CN106962445A - A kind of jujube coarse grain biscuit and preparation method thereof - Google Patents
A kind of jujube coarse grain biscuit and preparation method thereof Download PDFInfo
- Publication number
- CN106962445A CN106962445A CN201710372376.9A CN201710372376A CN106962445A CN 106962445 A CN106962445 A CN 106962445A CN 201710372376 A CN201710372376 A CN 201710372376A CN 106962445 A CN106962445 A CN 106962445A
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- CN
- China
- Prior art keywords
- parts
- jujube
- coarse grain
- blanched
- butter
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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
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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
Abstract
The present invention discloses a kind of jujube coarse grain biscuit, it is characterised in that its formula meter, is made up of following raw material：500~600 parts of Self- raising flour, 100~120 parts of extra dry red wine jujube, 20~30 parts of wheat bran, 20~30 parts of sorghum flour, 10~20 parts of blanched peanut, 10~20 parts of blanched walnut meat, 130~150 parts of powdered sugar, 250~300 parts of butter, 90~110 parts of egg liquid, 2~3 parts of sodium bicarbonate, 5~6 parts of salt.The present invention chooses, and there is nutritious, healthcare function jujube to be one of primary raw material, by a jujube coarse grain biscuit being processed into.The jujube coarse grain biscuit is not only homogeneous, mouthfeel is loose, jujube is aromatic strongly fragrant, nutritious, can be welcome surely by consumer.
Description
Technical field
The present invention relates to a kind of biscuit and preparation method thereof, more particularly to a kind of jujube coarse grain biscuit and preparation method thereof.
Background technology
Why jujube is referred to as " kings of all kinds of fruits " mainly due to its taste uniqueness, and contains a variety of of needed by human body
Nutriment.Contain the chemical substance of a variety of needed by human body, such as fat, protein, cAMP, vitamin A in jujube1、B1、B2、
C, E, P, carbohydrate and 36 kinds of trace elements, red date pulp is also containing amino acid necessary to eight kinds of human bodies so jujube is
There is at a relatively high nutritive value.Ancient book is recorded：Jujube can moistening lung, nourishing the stomach, control void, beauty, improve our immunity of organisms,
And have preventive effect to heart disease, cancer etc., it is traditional herbal cuisine dual-purpose food.
Biscuit is, using wheat flour as primary raw material, to add grease, sugared and other raw materials, through with the technique such as face, shaping, baking
And a kind of moisture for being made is few, instant Flour product.In recent years, with the fast development of social economy, people couple
The safety of food is more paid attention to healthcare function, and the biscuit with healthcare function is increasingly welcome by consumer.
It is again in good taste to meet new demand of the consumers in general to cracker product, i.e. nutrition, and it is original not destroy biscuit
Local flavor be beneficial to the nutriment of health it is necessary to add some in right amount, and nutritive value due to jujube and powerful
Physiological function and people are to the desirability of jujube, and jujube coarse grain biscuit will be as the new direction in biscuit industry.
The content of the invention
The present invention discloses a kind of jujube coarse grain biscuit, it is characterised in that its formula meter, by following raw material system
Into：500~600 parts of Self- raising flour, 100~120 parts of extra dry red wine jujube, 20~30 parts of wheat bran, 20~30 parts of sorghum flour, blanched peanut
10~20 parts, 10~20 parts of blanched walnut meat, 130~150 parts of powdered sugar, 250~300 parts of butter, 90~110 parts of egg liquid,
2~3 parts of sodium bicarbonate, 5~6 parts of salt.
The present invention additionally provides the preparation method of above-mentioned jujube coarse grain biscuit simultaneously, comprises the following steps：
(1) the dense extra dry red wine jujube of selection meat savoury sweet tea jujube taste, after stoning, is cut into and granular obtains red date particles；
(2) blanched walnut meat and blanched walnut meat cut into pieces shape；
(3) butter is cut into the bulk of suitable size to be put into small steel basin, carried out above 50~60 DEG C of water-bath fast
Speed softening；
(4) dough preparing：Add powdered sugar after butter softening and beat to color and turn white, egg liquid is added, after stirring
Add weak strength flour, red date particles, wheat bran, sorghum flour, shelled peanut fragment, walnut kernel fragment, sodium bicarbonate, salt to stir, adjust
Dough is made；
(5) freeze：The frozen coating for being put into refrigerator freezes 20~30min；
(6) it is molded：Dough brake after freezing, with mould molding, is put into baking tray into uniform sheet thick 2~3mm；
(7) toast：160 DEG C of 5~10min of preheating, toast 8~10min in the case of face is fiery 165 DEG C, lower fiery 155 DEG C, dry
Taken out after the completion of roasting, be cooled to room temperature, as finished product.
The present invention chooses, and there is nutritious, healthcare function jujube to be one of primary raw material, through being processed into one
Money jujube coarse grain biscuit.The jujube coarse grain biscuit is not only homogeneous, mouthfeel is loose, jujube is aromatic strongly fragrant, nutritious, surely can be by
The welcome of consumer.
Embodiment：
With reference to specific embodiment, the present invention is further detailed explanation.
Embodiment 1
A kind of jujube coarse grain biscuit is present embodiments provided, is made up of following raw material：500 parts of Self- raising flour, extra dry red wine jujube 110
Part, 20 parts of wheat bran, 20 parts of sorghum flour, 15 parts of blanched peanut, 10 parts of blanched walnut meat, 130 parts of powdered sugar, 250 parts of butter, chicken
100 parts of egg liquid, 2 parts of sodium bicarbonate, 5 parts of salt.
Its preparation process is as follows：：
(1) the dense extra dry red wine jujube of selection meat savoury sweet tea jujube taste, after stoning, is cut into and granular obtains red date particles；
(2) blanched walnut meat and blanched walnut meat is taken to cut into pieces shape；
(3) butter is cut into the bulk of suitable size to be put into small steel basin, carried out above 60 DEG C of water-bath quick soft
Change；
(4) dough preparing：Add powdered sugar after butter softening and beat to color and turn white, egg liquid is added, after stirring
Add weak strength flour, red date particles, wheat bran, sorghum flour, shelled peanut fragment, walnut kernel fragment, sodium bicarbonate, salt to stir, adjust
Dough is made；
(5) freeze：It is put into the frozen coating freezing 20min of refrigerator；
(6) it is molded：Dough brake after freezing, with mould molding, is put into baking tray into uniform sheet thick 2.5mm；
(7) toast：160 DEG C of preheating 8min, toast 8min, after the completion of baking in the case of face is fiery 165 DEG C, lower fiery 155 DEG C
Take out, be cooled to room temperature, as finished product.
Embodiment 2
(a kind of jujube coarse grain biscuit is present embodiments provided, is made up of following raw material：550 parts of Self- raising flour, extra dry red wine jujube
100 parts, 25 parts of wheat bran, 25 parts of sorghum flour, 10 parts of blanched peanut, 20 parts of blanched walnut meat, 140 parts of powdered sugar, butter 280
Part, 900 parts of egg liquid, 2.5 parts of sodium bicarbonate, 6 parts of salt.
Its preparation process is as follows：：
(1) the dense extra dry red wine jujube of selection meat savoury sweet tea jujube taste, after stoning, is cut into and granular obtains red date particles；
(2) blanched walnut meat and blanched walnut meat is taken to cut into pieces shape；
(3) butter is cut into the bulk of suitable size to be put into small steel basin, carried out above 55 DEG C of water-bath quick soft
Change；
(4) dough preparing：Add powdered sugar after butter softening and beat to color and turn white, egg liquid is added, after stirring
Add weak strength flour, red date particles, wheat bran, sorghum flour, shelled peanut fragment, walnut kernel fragment, sodium bicarbonate, salt to stir, adjust
Dough is made；
(5) freeze：It is put into the frozen coating freezing 25min of refrigerator；
(6) it is molded：Dough brake after freezing, with mould molding, is put into baking tray into uniform sheet thick 2mm；
(7) toast：160 DEG C of preheating 6min, toast 9min, after the completion of baking in the case of face is fiery 165 DEG C, lower fiery 155 DEG C
Take out, be cooled to room temperature, as finished product.
Embodiment 3
A kind of jujube coarse grain biscuit is present embodiments provided, is made up of following raw material：600 parts of Self- raising flour, extra dry red wine jujube 120
Part, 30 parts of wheat bran, 30 parts of sorghum flour, 20 parts of blanched peanut, 10 parts of blanched walnut meat, 150 parts of powdered sugar, 300 parts of butter, chicken
110 parts of egg liquid, 3 parts of sodium bicarbonate, 6 parts of salt.
Its preparation process is as follows：：
(1) the dense extra dry red wine jujube of selection meat savoury sweet tea jujube taste, after stoning, is cut into and granular obtains red date particles；
(2) blanched walnut meat and blanched walnut meat is taken to cut into pieces shape；
(3) butter is cut into the bulk of suitable size to be put into small steel basin, carried out above 50 DEG C of water-bath quick soft
Change；
(4) dough preparing：Add powdered sugar after butter softening and beat to color and turn white, egg liquid is added, after stirring
Add weak strength flour, red date particles, wheat bran, sorghum flour, shelled peanut fragment, walnut kernel fragment, sodium bicarbonate, salt to stir, adjust
Dough is made；
(5) freeze：It is put into the frozen coating freezing 30min of refrigerator；
(6) it is molded：Dough brake after freezing, with mould molding, is put into baking tray into uniform sheet thick 3mm；
(7) toast：160 DEG C of preheating 10min, toast 10min in the case of face is fiery 165 DEG C, lower fiery 155 DEG C, and baking is completed
After take out, be cooled to room temperature, as finished product.
Claims (2)
1. a kind of jujube coarse grain biscuit, it is characterised in that its formula meter, is made up of following raw material：Self- raising flour 500
~600 parts, 100~120 parts of extra dry red wine jujube, 20~30 parts of wheat bran, 20~30 parts of sorghum flour, 10~20 parts of blanched peanut, decortication
10~20 parts of walnut kernel, 130~150 parts of powdered sugar, 250~300 parts of butter, 90~110 parts of egg liquid, 2~3 parts of sodium bicarbonate,
5~6 parts of salt.
2. a kind of preparation method of jujube coarse grain biscuit according to claim 1, comprises the following steps：
(1) the dense extra dry red wine jujube of selection meat savoury sweet tea jujube taste, after stoning, is cut into and granular obtains red date particles；
(2) blanched walnut meat and blanched walnut meat cut into pieces shape；
(3) butter is cut into the bulk of suitable size to be put into small steel basin, carried out above 50~60 DEG C of water-bath quick soft
Change；
(4) dough preparing：Add powdered sugar after butter softening and beat to color and turn white, add egg liquid, be stirring evenly and then adding into
Weak strength flour, red date particles, wheat bran, sorghum flour, shelled peanut fragment, walnut kernel fragment, sodium bicarbonate, salt stir, and are modulated into
Dough；
(5) freeze：The frozen coating for being put into refrigerator freezes 20~30min；
(6) it is molded：Dough brake after freezing, with mould molding, is put into baking tray into uniform sheet thick 2~3mm；
(7) toast：160 DEG C of 5~10min of preheating, toast 8~10min in the case of face is fiery 165 DEG C, lower fiery 155 DEG C, have toasted
Taken out into rear, be cooled to room temperature, as finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710372376.9A CN106962445A (en) | 2017-05-11 | 2017-05-11 | A kind of jujube coarse grain biscuit and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710372376.9A CN106962445A (en) | 2017-05-11 | 2017-05-11 | A kind of jujube coarse grain biscuit and preparation method thereof |
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| CN106962445A true CN106962445A (en) | 2017-07-21 |
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| CN201710372376.9A Pending CN106962445A (en) | 2017-05-11 | 2017-05-11 | A kind of jujube coarse grain biscuit and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467126A (en) * | 2017-09-14 | 2017-12-15 | 甘肃省农业科学院畜草与绿色农业研究所 | A kind of children's biscuit containing quinoa and preparation method thereof |
| CN108402136A (en) * | 2018-05-18 | 2018-08-17 | 中玺（天津）枣业技术工程中心 | Jujube chocolate coating biscuit and processing method |
| CN109953089A (en) * | 2019-03-29 | 2019-07-02 | 太谷县鑫炳记食业有限公司 | A kind of walnut jujube paste biscuit and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104430734A (en) * | 2014-11-19 | 2015-03-25 | 青岛高哲思服饰有限公司 | Coarse food grain biscuit and making method thereof |
| CN105557945A (en) * | 2016-01-21 | 2016-05-11 | 凤阳瑞诚食品科技有限公司 | Stomach-nourishing type nutritional biscuit easy to digest and making method thereof |
| CN106359521A (en) * | 2016-12-09 | 2017-02-01 | 申艾平 | Nut biscuit |
-
2017
- 2017-05-11 CN CN201710372376.9A patent/CN106962445A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104430734A (en) * | 2014-11-19 | 2015-03-25 | 青岛高哲思服饰有限公司 | Coarse food grain biscuit and making method thereof |
| CN105557945A (en) * | 2016-01-21 | 2016-05-11 | 凤阳瑞诚食品科技有限公司 | Stomach-nourishing type nutritional biscuit easy to digest and making method thereof |
| CN106359521A (en) * | 2016-12-09 | 2017-02-01 | 申艾平 | Nut biscuit |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467126A (en) * | 2017-09-14 | 2017-12-15 | 甘肃省农业科学院畜草与绿色农业研究所 | A kind of children's biscuit containing quinoa and preparation method thereof |
| CN108402136A (en) * | 2018-05-18 | 2018-08-17 | 中玺（天津）枣业技术工程中心 | Jujube chocolate coating biscuit and processing method |
| CN109953089A (en) * | 2019-03-29 | 2019-07-02 | 太谷县鑫炳记食业有限公司 | A kind of walnut jujube paste biscuit and preparation method thereof |
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| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
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| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170721 |