CN107712002A - One plant tea mandarin orange fruit cookie and preparation method thereof - Google Patents
One plant tea mandarin orange fruit cookie and preparation method thereof Download PDFInfo
- Publication number
- CN107712002A CN107712002A CN201711138674.8A CN201711138674A CN107712002A CN 107712002 A CN107712002 A CN 107712002A CN 201711138674 A CN201711138674 A CN 201711138674A CN 107712002 A CN107712002 A CN 107712002A
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- mandarin orange
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Classifications
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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
-
- 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
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses plant tea mandarin orange fruit cookie and preparation method thereof, it is made up of the raw material of following weight parts：Blue or green 50 100 parts of mandarin orange pulp, 50 100 parts of Self- raising flour, 20 30 parts of egg liquid, 20 40 parts of white granulated sugar, 25 parts of salt, 28 parts of sodium bicarbonate, 20 30 parts of pure water.Preparation method, comprise the following steps：1) tea mandarin orange fruit pre-processes；2) egg liquid is handled；3) raw material mixes；4) mould sizing baking is put；5) cooling conveying, packaging.The fresh tea mandarin orange pulp that the present invention selects is from a large amount of discarded pomaces caused by the general tea processing of mandarin orange, realizing turns waste into wealth, the purpose of comprehensive utilization of resources, and technique is simple and environmentally-friendly, due to being especially added with tea mandarin orange pulp, the biscuit produced not only remains the delicate fragrance and glycol of pulp, the citrin being also rich in, hesperidine, has anti-inflammatory, diuresis, the health-care efficacies such as warm kidney, promoting the circulation of qi dissipating bind, reducing blood lipid, eliminating phlegm and relieving asthma.
Description
Technical field
The invention belongs to technical field of health care food, is related to plant tea mandarin orange fruit cookie and preparation method thereof.
Background technology
The citrus reticulata"Chachi” that Qiezhou abounds with, thin skin is soft, and volume is suitable, only not lovely " face value ", and it has solely
Special mouthfeel is pure and fresh, sweet tea acid appropriateness, is different from other rutaceae orange classes, has in qi-regulating tune, strengthening the spleen and stomach, eliminating dampness
Phlegm, disperse accumulationsization are stagnant and other effects, obtain liking for numerous consumers.The season of every citrus reticulata"Chachi” harvesting, a large amount of tea mandarin orange fruit peelings add
Substantial amounts of pulp is produced after work to be directly discarded in roadside even pile up like a mountain, or is thrown into pond, collective's burial processing, is allowed to rot
It is rotten, allow people's shock to regret again, acid smell can also be diffused by running into rainy weather air, and not only resource is wasted and also polluted significantly
Environment.1.2 ten thousand tons of the annual fresh pod yield in Qiezhou according to statistics, wherein only 700 tons or so of pericarp, mandarin orange pulp is up to 10,000 tons, largely
Pulp is all abandoned, and how effectively to be utilized, is turned waste into wealth, and extends the industrial chain of tea mandarin orange fruit, improves added value into research weight
Point.
Biscuit, as a kind of common snacks, quickly grow, designs and varieties are various, and new product emerges in an endless stream, in daily life
Status in work is more and more important, is gradually developed from the effect of purely allaying one's hunger originally to the casual health direction of today, at present city
Tea mandarin orange fruit cookie is also made using tea mandarin orange fruit as raw material without a kind of biscuit using tea mandarin orange pulp as raw material, the present invention on face, no
It is only capable of increasing selection of the people to Biscuits, meets to have anti-inflammatory while taste bud concurrently, diuresis, warm kidney, promoting the circulation of qi dissipating bind, reducing blood lipid,
The health-care efficacies such as eliminating phlegm and relieving asthma, moreover it is possible to solve the problems such as this area tea mandarin orange pulp wasting of resources, pollution environment.
The content of the invention
The invention aims to overcome drawbacks described above, there is provided a plant tea mandarin orange fruit cookie, using this area tea mandarin orange fruit as original
Material, realize that waste be changed into values for quilt, the vitamin, citric acid, dietary fiber and the pectin that are enriched in tea mandarin orange pulp penetrated among biscuit,
The pure and fresh sweet mouthfeel of biscuit is assigned, and there is the health care work(such as anti-inflammatory, diuresis, warm kidney, promoting the circulation of qi dissipating bind, reducing blood lipid, eliminating phlegm and relieving asthma
Effect.
Plant tea mandarin orange fruit cookie of the present invention, is made up of the raw material of following weight parts：It is blue or green mandarin orange pulp 50-100 parts, low
Gluten flour 50-100 parts, egg liquid 20-30 parts, white granulated sugar 20-40 parts, salt 2-5 parts, sodium bicarbonate 2-8 parts, pure water 20-30
Part.
The preparation method of plant tea mandarin orange fruit cookie of the present invention, comprises the following steps：
1) tea mandarin orange fruit pre-processes：Tea mandarin orange pulp remove seed caused by processing, net pulp is mixed with pure water, uses refiner
Smash to pieces, milling treatment of colloid, obtain blue or green mandarin orange pulp；
2) egg liquid is handled：After albumen separates with yolk, albumen is stirred until bubbling, time control is in 5-8min, so
After add yolk；
3) raw material mixes：By Self- raising flour, egg liquid, white granulated sugar, vegetable oil, salt, it is well mixed, fully emulsified formation
Emulsion, blue or green mandarin orange pulp, sodium bicarbonate are added to emulsion, is mixed, stands 10-15min；
4) mould sizing baking is put：Punch forming is put into mould and shaped, baking；
5) cooling conveying, packaging：The semi-finished product of baking molding are cooled, treats that moisture fully evaporates, is filled with nitrogen-sealed bag
Dress.
Net pulp being mixed with pure water described in step 1) of the present invention, preferably by net pulp and equivalent to net pulp 0.5-
The pure water mixing of 1.0 parts by weight；Described milling treatment of colloid, preferred process 5-10min.
Maintenance described in step 2), preferably maintains 5-8min.
Self- raising flour, egg liquid, white granulated sugar, vegetable oil, salt, blue or green mandarin orange pulp, sodium bicarbonate described in step 3), are preferably pressed
According to Self- raising flour 50-100 parts, egg liquid 20-30 parts, white granulated sugar 15-20 parts, vegetable oil 20-30 parts, salt 2-5 parts, blue or green mandarin orange fruit
Starch 40-60 parts, the weight ratio of sodium bicarbonate 2-8 parts.
Baking described in step 4), 180-250 DEG C of preferable temperature, time 15-30min.
Cooling described in step 5), 35 DEG C are preferably cooled to, time 30-45min；Described treats that moisture fully evaporates, and is
Prevent biscuit from deforming.
Compared with prior art, the invention has the advantages that：
1st, the present invention innovatively makes biscuit by raw material of tea mandarin orange pulp, solves this area tea mandarin orange pulp resource billow
To take, the problems such as polluting environment, technique is simple, unique flavor, and with resolving sputum, cough-relieving, clear stagnant, wind dispelling, the health-care efficacy to dry,
Food materials are natural, favored as a kind of green nourishing health food by consumer.
2nd, egg liquid of the present invention is separated using yolk and albumen, and albumen is stirred, until producing bubble, time control is in 5-
8min, this time control section, stirring albumen may be such that air enters in albumen in foaming shape, increase the foaminess of biscuit, crisp
Looseness, effect are best.
3rd, consider to stand the deficiency that can remedy gluten, such as strengthen gluten by the way of standing after raw material mixing of the present invention
Adhesion, but the time should not be long, and otherwise dough is hardened, and sticky adhesion declines, and tissue can not be loosely molded, and premenstruum (premenstrua) is a large amount of
Experimental study time control is optimal in 10-15min.
Embodiment
With embodiment, the invention will be further described below, but the invention is not limited in these embodiments.
Embodiment 1：
The preparation method of one plant tea mandarin orange fruit cookie, comprises the following steps：
1) tea mandarin orange fruit pre-processes：A large amount of tea mandarin orange pulp remove seeds, net pulp are mixed with a small amount of water, use is even caused by processing
Pulp grinder is smashed to pieces, milling treatment of colloid 10min, obtains blue or green mandarin orange pulp；
2) egg liquid is handled：Albumen separates with yolk, by albumen stirring until bubble, time control add egg in 8min
It is yellow；
3) raw material mixes：100 parts of Self- raising flour by weight proportion, 30 parts of egg liquid, 30 parts of vegetable oil, 5 parts of salt, white sand
15 parts of sugar, it is well mixed, fully emulsified formation emulsion.Blue or green 40 parts of mandarin orange pulp is added to emulsion, 8 parts of sodium bicarbonate, is mixed, it is quiet
Put 10min；
4) mould sizing baking is put：Punch forming is put into mould and shaped, baking, 250 DEG C of temperature, time 15min；
5) cooling conveying, packaging：The semi-finished product of baking molding are cooled to 35 DEG C, time 45min, moisture fully evaporates,
It is filled with nitrogen-sealed packaging.
Embodiment 2：
The preparation method of one plant tea mandarin orange fruit cookie, comprises the following steps：
1) tea mandarin orange fruit pre-processes：A large amount of tea mandarin orange pulp remove seeds, net pulp are mixed with a small amount of water, use is even caused by processing
Pulp grinder is smashed to pieces, milling treatment of colloid 10min, obtains blue or green mandarin orange pulp；
2) egg liquid is handled：Albumen separates with yolk, by albumen stirring until bubble, time control add egg in 5min
It is yellow；
3) raw material mixes：50 parts of Self- raising flour by weight proportion, 20 parts of egg liquid, 20 parts of vegetable oil, 2 parts of salt, white sand
20 parts of sugar, it is well mixed, fully emulsified formation emulsion.Blue or green 60 parts of mandarin orange pulp is added to emulsion, 3 parts of sodium bicarbonate, is mixed, it is quiet
Put 15min；
4) mould sizing baking is put：Punch forming is put into mould and shaped, baking, 250 DEG C of temperature, time 20min；
5) cooling conveying, packaging：The semi-finished product of baking molding are cooled to 35 DEG C, time 30min, moisture fully evaporates,
It is filled with nitrogen-sealed packaging.
Embodiment 3：
The preparation method of one plant tea mandarin orange fruit cookie, comprises the following steps：
1) tea mandarin orange fruit pre-processes：A large amount of tea mandarin orange pulp remove seeds, net pulp are mixed with a small amount of water, use is even caused by processing
Pulp grinder is smashed to pieces, milling treatment of colloid 10min, obtains blue or green mandarin orange pulp；
2) egg liquid is handled：Albumen separates with yolk, by albumen stirring until bubble, time control add egg in 5min
It is yellow；
3) raw material mixes：50 parts of Self- raising flour by weight proportion, 20 parts of egg liquid, 20 parts of vegetable oil, 2 parts of salt, white sand
20 parts of sugar, it is well mixed, fully emulsified formation emulsion.Blue or green 50 parts of mandarin orange pulp is added to emulsion, 2 parts of sodium bicarbonate, is mixed, it is quiet
Put 15min；
4) mould sizing baking is put：Punch forming is put into mould and shaped, baking, 180 DEG C of temperature, time 30min；
5) cooling conveying, packaging：The semi-finished product of baking molding are cooled to 35 DEG C, time 30min, moisture fully evaporates,
It is filled with nitrogen-sealed packaging.
Primary functional components content：
Finished product biscuit is as shown in the table through food engineering institute of Qinzhou University test in laboratory, primary functional components content：
The test of pesticide effectiveness
Our company has invited 30 20-60 year insufficiency of the spleen phlegm to contain symptom people random number and has been divided into two groups, and No. 1-15 is control
Group (common biscuit), No. 16-30 is test group (embodiment 3), is eaten, edible 2 times daily, 3 tablets once biscuit, test period 20
My god, result of the test is as shown in the table：
Experiment shows that the tea mandarin orange fruit cookie primary functional components that this patent is produced are that common biscuit does not have, and has preferably
Diuresis, eliminating phlegm and relieving asthma, help digestion pleasant health-care efficacy, and this, which is due to that invention is special, with the addition of tea mandarin orange pulp, remain
The citrin enriched in pulp, hesperidine, limonene, firpene, flavones etc., and in help digestion pleasant, disease of dispelling is relievingd asthma, and mandarin orange fruit can enter
Bladder warp, as《Kaibao Bencao》Recording it has diuresis, mandarin orange nuclearity temperature, has the health-care efficacies such as promoting the circulation of qi dissipating bind.
Claims (6)
- A 1. plant tea mandarin orange fruit cookie, it is characterised in that be made up of the raw material of following weight parts：Blue or green mandarin orange pulp 50-100 parts, Self- raising flour 50-100 parts, egg liquid 20-30 parts, white granulated sugar 20-40 parts, salt 2-5 parts, Sodium bicarbonate 2-8 parts, pure water 20-30 parts.
- 2. the preparation method of the plant tea mandarin orange fruit cookie described in claim 1, it is characterised in that comprise the following steps：1) tea mandarin orange fruit pre-processes：Tea mandarin orange pulp remove seed caused by processing, net pulp is mixed with pure water, smash with refiner It is broken, milling treatment of colloid, obtain blue or green mandarin orange pulp；2) egg liquid is handled：After albumen separates with yolk, albumen is stirred until bubbling, time control is in 5-8min, Ran Houzai Add yolk；3) raw material mixes：By Self- raising flour, egg liquid, white granulated sugar, vegetable oil, salt, it is well mixed, fully emulsified formation milkiness Liquid, blue or green mandarin orange pulp, sodium bicarbonate are added to emulsion, is mixed, stands 10-15min；4) mould sizing baking is put：Punch forming is put into mould and shaped, baking；5) cooling conveying, packaging：The semi-finished product of baking molding are cooled, treat that moisture fully evaporates, are filled with nitrogen-sealed packaging.
- 3. the preparation method of plant tea mandarin orange fruit cookie according to claim 1, it is characterised in that：Inciting somebody to action described in step 1) is net Pulp mixes with pure water, net pulp is mixed with the pure water equivalent to net pulp 0.5-1.0 parts by weight, described colloid mill Processing, it is processing 5-10min.
- 4. the preparation method of plant tea mandarin orange fruit cookie according to claim 2, it is characterised in that：Low muscle described in step 3) Flour, egg liquid, white granulated sugar, vegetable oil, salt, blue or green mandarin orange pulp, sodium bicarbonate, according to Self- raising flour 50-100 parts, egg liquid 20- 30 parts, white granulated sugar 15-20 parts, vegetable oil 20-30 parts, salt 2-5 parts, blue or green mandarin orange pulp 40-60 parts, the weight of sodium bicarbonate 2-8 parts Than.
- 5. the preparation method of plant tea mandarin orange fruit cookie according to claim 2, it is characterised in that：Baking described in step 4) It is roasting, 180-250 DEG C of temperature, time 15-30min.
- 6. the preparation method of plant tea mandarin orange fruit cookie according to claim 2, it is characterised in that：Drop described in step 5) Temperature, it is to be cooled to 35 DEG C, time 30-45min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711138674.8A CN107712002A (en) | 2017-11-16 | 2017-11-16 | One plant tea mandarin orange fruit cookie and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711138674.8A CN107712002A (en) | 2017-11-16 | 2017-11-16 | One plant tea mandarin orange fruit cookie and preparation method thereof |
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| Publication Number | Publication Date |
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| CN107712002A true CN107712002A (en) | 2018-02-23 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711138674.8A Pending CN107712002A (en) | 2017-11-16 | 2017-11-16 | One plant tea mandarin orange fruit cookie and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108541739A (en) * | 2018-06-19 | 2018-09-18 | 杨雪平 | A kind of production method of pine nut biscuit |
| CN110613003A (en) * | 2019-08-29 | 2019-12-27 | 湖北省农业科学院农产品加工与核农技术研究所 | Citrus or orange dietary fiber biscuits and preparation method thereof |
Citations (4)
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|---|---|---|---|---|
| CN1196184A (en) * | 1997-04-16 | 1998-10-21 | 刘国栋 | No-pollution full nutrition vegetable juice, fruit juice food |
| CN102388933A (en) * | 2011-11-08 | 2012-03-28 | 郑州轻工业学院 | Biscuit with fruit and vegetable taste and preparation method thereof |
| CN105454363A (en) * | 2014-09-30 | 2016-04-06 | 杨红娜 | Orange flavored biscuits and production method thereof |
| CN106720087A (en) * | 2015-11-20 | 2017-05-31 | 赖婷婷 | A kind of nutrient biscuit |
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2017
- 2017-11-16 CN CN201711138674.8A patent/CN107712002A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1196184A (en) * | 1997-04-16 | 1998-10-21 | 刘国栋 | No-pollution full nutrition vegetable juice, fruit juice food |
| CN102388933A (en) * | 2011-11-08 | 2012-03-28 | 郑州轻工业学院 | Biscuit with fruit and vegetable taste and preparation method thereof |
| CN105454363A (en) * | 2014-09-30 | 2016-04-06 | 杨红娜 | Orange flavored biscuits and production method thereof |
| CN106720087A (en) * | 2015-11-20 | 2017-05-31 | 赖婷婷 | A kind of nutrient biscuit |
Non-Patent Citations (1)
| Title |
|---|
| 黄庆华: "新会陈皮原料茶枝柑的综合利用开发", 《2011 第三届中国·新会陈皮产业发展论坛》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108541739A (en) * | 2018-06-19 | 2018-09-18 | 杨雪平 | A kind of production method of pine nut biscuit |
| CN110613003A (en) * | 2019-08-29 | 2019-12-27 | 湖北省农业科学院农产品加工与核农技术研究所 | Citrus or orange dietary fiber biscuits and preparation method thereof |
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| SE01 | Entry into force of request for substantive examination | ||
| TA01 | Transfer of patent application right | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20200228 Address after: 315300 No.8, 4th floor, Tianjiu Hongye Building, Hushan street, Cixi City, Ningbo City, Zhejiang Province Applicant after: Ningbo Dacai Health Management Co., Ltd Address before: 535011 Binhai Avenue, 12 Binhai New Town, the Guangxi Zhuang Autonomous Region, Qinzhou Applicant before: Qinzhou Univarsity Applicant before: Beibu Bay, guangxi Hai Huang bio tech ltd |
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Effective date of registration: 20200629 Address after: 535000 Binhai Avenue, 12 Binhai New Town, the Guangxi Zhuang Autonomous Region, Qinzhou Applicant after: BEIBU GULF University Address before: 315300 No.8, 4th floor, Tianjiu Hongye Building, Hushan street, Cixi City, Ningbo City, Zhejiang Province Applicant before: Ningbo Dacai Health Management Co.,Ltd. |
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Application publication date: 20180223 |