CN107087663A - A kind of matsutake kernel shortbread type biscuit and its processing method - Google Patents
A kind of matsutake kernel shortbread type biscuit and its processing method Download PDFInfo
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- CN107087663A CN107087663A CN201710209904.9A CN201710209904A CN107087663A CN 107087663 A CN107087663 A CN 107087663A CN 201710209904 A CN201710209904 A CN 201710209904A CN 107087663 A CN107087663 A CN 107087663A
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- matsutake
- biscuit
- kernel
- mountainrange
- daxing
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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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
- A21D2/36—Vegetable material
- A21D2/364—Nuts, e.g. cocoa
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a kind of matsutake kernel shortbread type biscuit, it is characterized in that：Including flour, Daxing'an Mountainrange matsutake powder, fresh hen egg, mixing nut, sweetener, palm oil and water, its parts by weight ratio is followed successively by 75 ~ 85：15~25：15~25：5~15：5~15：15~25：25~40.Described Daxing'an Mountainrange matsutake powder is obtained after the selected fresh matsutake in Northeast China Daxing'an Mountainrange is dried, ground.Mouthfeel and fragrance that the present invention possesses with reference to matsutake itself, addition mix nut as the auxiliary material of biscuit, make the nutritious equilibrium of obtained crisp short cakes with sesame, aromatic crisp, add sweetener, make obtained crisp short cakes with sesame mouthfeel silk sweet tea deliciousness, and local flavor is full.Matsutake kernel shortbread type biscuit obtained by the present invention has effects that enriching yin and nourishing kidney, strengthening spleen and nourishing stomach, tranquilize the mind and promote the intelligence, moistening lung protect liver, and often to eat can improve constitution, adjust body function, beneficial health.
Description
【Technical field】
The invention belongs to nutrient biscuit processing technique field, and in particular to a kind of matsutake kernel shortbread type biscuit and its processing method.
【Background technology】
Matsutake is a kind of pure natural rare rare edible fungi, is described as " king in bacterium ".The main nutrient elements bag of matsutake
Include：18 kinds of amino acid, 14 kinds of micro elements needed by human, 49 kinds of active nutritional materials, 5 kinds of unrighted acids, 8 kinds of dimension lifes
Element, 2 kinds of glycoprotein, abundant dietary fiber and various active enzyme, are double-strand pine respectively separately containing 3 kinds of precious active materials
Fine and soft polysaccharide, the unique cancer-resisting substance of matsutake polypeptide and the whole world -- matsutakealcohol.Matsutake because nutrition is balanced, rich content,
There is the good reputation of natural nutrition treasure-house in the world.The general high sugared high grease high heat of traditional biscuit, can not meet consumer's
Need, it is desirable to biscuit from nutrition, health, feature, it is low in calories in terms of develop.Therefore, exploitation is a kind of rich in matsutake
Nutrient biscuit, it is combined with kernel, strengthens its mouthfeel, very necessary.
【The content of the invention】
The first object of the present invention is to provide a kind of matsutake kernel shortbread type biscuit；Second purpose is to provide the shortbread type biscuit
Processing method.
What the first object of the present invention was realized in：Including flour, Daxing'an Mountainrange matsutake powder, fresh hen egg, mixing nut
Benevolence, sweetener, palm oil and water, its parts by weight ratio are followed successively by 75 ~ 85：15~25：15~25：5~15：5~15：15~25：
25~40.Described Daxing'an Mountainrange matsutake powder is that the selected fresh matsutake in Northeast China Daxing'an Mountainrange is dried, grinds
Obtain afterwards.
Second purpose of the invention, which is achieved in that, to be comprised the following steps：（1）The preparation of Daxing'an Mountainrange matsutake powder：By essence
The fresh matsutake in Northeast China Daxing'an Mountainrange of choosing is cleaned, and drains moisture, carries out low temperature drying, ground with super grinder,
Crush, cross 60-120 mesh sieves, obtain matsutake dried powder；（2）Shortbread type biscuit dough preparing：Under the conditions of 35-40 DEG C, by freshly-slaughtered poultry
Egg beaten stirs, with sweetener, palm oil and mixing nut and mixing in proportion and pour into flour, and face 20-35min,
Water content with face time control dough making is 25% ~ 40%, and face stands 15-30min after 25-35 DEG C；（3）By the dough modulated
Any surface finish, thickness uniform surface band are pressed into by oodle maker；Face band is made to the uniform biscuit embryo of definite shape with mould；
（4）The baking tray for placing biscuit base is put into baking box and toasted, baking temperature takes 170 DEG C, lower fiery 150 DEG C of excessive internal heat, baking
Time is 10-15 minutes, and baking terminates to shovel down biscuit, cooling, packaging.
Mouthfeel and fragrance that the present invention possesses with reference to matsutake itself, addition mixing nut make as the auxiliary material of biscuit
The obtained nutritious equilibrium of crisp short cakes with sesame, it is aromatic crisp, sweetener is added, makes obtained crisp short cakes with sesame mouthfeel silk sweet tea deliciousness, local flavor is full.
Matsutake kernel shortbread type biscuit obtained by the present invention has effects that enriching yin and nourishing kidney, strengthening spleen and nourishing stomach, tranquilize the mind and promote the intelligence, moistening lung protect liver,
Often to eat can improve constitution, adjust body function, beneficial health.
【Embodiment】
The present invention is illustrated with reference to embodiment, but the present invention is not any limitation as in any way, according to the present invention
Training centre make to obtain any change or replacement, belong to protection scope of the present invention.
Embodiment 1
Matsutake kernel shortbread type biscuit of the present invention, it is characterized in that：Including flour, Daxing'an Mountainrange matsutake powder, fresh hen egg, mixing
Nut, sweetener, palm oil and water, its parts by weight ratio are followed successively by 80：20：20：10：10：20：30.Described Daxing
Pacifying ridge matsutake powder is obtained after the selected fresh matsutake in Northeast China Daxing'an Mountainrange is dried, ground.Described
Flour is Self- raising flour.Described sweetener is sucrose.
The processing method of the matsutake kernel shortbread type biscuit of the present invention comprises the following steps：（1）The system of Daxing'an Mountainrange matsutake powder
It is standby：The selected fresh matsutakes in Northeast China Daxing'an Mountainrange of 20g are cleaned, moisture is drained, low temperature drying is carried out, is ground with ultra-fine
Grinding machine grinding, crushing, cross 60-120 mesh sieves, obtain matsutake dried powder；（2）Shortbread type biscuit dough preparing：In 35-40 DEG C of condition
Under, 20g freshly-slaughtered poultry egg beatens are stirred, mixes pour into proportion with 10g sweeteners, 20g palm oils and 10g mixing nuts
In flour, and face 20min, and the water content of face time control dough making is 40%, and face stands 18min after 30 DEG C；（3）Will modulation
Good dough is pressed into any surface finish, thickness uniform surface band by oodle maker；The equal of definite shape is made in face band with mould
Even biscuit embryo；（4）The baking tray for placing biscuit base is put into baking box and toasted, baking temperature takes excessive internal heat 170 DEG C, lower fire
150 DEG C, baking time is 12 minutes, and baking terminates to shovel down biscuit, cooling, packaging.
Embodiment 2
Matsutake kernel shortbread type biscuit of the present invention, it is characterized in that：Including flour, Daxing'an Mountainrange matsutake powder, fresh hen egg, mixing
Nut, sweetener, palm oil and water, its parts by weight ratio are followed successively by 90：18：18：6：6：18：30.Described big Xingan
Ridge matsutake powder is obtained after the selected fresh matsutake in Northeast China Daxing'an Mountainrange is dried, ground.Described face
Powder is Self- raising flour.Described sweetener is sucrose.
The processing method of the matsutake kernel shortbread type biscuit of the present invention comprises the following steps：（1）The system of Daxing'an Mountainrange matsutake powder
It is standby：The selected fresh matsutakes in Northeast China Daxing'an Mountainrange of 18g are cleaned, moisture is drained, low temperature drying is carried out, is ground with ultra-fine
Grinding machine grinding, crushing, cross 60-120 mesh sieves, obtain matsutake dried powder；（2）Shortbread type biscuit dough preparing：In 35-40 DEG C of condition
Under, 18g freshly-slaughtered poultry egg beatens are stirred, the face of pouring into is mixed in proportion with 6g sweeteners, 18g palm oils and 6g mixing nuts
In powder, and face 25min, and the water content of face time control dough making is 30%, and face stands 15min after 35 DEG C；（3）It will modulate
Dough any surface finish, thickness uniform surface band are pressed into by oodle maker；The uniform of definite shape is made in face band with mould
Biscuit embryo；（4）The baking tray for placing biscuit base is put into baking box and toasted, baking temperature takes 170 DEG C of excessive internal heat, lower fiery 150
DEG C, baking time is 10 minutes, and baking terminates to shovel down biscuit, cooling, packaging.
Embodiment 3
Matsutake kernel shortbread type biscuit of the present invention, it is characterized in that：Including flour, Daxing'an Mountainrange matsutake powder, fresh hen egg, mixing
Nut, sweetener, palm oil and water, its parts by weight ratio are followed successively by 85：23：25：13：15：23：28.Described Daxing
Pacifying ridge matsutake powder is obtained after the selected fresh matsutake in Northeast China Daxing'an Mountainrange is dried, ground.Described
Flour is Self- raising flour.Described sweetener is sucrose.
The processing method of the matsutake kernel shortbread type biscuit of the present invention comprises the following steps：（1）The system of Daxing'an Mountainrange matsutake powder
It is standby：The selected fresh matsutakes in Northeast China Daxing'an Mountainrange of 23g are cleaned, moisture is drained, low temperature drying is carried out, is ground with ultra-fine
Grinding machine grinding, crushing, cross 60-120 mesh sieves, obtain matsutake dried powder；（2）Shortbread type biscuit dough preparing：In 35-40 DEG C of condition
Under, 25g freshly-slaughtered poultry egg beatens are stirred, mixes pour into proportion with 15g sweeteners, 23g palm oils and 13g mixing nuts
In flour, and face 30min, and the water content of face time control dough making is 25%, and face stands 25min after 25 DEG C；（3）Will modulation
Good dough is pressed into any surface finish, thickness uniform surface band by oodle maker；The equal of definite shape is made in face band with mould
Even biscuit embryo；（4）The baking tray for placing biscuit base is put into baking box and toasted, baking temperature takes excessive internal heat 170 DEG C, lower fire
150 DEG C, baking time is 14 minutes, and baking terminates to shovel down biscuit, cooling, packaging.
Embodiment 4
Matsutake kernel shortbread type biscuit of the present invention, it is characterized in that：Including flour, Daxing'an Mountainrange matsutake powder, fresh hen egg, mixing
Nut, sweetener, palm oil and water, its parts by weight ratio are followed successively by 80：16：18：7：6：20：36.Described big Xingan
Ridge matsutake powder is obtained after the selected fresh matsutake in Northeast China Daxing'an Mountainrange is dried, ground.Described face
Powder is Self- raising flour.Described sweetener is sucrose.
The processing method of the matsutake kernel shortbread type biscuit of the present invention comprises the following steps：（1）The system of Daxing'an Mountainrange matsutake powder
It is standby：The selected fresh matsutakes in Northeast China Daxing'an Mountainrange of 16g are cleaned, moisture is drained, low temperature drying is carried out, is ground with ultra-fine
Grinding machine grinding, crushing, cross 60-120 mesh sieves, obtain matsutake dried powder；（2）Shortbread type biscuit dough preparing：In 35-40 DEG C of condition
Under, 18g freshly-slaughtered poultry egg beatens are stirred, the face of pouring into is mixed in proportion with 6g sweeteners, 20g palm oils and 7g mixing nuts
In powder, and face 23min, and the water content of face time control dough making is 35%, and face stands 23min after 28 DEG C；（3）It will modulate
Dough any surface finish, thickness uniform surface band are pressed into by oodle maker；The uniform of definite shape is made in face band with mould
Biscuit embryo；（4）The baking tray for placing biscuit base is put into baking box and toasted, baking temperature takes 170 DEG C of excessive internal heat, lower fiery 150
DEG C, baking time is 15 minutes, and baking terminates to shovel down biscuit, cooling, packaging.
Claims (6)
1. a kind of matsutake kernel shortbread type biscuit, it is characterized in that：Including flour, Daxing'an Mountainrange matsutake powder, fresh hen egg, mixing nut
Benevolence, sweetener, palm oil and water, its parts by weight ratio are followed successively by 75 ~ 85：15~25：15~25：5~15：5~15：15~25：
25~40。
2. described in Daxing'an Mountainrange matsutake powder be that the selected fresh matsutake in Northeast China Daxing'an Mountainrange is dried, ground
Obtain afterwards.
3. matsutake kernel shortbread type biscuit according to claim 1, it is characterized in that：Described flour is Self- raising flour.
4. matsutake kernel shortbread type biscuit according to claim 1, it is characterized in that：Described mixing nut be shelled melon seed,
One or more kinds of compoundings in walnut kernel, Chinese chestnut, pinenut, peanut, fibert, the crushed material of American pistachios and cashew nut.
5. matsutake kernel shortbread type biscuit according to claim 1, it is characterized in that：Described sweetener is sucrose, grape
One or more kinds of compoundings in sugar, fructose, maltose or starch sugar.
6. the processing method of the matsutake kernel shortbread type biscuit described in a kind of claim 1, it is characterised in that comprise the following steps
：（1）The preparation of Daxing'an Mountainrange matsutake powder：The selected fresh matsutake in Northeast China Daxing'an Mountainrange is cleaned, moisture is drained, enters
Row low temperature drying, is ground with super grinder, crushed, and is crossed 60-120 mesh sieves, is obtained matsutake dried powder；（2）Shortbread type biscuit face
Group's modulation：Under the conditions of 35-40 DEG C, freshly-slaughtered poultry egg beaten is stirred, with sweetener, palm oil and mixing nut in proportion
Mixing is poured into flour, and face 20-35min, and the water content of face time control dough making is 25% ~ 40%, and face is quiet after 25-35 DEG C
Put 15-30min；（3）The dough modulated is pressed into any surface finish, thickness uniform surface band by oodle maker；Will with mould
The uniform biscuit embryo of definite shape is made in face band；（4）The baking tray for placing biscuit base is put into baking box and toasted, baking temperature
Degree takes 170 DEG C, lower fiery 150 DEG C of excessive internal heat, and baking time is 10-15 minutes, and baking terminates to shovel down biscuit, cooling, packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710209904.9A CN107087663A (en) | 2017-03-31 | 2017-03-31 | A kind of matsutake kernel shortbread type biscuit and its processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710209904.9A CN107087663A (en) | 2017-03-31 | 2017-03-31 | A kind of matsutake kernel shortbread type biscuit and its processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107087663A true CN107087663A (en) | 2017-08-25 |
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ID=59648926
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710209904.9A Withdrawn CN107087663A (en) | 2017-03-31 | 2017-03-31 | A kind of matsutake kernel shortbread type biscuit and its processing method |
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| Country | Link |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108669165A (en) * | 2018-08-28 | 2018-10-19 | 安徽大大食品有限公司 | A kind of matsutake kernel shortbread type biscuit and its processing method |
| CN110477079A (en) * | 2019-08-13 | 2019-11-22 | 安徽侬安康食品有限公司 | A kind of production equipment and its production technology of Ba Danmu crisp short cakes with sesame |
| CN111134169A (en) * | 2019-10-10 | 2020-05-12 | 成都中医药大学 | Matsutake crisp biscuits and preparation method thereof |
-
2017
- 2017-03-31 CN CN201710209904.9A patent/CN107087663A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108669165A (en) * | 2018-08-28 | 2018-10-19 | 安徽大大食品有限公司 | A kind of matsutake kernel shortbread type biscuit and its processing method |
| CN110477079A (en) * | 2019-08-13 | 2019-11-22 | 安徽侬安康食品有限公司 | A kind of production equipment and its production technology of Ba Danmu crisp short cakes with sesame |
| CN111134169A (en) * | 2019-10-10 | 2020-05-12 | 成都中医药大学 | Matsutake crisp biscuits and preparation method thereof |
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Application publication date: 20170825 |
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| WW01 | Invention patent application withdrawn after publication |