CN107811011A - A kind of preparation method of heat clearing and summer heat banbury biscuit - Google Patents
A kind of preparation method of heat clearing and summer heat banbury biscuit Download PDFInfo
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- CN107811011A CN107811011A CN201711411650.5A CN201711411650A CN107811011A CN 107811011 A CN107811011 A CN 107811011A CN 201711411650 A CN201711411650 A CN 201711411650A CN 107811011 A CN107811011 A CN 107811011A
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- biscuit
- heat
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- banbury
- temperature
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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
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Noodles (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention belongs to biscuit technical field, especially a kind of preparation method of heat clearing and summer heat banbury biscuit, following steps are specifically included：（1）Raw material, flour, buckwheat, grape, fresh sweet osmanthus, fresh pitaya peel, wax gourd, butter, momordica grosvenori polysaccharide, Glehnia Littoralis Polysaccharide are weighed by weight；（2）Obtain fermentation slurry；（3）Obtain skin melon slurry；（4）Obtain heat clearing and summer heat banbury biscuit；A sweety scent assails the nostrils for obtained biscuit, the micro- sweet and pure perfume (or spice) of taste, it is crisp not stick tooth, contribute to being normally carried out for human body tricarboxylic acid cycle, make aerobic metabolism smooth, be advantageous to remove the lactic acid of deposition, metabolic function is promoted to recover, dispelling fatigue, promote the production of body fluid to quench thirst, stomach strengthening and digestion promoting, heat-clearing and fire-reducing, exclude toxin, arousing brain, raising spirit, inspire enthusiasm, the effectively generation of prevention heatstroke after edible, and the recovery that can effectively facilitate body is used after heatstroke, alleviate dizziness headache, gastric disorder causing nausea nausea, with efficient clearing away summerheat effect, it is effectively increased the appetite of eater, contribute to health.
Description
Technical field
The invention belongs to biscuit technical field, especially a kind of preparation method of heat clearing and summer heat banbury biscuit.
Background technology
It is essentially all a little or sweet tea or salty biscuit although the species of biscuit in the market is varied, has
When can add a little greengroceries, but be all the biscuit of a little traditional types, requirement more and more higher of the present people to life, these
Traditional biscuit can not obtain the favor of consumers in general, for example be off one's feed mostly in the summer in heat, people,
Listless, protection does not pay attention to being also easy to heatstroke, and the body of people is greatly damaged；Therefore, a kind of heat clearing and summer heat is invented
Banbury biscuit is inherently liked extensively by consumer.
The content of the invention
A kind of in view of the above-mentioned problems, the present invention is intended to provide preparation method of heat clearing and summer heat banbury biscuit.
The present invention is achieved through the following technical solutions：
A kind of preparation method of heat clearing and summer heat banbury biscuit, specifically includes following steps：
（1）Weigh raw material by weight, it is 70 ~ 75 parts of flour, 80 ~ 85 parts of buckwheat, 60 ~ 65 parts of grape, 8 ~ 9 parts of fresh sweet osmanthus, fresh
22 ~ 24 parts of pitaya peel, 26 ~ 28 parts of wax gourd, 19 ~ 21 parts of butter, 0.15 ~ 0.17 part of momordica grosvenori polysaccharide, Glehnia Littoralis Polysaccharide 0.07 ~
0.09 part；
（2）Grape is cleaned, pulp separation, obtains Grape Skin and grape pulp；By grape pulp and cleaning after fresh sweet osmanthus co-grinding,
Transformation processing is carried out, ferment at constant temperature in the fermenting case that temperature is 39 ~ 41 DEG C is inserted and handles 100 ~ 110h, take out, obtain fermentation slurry；
（3）Grape Skin, fresh pitaya peel and wax gourd are cleaned respectively, co-grinding, add water to continue slow fire infusion after being boiled by fire
16 ~ 18min is simultaneously constantly stirred, and is inserted constant temperature in the baking box that temperature is 72 ~ 74 DEG C and is toasted 10 ~ 12min, takes out, cooling,
Obtain skin melon slurry；
（4）Flour, buckwheat, fermentation slurry, skin melon slurry, butter, momordica grosvenori polysaccharide, Glehnia Littoralis Polysaccharide and appropriate water are mixed and stirred
Mix uniformly, 21 ~ 23min of magnetization treatment under conditions of magnetic field intensity is 1.6 ~ 1.8T, pour into mould, insert temperature for 84 ~
Constant temperature toasts 5 ~ 6min in 88 DEG C of baking box, and being warming up to 133 ~ 137 DEG C with 6 ~ 7 DEG C/min heating rate continues constant temperature baking
8 ~ 9min, take out, be stripped, cooling, obtain heat clearing and summer heat banbury biscuit.
As the further scheme of invention：Described buckwheat, is prepared according to the following steps：Buckwheat is inserted into temperature
190 ~ 210min is handled for cryostat in -18 ~ -16 DEG C of household freezers, is taken out, inserts the rotary frying pan that temperature is 89 ~ 91 DEG C
19 ~ 21min of interior constant temperature frying, take out, be ground into powdery, cross 20 ~ 30 mesh filter clothes, obtain buckwheat.
As the further scheme of invention：Step（2）Described transformation processing, under conditions of pressure is 132 ~ 138MPa
Constant pressure handles 4 ~ 5min, boosts to 224 ~ 230MPa with 7 ~ 8MPa/min rate of pressure rise and continues constant pressure and handles 9 ~ 10min, with 4 ~
5MPa/min rate of pressure rise boosts to 280 ~ 284MPa and continues 9 ~ 10min of constant pressure processing.
Beneficial effects of the present invention：A kind of preparation method of heat clearing and summer heat banbury biscuit provided by the invention, obtained cake
Dry A sweety scent assails the nostrils, and the micro- sweet and pure perfume (or spice) of taste is crisp not stick tooth, contributes to being normally carried out for human body tricarboxylic acid cycle, makes aerobic metabolism
It is smooth, be advantageous to remove the lactic acid of deposition, promote metabolic function to recover, dispelling fatigue, promote the production of body fluid to quench thirst, stomach strengthening and digestion promoting, heat-clearing drop
Fire, toxin is excluded, arousing brain, raising spirit, is inspired enthusiasm, the effectively generation of prevention heatstroke, and use can effectively promote after heatstroke after eating
Enter the recovery of body, alleviate dizziness headache, gastric disorder causing nausea nausea, there is efficient clearing away summerheat effect, be effectively increased the food of eater
It is intended to, contributes to health.
Embodiment
Illustrate the present invention with specific embodiment below, but be not limitation of the present invention.
Embodiment 1
In the embodiment of the present invention, a kind of preparation method of heat clearing and summer heat banbury biscuit, following steps are specifically included：
（1）Raw material, 70 parts of flour, 80 parts of buckwheat, 60 parts of grape, 8 parts of fresh sweet osmanthus, fresh pitaya peel 22 are weighed by weight
Part, 26 parts of wax gourd, 19 parts of butter, 0.15 part of momordica grosvenori polysaccharide, 0.07 part of Glehnia Littoralis Polysaccharide；
（2）Grape is cleaned, pulp separation, obtains Grape Skin and grape pulp；By grape pulp and cleaning after fresh sweet osmanthus co-grinding,
Transformation processing is carried out, ferment at constant temperature in the fermenting case that temperature is 39 DEG C is inserted and handles 100h, take out, obtain fermentation slurry；
（3）Grape Skin, fresh pitaya peel and wax gourd are cleaned respectively, co-grinding, add water to continue slow fire infusion after being boiled by fire
16min is simultaneously constantly stirred, and is inserted constant temperature in the baking box that temperature is 72 DEG C and is toasted 10min, takes out, cooling, obtain skin melon slurry；
（4）Flour, buckwheat, fermentation slurry, skin melon slurry, butter, momordica grosvenori polysaccharide, Glehnia Littoralis Polysaccharide and appropriate water are mixed and stirred
Mix uniformly, the magnetization treatment 21min under conditions of magnetic field intensity is 1.6T, pour into mould, insert the baking that temperature is 84 DEG C
Constant temperature toasts 5min in case, and being warming up to 133 DEG C with 6 DEG C/min heating rate continues constant temperature baking 8min, takes out, the demoulding is cold
But, heat clearing and summer heat banbury biscuit is obtained.
As the further scheme of invention：Described buckwheat, is prepared according to the following steps：Buckwheat is inserted into temperature
190min is handled for cryostat in -18 DEG C of household freezer, is taken out, inserts constant temperature frying in the rotary frying pan that temperature is 89 DEG C
19min, take out, be ground into powdery, cross 20 mesh filter clothes, obtain buckwheat.
As the further scheme of invention：Step（2）Described transformation processing, the constant pressure under conditions of pressure is 132MPa
4min is handled, boosting to 224MPa with 7MPa/min rate of pressure rise continues constant pressure processing 9min, with 4MPa/min boosting speed
Rate boosts to 280MPa and continues constant pressure processing 9min.
Embodiment 2
In the embodiment of the present invention, a kind of preparation method of heat clearing and summer heat banbury biscuit, following steps are specifically included：
（1）Raw material, 73 parts of flour, 83 parts of buckwheat, 63 parts of grape, 8.5 parts of fresh sweet osmanthus, fresh pitaya peel 23 are weighed by weight
Part, 27 parts of wax gourd, 20 parts of butter, 0.16 part of momordica grosvenori polysaccharide, 0.08 part of Glehnia Littoralis Polysaccharide；
（2）Grape is cleaned, pulp separation, obtains Grape Skin and grape pulp；By grape pulp and cleaning after fresh sweet osmanthus co-grinding,
Transformation processing is carried out, ferment at constant temperature in the fermenting case that temperature is 40 DEG C is inserted and handles 105h, take out, obtain fermentation slurry；
（3）Grape Skin, fresh pitaya peel and wax gourd are cleaned respectively, co-grinding, add water to continue slow fire infusion after being boiled by fire
17min is simultaneously constantly stirred, and is inserted constant temperature in the baking box that temperature is 73 DEG C and is toasted 11min, takes out, cooling, obtain skin melon slurry；
（4）Flour, buckwheat, fermentation slurry, skin melon slurry, butter, momordica grosvenori polysaccharide, Glehnia Littoralis Polysaccharide and appropriate water are mixed and stirred
Mix uniformly, the magnetization treatment 22min under conditions of magnetic field intensity is 1.7T, pour into mould, insert the baking that temperature is 86 DEG C
Constant temperature toasts 5.5min in case, and being warming up to 135 DEG C with 6.5 DEG C/min heating rate continues constant temperature baking 8.5min, takes out, takes off
Mould, cooling, obtains heat clearing and summer heat banbury biscuit.
As the further scheme of invention：Described buckwheat, is prepared according to the following steps：Buckwheat is inserted into temperature
200min is handled for cryostat in -17 DEG C of household freezer, is taken out, inserts constant temperature frying in the rotary frying pan that temperature is 90 DEG C
20min, take out, be ground into powdery, cross 25 mesh filter clothes, obtain buckwheat.
As the further scheme of invention：Step（2）Described transformation processing, the constant pressure under conditions of pressure is 135MPa
4.5min is handled, boosting to 227MPa with 7.5MPa/min rate of pressure rise continues constant pressure processing 9.5min, with 4.5MPa/min
Rate of pressure rise boost to 282MPa continue constant pressure processing 9.5min.
Embodiment 3
In the embodiment of the present invention, a kind of preparation method of heat clearing and summer heat banbury biscuit, following steps are specifically included：
（1）Raw material, 75 parts of flour, 85 parts of buckwheat, 65 parts of grape, 9 parts of fresh sweet osmanthus, fresh pitaya peel 24 are weighed by weight
Part, 28 parts of wax gourd, 21 parts of butter, 0.17 part of momordica grosvenori polysaccharide, 0.09 part of Glehnia Littoralis Polysaccharide；
（2）Grape is cleaned, pulp separation, obtains Grape Skin and grape pulp；By grape pulp and cleaning after fresh sweet osmanthus co-grinding,
Transformation processing is carried out, ferment at constant temperature in the fermenting case that temperature is 41 DEG C is inserted and handles 110h, take out, obtain fermentation slurry；
（3）Grape Skin, fresh pitaya peel and wax gourd are cleaned respectively, co-grinding, add water to continue slow fire infusion after being boiled by fire
18min is simultaneously constantly stirred, and is inserted constant temperature in the baking box that temperature is 74 DEG C and is toasted 12min, takes out, cooling, obtain skin melon slurry；
（4）Flour, buckwheat, fermentation slurry, skin melon slurry, butter, momordica grosvenori polysaccharide, Glehnia Littoralis Polysaccharide and appropriate water are mixed and stirred
Mix uniformly, the magnetization treatment 23min under conditions of magnetic field intensity is 1.8T, pour into mould, insert the baking that temperature is 88 DEG C
Constant temperature toasts 6min in case, and being warming up to 137 DEG C with 7 DEG C/min heating rate continues constant temperature baking 9min, takes out, the demoulding is cold
But, heat clearing and summer heat banbury biscuit is obtained.
As the further scheme of invention：Described buckwheat, is prepared according to the following steps：Buckwheat is inserted into temperature
210min is handled for cryostat in -16 DEG C of household freezer, is taken out, inserts constant temperature frying in the rotary frying pan that temperature is 91 DEG C
21min, take out, be ground into powdery, cross 30 mesh filter clothes, obtain buckwheat.
As the further scheme of invention：Step（2）Described transformation processing, the constant pressure under conditions of pressure is 138MPa
5min is handled, boosting to 230MPa with 8MPa/min rate of pressure rise continues constant pressure processing 10min, with 4 ~ 5MPa/min boosting
Speed boosts to 284MPa and continues constant pressure processing 10min.
Claims (3)
1. a kind of preparation method of heat clearing and summer heat banbury biscuit, it is characterised in that specifically include following steps：
（1）Weigh raw material by weight, it is 70 ~ 75 parts of flour, 80 ~ 85 parts of buckwheat, 60 ~ 65 parts of grape, 8 ~ 9 parts of fresh sweet osmanthus, fresh
22 ~ 24 parts of pitaya peel, 26 ~ 28 parts of wax gourd, 19 ~ 21 parts of butter, 0.15 ~ 0.17 part of momordica grosvenori polysaccharide, Glehnia Littoralis Polysaccharide 0.07 ~
0.09 part；
（2）Grape is cleaned, pulp separation, obtains Grape Skin and grape pulp；By grape pulp and cleaning after fresh sweet osmanthus co-grinding,
Transformation processing is carried out, ferment at constant temperature in the fermenting case that temperature is 39 ~ 41 DEG C is inserted and handles 100 ~ 110h, take out, obtain fermentation slurry；
（3）Grape Skin, fresh pitaya peel and wax gourd are cleaned respectively, co-grinding, add water to continue slow fire infusion after being boiled by fire
16 ~ 18min is simultaneously constantly stirred, and is inserted constant temperature in the baking box that temperature is 72 ~ 74 DEG C and is toasted 10 ~ 12min, takes out, cooling,
Obtain skin melon slurry；
（4）Flour, buckwheat, fermentation slurry, skin melon slurry, butter, momordica grosvenori polysaccharide, Glehnia Littoralis Polysaccharide and appropriate water are mixed and stirred
Mix uniformly, 21 ~ 23min of magnetization treatment under conditions of magnetic field intensity is 1.6 ~ 1.8T, pour into mould, insert temperature for 84 ~
Constant temperature toasts 5 ~ 6min in 88 DEG C of baking box, and being warming up to 133 ~ 137 DEG C with 6 ~ 7 DEG C/min heating rate continues constant temperature baking
8 ~ 9min, take out, be stripped, cooling, obtain heat clearing and summer heat banbury biscuit.
2. the preparation method of heat clearing and summer heat banbury biscuit according to claim 1, it is characterised in that described buckwheat,
Prepared according to the following steps：Buckwheat is inserted into cryostat in the household freezer that temperature is -18 ~ -16 DEG C and handles 190 ~ 210min,
Take out, insert constant temperature 19 ~ 21min of frying in the rotary frying pan that temperature is 89 ~ 91 DEG C, take out, be ground into powdery, cross 20 ~ 30 mesh
Filter cloth, obtain buckwheat.
3. the preparation method of heat clearing and summer heat banbury biscuit according to claim 1, it is characterised in that step（2）Described
Transformation processing, constant pressure handles 4 ~ 5min under conditions of pressure is 132 ~ 138MPa, is boosted with 7 ~ 8MPa/min rate of pressure rise
Continue constant pressure to 224 ~ 230MPa and handle 9 ~ 10min, boosting to 280 ~ 284MPa with 4 ~ 5MPa/min rate of pressure rise continues perseverance
9 ~ 10min of pressure processing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711411650.5A CN107811011A (en) | 2017-12-23 | 2017-12-23 | A kind of preparation method of heat clearing and summer heat banbury biscuit |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711411650.5A CN107811011A (en) | 2017-12-23 | 2017-12-23 | A kind of preparation method of heat clearing and summer heat banbury biscuit |
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| CN107811011A true CN107811011A (en) | 2018-03-20 |
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| CN201711411650.5A Pending CN107811011A (en) | 2017-12-23 | 2017-12-23 | A kind of preparation method of heat clearing and summer heat banbury biscuit |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111264591A (en) * | 2020-03-13 | 2020-06-12 | 安徽盼盼食品有限公司 | Preparation process of coarse grain health care bread |
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| CN1066961A (en) * | 1992-03-04 | 1992-12-16 | 黄秀铭 | Process and special equipment for making magnetized health-care food |
| CN1473485A (en) * | 2003-08-08 | 2004-02-11 | 吴晓明 | Polygonum tataricum tea and producing method |
| CN102349593A (en) * | 2011-10-19 | 2012-02-15 | 唐梦云 | Osmanthus flower fruity ice cream and preparation method thereof |
| CN102885354A (en) * | 2012-10-15 | 2013-01-23 | 山东好当家海洋发展股份有限公司 | Nutritious drink capable of clearing summer-heat and preparation method thereof |
| CN103229810A (en) * | 2013-03-30 | 2013-08-07 | 安徽金禾粮油集团有限公司 | Health care biscuit with grape taste and preparation method of health care biscuit |
| CN103583646A (en) * | 2013-10-17 | 2014-02-19 | 安徽金禾粮油集团有限公司 | Biscuit capable of clearing heat and relieving summer heat and making method of biscuit |
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| CN106982885A (en) * | 2017-04-19 | 2017-07-28 | 湖南华诚生物资源股份有限公司 | A kind of arhat fruit cookie and preparation method thereof |
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2017
- 2017-12-23 CN CN201711411650.5A patent/CN107811011A/en active Pending
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| CN1473485A (en) * | 2003-08-08 | 2004-02-11 | 吴晓明 | Polygonum tataricum tea and producing method |
| CN102349593A (en) * | 2011-10-19 | 2012-02-15 | 唐梦云 | Osmanthus flower fruity ice cream and preparation method thereof |
| CN102885354A (en) * | 2012-10-15 | 2013-01-23 | 山东好当家海洋发展股份有限公司 | Nutritious drink capable of clearing summer-heat and preparation method thereof |
| CN103229810A (en) * | 2013-03-30 | 2013-08-07 | 安徽金禾粮油集团有限公司 | Health care biscuit with grape taste and preparation method of health care biscuit |
| CN103583646A (en) * | 2013-10-17 | 2014-02-19 | 安徽金禾粮油集团有限公司 | Biscuit capable of clearing heat and relieving summer heat and making method of biscuit |
| CN104904932A (en) * | 2015-05-13 | 2015-09-16 | 芜湖市徽茶品茶业有限公司 | Cooling and summer heat clearing flower and fruit tea |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111264591A (en) * | 2020-03-13 | 2020-06-12 | 安徽盼盼食品有限公司 | Preparation process of coarse grain health care bread |
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