CN107318933A - A kind of highland barley rose cookies and preparation method thereof - Google Patents
A kind of highland barley rose cookies and preparation method thereof Download PDFInfo
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- CN107318933A CN107318933A CN201710565747.5A CN201710565747A CN107318933A CN 107318933 A CN107318933 A CN 107318933A CN 201710565747 A CN201710565747 A CN 201710565747A CN 107318933 A CN107318933 A CN 107318933A
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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
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
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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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- 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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- Health & Medical Sciences (AREA)
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Present invention design highland barley rose cookies, are made up of the raw material of following weight parts：Highland barley flour, high-strength flour, weak strength flour, castor sugar, prinsepia utilis royle oil, yellow cream, edible rose, milk, cornstarch and salt.Preparation method, comprises the following steps：(1) raw material of following parts by weight is weighed；(2) yellow cream is softened；(3) castor sugar and milk are put into pot；(4) sweet milk is added in yellow cream；(5) highland barley flour, prinsepia utilis royle oil are added；(6) edible rose is put into；(7) high-strength flour, weak strength flour are added, obtains dough；(8) extruding, obtains cookie embryo；(9) it is put into baking box, that is, obtains highland barley rose cookies.A kind of highland barley rose cookies of the present invention and preparation method thereof, its advantage is：Add high-strength flour and weak strength flour, wherein high-strength flour can allow cookies flexible, weak strength flour can make cookies soft, the soft flexible of obtained highland barley rose cookies mouthfeel；Castor sugar and yellow cream are added, makes highland barley rose cookies mouthfeel loose；Highland barley flour and rose powder are added, the nutrition of cookies is added and mouthfeel is more preferable.
Description
Technical field
The present invention relates to a kind of processing method of cookies, specially a kind of highland barley rose cookies and preparation method thereof.
Background technology
Highland barley is also known as barley rice, meter Mai, highland barley and eight ribs, is the mutation of barley, is grass family one, biennial herb work
Thing, the place of production is mainly the ground such as Qinghai, Tibet, Gansu, northwestern Yunnan Province, Northwest Sichuan.Highland barley mass of 1000 kernel 30g or so, containing egg
White matter 10%~13.5%, fat 1.8%~2.7%, carbohydrate more than 70%, microelements of calcium, phosphorus, iron content all compared with
Height, nutrition very abundant, the most prominent is that β-glucose content in highland barley is higher than the content of other cereals, to people
The a series of physiological function of body, such as norcholesterol, hypotensive, prevention diabetes have very big effect.But it is long-term to rely on, I
Mainly zanba, roasted qingke barley flour is made in highland barley by state Tibetan, although mouthfeel is rougher, is difficult to be absorbed by the body, has some now with highland barley
Oatmeal etc., but generally speaking, food processing utilization rate is not high, therefore, and technique and formula have been carried out to making biscuit with highland barley flour
Research.
Rose, belongs to Rosales.《Herbal text》Middle road：Rose, clearly without turbid, and without violent, soft liver is waken up stomach, is dredged gas and is lived
Blood, a surname is logical to stop up the stagnant and absolutely not just dry disadvantage of pungent-warm, disconnected to push away among qi leel medicine, most has prompt imitate and most tractable, fragrant all product, nearly without it
.Contain 300 various chemical components, such as alcohol of fragrance, aldehyde, aliphatic acid, phenol and oil and fat containing essence, often to eat rose in rose
With the awake stomach of soft liver in rare product, promoting blood circulation of having a respite, beautifying face and moistering lotion makes us refreshing refreshing.
Cookies are a kind of leisure food, are invented by Iranian, there is many different-style tastes, deep to be liked by consumer.But
Traditional cookie is that, using common low-gluten wheat flour as raw material, the glucide intake such as starch is higher, and mouthfeel is more sweet, much disappears
Expense person does not like.
The content of the invention
The present invention proposes that a kind of mouthfeel is loose and has a kind of highland barley rose cookies of the fragrance of a flower and preparation method thereof.
To achieve the above object, a kind of highland barley rose cookies of the present invention, are made up of the raw material of following weight parts：Highland barley
18-22 parts of powder, 7-9 parts of high-strength flour, 10-14 parts of weak strength flour, 9-11 parts of castor sugar, 3-4 parts of prinsepia utilis royle oil, yellow cream
1-3 parts of 18-22 parts, 6-9 parts of edible rose, 7-9 parts of milk, 9-11 parts of cornstarch and salt.
Further, it is made up of the raw material of following weight parts：20 parts of highland barley flour, 8 parts of high-strength flour, 12 parts of weak strength flour, children
10 parts of granulated sugar, 3.5 parts of prinsepia utilis royle oil, yellow 20 parts of cream, 6-9 parts of edible rose, 8 parts of milk, 9.5 parts of cornstarch and salt 1
Part.
A kind of preparation method of highland barley rose cookies, comprises the following steps：
(1) raw material of following parts by weight is weighed：18-22 parts of highland barley flour, 7-9 parts of high-strength flour, 10-14 parts of weak strength flour,
9-11 parts of castor sugar, 3-4 parts of prinsepia utilis royle oil, yellow 18-22 parts of cream, 6-9 parts of edible rose, 7-9 parts of milk, corn form sediment
1-3 parts of 9-11 parts of powder and salt；
(2) the yellow cream for weighing step (1) is put into pot and heated and softened, and heating-up temperature is 30-35 DEG C, is stirred after softening
Mix to yellow cream color and turn white；
(3) castor sugar and milk that are weighed in step (1) are put into pot, stirring to castor sugar is melted, and obtains sweet milk；
(4) sweet milk obtained by step (3) is added in the yellow cream in step (2), stirred, it is standby；
(5) highland barley flour, the prinsepia utilis royle oil for being weighed step (1) are separately added into step (4), stir, standby；
(6) edible rose is removed into calyx, broken into pieces with one's fingers, is put into the mixture that step (5) is obtained；
(7) high-strength flour, the weak strength flour weighed step (1) sieves addition respectively, stirs, obtains dough；
(8) dough for obtaining step (7), which is put into, mounts extruding in colored former, obtains cookie embryo；
(9) the cookie embryo for obtaining step (8), is squeezed on baking tray and marshalling with flower mouth, is put into baking box, got angry
150-180 DEG C, lower fiery 130-150 DEG C, 10-13min is baked, cookies are taken out 5-6min of cooling, baking box is placed into, got angry
130-140 DEG C, lower fiery 130-150 DEG C are baked 8-10min to golden yellow color again, that is, obtain highland barley rose cookies.
Further, in step (4), (5), mixing speed is 110r/min, and mixing time is 1-2min.
Further, in step (8), the cookies thickness being extruded on baking tray is 4 ± 0.2mm
A kind of highland barley rose cookies of the present invention and preparation method thereof, its advantage is：Add high-strength flour and low
Strength flour, wherein high-strength flour can allow cookies flexible, and weak strength flour can make cookies soft, and obtained highland barley rose cookies mouthfeel is soft to be had
Toughness；Castor sugar and yellow cream are added, makes highland barley rose cookies mouthfeel loose；Highland barley flour and rose powder are added, cookies are added
Nutrition and mouthfeel is more preferable.
Embodiment
Embodiment 1
A kind of highland barley rose cookies, are made up of the raw material of following weight parts：18-22 parts of highland barley flour, 7-9 parts of high-strength flour,
10-14 parts of weak strength flour, 9-11 parts of castor sugar, 3-4 parts of prinsepia utilis royle oil, yellow 18-22 parts of cream, 6-9 parts of edible rose, ox
1-3 parts of 7-9 parts of milk, 9-11 parts of cornstarch and salt.
A kind of preparation method of highland barley rose cookies, comprises the following steps：
(1) raw material of following parts by weight is weighed：18 parts of highland barley flour, 7 parts of high-strength flour, 10 parts of weak strength flour, 9 parts of castor sugar,
1 part of 3 parts of prinsepia utilis royle oil, yellow 18 parts of cream, 6 parts of edible rose, 7 parts of milk, 9 parts of cornstarch and salt；
(2) the yellow cream for weighing step (1) be put into pot heat and soften, heating-up temperature be 30 DEG C, stirred after softening to
Yellow cream color is turned white；
(3) castor sugar and milk that are weighed in step (1) are put into pot, stirring to castor sugar is melted, and obtains sweet milk；
(4) sweet milk obtained by step (3) is added in the yellow cream in step (2), stirred, mixing speed is
110r/min, mixing time is 1min, standby；
(5) highland barley flour, the prinsepia utilis royle oil for being weighed step (1) are separately added into step (4), stir, mixing speed
For 110r/min, mixing time is 1min, standby；
(6) edible rose is removed into calyx, broken into pieces with one's fingers, is put into the mixture that step (5) is obtained；
(7) high-strength flour, the weak strength flour weighed step (1) sieves addition respectively, stirs, obtains dough；
(8) dough for obtaining step (7), which is put into, mounts extruding in colored former, obtains cookie embryo, is extruded into baking tray
On cookies thickness be 4mm；
(9) the cookie embryo for obtaining step (8), is squeezed on baking tray and marshalling with flower mouth, is put into baking box, got angry
150 DEG C, lower fiery 130 DEG C, 10min is baked, cookies are taken out cooling 5min, baking box is placed into, gets angry 130 DEG C, lower fiery 130 DEG C and bakes again
8min obtains highland barley rose cookies to golden yellow color.
Embodiment 2
A kind of highland barley rose cookies, are made up of the raw material of following weight parts：20 parts of highland barley flour, 8 parts of high-strength flour, weak strength flour 12
Part, 10 parts of castor sugar, 3.5 parts of prinsepia utilis royle oil, yellow 20 parts of cream, 6-9 parts of edible rose, 8 parts of milk, 9.5 parts of cornstarch and
1 part of salt.
A kind of preparation method of highland barley rose cookies, comprises the following steps：
(1) raw material of following parts by weight is weighed：20 parts of highland barley flour, 8 parts of high-strength flour, 12 parts of weak strength flour, 10 parts of castor sugar,
1 part of 3.5 parts of prinsepia utilis royle oil, yellow 20 parts of cream, 6-9 parts of edible rose, 8 parts of milk, 9.5 parts of cornstarch and salt；
(2) the yellow cream for weighing step (1) be put into pot heat and soften, heating-up temperature be 32 DEG C, stirred after softening to
Yellow cream color is turned white；
(3) castor sugar and milk that are weighed in step (1) are put into pot, stirring to castor sugar is melted, and obtains sweet milk；
(4) sweet milk obtained by step (3) is added in the yellow cream in step (2), stirred, mixing speed is
110r/min, mixing time is 1.5min, standby；
(5) highland barley flour, the prinsepia utilis royle oil for being weighed step (1) are separately added into step (4), stir, mixing speed
For 110r/min, mixing time is 1.5min, standby；
(6) edible rose is removed into calyx, broken into pieces with one's fingers, is put into the mixture that step (5) is obtained；
(7) high-strength flour, the weak strength flour weighed step (1) sieves addition respectively, stirs, obtains dough；
(8) dough for obtaining step (7), which is put into, mounts extruding in colored former, obtains cookie embryo, is extruded into baking tray
On cookies thickness be 4mm；
(9) the cookie embryo for obtaining step (8), is squeezed on baking tray and marshalling with flower mouth, is put into baking box, got angry
160 DEG C, lower fiery 140 DEG C, bake 12min, cookies taken out cooling 5.5min, baking box is placed into, get angry 135 DEG C, lower fiery 140 DEG C again
Roasting 9min obtains highland barley rose cookies to golden yellow color.
Embodiment 3
A kind of highland barley rose cookies, are made up of the raw material of following weight parts：22 parts of highland barley flour, 9 parts of high-strength flour, weak strength flour 14
3 parts of part, 11 parts of castor sugar, 4 parts of prinsepia utilis royle oil, yellow 22 parts of cream, 9 parts of edible rose, 9 parts of milk, 11 parts of cornstarch and salt.
A kind of preparation method of highland barley rose cookies, comprises the following steps：
(1) raw material of following parts by weight is weighed：22 parts of highland barley flour, 9 parts of high-strength flour, 14 parts of weak strength flour, 11 parts of castor sugar,
3 parts of 4 parts of prinsepia utilis royle oil, yellow 22 parts of cream, 9 parts of edible rose, 9 parts of milk, 11 parts of cornstarch and salt；
(2) the yellow cream for weighing step (1) be put into pot heat and soften, heating-up temperature be 35 DEG C, stirred after softening to
Yellow cream color is turned white；
(3) castor sugar and milk that are weighed in step (1) are put into pot, stirring to castor sugar is melted, and obtains sweet milk；
(4) sweet milk obtained by step (3) is added in the yellow cream in step (2), stirred, mixing speed is
110r/min, mixing time is 2min, standby；
(5) highland barley flour, the prinsepia utilis royle oil for being weighed step (1) are separately added into step (4), stir, mixing speed
For 110r/min, mixing time is 2min, standby；
(6) edible rose is removed into calyx, broken into pieces with one's fingers, is put into the mixture that step (5) is obtained；
(7) high-strength flour, the weak strength flour weighed step (1) sieves addition respectively, stirs, obtains dough；
(8) dough for obtaining step (7), which is put into, mounts extruding in colored former, obtains cookie embryo, is extruded into baking tray
On cookies thickness be 4mm；
(9) the cookie embryo for obtaining step (8), is squeezed on baking tray and marshalling with flower mouth, is put into baking box, got angry
180 DEG C, lower fiery 150 DEG C, 13min is baked, cookies are taken out cooling 6min, baking box is placed into, gets angry 140 DEG C, lower fiery 150 DEG C and bakes again
10min obtains highland barley rose cookies to golden yellow color.
Above embodiments of the present invention are explained in detail, but the invention is not restricted to described embodiment.For
For those skilled in the art, in the case where not departing from the principle of the invention and spirit, these embodiments are carried out a variety of
Change, modification, replacement and modification, still fall within protection scope of the present invention.
Claims (5)
1. a kind of highland barley rose cookies, it is characterised in that be made up of the raw material of following weight parts：18-22 parts of highland barley flour, high muscle
7-9 parts of powder, 10-14 parts of weak strength flour, 9-11 parts of castor sugar, 3-4 parts of prinsepia utilis royle oil, yellow 18-22 parts of cream, edible rose
1-3 parts of 6-9 parts, 7-9 parts of milk, 9-11 parts of cornstarch and salt.
2. a kind of highland barley rose cookies as claimed in claim 1, it is characterised in that be made up of the raw material of following weight parts：It is blue or green
20 parts of highland barley powder, 8 parts of high-strength flour, 12 parts of weak strength flour, 10 parts of castor sugar, 3.5 parts of prinsepia utilis royle oil, yellow 20 parts of cream, edible rose 6-
1 part of 9 parts, 8 parts of milk, 9.5 parts of cornstarch and salt.
3. a kind of preparation method of highland barley rose cookies, it is characterised in that comprise the following steps：
(1) raw material of following parts by weight is weighed：18-22 parts of highland barley flour, 7-9 parts of high-strength flour, 10-14 parts of weak strength flour, young sand
9-11 parts of sugar, 3-4 parts of prinsepia utilis royle oil, yellow 18-22 parts of cream, 6-9 parts of edible rose, 7-9 parts of milk, cornstarch 9-
11 parts and 1-3 parts of salt；
(2) the yellow cream for weighing step (1) be put into pot heat and soften, heating-up temperature be 30-35 DEG C, stirred after softening to
Yellow cream color is turned white；
(3) castor sugar and milk that are weighed in step (1) are put into pot, stirring to castor sugar is melted, and obtains sweet milk；
(4) sweet milk obtained by step (3) is added in the yellow cream in step (2), stirred, it is standby；
(5) highland barley flour, the prinsepia utilis royle oil for being weighed step (1) are separately added into step (4), stir, standby；
(6) edible rose is removed into calyx, broken into pieces with one's fingers, is put into the mixture that step (5) is obtained；
(7) high-strength flour, the weak strength flour weighed step (1) sieves addition respectively, stirs, obtains dough；
(8) dough for obtaining step (7), which is put into, mounts extruding in colored former, obtains cookie embryo；
(9) the cookie embryo for obtaining step (8), is squeezed on baking tray and marshalling with flower mouth, is put into baking box, got angry
150-180 DEG C, lower fiery 130-150 DEG C, 10-13min is baked, cookies are taken out 5-6min of cooling, baking box is placed into, got angry
130-140 DEG C, lower fiery 130-150 DEG C are baked 8-10min to golden yellow color again, that is, obtain highland barley rose cookies.
4. a kind of preparation method of highland barley rose cookies as claimed in claim 3, it is characterised in that in step (4), (5), stir
Speed is mixed for 110r/min, mixing time is 1-2min.
5. a kind of preparation method of highland barley rose cookies as claimed in claim 3, it is characterised in that in step (8), be extruded into roasting
Cookies thickness on disk is 4 ± 0.2mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710565747.5A CN107318933A (en) | 2017-07-12 | 2017-07-12 | A kind of highland barley rose cookies and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710565747.5A CN107318933A (en) | 2017-07-12 | 2017-07-12 | A kind of highland barley rose cookies and preparation method thereof |
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| Publication Number | Publication Date |
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| CN107318933A true CN107318933A (en) | 2017-11-07 |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105230742A (en) * | 2015-11-17 | 2016-01-13 | 刘书元 | Rose flower cookie biscuit |
| CN106857762A (en) * | 2017-03-29 | 2017-06-20 | 西藏自治区农牧科学院 | A kind of anthocyanidin highland barley cookies high and preparation method thereof |
-
2017
- 2017-07-12 CN CN201710565747.5A patent/CN107318933A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105230742A (en) * | 2015-11-17 | 2016-01-13 | 刘书元 | Rose flower cookie biscuit |
| CN106857762A (en) * | 2017-03-29 | 2017-06-20 | 西藏自治区农牧科学院 | A kind of anthocyanidin highland barley cookies high and preparation method thereof |
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