CN107549247A - A kind of foie gras multigrain biscuit and preparation method thereof - Google Patents
A kind of foie gras multigrain biscuit and preparation method thereof Download PDFInfo
- Publication number
- CN107549247A CN107549247A CN201710888756.8A CN201710888756A CN107549247A CN 107549247 A CN107549247 A CN 107549247A CN 201710888756 A CN201710888756 A CN 201710888756A CN 107549247 A CN107549247 A CN 107549247A
- Authority
- CN
- China
- Prior art keywords
- parts
- powder
- foie gras
- biscuit
- flour
- Prior art date
- 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.)
- Pending
Links
Abstract
The invention discloses a kind of foie gras multigrain biscuit, it is characterised in that is made up of the raw material of following parts by weight：30 40 parts of wheat flour, 20 30 parts of sorghum flour, 20 30 parts of black bean powder, 57 parts of coconut oil, 58 parts of siritch, 36 parts of foie gras, 28 parts of carrot, 13 parts of maltitol, 12 parts of yeast, 0.3 0.8 parts of sodium bicarbonate, 12 parts of corn flower powder extracts, 12 parts of D-sorbite powder, 15 20 parts of egg liquid, 5 10 parts of wheat germ, 12 18 parts of coconut milk, appropriate amount of water.For the present invention with wheat flour collocation sorghum flour and black bean powder, thickness collocation is rational in infrastructure, has special healthcare function.The foie gras of addition is nutritious, containing vitamin A vitamin B2 vitamin C and trace elements of selenium, has the effect of tonifying liver, improving eyesight, blood-nourishing；The corn flower powder extracts of addition contain more anthocyanidin.The use of coconut oil, provide not only a kind of healthy grease, and the fragrant breath of coconut oil and coconut milk itself makes biscuit more sweet and dilitious.
Description
Technical field
The present invention relates to field of food, specifically a kind of foie gras multigrain biscuit and preparation method thereof.
Background technology
Biscuit is common leisure food, deep tasty by sweet tea shortcake, very popular.Domestic biscuit production addition at present
Main raw material(s) be wheat flour and part coarse cereals flour.With the continuous improvement of people's living standards, people's pursuit health,
Long-lived hope is more and more stronger.The biscuit of in the market is largely that flour and cream etc. are made, and nutritive value is low, can not expire
The increasingly increased health care consciousness of sufficient people.
The content of the invention
It is an object of the invention to provide a kind of foie gras multigrain biscuit and preparation method thereof, to solve in above-mentioned background technology
The problem of proposition.
To achieve the above object, the present invention provides following technical scheme：
A kind of foie gras multigrain biscuit, is made up of the raw material of following parts by weight：
Wheat flour 30-40 parts, sorghum flour 20-30 parts, black bean powder 20-30 parts, coconut oil 5-7 parts, siritch 5-8 parts,
Foie gras 3-6 parts, carrot 2-8 parts, maltitol 1-3 parts, yeast 1-2 parts, sodium bicarbonate 0.3-0.8 parts, corn flower powder extracts 1-
2 parts, D-sorbite powder 1-2 parts, egg liquid 15-20 parts, wheat germ 5-10 parts, coconut milk 12-18 parts, appropriate amount of water.
A kind of foie gras multigrain biscuit, is made up of the raw material of following parts by weight：
30 parts of wheat flour, 20 parts of sorghum flour, 20 parts of black bean powder, 5 parts of coconut oil, 5 parts of siritch, 3 parts of foie gras, carrot 2
Part, 1 part of maltitol, 1 part of yeast, 0.3 part of sodium bicarbonate, 1 part of corn flower powder extracts, 1 part of D-sorbite powder, egg liquid 15
Part, 5 parts of wheat germ, 18 parts of coconut milk, appropriate amount of water.
A kind of foie gras multigrain biscuit, is made up of the raw material of following parts by weight：
40 parts of wheat flour, 30 parts of sorghum flour, 30 parts of black bean powder, 7 parts of coconut oil, 8 parts of siritch, 6 parts of foie gras, carrot 8
Part, 3 parts of maltitol, 1.5 parts of yeast, 0.8 part of sodium bicarbonate, 2 parts of corn flower powder extracts, 2 parts of D-sorbite powder, egg liquid 20
Part, 10 parts of wheat germ, 12 parts of coconut milk, appropriate amount of water.
A kind of foie gras multigrain biscuit, is made up of the raw material of following parts by weight：
35 parts of wheat flour, 25 parts of sorghum flour, 25 parts of black bean powder, 6 parts of coconut oil, 6 parts of siritch, 4.5 parts of foie gras, Hu Luo
5 parts of fore-telling, 2 parts of maltitol, 2 parts of yeast, 0.6 part of sodium bicarbonate, 1.5 parts of corn flower powder extracts, 1.5 parts of D-sorbite powder, egg
18 parts of liquid, 8 parts of wheat germ, 15 parts of coconut milk, appropriate amount of water.
A kind of preparation method of foie gras multigrain biscuit, comprises the following steps：
1) foie gras and carrot are cleaned respectively, cooked, smash to pieces；
2) Fructus Hordei Germinatus toast：Fructus Hordei Germinatus are placed in baking 7-10 minutes at 135-140 DEG C；
3) dough is made：Wheat flour, sorghum flour, black bean powder are sieved respectively, after stirring, take the one of mixed powder
Half, yeast and sodium bicarbonate that water in advance is dissolved are added, adds coconut milk and appropriate warm water, is adjusted powder 3-5 minutes, fermentation, face
26-28 DEG C of fermentation temperature of group, fermentation time 3 hours, the dough fermented and remaining mixed powder and whole supplementary materials is mixed
5-7 minutes are modulated, this process needs nitrogen to protect, 28-31 DEG C of temperature；
4) biscuit is made：Dough is pressed into the thin slice of 2 millimeters thicks, moulding is extruded with mould, puts it into refrigerator and control
Warm 2-3 DEG C, biscuit dough sheet is taken out after refrigerating 1-2 hours, after baking box is preheated, biscuit dough sheet is put into, 180 DEG C of temperature, 10- is set
Take out within 15 minutes, produce.
Compared with prior art, the beneficial effects of the invention are as follows：
The present invention is with wheat flour collocation sorghum flour and black bean powder, and thickness collocation, rational in infrastructure, the biscuit remains biscuit
Whole nutritional ingredients, with more special healthcare function, be one kind integrate it is edible with health care, fashional consumption person can be met
Psychological needs novel healthy food.The foie gras of addition is nutritious, contains vitamin A vitamin B2 vitamin C and micro
Elemental selenium, there is the effect of tonifying liver, improving eyesight, blood-nourishing；The corn flower powder extracts of addition contain more anthocyanidin, and anthocyanidin
It is that mankind nowadays find maximally effective antioxidant, and most potent free radical scavenger, the present invention adjusts powder using two sections
Mode, corn flower powder extracts are in second is adjusted powder, are added in biscuit dough, can effectively prevent under the protection of nitrogen
Only anthocyanidin is lost in.The use of coconut oil, it provide not only a kind of healthy grease, the fragrant breath of coconut oil and coconut milk itself
Make biscuit more sweet and dilitious.Siritch is the fat oil squeezed from Hu section plant sesame seed, green and healthy.
Embodiment
Embodiment 1
A kind of foie gras multigrain biscuit, is made up of the raw material of following parts by weight：
30 parts of wheat flour, 20 parts of sorghum flour, 20 parts of black bean powder, 5 parts of coconut oil, 5 parts of siritch, 3 parts of foie gras, carrot 2
Part, 1 part of maltitol, 1 part of yeast, 0.3 part of sodium bicarbonate, 1 part of corn flower powder extracts, 1 part of D-sorbite powder, egg liquid 15
Part, 5 parts of wheat germ, 18 parts of coconut milk, appropriate amount of water.
A kind of preparation method of foie gras multigrain biscuit, comprises the following steps：
1) foie gras and carrot are cleaned respectively, cooked, smash to pieces；
2) Fructus Hordei Germinatus toast：Fructus Hordei Germinatus are placed in baking 7-10 minutes at 135-140 DEG C；
3) dough is made：Wheat flour, sorghum flour, black bean powder are sieved respectively, after stirring, take the one of mixed powder
Half, yeast and sodium bicarbonate that water in advance is dissolved are added, adds coconut milk and appropriate warm water, is adjusted powder 3-5 minutes, fermentation, face
26-28 DEG C of fermentation temperature of group, fermentation time 3 hours, the dough fermented and remaining mixed powder and whole supplementary materials is mixed
5-7 minutes are modulated, this process needs nitrogen to protect, 28-31 DEG C of temperature；
4) biscuit is made：Dough is pressed into the thin slice of 2 millimeters thicks, moulding is extruded with mould, puts it into refrigerator and control
Warm 2-3 DEG C, biscuit dough sheet is taken out after refrigerating 1-2 hours, after baking box is preheated, biscuit dough sheet is put into, 180 DEG C of temperature, 10- is set
Take out within 15 minutes, produce.
Embodiment 2
A kind of foie gras multigrain biscuit, is made up of the raw material of following parts by weight：
40 parts of wheat flour, 30 parts of sorghum flour, 30 parts of black bean powder, 7 parts of coconut oil, 8 parts of siritch, 6 parts of foie gras, carrot 8
Part, 3 parts of maltitol, 1.5 parts of yeast, 0.8 part of sodium bicarbonate, 2 parts of corn flower powder extracts, 2 parts of D-sorbite powder, egg liquid 20
Part, 10 parts of wheat germ, 12 parts of coconut milk, appropriate amount of water.
A kind of preparation method of foie gras multigrain biscuit, comprises the following steps：
1) foie gras and carrot are cleaned respectively, cooked, smash to pieces；
2) Fructus Hordei Germinatus toast：Fructus Hordei Germinatus are placed in baking 7-10 minutes at 135-140 DEG C；
3) dough is made：Wheat flour, sorghum flour, black bean powder are sieved respectively, after stirring, take the one of mixed powder
Half, yeast and sodium bicarbonate that water in advance is dissolved are added, adds coconut milk and appropriate warm water, is adjusted powder 3-5 minutes, fermentation, face
26-28 DEG C of fermentation temperature of group, fermentation time 3 hours, the dough fermented and remaining mixed powder and whole supplementary materials is mixed
5-7 minutes are modulated, this process needs nitrogen to protect, 28-31 DEG C of temperature；
4) biscuit is made：Dough is pressed into the thin slice of 2 millimeters thicks, moulding is extruded with mould, puts it into refrigerator and control
Warm 2-3 DEG C, biscuit dough sheet is taken out after refrigerating 1-2 hours, after baking box is preheated, biscuit dough sheet is put into, 180 DEG C of temperature, 10- is set
Take out within 15 minutes, produce.
Embodiment 3
A kind of foie gras multigrain biscuit, is made up of the raw material of following parts by weight：
35 parts of wheat flour, 25 parts of sorghum flour, 25 parts of black bean powder, 6 parts of coconut oil, 6 parts of siritch, 4.5 parts of foie gras, Hu Luo
5 parts of fore-telling, 2 parts of maltitol, 2 parts of yeast, 0.6 part of sodium bicarbonate, 1.5 parts of corn flower powder extracts, 1.5 parts of D-sorbite powder, egg
18 parts of liquid, 8 parts of wheat germ, 15 parts of coconut milk, appropriate amount of water.
A kind of preparation method of foie gras multigrain biscuit, comprises the following steps：
1) foie gras and carrot are cleaned respectively, cooked, smash to pieces；
2) Fructus Hordei Germinatus toast：Fructus Hordei Germinatus are placed in baking 7-10 minutes at 135-140 DEG C；
3) dough is made：Wheat flour, sorghum flour, black bean powder are sieved respectively, after stirring, take the one of mixed powder
Half, yeast and sodium bicarbonate that water in advance is dissolved are added, adds coconut milk and appropriate warm water, is adjusted powder 3-5 minutes, fermentation, face
26-28 DEG C of fermentation temperature of group, fermentation time 3 hours, the dough fermented and remaining mixed powder and whole supplementary materials is mixed
5-7 minutes are modulated, this process needs nitrogen to protect, 28-31 DEG C of temperature；
4) biscuit is made：Dough is pressed into the thin slice of 2 millimeters thicks, moulding is extruded with mould, puts it into refrigerator and control
Warm 2-3 DEG C, biscuit dough sheet is taken out after refrigerating 1-2 hours, after baking box is preheated, biscuit dough sheet is put into, 180 DEG C of temperature, 10- is set
Take out within 15 minutes, produce.
Claims (5)
1. a kind of foie gras multigrain biscuit, it is characterised in that be made up of the raw material of following parts by weight：
Wheat flour 30-40 parts, sorghum flour 20-30 parts, black bean powder 20-30 parts, coconut oil 5-7 parts, siritch 5-8 parts, foie gras
3-6 parts, carrot 2-8 parts, maltitol 1-3 parts, yeast 1-2 parts, sodium bicarbonate 0.3-0.8 parts, corn flower powder extracts 1-2 parts,
D-sorbite powder 1-2 parts, egg liquid 15-20 parts, wheat germ 5-10 parts, coconut milk 12-18 parts, appropriate amount of water.
2. foie gras multigrain biscuit according to claim 1, it is characterised in that be made up of the raw material of following parts by weight：
30 parts of wheat flour, 20 parts of sorghum flour, 20 parts of black bean powder, 5 parts of coconut oil, 5 parts of siritch, 3 parts of foie gras, 2 parts of carrot,
1 part of maltitol, 1 part of yeast, 0.3 part of sodium bicarbonate, 1 part of corn flower powder extracts, 1 part of D-sorbite powder, 15 parts of egg liquid, wheat
5 parts of plumule, 18 parts of coconut milk, appropriate amount of water.
3. foie gras multigrain biscuit according to claim 1, it is characterised in that be made up of the raw material of following parts by weight：
40 parts of wheat flour, 30 parts of sorghum flour, 30 parts of black bean powder, 7 parts of coconut oil, 8 parts of siritch, 6 parts of foie gras, 8 parts of carrot,
3 parts of maltitol, 1.5 parts of yeast, 0.8 part of sodium bicarbonate, 2 parts of corn flower powder extracts, 2 parts of D-sorbite powder, 20 parts of egg liquid,
10 parts of wheat germ, 12 parts of coconut milk, appropriate amount of water.
4. foie gras multigrain biscuit according to claim 1, it is characterised in that be made up of the raw material of following parts by weight：
35 parts of wheat flour, 25 parts of sorghum flour, 25 parts of black bean powder, 6 parts of coconut oil, 6 parts of siritch, 4.5 parts of foie gras, carrot 5
Part, 2 parts of maltitol, 2 parts of yeast, 0.6 part of sodium bicarbonate, 1.5 parts of corn flower powder extracts, 1.5 parts of D-sorbite powder, egg liquid
18 parts, 8 parts of wheat germ, 15 parts of coconut milk, appropriate amount of water.
5. the preparation method of a kind of foie gras multigrain biscuit as described in right 1-4, it is characterised in that comprise the following steps：
1) foie gras and carrot are cleaned respectively, cooked, smash to pieces；
2) Fructus Hordei Germinatus toast：Fructus Hordei Germinatus are placed in baking 7-10 minutes at 135-140 DEG C；
3) dough is made：Wheat flour, sorghum flour, black bean powder are sieved respectively, after stirring, the half of mixed powder is taken, adds
Enter yeast and sodium bicarbonate that water in advance is dissolved, add coconut milk and appropriate warm water, adjust powder 3-5 minutes, fermentation, dough fermentation
26-28 DEG C of temperature, fermentation time 3 hours, by the dough fermented and remaining mixed powder and whole supplementary material hybrid modulation 5-7
Minute, this process needs nitrogen to protect, 28-31 DEG C of temperature；
4) biscuit is made：Dough is pressed into the thin slice of 2 millimeters thicks, moulding is extruded with mould, puts it into temperature control 2-3 in refrigerator
DEG C, biscuit dough sheet is taken out after refrigerating 1-2 hours, after baking box is preheated, is put into biscuit dough sheet, 180 DEG C of temperature is set, 10-15 divides
Clock takes out, and produces.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710888756.8A CN107549247A (en) | 2017-09-27 | 2017-09-27 | A kind of foie gras multigrain biscuit and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710888756.8A CN107549247A (en) | 2017-09-27 | 2017-09-27 | A kind of foie gras multigrain biscuit and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107549247A true CN107549247A (en) | 2018-01-09 |
Family
ID=60982674
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710888756.8A Pending CN107549247A (en) | 2017-09-27 | 2017-09-27 | A kind of foie gras multigrain biscuit and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107549247A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105815388A (en) * | 2016-04-14 | 2016-08-03 | 安徽省继红食品有限公司 | Milk flavored carrot biscuits capable of strengthening brain and promoting growth and preparation method of milk flavored carrot biscuits |
-
2017
- 2017-09-27 CN CN201710888756.8A patent/CN107549247A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105815388A (en) * | 2016-04-14 | 2016-08-03 | 安徽省继红食品有限公司 | Milk flavored carrot biscuits capable of strengthening brain and promoting growth and preparation method of milk flavored carrot biscuits |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101779720B (en) | Minor cereal cake made from five black cereals and maltitol | |
| CN101791001B (en) | Sugar-free nutrition baking premixed powder | |
| KR20090075410A (en) | Functional hardtack manufacturing method | |
| CN104642448A (en) | Bread making method | |
| CN104365759A (en) | Beauty maintaining and facial care biscuit and making method thereof | |
| CN105557940A (en) | Crispy durian cakes and processing method thereof | |
| CN104757469A (en) | Production method for puffed lotus root food | |
| CN107549254A (en) | A kind of naked oats oat coarse cereals biscuit and preparation method thereof | |
| CN105212159A (en) | One cultivates peanut oat black sesame paste | |
| CN103918753A (en) | Maca healthcare biscuits | |
| KR20120137970A (en) | Doughnuts dough material containing white lotus and doughnuts manufacturing method containing white lotus and manufacturing method thereof prepared by the white lotus doughnuts | |
| CN105230739A (en) | Mint tea flavored biscuit and preparation method thereof | |
| CN107296082A (en) | A kind of pleurotus eryngii biscuit and preparation method thereof | |
| CN104430751A (en) | Qi and blood invigorating biscuit and making method thereof | |
| CN107549247A (en) | A kind of foie gras multigrain biscuit and preparation method thereof | |
| CN103931702A (en) | Corn-poppy butter biscuits and preparation method thereof | |
| CN104305166A (en) | Preparation method of spicy puffed food with agrocybe cylindracea | |
| CN103704301A (en) | Processing method of yam bread | |
| CN107743998A (en) | A kind of nutrient biscuit and preparation method thereof | |
| CN108967485A (en) | A kind of Moringa moon cake and preparation method thereof | |
| CN113875796A (en) | Highland barley and potentilla anserina crisp biscuit formula and manufacturing method thereof | |
| CN103392991B (en) | Preparation method of nutrient steamed bun with grape flavor | |
| CN106173926A (en) | A kind of Rhizoma Solani tuber osi fresh potato steamed bread and preparation method thereof | |
| CN104970296A (en) | Flos chrysanthemi lotus root starch noodles and making method thereof | |
| CN105211249A (en) | A kind of nourishing beauty treatment biscuit and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180109 |
|
| RJ01 | Rejection of invention patent application after publication |