CN106234513A - A kind of Folium Ginkgo flavone mediation crispy slice and preparation method thereof - Google Patents
A kind of Folium Ginkgo flavone mediation crispy slice and preparation method thereof Download PDFInfo
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- CN106234513A CN106234513A CN201610634046.8A CN201610634046A CN106234513A CN 106234513 A CN106234513 A CN 106234513A CN 201610634046 A CN201610634046 A CN 201610634046A CN 106234513 A CN106234513 A CN 106234513A
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- folium ginkgo
- mediation
- ginkgo flavone
- crispy slice
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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
-
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
-
- 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 provides a kind of Folium Ginkgo flavone mediation crispy slice and preparation method thereof.The present invention is adding Folium Ginkgo flavone extracting solution, this product is made on the basis of having the health-care effect that spleen invigorating is dried, to have carried out mediation preparation, add soybean protein isolate, vitamin C, calcium hydrogen phosphate, Ferrous gluconate etc. carry out nutrition mediation to cookies, the nutritional labeling making this product reaches equilibrium, meets the RNIs standard (adult) that Chinese Soclety of Nutrition is recommended.Meanwhile, on the premise of nutritive equilibrium, it is ensured that the local flavor of product and mouthfeel, there are good crisp brittleness, sweet mouthfeel, do not stick to one's teeth, easily accepted by consumer, there is good market prospect.
Description
Technical field
The invention belongs to food technology field, be specifically related to a kind of Folium Ginkgo flavone mediation crispy slice and preparation method thereof.
Background technology
Folium Ginkgo flavone is the fettler of blood speckle rubbish in blood vessel, is the street cleaner of Human vascular.The heart can be prevented
Cerebrovascular carbohydrate containing 52%-80%, protein 13%-17%, fat 4%-7%, oil is based on unsaturated fatty acid, wherein
Linoleic acid accounts for 34%, and has special Semen Coicis ester；For being worth the highest healthy food material.Folium Ginkgo flavone has spleen invigorating, profit
Urine, heat clearing away, the effect of antitussive.The effects such as inducing diuresis to remove edema, spleen invigorating dry, arthralgia relieving by relaxing muscles and tendons, clearing away heat and discharging pus, for conventional promoting diuresis to eliminate damp pathogen
Medicine.
Society people pursue health life style efficiently, and crispy slice, as a kind of instant food, has obtained masses
Like.But existing crispy slice generally exists the problem of nutritional imbalance, it mostly is high-energy, height/oils and fats, low-protein, vitamin
The nutrient contents such as C, calcium, ferrum are the lowest.Additionally, existing processing technology ensure that the nutritive equilibrium of crispy slice, but often
Affect local flavor and the mouthfeel of product.
Summary of the invention
The problem existed for above-mentioned background technology, the present invention provides a kind of Folium Ginkgo flavone mediation crispy slice and preparation side thereof
Method.The present invention adds Folium Ginkgo flavone in crispy slice, to increase the health function of crispy slice；Add soybean protein isolate, dimension
Raw element C, calcium hydrogen phosphate, Ferrous gluconate etc. carries out nutrition mediation to crispy slice so that the nutritional labeling of this product reaches equilibrium,
Meet the RNIs standard (adult) that Chinese Soclety of Nutrition is recommended.
The present invention realizes especially by techniques below scheme:
A kind of Folium Ginkgo flavone mediation crispy slice, includes following components: Self-raising flour 100 parts, Folium Ginkgo flavone extracts by weight
Liquid 3 ~ 5 parts, soybean protein isolate powder 4 ~ 6 parts, cane sugar powder 25 ~ 30 parts, vegetable oil 12 ~ 16 parts, 8 ~ 12 parts of egg, vitamin C
0.02 ~ 0.05 part, calcium hydrogen phosphate 0.3 ~ 0.5 part, Ferrous gluconate 0.02 ~ 0.03 part, Sal 0.8 ~ 1.2 part, ammonium hydrogen carbonate
0.4 ~ 0.7 part, sodium bicarbonate 0.5 ~ 0.8 part, sucrose ester 0.6 ~ 0.8 part, 28 ~ 34 parts of water.
Preferably, a kind of Folium Ginkgo flavone is in harmonious proportion crispy slice, includes following components by weight: Self-raising flour 100 parts, Semen Ginkgo
Leaf flavone extractive 4 parts, soybean protein isolate powder 5 parts, cane sugar powder 28 parts, vegetable oil 15 parts, 10 parts of egg, vitamin C 0.03
Part, calcium hydrogen phosphate 0.42 part, Ferrous gluconate 0.025 part, Sal 1.0 parts, ammonium hydrogen carbonate 0.5 part, sodium bicarbonate 0.6 part,
Sucrose ester 0.7 part, 32 parts of water.
Folium Ginkgo flavone of the present invention mediation crispy slice is prepared by the following method:
(1) by Self-raising flour, Folium Ginkgo flavone extracting solution, soybean protein isolate powder, cane sugar powder, vitamin C, calcium hydrogen phosphate, Portugal
Grape saccharic acid ferrous iron, Sal, ammonium hydrogen carbonate, sodium bicarbonate mix homogeneously；
(2) vegetable oil, egg, sucrose ester and water are stirred, make grease emulsifying become emulsion；
(3) (1) and (2) is stirred 10 ~ 15 minutes, stand 15 minutes；
(4) tabletting: pressure surface cake 5 ~ 8 times, is pressed into the dough sheet of 2mm；
(5) molding: make the variously-shaped crispy slice base of needs with mould die；
(6) baking: reducing internal heat 160 ~ 180 DEG C, gets angry 200 ~ 220 DEG C, 5 ~ 6 minutes time；
(7) room temperature, pack it are cooled to.
The present invention has the advantage that: (1) present invention is adding Folium Ginkgo flavone extracting solution so that this product has spleen invigorating and goes
Carry out on the basis of wet health-care effect being in harmonious proportion and prepared so that the nutritional labeling of this product has reached equilibrium, in every 100 grams of products
Energy: protein: oils and fats: carbohydrate: sodium: vitamin C: calcium: ferrum=1680KJ:12g:12g:60g:400mg:
20mg:160mg:3mg.Meet the RNIs standard (adult) that Chinese Soclety of Nutrition is recommended, battalion
Foster labeled marker be the percentage ratio NRV% that every 100 grams of each nutritional labelings of product account for nutrient reference value be respectively as follows: energy 20% ±
0.4%, protein 20% ± 0.4%, oils and fats 20% ± 0.4%, carbohydrate 20% ± 0.4%, sodium 20% ± 0.4%, Catergen 0%
± 0.4%, calcium 20% ± 0.4%, ferrum 20% ± 0.4%.Various main nutrient composition contained by the most every 100 grams of products account for nutrient reference
The percentage ratio of value (NRV) is 20% ± 0.4%.(2) solve and affect product special flavour and mouthfeel because product carries out nutritive equilibrium
Technical barrier.
Detailed description of the invention
By described further below it will be further appreciated that the features and advantages of the invention.The embodiment provided is only right
The explanation of the inventive method, and limit remaining content that the present invention discloses never in any form.
[embodiment 1] a kind of Folium Ginkgo flavone mediation crispy slice, raw material is: Self-raising flour 100 parts, Folium Ginkgo flavone extracting solution
4 parts, soybean protein isolate powder 5 parts, cane sugar powder 28 parts, vitamin C 0.03 part, calcium hydrogen phosphate 0.42 part, Ferrous gluconate
0.025 part, Sal 1.0 parts, ammonium hydrogen carbonate 0.5 part, sodium bicarbonate 0.6 part, vegetable oil 15 parts, 10 parts of egg, sucrose ester 0.7
Part, 32 parts of water.
Making step is:
(1) by Self-raising flour, Folium Ginkgo flavone extracting solution, soybean protein isolate powder, cane sugar powder, vitamin C, calcium hydrogen phosphate, Portugal
Grape saccharic acid ferrous iron, Sal, ammonium hydrogen carbonate, sodium bicarbonate mix homogeneously；
(2) vegetable oil, egg, sucrose ester and water are stirred, make grease emulsifying become emulsion；
(3) (1) and (2) is stirred 10 ~ 15 minutes, stand 15 minutes；
(4) tabletting: pressure surface cake 5 ~ 8 times, is pressed into the dough sheet of 2mm；
(5) molding: make the variously-shaped crispy slice base of needs with mould die；
(6) baking: reducing internal heat 160 ~ 180 DEG C, gets angry 200 ~ 220 DEG C, 5 ~ 6 minutes time；
(7) room temperature, pack it are cooled to.
[embodiment 2] a kind of Folium Ginkgo flavone mediation crispy slice, raw material is: Self-raising flour 100 parts, Folium Ginkgo flavone extracting solution
3.8 parts, soybean protein isolate powder 5.2 parts, cane sugar powder 29 parts, vitamin C 0.03 part, calcium hydrogen phosphate 0.42 part, gluconic acid is sub-
Ferrum 0.025 part, Sal 0.9 part, ammonium hydrogen carbonate 0.6 part, sodium bicarbonate 0.4 part, vegetable oil 14.5 parts, 9 parts of egg, sucrose ester
0.8 part, 33 parts of water.
Preparation process is same as in Example 1.
[embodiment 3] a kind of Folium Ginkgo flavone mediation crispy slice, raw material is: Self-raising flour 100 parts, Folium Ginkgo flavone extracting solution
4.2 parts, soybean protein isolate powder 4.8 parts, cane sugar powder 30 parts, vitamin C 0.03 part, calcium hydrogen phosphate 0.42 part, gluconic acid is sub-
Ferrum 0.025 part, Sal 1.1 parts, ammonium hydrogen carbonate 0.5 part, sodium bicarbonate 0.5 part, vegetable oil 15.5 parts, 11 parts of egg, sucrose ester
0.6 part, 34 parts of water.
Preparation process is same as in Example 1.
[embodiment 4] sensory evaluation
For product of the present invention carry out sensation evaluation, determine product quality by 5 factors composition, i.e. form, color and luster, mouthfeel, tissue,
Impurity, to the evaluation of each factor by excellent, good, in, differ from 4 grades and evaluate, 10 people form subjective appreciation group, evaluate
Personnel are according to sensory's standard, and subjective appreciation standard is shown in Table 1, use a certain comment pair in "excellent", "fine", "moderate" and "bad"
Product quality characteristic is described, and computing formula is: total score=form 20%+ color and luster 20%+ mouthfeel 40%+ organizes 10%+ impurity 10%.
Table 1 sensory evaluation index
| Grade | Excellent (90 ~ 100) | Good (70 ~ 90) | In (50 ~ 70) | Difference (0 ~ 50) |
| Form | Decorative pattern completely clear, thickness uniformly, without concave bottom | Decorative pattern is substantially complete, thickness no significant difference | Pattern blurring, concave bottom in uneven thickness, a small amount of | Decorative pattern hardly visual, concave bottom is serious |
| Color and luster | Purple is uniform, without white lead | Purple is basically identical | Purple turns white, has white lead group | Purple is abnormal, a large amount of white lead groups |
| Mouthfeel | Fragrant and sweet, loose, do not stick to one's teeth | Fragrant and sweet, without strange taste | Sweet greasy, a little stick to one's teeth | Stick to one's teeth, sweet greasy |
| Tissue | Section porous, fine and closely woven | Section porous, fineness are uneven | Section hole is rare and not of uniform size | Section hole is rare, plastid is stiff |
| Impurity | Without greasy dirt, free from extraneous odour | Without greasy dirt | A small amount of greasy dirt, there is abnormal flavour | Greasy dirt is touched with one's hand |
Rated, Folium Ginkgo flavone mediation crispy slice completely clear, thickness no significant difference, the purple of the embodiment of the present invention 1 ~ 3 preparation
Color is uniform, fragrant and sweet, loose, do not stick to one's teeth, section porous, fine and closely woven, without greasy dirt and abnormal flavour, concrete scoring event is shown in Table 2:
Table 2 Analyses Methods for Sensory Evaluation Results
| Packet | Mark |
| Embodiment 1 | 95 |
| Embodiment 2 | 91 |
| Embodiment 3 | 92 |
Although moreover, it will be appreciated that this specification is been described by according to embodiment, but the most each embodiment only comprises one
Individual independent technical scheme, this narrating mode of description is only that for clarity sake those skilled in the art should will say
Bright book can also form those skilled in the art permissible through appropriately combined as an entirety, the technical scheme in each embodiment
Other embodiments understood.
Claims (4)
1. a Folium Ginkgo flavone mediation crispy slice, it is characterised in that be made by the raw material of following weight portion: Self-raising flour
100 parts, Folium Ginkgo flavone extracting solution 3 ~ 5 parts, soybean protein isolate powder 4 ~ 6 parts, cane sugar powder 25 ~ 30 parts, vegetable oil 12 ~ 16 parts,
8 ~ 12 parts of egg, vitamin C 0.02 ~ 0.05 part, calcium hydrogen phosphate 0.3 ~ 0.5 part, Ferrous gluconate 0.02 ~ 0.03 part, Sal
0.8 ~ 1.2 part, ammonium hydrogen carbonate 0.4 ~ 0.7 part, sodium bicarbonate 0.5 ~ 0.8 part, sucrose ester 0.6 ~ 0.8 part, 28 ~ 34 parts of water.
A kind of Folium Ginkgo flavone mediation crispy slice the most according to claim 1, it is characterised in that by the raw material of following weight portion
It is made: Self-raising flour 100 parts, Folium Ginkgo flavone extracting solution 4 parts, soybean protein isolate powder 5 parts, cane sugar powder 28 parts, plant
Oil 15 parts, 10 parts of egg, vitamin C 0.03 part, calcium hydrogen phosphate 0.42 part, Ferrous gluconate 0.025 part, Sal 1.0 parts,
Ammonium hydrogen carbonate 0.5 part, sodium bicarbonate 0.6 part, sucrose ester 0.7 part, 32 parts of water.
The Folium Ginkgo flavone the most according to claim 1 mediation every 100 grams of each nutritional labelings of product of crispy slice account for nutrient reference
The percentage ratio NRV% of value is respectively as follows: energy 20% ± 0.4%, protein 20% ± 0.4%, oils and fats 20% ± 0.4%, carbohydrate
20% ± 0.4%, sodium 20% ± 0.4%, Catergen 0% ± 0.4%, calcium 20% ± 0.4%, ferrum 20% ± 0.4%；The most every 100 grams of products
The percentage ratio that contained various main nutrient composition account for nutrient reference value (NRV) is 20% ± 0.4%.
The manufacture method of a kind of Folium Ginkgo flavone the most according to claim 1 mediation crispy slice, it is characterised in that include following
Step:
(1) by Self-raising flour, Folium Ginkgo flavone extracting solution, soybean protein isolate powder, cane sugar powder, vitamin C, calcium hydrogen phosphate, Portugal
Grape saccharic acid ferrous iron, Sal, ammonium hydrogen carbonate, sodium bicarbonate mix homogeneously；
(2) vegetable oil, egg, sucrose ester and water are stirred, make grease emulsifying become emulsion；
(3) step 1 and step 2 resulting product are stirred 10 ~ 15 minutes, stand 15 minutes；
(4) tabletting: pressure surface cake 5 ~ 8 times, is pressed into the dough sheet of 2mm；
(5) molding: make the variously-shaped crispy slice base of needs with mould die；
(6) baking: reducing internal heat 160 ~ 180 DEG C, gets angry 200 ~ 220 DEG C, 5 ~ 6 minutes time；
(7) room temperature, pack it are cooled to.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610634046.8A CN106234513A (en) | 2016-08-05 | 2016-08-05 | A kind of Folium Ginkgo flavone mediation crispy slice and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610634046.8A CN106234513A (en) | 2016-08-05 | 2016-08-05 | A kind of Folium Ginkgo flavone mediation crispy slice and preparation method thereof |
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| CN106234513A true CN106234513A (en) | 2016-12-21 |
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| CN1397171A (en) * | 2002-06-17 | 2003-02-19 | 马占田 | Functional nutritive cracker for children and youth |
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| CN101449689A (en) * | 2008-12-25 | 2009-06-10 | 广东省农业科学院农业生物技术研究所 | Mulberry leaf nutrient biscuit and production method thereof |
| CN101642147A (en) * | 2008-08-09 | 2010-02-10 | 甘肃敬业农业科技有限公司 | Sunflower meringle biscuit and preparation method thereof |
| CN103004918A (en) * | 2011-09-23 | 2013-04-03 | 黄素瑛 | Biscuit made of coarse grain |
| CN104430783A (en) * | 2014-12-31 | 2015-03-25 | 陈烨炫 | Gingko biscuit |
| CN105432738A (en) * | 2014-09-30 | 2016-03-30 | 杨红娜 | Ginkgo biloba leaf biscuit and preparation method thereof |
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2016
- 2016-08-05 CN CN201610634046.8A patent/CN106234513A/en not_active Withdrawn
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1397171A (en) * | 2002-06-17 | 2003-02-19 | 马占田 | Functional nutritive cracker for children and youth |
| CN1759693A (en) * | 2005-11-08 | 2006-04-19 | 南京中脉科技发展有限公司 | Cracker for slim, and preparation method |
| CN101642147A (en) * | 2008-08-09 | 2010-02-10 | 甘肃敬业农业科技有限公司 | Sunflower meringle biscuit and preparation method thereof |
| CN101449689A (en) * | 2008-12-25 | 2009-06-10 | 广东省农业科学院农业生物技术研究所 | Mulberry leaf nutrient biscuit and production method thereof |
| CN103004918A (en) * | 2011-09-23 | 2013-04-03 | 黄素瑛 | Biscuit made of coarse grain |
| CN105432738A (en) * | 2014-09-30 | 2016-03-30 | 杨红娜 | Ginkgo biloba leaf biscuit and preparation method thereof |
| CN104430783A (en) * | 2014-12-31 | 2015-03-25 | 陈烨炫 | Gingko biscuit |
Non-Patent Citations (1)
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| 张美霞，等: "银杏叶添加量对酥性饼干品质的影响研究", 《食品研究与开发》 * |
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Application publication date: 20161221 |