted, stir, and
Face is agglomerating；
4) dough become reconciled is knead on mat, is cut into the rectangular piece that thickness is 5mm, stand 3-5 minute, then be placed in baking box,
Get angry 170 DEG C, 8 minutes prepared cookiess of 160 DEG C of bakings in afternoon, pack after cooling of coming out of the stove.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610394979.4A CN105901084A (en) | 2016-05-23 | 2016-05-23 | Processing method for lotus root crisp biscuits |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610394979.4A CN105901084A (en) | 2016-05-23 | 2016-05-23 | Processing method for lotus root crisp biscuits |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105901084A true CN105901084A (en) | 2016-08-31 |
Family
ID=56749757
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610394979.4A Pending CN105901084A (en) | 2016-05-23 | 2016-05-23 | Processing method for lotus root crisp biscuits |
Country Status (1)
| Country | Link |
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| CN (1) | CN105901084A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107307044A (en) * | 2017-08-25 | 2017-11-03 | 桐梓县德毓蜂业发展有限公司 | The preparation method of honey biscuit |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20140085367A (en) * | 2012-12-27 | 2014-07-07 | 시흥시 | Lotus root cookie and method of manufacturing the same |
| CN105532806A (en) * | 2015-12-03 | 2016-05-04 | 福建农林大学 | Crisp white fungus biscuit with slow digestive function |
-
2016
- 2016-05-23 CN CN201610394979.4A patent/CN105901084A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20140085367A (en) * | 2012-12-27 | 2014-07-07 | 시흥시 | Lotus root cookie and method of manufacturing the same |
| CN105532806A (en) * | 2015-12-03 | 2016-05-04 | 福建农林大学 | Crisp white fungus biscuit with slow digestive function |
Non-Patent Citations (2)
| Title |
|---|
| 王鑫: "《家庭营养全典》", 31 January 2006, 海潮出版社 * |
| 魏书信等: "微波山药莲藕饼干的研制", 《农产品加工（学刊）》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107307044A (en) * | 2017-08-25 | 2017-11-03 | 桐梓县德毓蜂业发展有限公司 | The preparation method of honey biscuit |
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| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160831 |