CN107668132A - A kind of anti-oxidant biscuit of blackberry, blueberry and preparation method thereof - Google Patents
A kind of anti-oxidant biscuit of blackberry, blueberry and preparation method thereof Download PDFInfo
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- CN107668132A CN107668132A CN201711174836.3A CN201711174836A CN107668132A CN 107668132 A CN107668132 A CN 107668132A CN 201711174836 A CN201711174836 A CN 201711174836A CN 107668132 A CN107668132 A CN 107668132A
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- biscuit
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- blackberry
- oxidant
- blueberry
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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
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
Abstract
The invention discloses anti-oxidant biscuit of a kind of blackberry, blueberry and preparation method thereof, it is related to food processing technology field.The parts by weight of its constitutive material are 100 parts of Self- raising flour, 100 parts of triticale flour, 200 parts of blackberry powder, 60 parts of egg, 190 parts of butter, 20 parts of Icing Sugar；A kind of preparation method of the anti-oxidant biscuit of blackberry, blueberry, comprises the following steps：Sorting, pretreatment of raw material, mixing, shaping, baking, cooling, test package.The present invention has been made a kind of anti-oxidant biscuit of blackberry, blueberry, the flavones being rich in using blackberry, blueberry, has reduced the cholesterol that human body is reduced after being eaten while influence of the cholesterol in biscuit to eater by adding appropriate blackberry powder in being prepared in biscuit.
Description
Technical field
The invention belongs to food processing technology field, more particularly to anti-oxidant biscuit of a kind of blackberry, blueberry and preparation method thereof.
Background technology
Blackberry, blueberry contains Polyphenols, flavonoids active material, rich in anthocyanidin, OPC, SOD, ellagic acid, Ellagitannins
Acid, salicylic acid, containing 20 kinds of amino acid, its total content is up to 1000mg/100g, and containing multivitamin, vitamin E contains
Amount is 6-7 times of apple, 4 times of citrus；Ascorbic content is 6 times of grape, 50 times of apple；Organic acid 1.2-
1.9%. trace selenium content 1.0-2.7lug/g, its content are occupied first of fruit.Science certification, these groups contained by blackberry, blueberry
Point be natural super anti-oxidation active substance, its oxidation resistance be 4 times of other fruit, 10 times of vegetables, 40 times of cereal.It is black
The certain kind of berries is described as " fruit of life ", and blackberry, blueberry is not only a kind of delicate fruit, and in terms of medicine, cosmetics, health food processing
There is extensive purposes；Traditional biscuit is made of flour, carbohydrate, butter and egg, and substantial amounts of courage is rich in such biscuit
Sterol, and such biscuit is eaten for a long time to easily cause body's cholesterol too high.How by being made by main component of blackberry powder
A kind of blackberry, blueberry biscuit and to have given play to blackberry, blueberry be that the present invention needs to solve the problems, such as.
The content of the invention
It is an object of the invention to provide anti-oxidant biscuit of a kind of blackberry, blueberry and preparation method thereof, by adding in being prepared in biscuit
Add appropriate blackberry powder, a kind of anti-oxidant biscuit of blackberry, blueberry has been made, the flavones being rich in using blackberry, blueberry, has reduced the cholesterol in biscuit
While influence to eater it is edible after reduce the cholesterol of human body.
In order to solve the above technical problems, the present invention is achieved by the following technical solutions：
The present invention is a kind of anti-oxidant biscuit of blackberry, blueberry, and the parts by weight of its constitutive material are Self- raising flour 80-120 parts, black small
Wheat flour 80-120 parts, blackberry powder 160-240 parts, egg 40-70 parts, butter 150-250 parts, Icing Sugar 10-30 parts.
Further, the parts by weight of the biscuit constitutive material are 100 parts of Self- raising flour, 100 parts of triticale flour, blackberry, blueberry
200 parts of powder, 60 parts of egg, 190 parts of butter, 20 parts of Icing Sugar.
A kind of preparation method of the anti-oxidant biscuit of blackberry, blueberry, comprises the following steps：
Step 1, sorting：Parts by weight according to above-mentioned formula weigh qualified, the clean, free from extraneous odour of health, taint-free black small
Wheat flour, Self- raising flour, cream, blackberry powder, egg and Icing Sugar；
Step 2, pretreatment of raw material：Cream is placed in the bucket or basin container of clean stainless steel, container is placed on
Above hot water, heated with water-bath mode, cream is softened, it is standby；It is big white sugar powder will to be broken into 60 mesh using white sugar pulverizer
Small Icing Sugar is standby；By beating eggs, it is placed in clean Stainless steel basin, it is standby is stirred into egg liquid；
Step 3, mixing：It will soften in standby cream input mixer, addition Icing Sugar starts to stir 1-15min；Throw again
Enter the egg liquid to stir to continue to stir 5-15min；It is eventually adding triticale flour, Self- raising flour, blackberry powder and suitable quantity of water
After continue stir 1-15min, knead into dough and dough wrapped up with preservative film, stand curing；
Step 4, shaping：Dough is manually rolled to the face for being as thin as that thickness is 0.3-1.5cm by rolling pin or two roll calender
Piece；Dough sheet is pressed into by cake embryo by Biscuit mold；
Step 5, baking：Manufactured cake embryo is put into baking oven and dried；
Step 6, cooling：The biscuit of drying is removed into baking box, is put into dry cooler bin and is cooled down；
Step 7, test package：Select profile it is regular, without burned biscuit, packed with compound plastic bag, and seal in time
Mouthful；Through examining qualified strawberry biscuit, as finished product, storage preserves.
Further, butter softens the temperature control of heating water bath at 40-50 DEG C in the step 2.
Further, the addition of step 3 reclaimed water accounts for triticale flour, Self- raising flour and blackberry powder gross mass
30-70%, the water are 15-20 DEG C of pure water.
Further, the environment temperature that dough stands curing in the step 3 is 25-35 DEG C, time 15-25min.
Further, it is 150-180 DEG C that the baking of biscuit, which controls baking oven baking temperature, in the step 5, and baking time is
10-15min, it is 3-5% that cake embryo moisture is controlled after baking.
Further, the environment temperature of cooler bin is 20-30 DEG C, humidity 20-30% in the step 6, cool time
For 5-15min, cake embryo temperature is cooled to as 30-40 DEG C.
The invention has the advantages that：
The present invention has been made a kind of anti-oxidant biscuit of blackberry, blueberry, utilized by adding appropriate blackberry powder in being prepared in biscuit
The flavones being rich in blackberry, blueberry, the courage that human body is reduced after edible while reducing influence of the cholesterol in biscuit to eater are consolidated
Alcohol；Contained natural super anti-oxidation active substance in blackberry, blueberry simultaneously, blackberry powder fully save its berry nutritional ingredient and
Anti-aging isoreactivity material, the biscuit produced with blackberry powder have distinctive aromatic odor, gorgeous bright color and pleasure
Mouthfeel.
Certainly, any product for implementing the present invention it is not absolutely required to reach all the above advantage simultaneously.
Embodiment
Embodiment one
The present invention is a kind of anti-oxidant biscuit of blackberry, blueberry, and the parts by weight of its constitutive material are 80 parts of Self- raising flour, triticale face
120 parts of powder, 240 parts of blackberry powder, 70 parts of egg, 150 parts of butter, 10 parts of Icing Sugar.
A kind of preparation method of the anti-oxidant biscuit of blackberry, blueberry, comprises the following steps：
Step 1, sorting：Parts by weight according to above-mentioned formula weigh qualified, the clean, free from extraneous odour of health, taint-free black small
Wheat flour, Self- raising flour, cream, blackberry powder, egg and Icing Sugar；
Step 2, pretreatment of raw material：Cream is placed in the bucket or basin container of clean stainless steel, container is placed on
Above hot water, heated with water-bath mode, cream is softened, it is standby；It is big white sugar powder will to be broken into 60 mesh using white sugar pulverizer
Small Icing Sugar is standby；By beating eggs, it is placed in clean Stainless steel basin, it is standby is stirred into egg liquid；
Step 3, mixing：It will soften in standby cream input mixer, addition Icing Sugar starts to stir 3min；Put into and stir again
Uniform egg liquid is mixed to continue to stir 14min；Continue after being eventually adding triticale flour, Self- raising flour, blackberry powder and suitable quantity of water
8min is stirred, dough is kneaded into and dough is wrapped up with preservative film, stands curing；
Step 4, shaping：Dough is manually rolled to the dough sheet for being as thin as that thickness is 1.2cm by rolling pin or two roll calender；It is logical
Cross Biscuit mold and dough sheet is pressed into cake embryo；
Step 5, baking：Manufactured cake embryo is put into baking oven and dried；
Step 6, cooling：The biscuit of drying is removed into baking box, is put into dry cooler bin and is cooled down；
Step 7, test package：Select profile it is regular, without burned biscuit, packed with compound plastic bag, and seal in time
Mouthful；Through examining qualified strawberry biscuit, as finished product, storage preserves.
Wherein, butter softens the temperature control of heating water bath at 45 DEG C in step 2.
Wherein, the addition of step 3 reclaimed water accounts for the 35% of triticale flour, Self- raising flour and blackberry powder gross mass, and water is
20 DEG C of pure water.
Wherein, the environment temperature that dough stands curing in step 3 is 25 DEG C, time 25min.
Wherein, it is 180 DEG C that the baking of biscuit, which controls baking oven baking temperature, in step 5, baking time 10min, after baking
It is 3% to control cake embryo moisture.
Wherein, the environment temperature of cooler bin is 20 DEG C, humidity 20-30%, cool time 5min in step 6, cooling
It it is 40 DEG C to cake embryo temperature.
Embodiment two
The present invention is a kind of anti-oxidant biscuit of blackberry, blueberry, and the parts by weight of its constitutive material are 120 parts of Self- raising flour, triticale face
80 parts of powder, 160 parts of blackberry powder, 40 parts of egg, 150 parts of butter, 30 parts of Icing Sugar.
A kind of preparation method of the anti-oxidant biscuit of blackberry, blueberry, comprises the following steps：
Step 1, sorting：Parts by weight according to above-mentioned formula weigh qualified, the clean, free from extraneous odour of health, taint-free black small
Wheat flour, Self- raising flour, cream, blackberry powder, egg and Icing Sugar；
Step 2, pretreatment of raw material：Cream is placed in the bucket or basin container of clean stainless steel, container is placed on
Above hot water, heated with water-bath mode, cream is softened, it is standby；It is big white sugar powder will to be broken into 60 mesh using white sugar pulverizer
Small Icing Sugar is standby；By beating eggs, it is placed in clean Stainless steel basin, it is standby is stirred into egg liquid；
Step 3, mixing：It will soften in standby cream input mixer, addition Icing Sugar starts to stir 10min；Put into again
The egg liquid to stir continues to stir 5min；Continue after being eventually adding triticale flour, Self- raising flour, blackberry powder and suitable quantity of water
10min is stirred, dough is kneaded into and dough is wrapped up with preservative film, stands curing；
Step 4, shaping：Dough is manually rolled to the dough sheet for being as thin as that thickness is 0.4cm by rolling pin or two roll calender；It is logical
Cross Biscuit mold and dough sheet is pressed into cake embryo；
Step 5, baking：Manufactured cake embryo is put into baking oven and dried；
Step 6, cooling：The biscuit of drying is removed into baking box, is put into dry cooler bin and is cooled down；
Step 7, test package：Select profile it is regular, without burned biscuit, packed with compound plastic bag, and seal in time
Mouthful；Through examining qualified strawberry biscuit, as finished product, storage preserves.
Wherein, butter softens the temperature control of heating water bath at 40 DEG C in step 2.
Wherein, the addition of step 3 reclaimed water accounts for the 70% of triticale flour, Self- raising flour and blackberry powder gross mass, and water is
15 DEG C of pure water.
Wherein, the environment temperature that dough stands curing in step 3 is 35 DEG C, time 15min.
Wherein, it is 150 DEG C that the baking of biscuit, which controls baking oven baking temperature, in step 5, baking time 15min, after baking
It is 5% to control cake embryo moisture.
Wherein, the environment temperature of cooler bin is 30 DEG C in step 6, humidity 30%, cool time 15min, is cooled to
Cake embryo temperature is 30 DEG C.
Embodiment three
The present invention is a kind of anti-oxidant biscuit of blackberry, blueberry, and the parts by weight of its constitutive material are 100 parts of Self- raising flour, triticale face
100 parts of powder, 200 parts of blackberry powder, 60 parts of egg, 190 parts of butter, 20 parts of Icing Sugar.
A kind of preparation method of the anti-oxidant biscuit of blackberry, blueberry, comprises the following steps：
Step 1, sorting：Parts by weight according to above-mentioned formula weigh qualified, the clean, free from extraneous odour of health, taint-free black small
Wheat flour, Self- raising flour, cream, blackberry powder, egg and Icing Sugar；
Step 2, pretreatment of raw material：Cream is placed in the bucket or basin container of clean stainless steel, container is placed on
Above hot water, heated with water-bath mode, cream is softened, it is standby；It is big white sugar powder will to be broken into 60 mesh using white sugar pulverizer
Small Icing Sugar is standby；By beating eggs, it is placed in clean Stainless steel basin, it is standby is stirred into egg liquid；
Step 3, mixing：It will soften in standby cream input mixer, addition Icing Sugar starts to stir 10min；Put into again
The egg liquid to stir continues to stir 12min；It is follow-up to be eventually adding triticale flour, Self- raising flour, blackberry powder and suitable quantity of water
Continuous stirring 8min, kneads into dough and dough is wrapped up with preservative film, stand curing；
Step 4, shaping：Dough is manually rolled to the dough sheet for being as thin as that thickness is 1cm by rolling pin or two roll calender；Pass through
Dough sheet is pressed into cake embryo by Biscuit mold；
Step 5, baking：Manufactured cake embryo is put into baking oven and dried；
Step 6, cooling：The biscuit of drying is removed into baking box, is put into dry cooler bin and is cooled down；
Step 7, test package：Select profile it is regular, without burned biscuit, packed with compound plastic bag, and seal in time
Mouthful；Through examining qualified strawberry biscuit, as finished product, storage preserves.
Wherein, butter softens the temperature control of heating water bath at 50 DEG C in step 2.
Wherein, the addition of step 3 reclaimed water accounts for the 50% of triticale flour, Self- raising flour and blackberry powder gross mass, and water is
20 DEG C of pure water.
Wherein, the environment temperature that dough stands curing in step 3 is 25-35 DEG C, time 15-25min.
Wherein, it is 165 DEG C that the baking of biscuit, which controls baking oven baking temperature, in step 5, baking time 13min, after baking
It is 5% to control cake embryo moisture.
Wherein, the environment temperature of cooler bin is 25 DEG C in step 6, humidity 20%, cool time 10min, is cooled to
Cake embryo temperature is 30 DEG C.
In the description of this specification, the description of reference term " one embodiment ", " example ", " specific example " etc. means
At least one implementation of the present invention is contained in reference to specific features, structure, material or the feature that the embodiment or example describe
In example or example.In this manual, identical embodiment or example are not necessarily referring to the schematic representation of above-mentioned term.
Moreover, specific features, structure, material or the feature of description can close in any one or more embodiments or example
Suitable mode combines.Present invention disclosed above preferred embodiment is only intended to help and illustrates the present invention.Preferred embodiment is not
There is the details that detailed descriptionthe is all, it is only described embodiment also not limit the invention.Obviously, according to this specification
Content, it can make many modifications and variations.This specification is chosen and specifically describes these embodiments, is to preferably explain this
The principle and practical application of invention, so that skilled artisan can be best understood by and utilize the present invention.This hair
It is bright only to be limited by claims and its four corner and equivalent.
Claims (8)
- A kind of 1. anti-oxidant biscuit of blackberry, blueberry, it is characterised in that：The parts by weight of its constitutive material are Self- raising flour 80-120 parts, black small Wheat flour 80-120 parts, blackberry powder 160-240 parts, egg 40-70 parts, butter 150-250 parts, Icing Sugar 10-30 parts.
- A kind of 2. anti-oxidant biscuit of blackberry, blueberry according to claim 1, it is characterised in that the weight of the biscuit constitutive material Part is 100 parts of Self- raising flour, 100 parts of triticale flour, 200 parts of blackberry powder, 60 parts of egg, 190 parts of butter, 20 parts of Icing Sugar.
- 3. the preparation method of the anti-oxidant biscuit of a kind of blackberry, blueberry as claimed in claim 1, it is characterised in that comprise the following steps：Step 1, sorting：Parts by weight according to above-mentioned formula weigh qualified, clean health, free from extraneous odour, taint-free triticale face Powder, Self- raising flour, cream, blackberry powder, egg and Icing Sugar；Step 2, pretreatment of raw material：Cream is placed in the bucket or basin container of clean stainless steel, container is placed on hot water Above, heated with water-bath mode, cream is softened, it is standby；White sugar powder will be broken into 60 mesh sizes using white sugar pulverizer Icing Sugar is standby；By beating eggs, it is placed in clean Stainless steel basin, it is standby is stirred into egg liquid；Step 3, mixing：It will soften in standby cream input mixer, addition Icing Sugar starts to stir 1-15min；Put into and stir again Uniform egg liquid is mixed to continue to stir 5-15min；It is follow-up to be eventually adding triticale flour, Self- raising flour, blackberry powder and suitable quantity of water Continuous stirring 1-15min, kneads into dough and dough is wrapped up with preservative film, stand curing；Step 4, shaping：Dough is manually rolled to the dough sheet for being as thin as that thickness is 0.3-1.5cm by rolling pin or two roll calender；It is logical Cross Biscuit mold and dough sheet is pressed into cake embryo；Step 5, baking：Manufactured cake embryo is put into baking oven and dried；Step 6, cooling：The biscuit of drying is removed into baking box, is put into dry cooler bin and is cooled down；Step 7, test package：Select profile it is regular, without burned biscuit, packed with compound plastic bag, and seal in time；Through Qualified strawberry biscuit is examined, as finished product, storage preserves.
- 4. the preparation method of the anti-oxidant biscuit of a kind of blackberry, blueberry according to claim 3, it is characterised in that in the step 2 The temperature control of butter softening heating water bath is at 40-50 DEG C.
- 5. the preparation method of the anti-oxidant biscuit of a kind of blackberry, blueberry according to claim 3, it is characterised in that in the step 3 The addition of water accounts for the 30-70% of triticale flour, Self- raising flour and blackberry powder gross mass, and the water is 15-20 DEG C pure Water.
- A kind of 6. preparation method of the anti-oxidant biscuit of blackberry, blueberry according to claim 3, it is characterised in that dough in step 3 The environment temperature for standing curing is 25-35 DEG C, time 15-25min.
- 7. the preparation method of the anti-oxidant biscuit of a kind of blackberry, blueberry according to claim 3, it is characterised in that in the step 5 It is 150-180 DEG C, baking time 10-15min that the baking of biscuit, which controls baking oven baking temperature, controls cake embryo moisture to contain after baking Measure as 3-5%.
- 8. the preparation method of the anti-oxidant biscuit of a kind of blackberry, blueberry according to claim 3, it is characterised in that in the step 6 The environment temperature of cooler bin is 20-30 DEG C, humidity 20-30%, cool time 5-15min, and it is 30- to be cooled to cake embryo temperature 40℃。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711174836.3A CN107668132A (en) | 2017-11-22 | 2017-11-22 | A kind of anti-oxidant biscuit of blackberry, blueberry and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201711174836.3A CN107668132A (en) | 2017-11-22 | 2017-11-22 | A kind of anti-oxidant biscuit of blackberry, blueberry and preparation method thereof |
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| CN107668132A true CN107668132A (en) | 2018-02-09 |
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| CN201711174836.3A Pending CN107668132A (en) | 2017-11-22 | 2017-11-22 | A kind of anti-oxidant biscuit of blackberry, blueberry and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110250245A (en) * | 2019-07-24 | 2019-09-20 | 安徽顶康食品有限公司 | A kind of preparation process of blackberry, blueberry cookies |
| CN110419554A (en) * | 2019-08-13 | 2019-11-08 | 福建省农业科学院农业生态研究所 | A kind of sugar-free tea flavour biscuit of crispy in taste and preparation method thereof |
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|---|---|---|---|---|
| CN103975998A (en) * | 2014-05-29 | 2014-08-13 | 西华大学 | Low sugar triticale and purple sweet potato crisp biscuit and preparation method thereof |
| CN103999916A (en) * | 2014-06-09 | 2014-08-27 | 程宏艳 | Black rice-laver biscuit and processing method thereof |
| CN104957223A (en) * | 2015-06-26 | 2015-10-07 | 桐城市牯牛背农业开发有限公司 | Manufacturing method of cress tough biscuit |
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| CN103975998A (en) * | 2014-05-29 | 2014-08-13 | 西华大学 | Low sugar triticale and purple sweet potato crisp biscuit and preparation method thereof |
| CN103999916A (en) * | 2014-06-09 | 2014-08-27 | 程宏艳 | Black rice-laver biscuit and processing method thereof |
| CN104957223A (en) * | 2015-06-26 | 2015-10-07 | 桐城市牯牛背农业开发有限公司 | Manufacturing method of cress tough biscuit |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110250245A (en) * | 2019-07-24 | 2019-09-20 | 安徽顶康食品有限公司 | A kind of preparation process of blackberry, blueberry cookies |
| CN110419554A (en) * | 2019-08-13 | 2019-11-08 | 福建省农业科学院农业生态研究所 | A kind of sugar-free tea flavour biscuit of crispy in taste and preparation method thereof |
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