CN107897273A - One kind intends chocolate functional biscuit - Google Patents
One kind intends chocolate functional biscuit Download PDFInfo
- Publication number
- CN107897273A CN107897273A CN201711421276.7A CN201711421276A CN107897273A CN 107897273 A CN107897273 A CN 107897273A CN 201711421276 A CN201711421276 A CN 201711421276A CN 107897273 A CN107897273 A CN 107897273A
- Authority
- CN
- China
- Prior art keywords
- parts
- chocolate
- chestnut shell
- brown pigment
- egg liquid
- 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
Classifications
-
- 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
- A21D2/364—Nuts, e.g. cocoa
Abstract
This divisional application is related to a kind of plan chocolate functional biscuit, belongs to food processing field.Main technical schemes are as follows, and a kind of plan chocolate cream biscuit is prepared by the raw material of following mass fraction：250 350 parts of dry cake mix, 20 30 parts of whole milk powder, 40 60 parts of egg, 40 60 parts of white granulated sugar, 80 100 parts of butter, 0.5 1.5 parts of chestnut shell brown pigment；The chestnut shell brown pigment is to be extracted using the method for ultrasonic wave auxiliary.The present invention is made using chestnut shell brown pigment as raw material intends chocolate cream biscuit; the side effect of chocolate is evaded; and contain natural brown pigment in chestnut shell; not only Nantural non-toxic; property stabilization, also has the function of to eliminate free radical, blocking and removes oxidative damage, inhibiting bacteria and diminishing inflammation, protection liver, adjusting renal function, anti-aging and value.
Description
The present invention is application number 2017113490430,15 days December 2017 applying date, entitled " one kind is intended skilful
The divisional application of gram force biscuit and preparation method thereof ".
Technical field
The invention mainly relates to food processing field, more particularly to a kind of plan chocolate cream biscuit and preparation method thereof.
Background technology
Biscuit is a principal item of bakery product, its multiple tastes, be convenient for carrying, and is traditional popular convenient food
Product.Chocolate also known as chocolate are one kind with cocoa products (cocoa butter, cocoa power or cocoa liquor), white granulated sugar and/or sweet taste
Agent is food made of primary raw material, and delicate mouthfeel lubricates, and has distinctive fragrance.The kind of presently commercially available biscuit is very rich
Richness, wherein chocolate cream biscuit are well received by consumers.It is excessive edible but the fat content in chocolate is 25%-40%
Chocolate can cause the adverse consequences such as blood glucose rise, obesity, children caries.
Chinese chestnut, is referred to as " king of dry fruit ", the cultivated area of China Chinese chestnut and yield occupy first place in the world at present, annual output
Account for more than the 1/2 of Gross World Product.Since the nineties in last century, the Chinese chestnut processing industry in China is rapidly developed, with plate
The increase of chestnut processing capacity, chestnut shell increasing number, but processing is abandoned as processing waste mostly, or it is used as fuel, do not obtain
Effective exploitation utilizes.
The content of the invention
In order to solve the above technical problems, the present invention provides a kind of plan chocolate pie by the use of chestnut shell brown pigment as additive
Dry, obtained chocolate cream biscuit crisp sweet, appearance allow people not only to have appetite, but also have chestnut shell similar to the color of chocolate
The nutritive value of brown pigment, and there is certain healthcare function.
Technical scheme is as follows：One kind intends chocolate cream biscuit, is prepared by the raw material of following mass fraction：
250-350 parts of dry cake mix
20-30 parts of whole milk powder
40-60 parts of egg
40-60 parts of white granulated sugar
80-100 parts of butter
0.5-1.5 parts of chestnut shell brown pigment；
The preparation method of the chestnut shell brown pigment is as follows：
(1) select fresh Chinese chestnut, peel off, chestnut shell is crushed, dry it is stand-by；
(2) ultrasonic wave assisted extraction Chestnut shell pigment 2-3 times, obtained leaching liquor is merged, and decompression, which filters, removes impurity,
Filtrate is obtained, filtrate is evaporated under reduced pressure at 60-70 DEG C, and is dried with vacuum drying chamber, chestnut shell brown pigment is prepared；Its
In, ultrasonic power 200W, action time 8min, solid-liquid ratio 1g:8mL, leaching liquor are molten for the edible ethanol of volume fraction 40%
60 DEG C of liquid, extraction temperature.
Further, the plan chocolate cream biscuit is prepared by the raw material of following mass fraction：
300 parts of dry cake mix
25 parts of whole milk powder
50 parts of egg
50 parts of white granulated sugar
90 parts of butter
1.0 parts of chestnut shell brown pigment.
The preparation method of the plan chocolate cream biscuit is claimed in the present invention at the same time, and this method comprises the following steps：
(1) chestnut shell brown pigment is extracted：Ultrasonic power 200W, action time 8min, solid-liquid ratio 1g:8mL, leaching liquor are
60 DEG C of edible ethanol solution, the extraction temperature of volume fraction 40%, are extracted 2-3 times, and obtained leaching liquor is merged, and decompression filters
Impurity is removed, filtrate is obtained, filtrate is evaporated under reduced pressure at 60-70 DEG C, and is dried with vacuum drying chamber, chestnut shell is prepared
Brown pigment；
(2) egg liquid syrup is prepared：White sand sugar is poured into the butter dissolved for 2-3 times, 2-3min is stirred, makes white granulated sugar
It is uniformly mixed with butter, then middling speed is dismissed to the state of fluffy whiting；The egg liquid broken up is added three times white granulated sugar and butter
Dismiss in thing, for the first time add gross mass 1/3, it is stirring while adding, remaining egg liquid divide again 2 times addition, continue to dismiss to egg
Liquid all absorbs, and obtains egg liquid syrup；Egg liquid used herein is egg pulp；
(3) dough is made：By chestnut shell brown pigment using the egg liquid syrup dissolving of 10wt% after, then with dry cake mix, full-cream
Milk powder is put into remaining egg liquid syrup together, stirs evenly, dough is made, and -20 DEG C of freezings are placed on preservative film parcel
30min, shaping；
(4) balance：Molding dough is taken out, is cut into the dough sheet of 0.6-1cm, keeps thin and thick consistent, uniformly swings in baking tray；
(5) toast：It is 170-190 DEG C to set oven excessive internal heat temperature, and fire in a stove before fuel is added temperature is 160-190 DEG C, time 15-
20min, is baked to golden yellow；
(6) cool down：Come out of the stove after baking is ripe after cooling, as intend chocolate cream biscuit.
Beneficial effects of the present invention are as follows：
(1) natural brown pigment is contained in chestnut shell, not only Nantural non-toxic, property is stablized, and also has and eliminates free radical, blocks
With removing oxidative damage, inhibiting bacteria and diminishing inflammation, protection liver, adjusting renal function, the function and value that slow down aging.
(2) present invention is made using chestnut shell brown pigment as raw material intends chocolate cream biscuit, has evaded the side effect of chocolate, together
When chestnut shell brown pigment addition also impart the certain healthcare function of biscuit.
(3) in preparation process, since the dissolubility of chestnut shell brown pigment is small, easy precipitation, so first will in preparation process
Egg liquid syrup and chestnut shell brown pigment mixing, stir evenly as far as possible, then add other materials, otherwise can influence the uniformity of colouring.
In addition, chestnut shell brown pigment can show the color of similar chocolate on a small quantity, addition excessively has astringent taste.
Embodiment
Technical scheme is further described with reference to specific embodiment, but the present invention is not with any shape
Formula is limited to embodiment content.Test method described in embodiment is conventional method unless otherwise specified；Such as without special theory
Bright, the reagent and chemical material, commercially obtain.
Embodiment is prepared according to such as table 1 below formula：
1 formula table of table
Embodiment 1
(1) chestnut shell brown pigment is extracted：Ultrasonic power 200W, action time 8min, solid-liquid ratio 1g:8mL, leaching liquor are
60 DEG C of edible ethanol solution, the extraction temperature of volume fraction 40%, are extracted 2 times, and obtained leaching liquor is merged, and decompression suction filtration removes
Decontamination, obtains filtrate, and filtrate is evaporated under reduced pressure at 60 DEG C, and is dried with vacuum drying chamber, and chestnut shell brown is prepared
Element；
(2) egg liquid syrup is prepared：White sand sugar is poured into the butter dissolved for 2 times, 2min is stirred, makes white granulated sugar and Huang
Oil is uniformly mixed, then middling speed is dismissed to the state of fluffy whiting；The egg liquid broken up is added three times beating for white granulated sugar and butter
In stimulating food, the 1/3 of gross mass is added for the first time, stirring while adding, remaining egg liquid divides 2 additions again, continues to dismiss complete to egg liquid
Portion absorbs, and obtains egg liquid syrup；
(3) making of dough：By chestnut shell brown pigment using the egg liquid syrup dissolving of 10wt% after, then with dry cake mix, complete
Fat milk powder is put into remaining egg liquid syrup together, stirs evenly, dough is made, and -20 DEG C of freezings are placed on preservative film parcel
30min, shaping；
(4) balance：Molding dough is taken out, is cut into the dough sheet of 0.6cm, keeps thin and thick consistent, uniformly swings in baking tray；
(5) toast：It is 170 DEG C to set oven excessive internal heat temperature, and fire in a stove before fuel is added temperature is 160 DEG C, and time 15min, is baked to golden yellow
Color；
(6) cool down：Come out of the stove after baking is ripe after cooling, as intend chocolate cream biscuit.
Embodiment 2
(1) chestnut shell brown pigment is extracted：Ultrasonic power 200W, action time 8min, solid-liquid ratio 1g:8mL, leaching liquor are
70 DEG C of edible ethanol solution, the extraction temperature of volume fraction 40%, are extracted 3 times, and obtained leaching liquor is merged, and decompression suction filtration removes
Decontamination, obtains filtrate, and filtrate is evaporated under reduced pressure at 70 DEG C, and is dried with vacuum drying chamber, and chestnut shell brown is prepared
Element；
(2) egg liquid syrup is prepared：White sand sugar is poured into the butter dissolved for 3 times, 3min is stirred, makes white granulated sugar and Huang
Oil is uniformly mixed, then middling speed is dismissed to the state of fluffy whiting；The egg liquid broken up is added three times beating for white granulated sugar and butter
In stimulating food, the 1/3 of gross mass is added for the first time, stirring while adding, remaining egg liquid divides 2 additions again, continues to dismiss complete to egg liquid
Portion absorbs, and obtains egg liquid syrup；
(3) making of dough：By chestnut shell brown pigment using the egg liquid syrup dissolving of 10wt% after, then with dry cake mix, complete
Fat milk powder is put into remaining egg liquid syrup together, stirs evenly, dough is made, and -20 DEG C of freezings are placed on preservative film parcel
30min, shaping；
(4) balance：Molding dough is taken out, is cut into the dough sheet of 1cm, keeps thin and thick consistent, uniformly swings in baking tray；
(5) toast：It is 190 DEG C to set oven excessive internal heat temperature, and fire in a stove before fuel is added temperature is 190 DEG C, and time 20min, is baked to golden yellow
Color；
(6) cool down：Come out of the stove after baking is ripe after cooling, as intend chocolate cream biscuit.
Embodiment 3
(1) chestnut shell brown pigment is extracted：Ultrasonic power 200W, action time 8min, solid-liquid ratio 1g:8mL, leaching liquor are
65 DEG C of edible ethanol solution, the extraction temperature of volume fraction 40%, are extracted 3 times, and obtained leaching liquor is merged, and decompression suction filtration removes
Decontamination, obtains filtrate, and filtrate is evaporated under reduced pressure at 65 DEG C, and is dried with vacuum drying chamber, and chestnut shell brown is prepared
Element；
(2) egg liquid syrup is prepared：White sand sugar is poured into the butter dissolved for 3 times, stirs 2.5min, make white granulated sugar and
Butter is uniformly mixed, then middling speed is dismissed to the state of fluffy whiting；The egg liquid broken up is added three times white granulated sugar and butter
Dismiss in thing, add the 1/3 of gross mass for the first time, stirring while adding, remaining egg liquid divides 2 additions again, continues to dismiss to egg liquid
All absorb, obtain egg liquid syrup；
(3) making of dough：By chestnut shell brown pigment using the egg liquid syrup dissolving of 10wt% after, then with dry cake mix, complete
Fat milk powder is put into remaining egg liquid syrup together, stirs evenly, dough is made, and -20 DEG C of freezings are placed on preservative film parcel
30min, shaping；
(4) balance：Molding dough is taken out, is cut into the dough sheet of 0.8cm, keeps thin and thick consistent, uniformly swings in baking tray；
(5) toast：It is 190 DEG C to set oven excessive internal heat temperature, and fire in a stove before fuel is added temperature is 180 DEG C, and time 20min, is baked to golden yellow
Color；
(6) cool down：Come out of the stove after baking is ripe after cooling, as intend chocolate cream biscuit.
Embodiment 4
The present embodiment with commercially available chocolate in addition to chestnut shell brown pigment is replaced, other raw materials and the same embodiment of preparation method
3。
Subjective appreciation is carried out to plan chocolate cream biscuit prepared by embodiment 1-4, as a result such as table 2.
Known by table 2, the plan chocolate cream biscuit of composition of raw materials using the present invention and preparation method preparation has the face of chocolate
Color and uniform color, surface is glossy, and biscuit is not blistering, and inner section even structure, have levels, and overall quality hardness is fitted
In, biscuit pure flavor, free from extraneous odour, fragrant and sweet oiliness mouth；And be the biscuit of raw material there are interior bubble using chocolate, locally had
Firmly, the problem of poor taste.
2 chestnut shell brown pigment of table intends the sense organ evaluating meter of chocolate cream biscuit
Claims (1)
1. one kind intends chocolate functional biscuit, it is characterised in that is prepared by the raw material of following mass fraction：
250 parts of dry cake mix
20 parts of whole milk powder
40 parts of egg
40 parts of white granulated sugar
80 parts of butter
0.5 part of chestnut shell brown pigment；
The preparation method for intending chocolate functional biscuit, includes the following steps：
(1) chestnut shell brown pigment is extracted：Ultrasonic power 200W, action time 8min, solid-liquid ratio 1g:8mL, leaching liquor are volume
60 DEG C of edible ethanol solution, the extraction temperature of fraction 40%, are extracted 2 times, and obtained leaching liquor is merged, and decompression filters and removes impurity elimination
Matter, obtains filtrate, and filtrate is evaporated under reduced pressure at 60 DEG C, and is dried with vacuum drying chamber, and chestnut shell brown pigment is prepared；
(2) egg liquid syrup is prepared：White sand sugar is poured into the butter dissolved for 2 times, 2min is stirred, mixes white granulated sugar and butter
Close uniformly, then middling speed is dismissed to the state of fluffy whiting；Thing is dismissed by what the egg liquid broken up was added three times white granulated sugar and butter
In, the 1/3 of gross mass is added for the first time, and stirring while adding, remaining egg liquid divides 2 additions again, continues to dismiss to egg liquid and all inhales
Receive, obtain egg liquid syrup；
(3) dough is made：By chestnut shell brown pigment using 10wt% egg liquid syrup dissolving after, then with dry cake mix, whole milk powder
Put into together in remaining egg liquid syrup, stir evenly, dough is made, -20 DEG C of freezing 30min are placed on preservative film parcel, into
Type；
(4) balance：Molding dough is taken out, is cut into the dough sheet of 0.6cm, keeps thin and thick consistent, uniformly swings in baking tray；
(5) toast：It is 170 DEG C to set oven excessive internal heat temperature, and fire in a stove before fuel is added temperature is 160 DEG C, and time 15min, is baked to golden yellow；
(6) cool down：Come out of the stove after baking is ripe after cooling, as intend chocolate cream biscuit.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711421276.7A CN107897273A (en) | 2017-12-15 | 2017-12-15 | One kind intends chocolate functional biscuit |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711349043.0A CN107811005A (en) | 2017-12-15 | 2017-12-15 | One kind intends chocolate cream biscuit and preparation method thereof |
| CN201711421276.7A CN107897273A (en) | 2017-12-15 | 2017-12-15 | One kind intends chocolate functional biscuit |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711349043.0A Division CN107811005A (en) | 2017-12-15 | 2017-12-15 | One kind intends chocolate cream biscuit and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107897273A true CN107897273A (en) | 2018-04-13 |
Family
ID=61606067
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711349043.0A Pending CN107811005A (en) | 2017-12-15 | 2017-12-15 | One kind intends chocolate cream biscuit and preparation method thereof |
| CN201711421276.7A Pending CN107897273A (en) | 2017-12-15 | 2017-12-15 | One kind intends chocolate functional biscuit |
Family Applications Before (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711349043.0A Pending CN107811005A (en) | 2017-12-15 | 2017-12-15 | One kind intends chocolate cream biscuit and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (2) | CN107811005A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102934665A (en) * | 2011-08-15 | 2013-02-20 | 丁帮龙 | Chocolate biscuit and processing process thereof |
| CN105767097A (en) * | 2016-04-28 | 2016-07-20 | 湖南省星城明月生态农业科技发展有限公司 | Blueberry pigment biscuit |
| CN106189354A (en) * | 2016-07-26 | 2016-12-07 | 武汉黄鹤楼香精香料有限公司 | A kind of micronizing works in coordination with the method that impulse electric field prepares chestnut shell brown pigment |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461609A (en) * | 2010-11-12 | 2012-05-23 | 孙庆春 | Square milk biscuit |
-
2017
- 2017-12-15 CN CN201711349043.0A patent/CN107811005A/en active Pending
- 2017-12-15 CN CN201711421276.7A patent/CN107897273A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102934665A (en) * | 2011-08-15 | 2013-02-20 | 丁帮龙 | Chocolate biscuit and processing process thereof |
| CN105767097A (en) * | 2016-04-28 | 2016-07-20 | 湖南省星城明月生态农业科技发展有限公司 | Blueberry pigment biscuit |
| CN106189354A (en) * | 2016-07-26 | 2016-12-07 | 武汉黄鹤楼香精香料有限公司 | A kind of micronizing works in coordination with the method that impulse electric field prepares chestnut shell brown pigment |
Non-Patent Citations (2)
| Title |
|---|
| 樊小凡，等: "《零基础学烘焙》", 30 June 2017, 中国轻工业出版社 * |
| 金黎明,等: "板栗壳棕色素拟巧克力蛋糕的品质及抗氧化性", 《食品与发酵工业》 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN107811005A (en) | 2018-03-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102960405B (en) | Chestnut cookies and preparation method thereof | |
| CN102428998B (en) | Preparation method for soybean dregs powder nutritious foods | |
| CN106900818A (en) | A kind of preparation method of black rice cake | |
| CN102308864B (en) | Konjak dietary fiber moon cake | |
| CN111357862A (en) | Multi-taste dried meat floss caramel treats and preparation method thereof | |
| CN107625052A (en) | A kind of red bean smears tea snowy mooncakes and preparation method thereof | |
| KR20090096886A (en) | Method for manufacturing walnut cake using barley and walnut cake thereby | |
| CN100500007C (en) | Premixed wheat flour for making steamed bread containing rich dietary fiber, and its production method | |
| CN105594816A (en) | Three-color stuffing flavored crisp and preparation method thereof | |
| KR101758149B1 (en) | Manufacturing method of manju having orostachys japonicus and manju manufactured by the same method | |
| CN107736425A (en) | A kind of high dietary-fiber nutritive health biscuit and preparation method thereof | |
| CN104855482A (en) | Lotus root and sticky rice stuffing moon cakes and preparing method thereof | |
| KR101215890B1 (en) | manufacturing method of steamed-burn bread and walnut cake using barley and squash | |
| CN111742960A (en) | Golden-silk chrysanthemum cookies and making method thereof | |
| KR20100119388A (en) | The baked bread and its manufacturing method | |
| CN108077538A (en) | A kind of sesame candy of lowering blood pressure and blood fat and preparation method thereof | |
| CN108029946A (en) | A kind of quick-frozen mixed nuts boiled dumpling and preparation method thereof | |
| CN109601574A (en) | Improve the full brown rice cake of hypoglycemia patient and preparation method thereof of satiety | |
| CN108541902A (en) | A kind of steamed dumping fillings and preparation method thereof | |
| CN107897273A (en) | One kind intends chocolate functional biscuit | |
| KR20180057916A (en) | Manufacturing method of japanese apricot paste and manufacturing method of pudding, bread, cake and cookie using the same | |
| CN105594820A (en) | Lily and pumpkin peel cookies capable of moistening lung and preparation method thereof | |
| KR100881433B1 (en) | Bean curd cracker manufacturing methods | |
| CN110169431A (en) | A kind of high-calcium fish albumen crisp short cakes with sesame and preparation method thereof | |
| CN105519642A (en) | Production method of white-sesame cake |
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: 20180413 |
|
| RJ01 | Rejection of invention patent application after publication |