CN107996655A - A kind of biscuit and its manufacture craft - Google Patents
A kind of biscuit and its manufacture craft Download PDFInfo
- Publication number
- CN107996655A CN107996655A CN201810037154.6A CN201810037154A CN107996655A CN 107996655 A CN107996655 A CN 107996655A CN 201810037154 A CN201810037154 A CN 201810037154A CN 107996655 A CN107996655 A CN 107996655A
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- CN
- China
- Prior art keywords
- grams
- biscuit
- gram
- butter
- peanut
- Prior art date
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- 235000015895 biscuits Nutrition 0.000 title claims abstract description 48
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 27
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 25
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 25
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 25
- 235000020232 peanut Nutrition 0.000 claims abstract description 25
- 235000000346 sugar Nutrition 0.000 claims abstract description 23
- 235000014121 butter Nutrition 0.000 claims abstract description 19
- 238000002360 preparation method Methods 0.000 claims abstract description 19
- 235000012149 noodles Nutrition 0.000 claims abstract description 18
- 235000013312 flour Nutrition 0.000 claims abstract description 17
- 235000021400 peanut butter Nutrition 0.000 claims abstract description 15
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical group [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 14
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 13
- 239000003814 drug Substances 0.000 claims abstract description 12
- 229940079593 drug Drugs 0.000 claims abstract description 12
- 235000010855 food raising agent Nutrition 0.000 claims abstract description 12
- 150000001413 amino acids Chemical class 0.000 claims abstract description 11
- 229930003231 vitamin Natural products 0.000 claims abstract description 11
- 239000011782 vitamin Substances 0.000 claims abstract description 11
- 235000013343 vitamin Nutrition 0.000 claims abstract description 11
- 229940088594 vitamin Drugs 0.000 claims abstract description 11
- 150000003722 vitamin derivatives Chemical class 0.000 claims abstract description 11
- 235000001014 amino acid Nutrition 0.000 claims abstract description 9
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 8
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims description 27
- 244000075850 Avena orientalis Species 0.000 claims description 24
- 235000007319 Avena orientalis Nutrition 0.000 claims description 24
- 244000105624 Arachis hypogaea Species 0.000 claims description 23
- 238000003756 stirring Methods 0.000 claims description 13
- 244000302512 Momordica charantia Species 0.000 claims description 9
- 235000009811 Momordica charantia Nutrition 0.000 claims description 9
- 235000009812 Momordica cochinchinensis Nutrition 0.000 claims description 9
- 235000018365 Momordica dioica Nutrition 0.000 claims description 9
- 244000234609 Portulaca oleracea Species 0.000 claims description 9
- 235000001855 Portulaca oleracea Nutrition 0.000 claims description 9
- 244000046146 Pueraria lobata Species 0.000 claims description 9
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 9
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical group [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 7
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 7
- 239000000796 flavoring agent Substances 0.000 claims description 7
- 235000019634 flavors Nutrition 0.000 claims description 7
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 7
- 239000000811 xylitol Substances 0.000 claims description 7
- 235000010447 xylitol Nutrition 0.000 claims description 7
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 7
- 229960002675 xylitol Drugs 0.000 claims description 7
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 6
- 229920002261 Corn starch Polymers 0.000 claims description 6
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 6
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 6
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 6
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 6
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 6
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 6
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 6
- 240000000171 Crataegus monogyna Species 0.000 claims description 6
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 6
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 6
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 6
- 239000009636 Huang Qi Substances 0.000 claims description 6
- 240000006079 Schisandra chinensis Species 0.000 claims description 6
- 235000008422 Schisandra chinensis Nutrition 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 244000223014 Syzygium aromaticum Species 0.000 claims description 6
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 6
- 239000008120 corn starch Substances 0.000 claims description 6
- 229940099112 cornstarch Drugs 0.000 claims description 6
- 239000004744 fabric Substances 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 5
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 5
- 244000132436 Myrica rubra Species 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- CODAYFPFZXWNLD-UHFFFAOYSA-N 2-hydroxypropanoyl octadecanoate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC(=O)C(C)O CODAYFPFZXWNLD-UHFFFAOYSA-N 0.000 claims description 3
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 3
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 claims description 3
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 claims description 3
- 239000004472 Lysine Substances 0.000 claims description 3
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 claims description 3
- MTCFGRXMJLQNBG-UHFFFAOYSA-N Serine Natural products OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 0.000 claims description 3
- 229930003316 Vitamin D Natural products 0.000 claims description 3
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 claims description 3
- 239000003795 chemical substances by application Substances 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000004821 distillation Methods 0.000 claims description 3
- 239000000284 extract Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000011521 glass Substances 0.000 claims description 3
- 238000011068 loading method Methods 0.000 claims description 3
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 3
- -1 sucrose fatty ester Chemical class 0.000 claims description 3
- 235000019166 vitamin D Nutrition 0.000 claims description 3
- 239000011710 vitamin D Substances 0.000 claims description 3
- 150000003710 vitamin D derivatives Chemical class 0.000 claims description 3
- 229940046008 vitamin d Drugs 0.000 claims description 3
- MTCFGRXMJLQNBG-REOHCLBHSA-N (2S)-2-Amino-3-hydroxypropansäure Chemical compound OC[C@H](N)C(O)=O MTCFGRXMJLQNBG-REOHCLBHSA-N 0.000 claims description 2
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 claims description 2
- 240000001949 Taraxacum officinale Species 0.000 claims 2
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 claims 1
- QGZKDVFQNNGYKY-UHFFFAOYSA-O Ammonium Chemical compound [NH4+] QGZKDVFQNNGYKY-UHFFFAOYSA-O 0.000 claims 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims 1
- 229910052799 carbon Inorganic materials 0.000 claims 1
- 238000000855 fermentation Methods 0.000 claims 1
- 230000004151 fermentation Effects 0.000 claims 1
- 229910052739 hydrogen Inorganic materials 0.000 claims 1
- 239000001257 hydrogen Substances 0.000 claims 1
- 125000004435 hydrogen atom Chemical class [H]* 0.000 claims 1
- 230000029087 digestion Effects 0.000 abstract description 7
- 235000013601 eggs Nutrition 0.000 abstract description 7
- 210000004369 blood Anatomy 0.000 abstract description 6
- 239000008280 blood Substances 0.000 abstract description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 239000008103 glucose Substances 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 241001553178 Arachis glabrata Species 0.000 abstract 2
- 230000036541 health Effects 0.000 description 9
- 206010012601 diabetes mellitus Diseases 0.000 description 8
- 241000245665 Taraxacum Species 0.000 description 7
- 230000006870 function Effects 0.000 description 6
- 235000019640 taste Nutrition 0.000 description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 210000002249 digestive system Anatomy 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 description 2
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 description 2
- 241000219000 Populus Species 0.000 description 2
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 description 2
- 239000004473 Threonine Substances 0.000 description 2
- 208000027418 Wounds and injury Diseases 0.000 description 2
- 235000012538 ammonium bicarbonate Nutrition 0.000 description 2
- 239000001099 ammonium carbonate Substances 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 241000411851 herbal medicine Species 0.000 description 2
- 208000014674 injury Diseases 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000008447 perception Effects 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 238000005238 degreasing Methods 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000001473 noxious effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 125000003607 serino group Chemical group [H]N([H])[C@]([H])(C(=O)[*])C(O[H])([H])[H] 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 230000001131 transforming effect Effects 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
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
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-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
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- 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
- A21D2/16—Fatty acid esters
-
- 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
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
-
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/245—Amino acids, nucleic acids
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Zoology (AREA)
- Inorganic Chemistry (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention belongs to food processing technology field, disclose a kind of biscuit and its manufacture craft, by biscuit Self- raising flour, egg, butter, peanut butter, Chinese herbal and crude drugs preparations, edible vegetable oil, vitamin, amino acid, leavening agent, leavening, emulsifying agent, oat noodles, peanut shell powder, self-control Icing Sugar, skimmed milk power and sodium bicarbonate group into；The present invention discloses a kind of manufacture craft at the same time.The biscuit heat content of the present invention is low, and mouthfeel extremely crisp-fried is cunning, and peanut particulate aroma is mingled with fine and smooth mouthfeel, the characteristics of abundant nutrition, with the obvious health-care efficacy for promoting digestion, it can meet numerous consumer demands, particularly suffer from indiestion, is nondigestible, the crowd that blood glucose is high.
Description
Technical field
The invention belongs to food processing technology field, more particularly to a kind of biscuit and its manufacture craft.
Background technology
At present, biscuit is a kind of common dessert, convenient and easy to carry as a kind of snacks or addition diet,
Become a kind of food indispensable in daily life.However, with the increasingly increase of biscuit kind, consumer's increasingly eye
Spend confused, have no way of have selected.Plus the enhancing of modern's health perception, if being selected only according to personal taste, and be afraid of to body
Body health is unfavorable.Existing biscuit and while taste is increased, not in view of the factor of people's digestive system, does not have not only
Promote the function of digestion, it is busy that certain injury can be also caused to stomach.
With the lifting of health of people idea, sugar-free biscuit is more favored be subject to consumers in general.So-called sugar-free is exactly
Traditional sucrose, fructose and maltose etc. are replaced with the sweetener for being not easy to be absorbed by the body, so that biscuit is with sweet taste
It can ensure health again at the same time.Existing sugar-free biscuit is difficult to meet consumption demand of the people for biscuit flavor and health.
Oat noodles is full of nutrition, protein content is high, and contains 8 kinds of amino acid needed by human, and especially vitamin E contains
Amount is higher than rice and wheat, and the content of vitamin B is also higher, has the function that to prevent diabetes, but make biscuit with oat noodles
When can produce bitter taste and black beastly.
Peanut shell is rich in dietary fiber, can dilute and accelerate the removal of the carcinogen and noxious material in food, protects
Protect fragile alimentary canal and prevent colon cancer, digestion rate and prestissimo excretion of cholesterol can also be slowed down, made in blood
Blood glucose and cholesterol control prevent cardiovascular and cerebrovascular disease and diabetes in optimum level, thus with digestive system health is safeguarded
Effect.
In conclusion problem existing in the prior art is：The enhancing of modern's health perception, is selected only according to personal taste
If selecting, and fearness is unfavorable to health；Existing biscuit and while taste is increased, not in view of people's digestive system
Factor, not only without promote digestion function, it is busy that certain injury can be also caused to stomach.
The content of the invention
In view of the problems of the existing technology, the present invention provides a kind of biscuit and its manufacture craft.Using without not yet
Transforming glucose xylitol self-control Icing Sugar, add no sugar purslane dish and necessary blood-sugar lowering tcm drug for example pueraria lobata, dandelion,
Balsam pear etc..It is also all well and good to attach the characteristic such as aid digestion.
The present invention is achieved in that a kind of biscuit, and the component of the biscuit is by mass by 100 grams of Self- raising flour, chicken
10 grams of egg, 3 grams of butter, 15 grams of peanut butter, 4 grams of Chinese herbal and crude drugs preparations, 10 grams of edible vegetable oil, 0.2 gram of vitamin, amino acid 0.2
Gram, 0.3 gram of leavening agent, 0.02 gram of leavening, 1 gram of emulsifying agent, 15 grams of oat noodles, 2 grams of peanut shell powder, self-control 5 grams of Icing Sugar, degreasing
0.1 gram of composition of 5 grams of milk powder and sodium bicarbonate；
The component of the Chinese herbal and crude drugs preparations is by mass by 20 grams of hawthorn, 14 grams of radix astragali, 10 grams of cloves, 16 grams of folium artemisiae argyi, poplar
10 grams of 9 grams of plum, 8 grams of Schisandra chinensis, 30 grams of purslane dish, 15 grams of pueraria lobata, 5 grams of dandelion and balsam pear compositions.
Further, the amino acid by component by mass by 0.8 gram of lysine, 0.6 gram of threonine, 0.4 gram of proline
And 0.2 gram of composition of serine.
Further, the vitamin component is by mass by .6 grams of vitaminB10,0.4 gram of vitamin B2, vitamin D 0.4
Gram composition.
Further, the leavening agent component is by mass by 1.5 grams of sodium acid carbonate, 1.2 grams of ammonium hydrogen carbonate, sodium carbonate 0.3
Gram composition.
Further, the emulsifier component is by mass by 0.4 gram of stearoyl lactate, diacetyl tartarate monoglyceride
0.3 gram, 0.2 gram of sucrose fatty ester, distillation 0.1 gram of monoglyceride composition.
Further, the self-control Icing Sugar is by taking xylitol and cornstarch to form；Mass ratio is 100:5.
Another object of the present invention is to provide a kind of manufacture craft of biscuit：
Mix, dismissed with egg-whisk, until color slightly shoals, volume is bulk with self-control Icing Sugar after butter softening；Dismiss
The egg broken up is poured into butter；Continue to be beaten with egg-whisk, until butter and egg merge completely, bulk slim and graceful shape is presented
State；Peanut butter is poured into butter；Beaten with egg-whisk, peanut butter and butter is thoroughly mixed uniformly, peanut butter is made；It is standby
With；
By Self- raising flour, flavor enhancement, leavening agent, leavening, emulsifying agent, oat noodles, peanut shell powder, skimmed milk power and little Su
Beat and be mixed into uniformly mixed thing, and the 12-18h that ferments at room temperature, fabric is made；It is spare；
Hawthorn, radix astragali, cloves, folium artemisiae argyi, red bayberry, Schisandra chinensis, purslane dish, pueraria lobata, dandelion and balsam pear are cleaned into drying
Medicinal powder is broken into after to water content≤7%, medicinal powder crosses 80-100 mesh sieve, the water of 6-8 times of weight is added into medicinal powder, in microwave work(
Rate 140-180w, extracts 20-40min at 70-80 DEG C of temperature, concentration after filtering, except it is puckery, dry, crush, obtained Chinese herbal medicine system
Agent；It is spare；
By obtained peanut butter, obtained fabric, obtained Chinese herbal and crude drugs preparations, edible vegetable oil, vitamin, amino acid
It is uniformly mixed and is made dough, dough is put into refrigerator after excision forming in a mold, freezes until it became hard；
Biscuit is come on baking tray, appropriate gap is reserved between each biscuit, then baking tray is put into preheated oven
It is roasted.
Further, 180 degrees Celsius of oven temperature；Roasted 20 minutes.
Further, by Self- raising flour, flavor enhancement, leavening agent, leavening, emulsifying agent, oat noodles, peanut shell powder, defatted milk
Before powder and sodium bicarbonate and water are mixed into uniformly mixed thing, need to carry out：
The preparation of naked oats flour and peanut shell powder：By oat noodles boiling 10 minutes, drying, 180 mesh sieves are crossed, obtain naked oats flour；Will
Peanut shell dry, pulverize 180 mesh sieves after cleaning, obtain peanut shell powder.
Further, making the preparation method of Icing Sugar by oneself includes：
Xylitol and cornstarch are taken, according to quality 100:5 ratio, pours into mixer and blends and mix thoroughly in the lump；It is divided into four
Secondary stirring, stirring 20 seconds, interval are again stirring for for 5 seconds every time；
By 120 mesh screens after stirring, filter lower Icing Sugar loading sealed glass container and save backup.
Advantages of the present invention and good effect are：The biscuit heat content of the present invention is low, and mouthfeel extremely crisp-fried is cunning, fine and smooth
Mouthfeel in be mingled with peanut particulate aroma, the characteristics of abundant nutrition, there is the obvious health-care efficacy for promoting digestion, can be completely
The numerous consumer demands of foot, particularly suffer from indiestion, are nondigestible, the crowd that blood glucose is high.
The present invention with the addition of oat noodles and peanut shell in cookie formulation, thus improves the nutritive value of biscuit, helps
In digestion, certain booster action can be played to the maintenance of blood sugar in diabetic patients level, and obtain discarded peanut shell
Utilize.In addition, for that can produce bitter taste when solving the problems, such as that oat noodles makes biscuit, the present invention is made after oat noodles is carried out boiling
Naked oats flour, so as to improve taste and color and luster.The biscuit prepared using preparation method of the present invention, good appearance, color and luster are good
Good, sweet mouthfeel is crisp, has certain healthcare function to diabetic, therefore than common sugar-free biscuit more beneficial to strong
Health.
The present invention adds the pueraria lobata with function of reducing blood sugar, and balsam pear, dandelion, purslane, contribute to diabetes patient.
The main diabetes patients of the biscuit of the present invention, without using sucrose Icing Sugar.Avoid to eater not
Profit.
Brief description of the drawings
Fig. 1 is the flow diagram of the manufacture craft of biscuit provided in an embodiment of the present invention.
Embodiment
In order to further understand the content, features and effects of the present invention, the following examples are hereby given, and coordinate attached drawing
Describe in detail as follows.
The structure of the present invention is explained in detail below in conjunction with the accompanying drawings.
Biscuit provided in an embodiment of the present invention, the component of the biscuit is by mass by 100 grams of Self- raising flour, egg 10
Gram, it is 3 grams of butter, 15 grams of peanut butter, 4 grams of Chinese herbal and crude drugs preparations, 10 grams of edible vegetable oil, 0.2 gram of vitamin, 0.2 gram of amino acid, swollen
Loose 0.3 gram of agent, 0.02 gram of leavening, 1 gram of emulsifying agent, 15 grams of oat noodles, 2 grams of peanut shell powder, 5 grams of Icing Sugar of self-control, skimmed milk power 5
Gram and 0.1 gram of sodium bicarbonate composition；
The component of the Chinese herbal and crude drugs preparations is by mass by 20 grams of hawthorn, 14 grams of radix astragali, 10 grams of cloves, 16 grams of folium artemisiae argyi, poplar
10 grams of 9 grams of plum, 8 grams of Schisandra chinensis, 30 grams of purslane dish, 15 grams of pueraria lobata, 5 grams of dandelion and balsam pear compositions.
The amino acid is by component by mass by 0.8 gram of lysine, 0.6 gram of threonine, 0.4 gram of proline and serine
0.2 gram of composition.
The vitamin component is made of .6 grams of vitaminB10,0.4 gram of vitamin B2,0.4 gram of vitamin D by mass.
The leavening agent component is made of 1.5 grams of sodium acid carbonate, 1.2 grams of ammonium hydrogen carbonate, 0.3 gram of sodium carbonate by mass.
The emulsifier component by mass by 0.4 gram of stearoyl lactate, 0.3 gram of diacetyl tartarate monoglyceride,
0.1 gram of 0.2 gram of sucrose fatty ester, distillation monoglyceride composition.
The self-control Icing Sugar is by taking xylitol and cornstarch to form；Mass ratio is 100:5.
Such as Fig. 1, the embodiment of the present invention provides, the manufacture craft of biscuit, including：
S101：Mix, dismissed with egg-whisk, until color slightly shoals, volume is bulk with self-control Icing Sugar after butter softening；Beat
The egg broken up is poured into the butter of hair；Continue to be beaten with egg-whisk, until butter and egg merge completely, it is slim and graceful that presentation is bulk
State；Peanut butter is poured into butter；Beaten with egg-whisk, peanut butter and butter is thoroughly mixed uniformly, it is yellow that peanut is made
Oil；It is spare；
S102：By Self- raising flour, flavor enhancement, leavening agent, leavening, emulsifying agent, oat noodles, peanut shell powder, skimmed milk power
Uniformly mixed thing is mixed into sodium bicarbonate, and the 12-18h that ferments at room temperature, fabric is made；It is spare；
S103：Hawthorn, radix astragali, cloves, folium artemisiae argyi, red bayberry, Schisandra chinensis, purslane dish, pueraria lobata, dandelion and balsam pear are cleaned
Medicinal powder is broken into after being dried to water content≤7%, medicinal powder crosses 80-100 mesh sieve, the water of 6-8 times of weight is added into medicinal powder, micro-
Wave power 140-180w, extracts 20-40min at 70-80 DEG C of temperature, concentration after filtering, except it is puckery, dry, crush, obtained Chinese herbal medicine
Preparation；It is spare；
S104：By obtained peanut butter, obtained fabric, obtained Chinese herbal and crude drugs preparations, edible vegetable oil, vitamin,
Amino acid, which is uniformly mixed, is made dough, and dough is put into refrigerator after excision forming in a mold, freezes until it became hard；
S105：Biscuit is come on baking tray, appropriate gap is reserved between each biscuit, is then put into baking tray preheated
Oven is roasted.
180 degrees Celsius of oven temperature；Roasted 20 minutes.
By Self- raising flour, flavor enhancement, leavening agent, leavening, emulsifying agent, oat noodles, peanut shell powder, skimmed milk power and little Su
Beat before being mixed into uniformly mixed thing with water, need to carry out：
The preparation of naked oats flour and peanut shell powder：By oat noodles boiling 10 minutes, drying, 180 mesh sieves are crossed, obtain naked oats flour；Will
Peanut shell dry, pulverize 180 mesh sieves after cleaning, obtain peanut shell powder.
The preparation method of self-control Icing Sugar includes：
Xylitol and cornstarch are taken, according to quality 100:5 ratio, pours into mixer and blends and mix thoroughly in the lump；It is divided into four
Secondary stirring, stirring 20 seconds, interval are again stirring for for 5 seconds every time；
By 120 mesh screens after stirring, filter lower Icing Sugar loading sealed glass container and save backup.
The present invention adds the pueraria lobata with function of reducing blood sugar, balsam pear, dandelion, purslane, contributes to diabetes patient.
The main diabetes patients of the biscuit of the present invention, without using sucrose Icing Sugar.Avoid to eater not
Profit.
The above is only the preferred embodiments of the present invention, and not makees limitation in any form to the present invention,
Every technical spirit according to the present invention belongs to any simple modification made for any of the above embodiments, equivalent variations and modification
In the range of technical solution of the present invention.
Claims (10)
1. a kind of biscuit, it is characterised in that the component of the biscuit is by mass by 100 grams of Self- raising flour, 10 grams of egg, butter
3 grams, 15 grams of peanut butter, 4 grams of Chinese herbal and crude drugs preparations, 10 grams of edible vegetable oil, 0.2 gram of vitamin, 0.2 gram of amino acid, leavening agent 0.3
Gram, 0.02 gram of leavening, 1 gram of emulsifying agent, 15 grams of oat noodles, 2 grams of peanut shell powder, 5 grams of Icing Sugar of self-control, 5 grams of skimmed milk power and small
0.1 gram of composition of soda；
The component of the Chinese herbal and crude drugs preparations is by mass by 20 grams of hawthorn, 14 grams of radix astragali, 10 grams of cloves, 16 grams of folium artemisiae argyi, red bayberry 9
Gram, 8 grams of Schisandra chinensis, 30 grams of purslane dish, 15 grams of pueraria lobata, 5 grams of dandelion and 10 grams of balsam pear composition.
2. biscuit as claimed in claim 1, it is characterised in that the amino acid is by component by mass by 0.8 gram of lysine, Soviet Union
0.2 gram of 0.6 gram of propylhomoserin, 0.4 gram of proline and serine composition.
3. biscuit as claimed in claim 1, it is characterised in that the vitamin component is by mass by .6 grams of vitaminB10, dimension
0.4 gram of raw B20.4 grams of element, vitamin D composition.
4. biscuit as claimed in claim 1, it is characterised in that the leavening agent component is by mass by 1.5 grams of sodium acid carbonate, carbon
0.3 gram of sour 1.2 grams of hydrogen ammonium, sodium carbonate composition.
5. biscuit as claimed in claim 1, it is characterised in that the emulsifier component is by mass by stearoyl lactate 0.4
Gram, 0.3 gram of diacetyl tartarate monoglyceride, 0.2 gram of sucrose fatty ester, distillation 0.1 gram of monoglyceride composition.
6. biscuit as claimed in claim 1, it is characterised in that the self-control Icing Sugar is by taking xylitol and cornstarch to form；Matter
Amount ratio is 100:5.
7. a kind of manufacture craft of biscuit as claimed in claim 1, it is characterised in that the manufacture craft of the biscuit has following step
Suddenly：
Mix, dismissed with egg-whisk, until color slightly shoals, volume is bulk with self-control Icing Sugar after butter softening；The butter dismissed
In pour into the egg broken up；Continue to be beaten with egg-whisk, until butter and egg merge completely, bulk slim and graceful state is presented；
Peanut butter is poured into butter；Beaten with egg-whisk, peanut butter and butter is thoroughly mixed uniformly, peanut butter is made；It is spare；
Self- raising flour, flavor enhancement, leavening agent, leavening, emulsifying agent, oat noodles, peanut shell powder, skimmed milk power and sodium bicarbonate are mixed
Conjunction stirs into uniformly mixed thing, and the 12-18h that ferments at room temperature, and fabric is made；It is spare；
Hawthorn, radix astragali, cloves, folium artemisiae argyi, red bayberry, Schisandra chinensis, purslane dish, pueraria lobata, dandelion and balsam pear are cleaned to be dried to and contained
Medicinal powder is broken into after water≤7%, medicinal powder crosses 80-100 mesh sieve, the water of 6-8 times of weight is added into medicinal powder, in microwave power
140-180w, extracts 20-40min at 70-80 DEG C of temperature, concentration after filtering, except it is puckery, dry, crush, obtained Chinese herbal and crude drugs preparations；
It is spare；
Obtained peanut butter, obtained fabric, obtained Chinese herbal and crude drugs preparations, edible vegetable oil, vitamin, amino acid are mixed
Uniformly it is made dough, dough is put into refrigerator after excision forming in a mold, freezes until it became hard；
Biscuit is come on baking tray, appropriate gap is reserved between each biscuit, it is roasted that baking tray then is put into preheated oven.
8. the manufacture craft of biscuit as claimed in claim 7, it is characterised in that 180 degrees Celsius of oven temperature；Roasted 20 minutes.
9. the manufacture craft of biscuit as claimed in claim 7, it is characterised in that by Self- raising flour, flavor enhancement, leavening agent, fermentation
Before agent, emulsifying agent, oat noodles, peanut shell powder, skimmed milk power and sodium bicarbonate and water are mixed into uniformly mixed thing, need to carry out：
The preparation of naked oats flour and peanut shell powder：By oat noodles boiling 10 minutes, drying, 180 mesh sieves are crossed, obtain naked oats flour；By peanut
Shell dry, pulverize 180 mesh sieves after cleaning, obtain peanut shell powder.
10. the manufacture craft of biscuit as claimed in claim 7, it is characterised in that making the preparation method of Icing Sugar by oneself includes：
Xylitol and cornstarch are taken, according to quality 100:5 ratio, pours into mixer and blends and mix thoroughly in the lump；Stir in four times altogether
Mix, every time stirring 20 seconds, interval is again stirring for for 5 seconds；
By 120 mesh screens after stirring, filter lower Icing Sugar loading sealed glass container and save backup.
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Effective date of registration: 20190703 Address after: 163319 No. 5, Xinfeng Road, hi tech Zone, Daqing, Heilongjiang Applicant after: Heilongjiang Bayi Agricultural University Address before: 163319 No. 5 Xinyang Road, Saertu District, Daqing City, Heilongjiang Province, Bayi Nong District 7-2-302 Applicant before: Wang Shufeng |
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Application publication date: 20180508 |