CN107156232A - Tree peony local flavor biscuit and preparation method thereof - Google Patents

Abstract

The invention provides a peony-flavored biscuit and a preparation method thereof, which relate to the technical field of food processing. The peony-flavored biscuit is mainly made of flour, peony seed powder, edible baking soda, edible oil, sugar, salt and eggs. The biscuit made from the above raw materials has the advantages of being green, natural and rich in nutrition. Among them, the peony seed powder has anti-oxidative properties. , anti-inflammatory, analgesic, and relieving pain in the waist and legs. The biscuits made by using the peony seed powder in combination with flour, eggs and sugar are not only rich in nutrition, but also improve the flavor and quality of the biscuits. The biscuits are golden in color, Moderate taste, easier for consumers to accept. Long-term consumption of peony-flavored biscuits of the present invention has the effects of enhancing human immunity, preventing skin aging and preventing osteoporosis, and alleviates the existing biscuits with single taste, incomplete nutritional value, lack of health care effects and the development of peony's diet and health care value at the present stage Inadequate question.

Description

Peony flavor biscuit and preparation method thereof

technical field

The invention relates to the technical field of food processing, in particular to a peony-flavored biscuit and a preparation method thereof.

Background technique

Biscuits are one of the popular snack foods and can be used as an important carrier to supplement and strengthen dietary fiber. With the continuous improvement of people's living standards, people pay more and more attention to the nutritional value of food. People's requirements for food are not only full, but hope to have a certain health care effect. Therefore traditional biscuit can't satisfy people's needs effectively, and when adding some raw materials with health care effect, due to the characteristic of raw material itself, the mouthfeel and the taste of biscuit are caused to change, thereby reduce people's acceptance to it. Therefore, researching and developing a kind of biscuit with unique taste and flavor, high nutritional value and certain health care effect has very good commercial prospects.

Peony is a plant of Paeoniaceae. Its flowers are gorgeous in color and magnificent, and are known as the "king of flowers". The peony is large and fragrant, so it is also known as "national beauty and natural fragrance". Peony is a traditional medicinal material for clearing heat and detoxifying. It has a bitter taste and flat nature, and has the effects of harmonizing, promoting blood and cooling blood. Modern analysis shows that active ingredients such as milk vetch, paeoniflorin, gallic acid, and paeonol contained in peony have high activity on lowering blood pressure, antitussive and anti-tumor. Therefore, peony is also known as "plant herb". gold". The rich nutritional value contained in peony satisfies people's pursuit of healthy diet.

In particular, peony seeds are often used to treat waist and leg pain in the folk, and have anti-oxidation, anti-inflammatory and analgesic effects. As a potential health care resource, the development of its health care value is not sufficient. At present, there is no relevant report on using peony to make biscuits.

In view of this, the present invention is proposed.

Contents of the invention

The first object of the present invention is to provide a peony-flavored biscuit, which is mainly made of peony seed powder, edible baking soda, edible oil, sugar, salt and eggs. Long-term consumption of the biscuit can enhance human immunity and prevent skin It has the effect of aging and preventing osteoporosis, and has a certain auxiliary therapeutic effect on senile waist and leg pain.

The second object of the present invention is to provide a method for preparing peony-flavored biscuits. This method has the advantages of simple preparation and convenient operation. At the same time, the peony-flavored biscuits prepared by this method are also better in color and taste, and the peony seeds are retained to the greatest extent. health benefits.

A peony-flavored biscuit provided by the present invention is mainly prepared from the following raw materials in parts by weight: 80-120 parts of flour, 10-50 parts of peony seed powder, 1.6-2.4 parts of edible baking soda, edible oil 14-18 parts, 25-45 parts of sugar, 13-17 parts of salt and 15-35 parts of eggs.

Further, in terms of parts by weight, the above-mentioned biscuits are mainly made of the following raw materials: 90-110 parts of flour, 20-40 parts of peony seed powder, 1.8-2 parts of edible baking soda, 15-17 parts of edible oil, 30-30 parts of sugar 40 parts, 14-16 parts of salt and 20-30 parts of eggs.

Furthermore, the biscuits are mainly made of the following raw materials in parts by weight: 100 parts of flour, 30 parts of peony seed powder, 1.8 parts of edible baking soda, 15 parts of edible oil, 35 parts of sugar, 15 parts of salt and 25 parts of eggs share.

Further, the peony seed powder is obtained by drying the peony seeds to remove the seed coat and then grinding them into powder.

Furthermore, the above-mentioned tree peony seed powder is a powder over 60 mesh.

Further, the sugar is bicarbonate white sugar.

A method for preparing peony-flavored biscuits provided by the invention comprises the following preparation steps:

Step (a) premixing: fully mixing flour, peony seed powder, edible baking soda, salt and eggs to prepare premixed powder;

Step (b) preparing the dough: first dissolving sugar in water to make sugar water, then adding edible oil and sugar water to the premixed powder prepared in step (a) for 5 to 10 times and mixing evenly to prepare dough;

Step (c) roll forming: leave the dough prepared in step (b) to rest and proof for 15 to 20 minutes, and then roll the dough to make the dough into a dough strip with uniform thickness and flat shape;

Step (d) Baking and baking: the dough strips prepared in step (c) are molded into a cake base, and then baked in an oven to obtain peony-flavored biscuits.

Further, the weight ratio of sugar to water in the sugar water in step (b) is 1.5-2:1; preferably 1.7:1.

Further, in step (c) rolling, the dough is folded and rolled 10 to 20 times during the rolling process.

Further, step (d) oven baking is to preheat the oven for 5 minutes, then put the cake embryo in the oven, the upper oven temperature is 200-220°C, the lower oven temperature is 170-190°C, and bake for 3-5 minutes. minute.

Compared with prior art, the beneficial effect of the present invention is:

The peony-flavored biscuits provided by the invention are mainly prepared from flour, peony seed powder, edible baking soda, edible oil, sugar, salt and eggs, wherein the peony seed powder is rich in nutrition, and long-term consumption can enhance human immunity, prevent skin aging and It has the effect of preventing osteoporosis, and has a certain auxiliary therapeutic effect on senile lumbago and leg pain. The biscuits made from the above raw materials are green and natural and have no toxic or side effects on the human body. Among them, the biscuits made by using peony seed powder in combination with flour, eggs and sugar are not only rich in nutrition, but also improve the flavor and quality of the biscuits. The obtained biscuits are golden in color and moderate in taste, and are easier to be accepted by consumers. Long-term consumption of peony-flavored biscuits of the present invention has the effects of enhancing human immunity, preventing skin aging and preventing osteoporosis, and alleviates the existing biscuits with single taste, incomplete nutritional value, lack of health care effects and the development of peony's diet and health care value at the present stage Inadequate question.

The method for preparing peony-flavored biscuits provided by the invention has the advantages of simple preparation and convenient operation, and at the same time, the peony-flavored biscuits prepared by the method have better color and taste, and the health care effect of peony seeds is retained to the greatest extent.

detailed description

The technical solutions of the present invention will be clearly and completely described below in conjunction with the embodiments. Obviously, the described embodiments are part of the embodiments of the present invention, but not all of them. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without making creative efforts belong to the protection scope of the present invention.

According to one aspect of the present invention, a peony-flavored biscuit is mainly prepared from the following raw materials in parts by weight: 80-120 parts of flour, 10-50 parts of peony seed powder, and 1.6-2.4 parts of edible baking soda , 14-18 parts of cooking oil, 25-45 parts of sugar, 13-17 parts of salt and 15-35 parts of eggs.

The function of used raw material composition among the present invention:

Peony seed powder is often used to treat low back and leg pain in the folks. It has anti-oxidation, anti-inflammatory and pain-relieving effects. Long-term consumption can enhance human immunity, prevent skin aging and prevent osteoporosis, and is effective for senile low back and leg pain. Certain adjuvant therapeutic effect.

In the present invention, the typical but non-limiting content of the above peony seed powder is: 10 parts, 20 parts, 30 parts, 40 parts or 50 parts.

The effect of edible baking soda in the present invention is to make the biscuit crisp and loose through decomposing under the condition of baking and heating.

In the present invention, the typical but non-limiting content of the above-mentioned edible baking soda is: 1.6 parts, 1.8 parts, 2.0 parts, 2.2 parts or 2.4 parts.

The edible oil has the effects of nourishing and invigorating the stomach, improving immunity, expelling toxins and detoxifying, appetizing and eliminating food, and the addition of edible oil in the present invention can make the biscuit more crisp.

In the present invention, the typical but non-limiting content of the above-mentioned edible oil is: 14 parts, 15 parts, 16 parts, 17 parts or 18 parts.

Flour and eggs mainly play the role of providing nutritional matrix in the production of peony flavor biscuits of the present invention, and sugar and salt mainly play the role of blending flavor in the production of biscuits of the present invention.

In the present invention, the typical but non-limiting content of the above flour is: 80 parts, 90 parts, 100 parts, 110 parts or 120 parts.

In the present invention, the typical but non-limiting content of the above sugar is: 25 parts, 30 parts, 35 parts, 41 parts or 45 parts.

In the present invention, the typical but non-limiting content of the above salt is: 13 parts, 14 parts, 15 parts, 16 parts or 17 parts.

In the present invention, the typical but non-limiting content of the egg is: 15 parts, 20 parts, 25 parts, 30 parts or 35 parts.

The peony-flavored biscuits of the present invention are mainly prepared from flour, peony seed powder, edible baking soda, edible oil, sugar, salt and eggs, wherein the peony seed powder is rich in nutrition, and long-term consumption can enhance human immunity, prevent skin aging and prevent bone It has the effect of crisp and loose texture, and has a certain auxiliary therapeutic effect on senile lumbago and leg pain. The biscuits made from the above raw materials are green and natural and have no toxic or side effects on the human body. Among them, the biscuits made by using peony seed powder in combination with flour, eggs and sugar are not only rich in nutrition, but also improve the flavor and quality of the biscuits. The obtained biscuits are golden in color and moderate in taste, and are easier to be accepted by consumers. Long-term consumption of peony-flavored biscuits of the present invention has the effects of enhancing human immunity, preventing skin aging and preventing osteoporosis, and alleviates the existing biscuits with single taste, incomplete nutritional value, lack of health care effects and the development of peony's diet and health care value at the present stage Inadequate question.

In a preferred embodiment of the present invention, the biscuits are mainly made of the following raw materials in parts by weight: 90-110 parts of flour, 20-40 parts of peony seed powder, 1.8-2 parts of edible baking soda, edible oil 15-17 parts, 30-40 parts of sugar, 14-16 parts of salt and 20-30 parts of eggs.

In the above preferred embodiment, the biscuit is mainly made of the following raw materials in parts by weight: 100 parts of flour, 30 parts of peony seed powder, 1.8 parts of edible baking soda, 15 parts of edible oil, 35 parts of sugar, and 15 parts of salt and 25 servings of eggs.

In the present invention, the mouthfeel and quality of the peony-flavored biscuits of the present invention are further optimized by further adjusting and optimizing the dosage ratio of each component raw material.

In a preferred embodiment of the present invention, the peony seed powder is obtained by drying the peony seeds to remove the seed coat and then grinding them into powder.

As a preferred embodiment, the peony seeds are dried to remove the seed coat and then ground to prepare peony seed powder and then added to the biscuit. The surface of the biscuit is light yellow after baking, the taste is good and the flavor is unique, and the maximum degree of retention Nutrients and health value of peony seeds.

In the above-mentioned preferred embodiment, the above-mentioned tree peony seed powder is a powder of over 60 mesh.

As a preferred embodiment, the peony stamen powder is a powder of over 60 meshes, and the peony seed powder can be added more evenly during the biscuit making process, so as to avoid large particles in the biscuit after baking, which will affect the taste.

In a preferred embodiment of the present invention, the sugar is bicarbonate.

Domestic sugar decolorization methods include sulfurous acid method, single carbonic acid method and double carbonic acid method. The white sugar produced by the double carbonic acid decolorization process is called "double carbon sugar". Due to the adoption of decolorization processes such as the sulfite method, sulfur is required in the production process of this process. Therefore, the white granulated sugar produced by the sulfite method has a certain amount of sulfur dioxide residue, while the bicarbonate method does not use sulfur. Therefore, there is no sulfur dioxide in the double carbon sugar. Containing sulfur dioxide, it is healthier and does not have any toxic side effects on the human body.

According to one aspect of the present invention, a method for preparing peony-flavored biscuits comprises the following preparation steps:

Step (a) premixing: fully mixing flour, peony seed powder, edible baking soda, salt and eggs to prepare premixed powder;

Step (b) preparing the dough: first dissolving sugar in water to make sugar water, then adding edible oil and sugar water to the premixed powder prepared in step (a) for 5 to 10 times and mixing evenly to prepare dough;

Step (c) roll forming: leave the dough prepared in step (b) to rest and proof for 15 to 20 minutes, and then roll the dough to make the dough into a dough strip with uniform thickness and flat shape;

Step (d) Baking and baking: the dough strips prepared in step (c) are molded into a cake base, and then baked in an oven to obtain peony-flavored biscuits.

The method for preparing peony-flavored biscuits provided by the invention has the advantages of simple preparation and convenient operation, and at the same time, the peony-flavored biscuits prepared by the method have better color and taste, and the health care effect of peony seeds is retained to the greatest extent.

In a preferred embodiment of the present invention, the weight ratio of sugar to water in the sugar water in step (b) is 1.5-2:1; preferably 1.7:1.

Preferably, the water in the sugar water in the above step (b) is hot water at about 80°C. Using hot water around 80°C can make the sugar dissolve more evenly in the sugar water.

In a preferred embodiment of the present invention, the rolling in step (c) is repeated folding and rolling of the dough for 10-20 times during the rolling process.

As a preferred embodiment, in the rolling process, the dough is repeatedly folded and rolled 10 to 20 times so that the formed biscuit base can maintain a state of no shrinkage and no deformation, so that the dough has a uniform thickness, a flat shape, and a smooth surface. Smooth and fine-textured dough strips.

In a preferred embodiment of the present invention, step (d) oven baking is to preheat the oven for 5 minutes, then put the cake embryo in the oven, the upper oven temperature is 200-220°C, and the lower oven temperature is 170-220°C. Bake at 190°C for 3-5 minutes.

As a preferred embodiment, in step (d) of the present invention, the oven is preheated for 5 minutes before the oven is baked, so that the cake embryo to be baked can reach the baking temperature as soon as possible, so as to reduce the baking time; Put the cake embryo in the oven, the upper oven temperature is 200-220°C, the lower oven temperature is 170-190°C, bake for 3-5 minutes, the surface of the biscuit can be light yellow, the taste is better, the flavor is unique, and a certain Water content, avoid depleting the moisture in the cake surface and making it into a dry cake batter.

Example 1

A peony-flavored biscuit, which is mainly prepared from the following raw materials in parts by weight: 80 parts of flour, 10 parts of peony seed powder, 1.6 parts of edible baking soda, 14 parts of edible oil, 25 parts of sugar, and 13 parts of salt and 15 eggs;

The preparation method of the above-mentioned peony-flavored biscuit comprises the following steps:

Step (a) premixing: fully mixing the above-mentioned flour, peony seed powder, edible baking soda, salt and eggs to obtain premixed powder;

Step (b) Prepare dough: Dissolve sugar in hot water at 80°C to make sugar water, the weight ratio of sugar to water is 1.5:1; then add edible oil and sugar water to the prepared dough prepared in step (a) 10 times. Mix evenly in the mixing powder to make a dough;

Step (c) roll forming: leave the dough prepared in step (b) to proof for 15 minutes, and then roll the dough to make the dough into a dough strip with uniform thickness and flat shape;

Step (d) Baking and baking: use the noodle strips prepared in step (c) to make a cake base with a mold, then preheat the oven for 5 minutes, put the cake base in the oven, and the temperature of the oven above is 200°C. Lower the oven temperature to 170°C and bake for 3 minutes to prepare peony-flavored biscuits.

Example 2

A peony-flavored biscuit, which is mainly prepared from the following raw materials in parts by weight: 120 parts of flour, 50 parts of peony seed powder, 2.4 parts of edible baking soda, 18 parts of edible oil, 45 parts of sugar, and 17 parts of salt and 35 eggs;

The preparation method of the above-mentioned peony-flavored biscuit comprises the following steps:

Step (a) premixing: fully mixing the above-mentioned flour, peony seed powder, edible baking soda, salt and eggs to obtain premixed powder;

Step (b) Prepare dough: Dissolve sugar in hot water at 80°C to make sugar water, the weight ratio of sugar to water is 2:1; then add edible oil and sugar water to the prepared dough made in step (a) 5 times. Mix evenly in the mixing powder to make a dough;

Step (c) roll forming: leave the dough prepared in step (b) to proof for 20 minutes, and then roll the dough to make the dough into a dough strip with uniform thickness and flat shape;

Step (d) Baking and baking: use the noodle strips prepared in step (c) to make a cake base with a mold, then preheat the oven for 7 minutes, put the cake base in the oven, and the temperature above the furnace is 220°C. Lower the oven temperature to 190°C and bake for 5 minutes to prepare peony-flavored biscuits.

Example 3

A peony-flavored biscuit, which is mainly prepared from the following raw materials in parts by weight: 90-110 parts of flour, 20-40 parts of peony seed powder, 1.8-2 parts of edible baking soda, and 15-17 parts of edible oil , 30-40 parts of sugar, 14-16 parts of salt and 20-30 parts of eggs;

The preparation method of the above-mentioned peony-flavored biscuit comprises the following steps:

Step (a) premixing: fully mixing the above-mentioned flour, peony seed powder, edible baking soda, salt and eggs to obtain premixed powder;

Step (b) Prepare dough: Dissolve sugar in 80°C hot water to make sugar water, the weight ratio of sugar to water is 1.6:1; then add edible oil and sugar water to the pre-made dough prepared in step (a) for 6 times. Mix evenly in the mixing powder to make a dough;

Step (c) roll forming: leave the dough prepared in step (b) to proof for 16 minutes, then roll the dough, so that the dough becomes a dough strip with uniform thickness and flat shape;

Step (d) Baking and baking: use the noodle strips prepared in step (c) to make a cake base with a mold, then preheat the oven for 6 minutes, put the cake base in the oven, and the above oven temperature is 210°C, Lower the oven temperature to 170°C and bake for 3 minutes to prepare peony-flavored biscuits.

Example 4

A peony-flavored biscuit, which is mainly prepared from the following raw materials in parts by weight: 110 parts of flour, 40 parts of peony seed powder, 2 parts of edible baking soda, 17 parts of edible oil, 40 parts of sugar, and 16 parts of salt and 30 eggs;

The preparation method of the above-mentioned peony-flavored biscuit comprises the following steps:

Step (a) premixing: fully mixing the above-mentioned flour, peony seed powder, edible baking soda, salt and eggs to obtain premixed powder;

Step (b) Prepare dough: Dissolve sugar in 80°C hot water to make sugar water, the weight ratio of sugar to water is 1.9:1; then add edible oil and sugar water to the pre-made dough prepared in step (a) 9 times. Mix evenly in the mixing powder to make a dough;

Step (c) roll forming: leave the dough prepared in step (b) to proof for 18 minutes, then roll the dough, so that the dough becomes a dough strip with uniform thickness and flat shape;

Step (d) Baking and baking: use the noodle strips prepared in step (c) to make a cake base with a mold, then preheat the oven for 7 minutes, put the cake base in the oven, and the temperature of the oven above is 200°C. Lower the oven temperature to 190°C and bake for 5 minutes to prepare peony-flavored biscuits.

Example 5

A peony-flavored biscuit. The biscuit is mainly prepared from the following raw materials in parts by weight: 100 parts of flour, 30 parts of peony seed powder, 1.8 parts of edible baking soda, 15 parts of edible oil, 35 parts of double-carbon cotton white sugar, 15 parts of salt and 25 parts of eggs;

The preparation method of the above-mentioned peony-flavored biscuit comprises the following steps:

Step (a) premixing: fully mixing the above-mentioned flour, peony seed powder, edible baking soda, salt and eggs to obtain premixed powder;

Step (b) Prepare dough: Dissolve sugar in hot water at 80°C to make sugar water, the weight ratio of sugar to water is 1.7:1; then add edible oil and sugar water to the pre-made dough prepared in step (a) 7 times. Mix evenly in the mixing powder to make a dough;

Step (c) roll forming: leave the dough prepared in step (b) to proof for 17 minutes, and then roll the dough to make the dough into a dough strip with uniform thickness and flat shape;

Step (d) baking and baking: use the noodle strips prepared in step (c) to make a cake base with a mold, then preheat the oven for 5 minutes, put the cake base in the oven, and the above oven temperature is 210°C, Lower the oven temperature to 180°C and bake for 4 minutes to prepare peony-flavored biscuits.

Example 6

A kind of peony flavor biscuit, its raw material is except that peony seed powder is 10 parts by weight, all the other raw materials are identical with embodiment 5 raw materials;

The preparation method of the above-mentioned peony-flavored biscuit is the same as that of Example 5.

Example 7

A kind of peony flavor biscuit, its raw material is except that peony seed powder is 20 parts by weight, all the other raw materials are identical with embodiment 5 raw materials;

The preparation method of the above-mentioned peony-flavored biscuit is the same as that of Example 5.

Example 8

A kind of peony flavor biscuit, its raw material is except that peony seed powder is 40 parts by weight, and all the other raw materials are identical with embodiment 5 raw materials;

The preparation method of the above-mentioned peony-flavored biscuit is the same as that of Example 5.

Example 9

A kind of peony flavor biscuit, its raw material is except that peony seed powder is 50 parts by weight, and all the other raw materials are identical with embodiment 5 raw materials;

The preparation method of the above-mentioned peony-flavored biscuit is the same as that of Example 5.

Effect Example 1

In order to show that adding peony seed powder to the peony-flavored biscuits of the present invention can make the biscuits better in color and mouthfeel, the biscuits prepared in the above-mentioned Example 5 and the biscuits prepared in Examples 6-9 are now specially evaluated and scored. The scoring results are shown in Table 2.

The scoring standard is carried out according to GB/T 14611---1993 Wheat Flour Biscuit Baking Quality Test Method. The peony-flavored biscuits were comprehensively evaluated by 10 evaluators. Each indicator is 25 points, of which: 18-25 points is excellent quality, 10-18 is medium, 0-10 is unqualified. The various sensory evaluation indicators are shown in Table 1.

Table 1: Sensory evaluation criteria for peony-flavored biscuits

Table 2: Effect of adding different weight parts of peony seed powder on the sensory evaluation of biscuits

It can be seen from the above table that adding peony seed powder in different parts by weight will affect the color and taste of health biscuits. If too much seed powder is added, the color of the biscuits will be dark and unsightly. When the amount is small, the biscuits will appear yellow, but The color distribution on the surface is uneven, which makes the color of the biscuit unsightly. At the same time, less peony seed powder will affect the taste of the biscuit. The toughness is average. When adding too much peony seed powder, it will affect the overall color and taste of the biscuit, which is not conducive to people Digestion of health biscuits. In a word, when the amount of peony seed powder added is too high or too low, the quality of health biscuits will be affected. Therefore it is better to select to add the amount of peony seed powder when it is 30 parts by weight.

Example 10

A kind of peony flavor biscuit, its raw material is except that edible baking soda is 1.6 parts by weight, and all the other raw materials are identical with embodiment 5 raw materials;

The preparation method of the above-mentioned peony-flavored biscuit is the same as that of Example 5.

Example 11

A kind of peony flavor biscuit, its raw material is except that edible baking soda is 2.0 parts by weight, and all the other raw materials are identical with embodiment 5 raw materials;

The preparation method of the above-mentioned peony-flavored biscuit is the same as that of Example 5.

Example 12

A kind of peony flavor biscuit, its raw material is except that edible baking soda is 2.2 parts by weight, and all the other raw materials are identical with embodiment 5 raw materials;

The preparation method of the above-mentioned peony-flavored biscuit is the same as that of Example 5.

Example 13

A kind of peony flavor biscuit, its raw material is except that edible baking soda is 2.4 parts by weight, and all the other raw materials are identical with embodiment 5 raw materials;

The preparation method of the above-mentioned peony-flavored biscuit is the same as that of Example 5.

Effect example 2

In order to show that the addition of peony seed powder to the peony-flavored biscuits of the present invention can make the biscuits better in quality and taste, the biscuits prepared in the above-mentioned Example 5 and the biscuits prepared in Examples 10-13 are now specially evaluated and scored. The scoring standard is the same as that of Effect Example 1, and the scoring results are shown in Table 3.

Table 3: Effect of adding different weights of edible baking soda on the sensory evaluation of biscuits

It can be seen from the above table that when the amount of baking soda is moderate, the inside of the biscuit can be foamed finely, evenly, without holes, without yellowing, and without peculiar smell; but if it is added too much, the shape of the biscuit will be poor, and the surface and edges will not be smooth , the shrinkage becomes larger, and it is easy to cause uneven foaming inside the biscuit, too large holes, loose but not brittle, uneven color, bad taste and texture, and peculiar smell. Through experimental comparative research, when the amount of baking soda is selected to be 1.8 parts by weight, the prepared biscuits have a uniform texture and a better taste.

Example 14

A kind of peony flavor biscuit, its raw material is except that edible oil is 14 weight parts, and all the other raw materials are identical with embodiment 5 raw materials;

The preparation method of the above-mentioned peony-flavored biscuit is the same as that of Example 5.

Example 15

A kind of peony flavor biscuit, its raw material is except that edible oil is 16 weight parts, and all the other raw materials are identical with embodiment 5 raw materials;

The preparation method of the above-mentioned peony-flavored biscuit is the same as that of Example 5.

Example 16

A kind of peony flavor biscuit, its raw material is except that edible oil is 17 parts by weight, and all the other raw materials are identical with embodiment 5 raw materials;

The preparation method of the above-mentioned peony-flavored biscuit is the same as that of Example 5.

Example 17

A kind of peony flavor biscuit, its raw material is except that edible oil is 18 weight parts, and all the other raw materials are identical with embodiment 5 raw materials;

The preparation method of the above-mentioned peony-flavored biscuit is the same as that of Example 5.

Effect example 3

In order to show that adding peony seed powder to the peony-flavored biscuits of the present invention can make the biscuits obtain better quality and taste, the biscuits prepared in the above-mentioned Example 5 and the biscuits prepared in Examples 14-17 are now specially evaluated and scored. The scoring standard is the same as that of Effect Example 1, and the scoring results are shown in Table 4.

Table 4: Effect of adding different weight portions of edible oil on sensory evaluation of biscuits

It can be seen from the above table that the amount of edible oil added is directly related to the taste and texture of health biscuits. When the amount of edible oil added is too high, the health biscuits will be too greasy and oil stains will appear on the surface; At the same time, the fragrance of health biscuits is not strong enough and the taste is not crisp enough. In a word, if the amount of edible oil added is too low or too high, the taste and shape of health biscuits will be affected. Therefore, it is best to determine the optimum amount of edible oil added as 15 parts by weight.

Example 18

A kind of peony flavor biscuit, its raw material is except that the bicarbonate white sugar is 25 parts by weight, and all the other raw materials are identical with the raw materials of embodiment 5;

The preparation method of the above-mentioned peony-flavored biscuit is the same as that of Example 5.

Example 19

A kind of peony flavor biscuit, its raw material is except that the bicarbonate white sugar is 30 weight parts, and all the other raw materials are identical with embodiment 5 raw materials;

The preparation method of the above-mentioned peony-flavored biscuit is the same as that of Example 5.

Example 20

A kind of peony flavor biscuit, its raw material is except that the bicarbonate white sugar is 41 parts by weight, and all the other raw materials are identical with the raw materials of embodiment 5;

The preparation method of the above-mentioned peony-flavored biscuit is the same as that of Example 5.

Example 21

A kind of peony flavor biscuit, its raw material is except that the bicarbonate white sugar is 45 parts by weight, and all the other raw materials are identical with the raw materials of embodiment 5;

The preparation method of the above-mentioned peony-flavored biscuit is the same as that of Example 5.

Effect Example 4

In order to show that adding different weight parts of biscuit white sugar to the peony-flavored biscuits of the present invention can make the biscuits obtain better quality and taste, the biscuits prepared in the above-mentioned Example 5 and the biscuits prepared in Examples 18-21 are now used as edible products. The scoring standard is the same as that of Effect Example 1, and the scoring results are shown in Table 5.

Table 5: Effect of adding different weight parts of biscuits on the sensory evaluation of biscuits

It can be seen from the above table that the amount of biscuits added has a great influence on the taste and texture of health biscuits. When the amount of biscuits added is too low, the sweetness of the biscuits is relatively weak. When the added amount is too high, the sweetness will be too heavy, which is not conducive to people's health. Therefore, the addition amount of bicarbonate white sugar is 35 parts by weight and the effect is the best.

Example 22

A kind of peony flavor biscuit, its raw material is except that egg is 15 parts by weight, and all the other raw materials are identical with embodiment 5 raw materials;

The preparation method of the above-mentioned peony-flavored biscuit is the same as that of Example 5.

Example 23

A kind of peony flavor biscuit, its raw material is except that egg is 20 parts by weight, and all the other raw materials are identical with embodiment 5 raw materials;

The preparation method of the above-mentioned peony-flavored biscuit is the same as that of Example 5.

Example 24

A kind of peony flavor biscuit, its raw material is except that egg is 30 parts by weight, and all the other raw materials are identical with embodiment 5 raw materials;

The preparation method of the above-mentioned peony-flavored biscuit is the same as that of Example 5.

Example 25

A kind of peony flavor biscuit, its raw material is except that egg is 35 parts by weight, and all the other raw materials are identical with embodiment 5 raw materials;

The preparation method of the above-mentioned peony-flavored biscuit is the same as that of Example 5.

Effect Example 5

In order to show that the addition of different weights of eggs to the peony-flavored biscuits of the present invention can improve the quality and taste of the biscuits, the biscuits prepared in the above-mentioned Example 5 and the biscuits prepared in Examples 22-25 are now evaluated and scored , the scoring standard is the same as that of Effect Example 1, and the scoring results are shown in Table 6.

Table 6: Effect of adding different weights of eggs on sensory evaluation of biscuits

It can be seen from the above table that the amount of eggs added has a great influence on the taste and texture of health biscuits. When the amount of eggs added is too low, the taste of the biscuits is relatively light; Too delicate, not conducive to people's health. From the above, it is found that the effect is the best when the amount of eggs added is 25 parts by weight.

Effect Example 6

In order to show that long-term consumption of the peony-flavored biscuit of the present invention has the effects of enhancing human immunity, preventing skin aging and preventing osteoporosis, and has a certain auxiliary therapeutic effect on senile lumbago and leg pain.

30 cases of sub-healthy people with senile low back pain were selected for observation, and 30 cases of sub-healthy people with similar health status were selected as the control group. The test group used peony-flavored biscuits made in Example 5 of the present invention to drink for a long time, 500g per day. Control group does not eat peony flavor biscuit of the present invention, common diet, test result is as shown in the following table:

As can be seen from the above table, after using the peony-flavored biscuit of the present invention for 1 month, 94% of the test participants had ruddy and shiny skin, and the phenomenon of waist and leg pain showed obvious signs of relief; after 3 months, 96% of the test participants had rosy and shiny skin , sufficient sleep, energy, and pain in the waist and legs tend to improve; after 6 months of use, 98% of the participants had rosy skin, sufficient sleep, and energy, and various sub-health conditions such as pain in the waist and legs were basically eliminated. The remaining patients are recovering, and various sub-health symptoms have also recovered. However, the symptoms and signs of the control group, which used a common diet as a control, did not improve significantly.

In summary, the peony-flavored biscuit of the present invention is rich in nutrition, and long-term consumption has the effects of enhancing human immunity, preventing skin aging and preventing osteoporosis, and has a certain auxiliary therapeutic effect on senile lumbago and leg pain, and relieves the pain caused by existing biscuits. The taste is single, the nutritional value is not comprehensive, the health care effect is lacking, and the dietary health care value of peony is not fully developed at this stage.

Finally, it should be noted that: the above embodiments are only used to illustrate the technical solutions of the present invention, rather than limiting them; although the present invention has been described in detail with reference to the foregoing embodiments, those of ordinary skill in the art should understand that: It is still possible to modify the technical solutions described in the foregoing embodiments, or perform equivalent replacements for some or all of the technical features; and these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the technical solutions of the various embodiments of the present invention. scope.

Claims (10)

1. a kind of tree peony local flavor biscuit, it is characterised in that count by weight, the biscuit is mainly made by following raw material：Face 80~120 parts of powder, 10~50 parts of Paeonia suffruticosa seed powder, 1.6~2.4 parts of sodium bicarbonate(edible), 14~18 parts of edible oil, sugar 25~45 15~35 parts of part, 13~17 parts of salt and egg.

2. tree peony local flavor biscuit according to claim 1, it is characterised in that count by weight, the biscuit it is main by Following raw material is made：90~110 parts of flour, 20~40 parts of Paeonia suffruticosa seed powder, 1.8~2 parts of sodium bicarbonate(edible), edible oil 15~17 20~30 parts of part, 30~40 parts of sugar, 14~16 parts of salt and egg.

3. tree peony local flavor biscuit according to claim 1, it is characterised in that count by weight, the biscuit it is main by Following raw material is made：100 parts of flour, 30 parts of Paeonia suffruticosa seed powder, 1.8 parts of sodium bicarbonate(edible), 15 parts of edible oil, sugared 35 parts, salt 15 25 parts of part and egg.

4. the tree peony local flavor biscuit according to any one of claims 1 to 3, it is characterised in that the Paeonia suffruticosa seed powder is will Pulverized after Paeonia suffruticosa seed drying removal kind skin obtained.

5. tree peony local flavor biscuit according to claim 4, it is characterised in that the Paeonia suffruticosa seed powder was the powder of 60 mesh End.

6. the tree peony local flavor biscuit according to any one of claims 1 to 3, it is characterised in that the sugar is double carbon soft white sugars.

7. a kind of preparation method of tree peony local flavor biscuit according to any one of claim 1~6, it is characterised in that including Following preparation process：

Step (a) is premixed：Flour, Paeonia suffruticosa seed powder, sodium bicarbonate(edible), salt and egg are sufficiently mixed, premixing flour is made；

Step (b) modulates dough：First sugar is dissolved in water syrup is made, then by 5~10 additions of edible oil and syrup point It is well mixed in premixing flour made from step (a), dough is made；

Step (c) rolling and forming：Dough made from step (b) is stood and proofed 15~20 minutes, rolling then is carried out to dough, Dough is set to turn into thickness uniformly, the smooth face band of shape；

Step (d) bakes and banks up with earth baking：Cake embryo is made of mould for face band made from step (c), oven cooking cycle is then carried out, is made male Red local flavor biscuit.

8. the preparation method of tree peony local flavor biscuit according to claim 7, it is characterised in that in step (b) syrup The weight ratio of sugar and water is 1.5~2：1；Preferably 1.7：1.

9. the preparation method of tree peony local flavor biscuit according to claim 7, it is characterised in that rolling in the step (c) For dough is folded into rolling 10~20 times in roll milling process.

10. the preparation method of tree peony local flavor biscuit according to claim 7, it is characterised in that baking box in the step (d) Toast first to preheat baking box 5~7 minutes, then cake embryo is placed in oven, 200~220 DEG C of above furnace temperature, lower furnace temperature 170 ~190 DEG C, baking 3~5 minutes.