CN106665764A - Nutritive healthcare pickled pepper-flavored grape biscuit - Google Patents
Nutritive healthcare pickled pepper-flavored grape biscuit Download PDFInfo
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- CN106665764A CN106665764A CN201611056993.XA CN201611056993A CN106665764A CN 106665764 A CN106665764 A CN 106665764A CN 201611056993 A CN201611056993 A CN 201611056993A CN 106665764 A CN106665764 A CN 106665764A
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- vitis viniferae
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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
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Abstract
The invention belongs to the technical field of food processing and particularly relates to a nutritive healthcare pickled pepper-flavored grape biscuit. The nutritive healthcare pickled pepper-flavored grape biscuit is prepared from the materials of grape, pickled biscuit, sweet-scented osmantus, fresh dysosma versipellis leaves, neottopteris nidus tender shoots, fresh melon peel, cabbage, cheese, myrobalan extract, cervus elaphus linnaeus extract, vitamin C, glycitein, agrocybe chaxingu polysaccharide and olive oil. The nutritive healthcare pickled pepper-flavored grape biscuit is in the color of light purple without any whitening or darkening, and is uniform in color, intact in appearance, clear in pattern, even in thickness, free from deformation, bubble and crack, well-layered in section structure, moderate in sweet and spicy taste, crispy, smooth and fresh and rich osmantus and grape flavor. The nutritive healthcare pickled pepper-flavored grape biscuit achieves significant therapeutic effects on patients suffering from long-term tinnitus, hypertension, dyspepsia and xerodermia.
Description
Technical field
The invention belongs to food processing technology field, especially a kind of nourishing healthy pickled pepper flavor Fructus Vitis viniferae shortbread type biscuit.
Background technology
Cookiess brand in the market is a lot, but major part is with wheat flour as primary raw material, and mouthfeel is single, nutriture value
Value is low, and as people are to the lifting of mouthfeel demand and the continuous enhancing of health care consciousness, traditional cookiess can not obtain very high
Favor, it is impossible to meet the demand of consumers in general, therefore, it is mesh to invent the abundant cookiess of a kind of rich in taste, nutritive value
Front problem demanding prompt solution.
The content of the invention
For the problems referred to above, the present invention is intended to provide a kind of nourishing healthy pickled pepper flavor Fructus Vitis viniferae shortbread type biscuit.
The present invention is achieved through the following technical solutions：
A kind of nourishing healthy pickled pepper flavor Fructus Vitis viniferae shortbread type biscuit, is made up of the raw material of following weight portion：470 ~ 490 parts of Fructus Vitis viniferae, bubble green pepper
15 ~ 17 parts, 19 ~ 21 parts of Flos Osmanthi Fragrantis, 9 ~ 10 parts of fresh anistree Folium Nelumbinis, 42 ~ 44 parts of Neottopteris nidus (L.) J. Smith tender shoots, 11 ~ 13 parts of fresh Pericarpium Melo, volume the heart
55 ~ 60 parts of dish, 34 ~ 38 parts of cheese, 0.67 ~ 0.71 part of Fructus Chebulae extract, 0.54 ~ 0.58 part of cervus elaphus linnaeuss extract, vitamin
C1.5 ~ 1.7 part, 0.33 ~ 0.35 part of Daidezin, 0.66 ~ 0.7 part of Methods of Polysaccharide From Agrocybe Chaxingu, 29 ~ 31 parts of olive oil.
As the further scheme of invention：A kind of preparation method of nourishing healthy pickled pepper flavor Fructus Vitis viniferae shortbread type biscuit, concrete bag
Include following steps：
（1）Bubble green pepper is crushed to into 110 ~ 120 mesh, 8 ~ 9min of infusion is continued after boiling in the water for putting into 14 ~ 15 times of amounts of its weight,
Add cheese to stir to thawing while hot, obtain bubble green pepper cheese water, it is standby；
（2）Fructus Vitis viniferae is cleaned, remove seed is removed the peel, grape berry, Pericarpium Vitis viniferae and Semen Vitis viniferae is obtained, by grape berry input beater beating
To 80 ~ 90 mesh, it is 7.7% ~ 8.1% to moisture to insert the vacuum freezing drying oven drying that temperature is -18 ~ -16 DEG C, obtains Fructus Vitis viniferae
Powder, it is standby；
（3）By Pericarpium Vitis viniferae, Semen Vitis viniferae, fresh Pericarpium Melo and Brassica oleracea L.var.capitata L. co-grinding to 80 ~ 90 mesh, temperature is inserted for 64 ~ 68 DEG C
Baking box toast 11 ~ 12min, it is standby；
（4）By 3 ~ 4min of blanching in fresh anistree Folium Nelumbinis and Neottopteris nidus (L.) J. Smith tender shoots input boiling water, take out, mix with Flos Osmanthi Fragrantis be beaten to 80 ~
90 mesh, insert fermenting case 57 ~ 61h of sealed fermenting that temperature is 31 ~ 33 DEG C, take out, standby；
（5）Grape fruit powder and olive oil are put into into stirrer for mixing to stir, 18 ~ 20min is stood, step is added（3）'s
Standby raw material, step（4）Standby raw material, Fructus Chebulae extract, cervus elaphus linnaeuss extract, vitamin C, Daidezin and agrocyb eaegerita it is many
Sugared mixing and stirring, adds bubble green pepper cheese water to mix 32 ~ 34min, and in pouring mould into, input temperature is 114 ~ 118 DEG C
Baking box in 4 ~ 5min of baking, oven temperature is reduced to into 88 ~ 92 DEG C of 11 ~ 12min of baking, take out, room temperature natural cooling must seek
Foster health care pickled pepper flavor Fructus Vitis viniferae shortbread type biscuit；
（6）Vacuum bagged, sterilizing, nitrogen gas packing is labelled, and obtains finished product.
As the further scheme of invention：Step（5）Described mould, thickness be 1.2 ~ 1.3cm, be shaped as rectangle, five
One or more in angle star, rhombus, circle, heart, panda shape.
Beneficial effects of the present invention：A kind of nourishing healthy pickled pepper flavor Fructus Vitis viniferae shortbread type biscuit that the present invention is provided, uniform color,
In lavender, without excessively white overfocus phenomenon, profile is complete, decorative pattern is clear, thickness is consistent, no deformation, no foaming, and section structure has layer
It is secondary, flawless, the moderate slightly pungent of sweet taste, crispy in taste, exquisiteness, the fragrant pure and fresh strong harmony of Flos Osmanthi Fragrantis preserved fragrant grape, to long-term tinnitus,
Hypertension, dyspepsia and xerodermatic patient have significant therapeutic effect；Add Pericarpium Melo, vitamin C and extract
Mating reaction, is prevented effectively from the generation of cardiovascular disease and sacred disease；Add Daidezin, Methods of Polysaccharide From Agrocybe Chaxingu and Neottopteris nidus (L.) J. Smith tender shoots
Effective ingredient mating reaction, effectively facilitate human body and nutritional labeling digested and absorbed, promote gastrointestinal motility, reduce stomach
The generation of intestinal tract disease.
Specific embodiment
Below with the specific embodiment explanation present invention, but it is not limitation of the present invention.
Embodiment 1
In the embodiment of the present invention, a kind of nourishing healthy pickled pepper flavor Fructus Vitis viniferae shortbread type biscuit is made up of the raw material of following weight portion：Fructus Vitis viniferae
470 parts, 15 parts of bubble green pepper, 19 parts of Flos Osmanthi Fragrantis, 9 parts of fresh anistree Folium Nelumbinis, 42 parts of Neottopteris nidus (L.) J. Smith tender shoots, 11 parts of fresh Pericarpium Melo, Brassica oleracea L.var.capitata L. 55
Part, 34 parts of cheese, 0.67 part of Fructus Chebulae extract, 0.54 part of cervus elaphus linnaeuss extract, 1.5 parts of vitamin C, 0.33 part of Daidezin,
0.66 part of Methods of Polysaccharide From Agrocybe Chaxingu, 29 parts of olive oil.
As the further scheme of invention：A kind of preparation method of nourishing healthy pickled pepper flavor Fructus Vitis viniferae shortbread type biscuit, concrete bag
Include following steps：
（1）Bubble green pepper is crushed to into 110 mesh, infusion 8min is continued after boiling in the water for putting into 14 times of amounts of its weight, added while hot
Cheese is stirred to thawing, obtains bubble green pepper cheese water, standby；
（2）Fructus Vitis viniferae is cleaned, remove seed is removed the peel, grape berry, Pericarpium Vitis viniferae and Semen Vitis viniferae is obtained, by grape berry input beater beating
To 80 mesh, it is 7.7% to moisture to insert the vacuum freezing drying oven drying that temperature is -18 DEG C, obtains grape fruit powder, standby；
（3）By Pericarpium Vitis viniferae, Semen Vitis viniferae, fresh Pericarpium Melo and Brassica oleracea L.var.capitata L. co-grinding to 80 mesh, the baking that temperature is 64 DEG C is inserted
Case toasts 11min, standby；
（4）By blanching 3min in fresh anistree Folium Nelumbinis and Neottopteris nidus (L.) J. Smith tender shoots input boiling water, take out, beating mixed with Flos Osmanthi Fragrantis to 80 mesh,
The fermenting case sealed fermenting 57h that temperature is 31 DEG C is inserted, is taken out, it is standby；
（5）Grape fruit powder and olive oil are put into into stirrer for mixing to stir, 18min is stood, step is added（3）It is standby
Raw material, step（4）Standby raw material, Fructus Chebulae extract, cervus elaphus linnaeuss extract, vitamin C, Daidezin and Methods of Polysaccharide From Agrocybe Chaxingu it is mixed
Conjunction stirs, and adds bubble green pepper cheese water to mix 32min, in pouring mould into, puts into baking in the baking box that temperature is 114 DEG C
4min, by oven temperature 88 DEG C of baking 11min are reduced to, and are taken out, and room temperature natural cooling obtains nourishing healthy pickled pepper flavor Fructus Vitis viniferae shortcake
Cookiess；
（6）Vacuum bagged, sterilizing, nitrogen gas packing is labelled, and obtains finished product.
Embodiment 2
In the embodiment of the present invention, a kind of nourishing healthy pickled pepper flavor Fructus Vitis viniferae shortbread type biscuit is made up of the raw material of following weight portion：Fructus Vitis viniferae
480 parts, 16 parts of bubble green pepper, 20 parts of Flos Osmanthi Fragrantis, 9.5 parts of fresh anistree Folium Nelumbinis, 43 parts of Neottopteris nidus (L.) J. Smith tender shoots, 12 parts of fresh Pericarpium Melo, Brassica oleracea L.var.capitata L.
58 parts, 36 parts of cheese, 0.69 part of Fructus Chebulae extract, 0.56 part of cervus elaphus linnaeuss extract, 1.6 parts of vitamin C, Daidezin 0.34
Part, 0.68 part of Methods of Polysaccharide From Agrocybe Chaxingu, 30 parts of olive oil.
As the further scheme of invention：A kind of preparation method and embodiment of nourishing healthy pickled pepper flavor Fructus Vitis viniferae shortbread type biscuit
1 is identical.
Embodiment 3
In the embodiment of the present invention, a kind of nourishing healthy pickled pepper flavor Fructus Vitis viniferae shortbread type biscuit is made up of the raw material of following weight portion：Fructus Vitis viniferae
490 parts, 17 parts of bubble green pepper, 21 parts of Flos Osmanthi Fragrantis, 10 parts of fresh anistree Folium Nelumbinis, 44 parts of Neottopteris nidus (L.) J. Smith tender shoots, 13 parts of fresh Pericarpium Melo, Brassica oleracea L.var.capitata L. 60
Part, 38 parts of cheese, 0.71 part of Fructus Chebulae extract, 0.58 part of cervus elaphus linnaeuss extract, 1.7 parts of vitamin C, 0.35 part of Daidezin,
0.7 part of Methods of Polysaccharide From Agrocybe Chaxingu, 31 parts of olive oil.
As the further scheme of invention：A kind of preparation method and embodiment of nourishing healthy pickled pepper flavor Fructus Vitis viniferae shortbread type biscuit
1 is identical.
The random selection experimenter 80 of 16 ~ 65 years old, is randomly divided into 4 groups, and per group of 20 people are crisp to embodiment pickled pepper flavor Fructus Vitis viniferae
Property cookiess and the commercially available shortbread type biscuit of comparative example carry out subjective appreciation, each full marks be 100 points, final score is average mark, implement
The subjective appreciation of example pickled pepper flavor Fructus Vitis viniferae shortbread type biscuit and the commercially available shortbread type biscuit of comparative example is shown in Table 1：
The subjective appreciation of the embodiment pickled pepper flavor Fructus Vitis viniferae shortbread type biscuit of table 1 and the commercially available shortbread type biscuit of comparative example
From the results shown in Table 1, the pickled pepper flavor Fructus Vitis viniferae shortbread type biscuit of embodiment, uniform color, in lavender, without excessively white mistake
Burnt phenomenon, profile is complete, decorative pattern is clear, thickness is consistent, no deformation, do not bubble, section structure has levels, flawless, and sweet taste is fitted
In slightly pungent, crispy in taste, exquisiteness, the fragrant pure and fresh strong harmony of Flos Osmanthi Fragrantis preserved fragrant grape obtains consumers in general and likes.
The nourishing healthy effect of embodiment pickled pepper flavor Fructus Vitis viniferae shortbread type biscuit and the commercially available shortbread type biscuit of comparative example：
Effectively：Malaise symptoms mitigate or disappear；It is invalid：Malaise symptoms are constant or more serious.
Randomly choose long-term tinnitus, hypertension, dyspepsia and xerodermatic patient each 200, be randomly divided into 2 groups,
100 per group, all patients disable all medicines in tested first 3 days, and embodiment and comparative example group eat for each person every day the group shortcake
40 grams of cookiess, the tested time is 30 days, and the nutrition of embodiment pickled pepper flavor Fructus Vitis viniferae shortbread type biscuit and the commercially available shortbread type biscuit of comparative example is protected
Strong effect is shown in Table 2：
The nourishing healthy effect of the embodiment pickled pepper flavor Fructus Vitis viniferae shortbread type biscuit of table 2 and the commercially available shortbread type biscuit of comparative example
From the results shown in Table 2, the pickled pepper flavor Fructus Vitis viniferae shortbread type biscuit of embodiment is distinguished Jing after the edible for patients of many kinds of diseases,
Various diseases can effectively be suppressed, mitigate disease symptomses, its effective percentage is substantially high compared with comparative example, illustrates the bubble green pepper of present invention offer
Taste Fructus Vitis viniferae shortbread type biscuit has good health-care effect.
Claims (3)
1. a kind of nourishing healthy pickled pepper flavor Fructus Vitis viniferae shortbread type biscuit, it is characterised in that be made up of the raw material of following weight portion：Fructus Vitis viniferae
470 ~ 490 parts, 15 ~ 17 parts of bubble green pepper, 19 ~ 21 parts of Flos Osmanthi Fragrantis, 9 ~ 10 parts of fresh anistree Folium Nelumbinis, 42 ~ 44 parts of Neottopteris nidus (L.) J. Smith tender shoots, new fresh muskmelon
11 ~ 13 parts of skin, 55 ~ 60 parts of Brassica oleracea L.var.capitata L., 34 ~ 38 parts of cheese, 0.67 ~ 0.71 part of Fructus Chebulae extract, cervus elaphus linnaeuss extract 0.54 ~
0.58 part, 1.5 ~ 1.7 parts of vitamin C, 0.33 ~ 0.35 part of Daidezin, 0.66 ~ 0.7 part of Methods of Polysaccharide From Agrocybe Chaxingu, olive oil 29 ~ 31
Part.
2. the preparation method of nourishing healthy pickled pepper flavor Fructus Vitis viniferae shortbread type biscuit according to claim 1, it is characterised in that concrete
Comprise the following steps：
（1）Bubble green pepper is crushed to into 110 ~ 120 mesh, 8 ~ 9min of infusion is continued after boiling in the water for putting into 14 ~ 15 times of amounts of its weight,
Add cheese to stir to thawing while hot, obtain bubble green pepper cheese water, it is standby；
（2）Fructus Vitis viniferae is cleaned, remove seed is removed the peel, grape berry, Pericarpium Vitis viniferae and Semen Vitis viniferae is obtained, by grape berry input beater beating
To 80 ~ 90 mesh, it is 7.7% ~ 8.1% to moisture to insert the vacuum freezing drying oven drying that temperature is -18 ~ -16 DEG C, obtains Fructus Vitis viniferae
Powder, it is standby；
（3）By Pericarpium Vitis viniferae, Semen Vitis viniferae, fresh Pericarpium Melo and Brassica oleracea L.var.capitata L. co-grinding to 80 ~ 90 mesh, temperature is inserted for 64 ~ 68 DEG C
Baking box toast 11 ~ 12min, it is standby；
（4）By 3 ~ 4min of blanching in fresh anistree Folium Nelumbinis and Neottopteris nidus (L.) J. Smith tender shoots input boiling water, take out, mix with Flos Osmanthi Fragrantis be beaten to 80 ~
90 mesh, insert fermenting case 57 ~ 61h of sealed fermenting that temperature is 31 ~ 33 DEG C, take out, standby；
（5）Grape fruit powder and olive oil are put into into stirrer for mixing to stir, 18 ~ 20min is stood, step is added（3）'s
Standby raw material, step（4）Standby raw material, Fructus Chebulae extract, cervus elaphus linnaeuss extract, vitamin C, Daidezin and agrocyb eaegerita it is many
Sugared mixing and stirring, adds bubble green pepper cheese water to mix 32 ~ 34min, and in pouring mould into, input temperature is 114 ~ 118 DEG C
Baking box in 4 ~ 5min of baking, oven temperature is reduced to into 88 ~ 92 DEG C of 11 ~ 12min of baking, take out, room temperature natural cooling must seek
Foster health care pickled pepper flavor Fructus Vitis viniferae shortbread type biscuit；
（6）Vacuum bagged, sterilizing, nitrogen gas packing is labelled, and obtains finished product.
3. the preparation method of nourishing healthy pickled pepper flavor Fructus Vitis viniferae shortbread type biscuit according to claim 2, it is characterised in that step
（5）Described mould, thickness be 1.2 ~ 1.3cm, be shaped as in rectangle, pentalpha, rhombus, circle, heart, panda shape
Plant or various.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611056993.XA CN106665764A (en) | 2016-11-26 | 2016-11-26 | Nutritive healthcare pickled pepper-flavored grape biscuit |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611056993.XA CN106665764A (en) | 2016-11-26 | 2016-11-26 | Nutritive healthcare pickled pepper-flavored grape biscuit |
Publications (1)
| Publication Number | Publication Date |
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| CN106665764A true CN106665764A (en) | 2017-05-17 |
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| CN201611056993.XA Pending CN106665764A (en) | 2016-11-26 | 2016-11-26 | Nutritive healthcare pickled pepper-flavored grape biscuit |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107811011A (en) * | 2017-12-23 | 2018-03-20 | 全椒玉屏山庄葡萄种植专业合作社 | A kind of preparation method of heat clearing and summer heat banbury biscuit |
-
2016
- 2016-11-26 CN CN201611056993.XA patent/CN106665764A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107811011A (en) * | 2017-12-23 | 2018-03-20 | 全椒玉屏山庄葡萄种植专业合作社 | A kind of preparation method of heat clearing and summer heat banbury biscuit |
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