CN105918409A - Spicy crisp biscuit and production technique thereof - Google Patents

Abstract

The invention provides spicy crisp biscuit and a production technique thereof. The spicy crisp biscuit comprises the raw materials of low-gluten flour, butter, sticky rice, poria powder, fresh rosa roxburghii fruit, powdered sugar, egg liquid, milk powder and zanthoxylum oil. The production technique comprises the steps of processing the raw materials, mixing, kneading dough and baking. According to the spicy crisp biscuit, cellulose, vitamin B, starch, protein and various nutritional ingredients of the rosa roxburghii fruit and the poria are organically combined. Thus, the spicy crisp biscuit is fresh in aroma, delicious in taste, unique in flavor and rich and balanced in nutrition.

Description

A kind of fiber crops crispy biscuit and production technology thereof

Technical field

The invention belongs to food processing technology field, particularly relate to a kind of fiber crops crispy biscuit and production thereof Technique.

Background technology

Cookies flour and water or milk are not put yeast and are baked, as travelling, navigation, The primary raw material storing food cookies during mountain-climbing is Semen Tritici aestivi flour, then adds saccharide, oils and fats, Egg product, the adjuvant such as milk.According to formula and the difference of production technology, rusk can be divided into toughness Cookies and the big class of shortbread type biscuit two.The feature of shortbread type biscuit is that die moulding mostly is convex flower, decorative pattern Substantially, structure is fine and closely woven, for the 14%～30% of flour amount.The particular product that some sweet taste is loose, Grease amount may be up to about 50%.The feature of tough biscuit is that die moulding mostly is recessed flower, table There is pinprick in face.Product surface flat smooth, section structure has levels, and has crisp sense during chewing, Chewy, crisp for its distinctive characteristic.The sugar of tough biscuit and the proportioning of oils and fats crisper property cake are low. General by less than the 30% of sugar amount, it is less than 20% by oil mass.Cookies can supplement starch, dimension life The element needed by human body beneficiating ingredient such as B, cellulose, but cookies mouthfeel is the most coarse, is difficult to meet The popular requirement to food materials mouthfeel, and be not quite similar cookies relatively indigestibility, process time.

Summary of the invention

For solving above-mentioned technical problem, the invention provides a kind of fiber crops crispy biscuit, the specific scheme is that

A kind of fiber crops crispy biscuit, including the raw material of following weight portion: Self-raising flour 100～120 parts, Butter 30～50 parts, Oryza glutinosa 30～50 parts, Poria powder 30～50 parts, fresh Fructus Rosae Normalis 40～60 parts, sugar Powder 20-30 part, egg liquid 15-25 part, milk powder 10-15 part, Fructus Zanthoxyli oil 5～15 parts.

Further, including the raw material of following weight portion: Self-raising flour 110 parts, 40 parts of butter, 40 parts of Oryza glutinosa, 40 parts of Poria, fresh Fructus Rosae Normalis 50 parts, Icing Sugar 25 parts, egg liquid 20 parts, milk powder 12 Part, Fructus Zanthoxyli oil 10 parts.

Meanwhile, present invention also offers the production technology of a kind of fiber crops crispy biscuit, comprise the following steps:

1) Feedstock treating:

Oryza glutinosa processes, and Oryza glutinosa is soaked 5～10h, cooks with wood rice steamer, dries, be polished into powder；

Poria, is polished into powder；

Fresh Fructus Rosae Normalis, squeezes into Sucus Rosae Normalis；

2) by Self-raising flour, butter, Oryza glutinosa, Poria, Sucus Rosae Normalis, Icing Sugar, egg liquid, milk Powder, Fructus Zanthoxyli oil proportionally mix, and become dough with scraper mix, are then molded into cake；

3) baking, puts into cake in baking box, and oven temperature 160～175 DEG C, the time, 10-15 divided Clock, takes out cooling and prepares finished product.

The beneficial effects of the present invention is: the numb crispy biscuit that the present invention makes, add in the feed Fructus Zanthoxyli oil so that product has good to eat numb taste, increases the appetite of people；Simultaneously in raw material raw material Containing Oryza glutinosa, and dry through cooking, be polished into powder so that the cookies made is rich in vitamin B1, vitamin B2, nicotinic acid etc., have invigorating the spleen and replenishing QI, strengthening the spleen and nourishing the stomach, only effect of sweating due to debility, To being off one's feed, abdominal distention diarrhoea has certain mitigation；Containing Fructus Rosae Normalis and Poria in raw material, make The numb crispy biscuit not only sweet and sour taste that must be made, slightly delicate fragrance, and this cookies rich in The nutrient substance such as SOD, vitamin C, Citrin, dietary fiber, retinol so that make Cookies have tonifying the lung spleen benefit, preventing phlegm from forming and stopping coughing, tranquilizing by nourishing the heart, cancer-resisting, facilitating digestion, The pharmacological actions such as antioxidant and anti-aging；The present invention by the cellulose contained by cookies, vitamin B, The multiple nutritional components of starch, protein and Fructus Rosae Normalis and Poria organically combines, and fragrance is pure and fresh, taste Road is good to eat, unique flavor, nutritious equilibrium.

Detailed description of the invention

Technical scheme is described further below, but claimed scope is not limited to In described.

Embodiment one

Present embodiments provide a kind of fiber crops crispy biscuit, including following raw material: Self-raising flour 120kg, Butter 50kg, Oryza glutinosa 30kg, Poria powder 50kg, fresh Fructus Rosae Normalis 60kg, Icing Sugar 30kg, egg liquid 25kg, milk powder 15kg, Fructus Zanthoxyli oil 15kg.

Its production technology comprises the following steps:

1) Feedstock treating:

Oryza glutinosa processes, and Oryza glutinosa is soaked 10h, cooks with wood rice steamer, dries, be polished into powder；

Poria, is polished into powder；

Fresh Fructus Rosae Normalis, squeezes into Sucus Rosae Normalis；

2) by Self-raising flour, butter, Oryza glutinosa, Poria, Sucus Rosae Normalis, Icing Sugar, egg liquid, milk Powder, Fructus Zanthoxyli oil proportionally mix, and become dough with scraper mix, are then molded into cake；

3) baking, puts into cake in baking box, oven temperature 175 DEG C, 10 minutes time, takes out Cooling prepares finished product.

Embodiment one

Present embodiments provide a kind of fiber crops crispy biscuit, including following raw material: Self-raising flour 100kg, Butter 30～50kg, Oryza glutinosa 30kg, Poria powder 50kg, fresh Fructus Rosae Normalis 40kg, Icing Sugar 20kg, Egg liquid 15kg, milk powder 10kg, Fructus Zanthoxyli oil 5kg.

Its production technology comprises the following steps:

1) Feedstock treating:

Oryza glutinosa processes, and Oryza glutinosa is soaked 5h, cooks with wood rice steamer, dries, be polished into powder；

Poria, is polished into powder；

Fresh Fructus Rosae Normalis, squeezes into Sucus Rosae Normalis；

2) by Self-raising flour, butter, Oryza glutinosa, Poria, Sucus Rosae Normalis, Icing Sugar, egg liquid, milk Powder, Fructus Zanthoxyli oil proportionally mix, and become dough with scraper mix, are then molded into cake；

3) baking, puts into cake in baking box, oven temperature 160 DEG C, 15 minutes time, takes out Cooling prepares finished product.

Embodiment three

Present embodiments provide a kind of fiber crops crispy biscuit, including following raw material: Self-raising flour 110kg, Butter 40kg, Oryza glutinosa 40kg, Poria 40kg, fresh Fructus Rosae Normalis 50kg, Icing Sugar 25kg, egg liquid 20kg, Milk powder 12kg, Fructus Zanthoxyli oil 10kg.

Its production technology comprises the following steps:

1) Feedstock treating:

Oryza glutinosa processes, and Oryza glutinosa is soaked 8h, cooks with wood rice steamer, dries, be polished into powder；

Poria, is polished into powder；

Fresh Fructus Rosae Normalis, squeezes into Sucus Rosae Normalis；

2) by Self-raising flour, butter, Oryza glutinosa, Poria, Sucus Rosae Normalis, Icing Sugar, egg liquid, milk Powder, Fructus Zanthoxyli oil proportionally mix, and become dough with scraper mix, are then molded into cake；

3) baking, puts into cake in baking box, oven temperature 165 DEG C, 12 minutes time, takes out Cooling prepares finished product.

Claims (3)

1. a numb crispy biscuit, it is characterised in that: include the raw material of following weight portion: low muscle Flour 100～120 parts, butter 30～50 parts, Oryza glutinosa 30～50 parts, Poria powder 30～50 parts, fresh Fructus Rosae Normalis 40～60 parts, Icing Sugar 20-30 part, egg liquid 15-25 part, milk powder 10-15 part, Fructus Zanthoxyli oil 5～15 Part.

2. fiber crops crispy biscuit as claimed in claim 1 and production technology thereof, it is characterised in that: bag Include the raw material of following weight portion: Self-raising flour 110 parts, 40 parts of butter, 40 parts of Oryza glutinosa, Poria 40 parts, fresh Fructus Rosae Normalis 50 parts, Icing Sugar 25 parts, egg liquid 20 parts, milk powder 12 parts, Fructus Zanthoxyli oil 10 Part.

3. the production technology of fiber crops crispy biscuit as claimed in claim 1, it is characterised in that include with Lower step:

1) Feedstock treating:

Oryza glutinosa processes, and Oryza glutinosa is soaked 5～10h, cooks with wood rice steamer, dries, be polished into powder；

Poria, is polished into powder；

Fresh Fructus Rosae Normalis, squeezes into Sucus Rosae Normalis；

2) by Self-raising flour, butter, Oryza glutinosa, Poria, Sucus Rosae Normalis, Icing Sugar, egg liquid, milk Powder, Fructus Zanthoxyli oil proportionally mix, and become dough with scraper mix, are then molded into cake；

3) baking, puts into cake in baking box, and oven temperature 160～175 DEG C, the time, 10-15 divided Clock, takes out cooling and prepares finished product.