CN108378102A - A kind of shortcake course biscuit and preparation method thereof - Google Patents
A kind of shortcake course biscuit and preparation method thereof Download PDFInfo
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- CN108378102A CN108378102A CN201810432928.5A CN201810432928A CN108378102A CN 108378102 A CN108378102 A CN 108378102A CN 201810432928 A CN201810432928 A CN 201810432928A CN 108378102 A CN108378102 A CN 108378102A
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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
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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
- 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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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention relates to food processing technology fields, especially a kind of shortcake course biscuit and preparation method thereof, the present invention is with Strong flour, course, egg, butter, berry sugar is raw material, by using special preparation process and the particle size of control course powder, so that after course powder absorbs butter, ethyl alcohol and derivative and butter in baking process, micro-variations occur for starch molecule, form subtle empty structure, solve the problems, such as that Strong flour makes biscuit, also so that biscuit has the salty Flavor of high nutrition and course, its biscuit is crisp fragrant soft, delicate mouthfeel, structure fine uniform, has the flavor characteristic of shortbread type biscuit.
Description
Technical field
The present invention relates to food processing technology field, especially a kind of shortcake course biscuit and preparation method thereof.
Background technology
Zhenyuan old road style of cooking Guizhou Province Zhenyuan County Traditional Processed Food has more than 500 years production history, the raw material of product
It is Cruciferae mustard Lay type green vegetables, dispensing used is salt, white wine.Product bursts through peeling, salt, hangs and 14 works such as rub, pick stem
After skill processing, people's cylinder sealing considerably long one period can sell, and more fragrant with more depositing, and more deposit better feature, therefore be preced with it
" old " two word.
Biscuit is that (or being added without) sugar, grease and other raw materials is added using wheat flour as primary raw material, through adjusting powder (or to adjust
Slurry), the loose or crisp food of molding, mouthfeel made of baking (or grillING) etc. techniques.Biscuit market survey in recent years is aobvious
Show, there is 10 cookie-type before sales volume ranking a greater part of belongs to sweet taste and shortbread type biscuit, it can be seen that shortbread type biscuit compare by
The welcome of people occupies leading position in the market in biscuit.Shortbread type biscuit is added for primary raw material with Self- raising flour, sugar, oil
Leavening agent and other auxiliary materials, made of cold powder technique tune powder, roll-in, baking, moulding is mostly convex flower, and section structure is in porous
Shape tissue, mouthfeel are loose.For Self- raising flour compared to Strong flour, protein and content of mineral substances are low, and nutrition is not abundant enough, but adopts
Biscuit is made with Strong flour, biscuit toughness enhances, not the soft mouthfeel of shortbread type biscuit.
Invention content
In order to solve above-mentioned problem of the prior art, the present invention provides a kind of shortcake course biscuits and preparation method thereof.
It is achieved particular by following technical scheme：
A kind of shortcake course biscuit, including following component：Strong flour, course, egg, butter, berry sugar.
Further, include in parts by mass following component：190~210 parts of Strong flour, 80~100 parts of course, egg 50
~60 parts, 110~130 parts of butter, 40~60 parts of berry sugar.
Further, include in parts by mass following component：200 parts of Strong flour, 90 parts of course, 55 parts of egg, butter 120
Part, 50 parts of berry sugar.
Further, the Strong flour, protein quality account for the 13~13.5% of Strong flour.
Further, the course is road vegetable powder, and course is dehydrated, and dehydration to water content is 12~14%, is crushed,
It is screened by 800~1000 mesh.
Further, the egg, the albumen of egg and the mass ratio of yolk are 4：1.
Further, the course, including following preparation process：
Selection head is big, leaf is long, the green vegetables at tongue end, and processing of triming vegetables for cooking is carried out to green vegetables, and be exposed to the sun 24~48h in the sun, uses
Salt rubs the green vegetables dried, and salt and the green vegetables mass ratio dried are 3：25, rubbing number is 4~6 times, is rubbed every time
The stranding time is 20~40min, and the interval time of rubbing is 1h, then cleans salt with clear water, is rejected in green vegetables using fine needle
Fiber finer stem is put into during wood is discriminated with the needle hammer of 1mm to green vegetables hammer peening and steams 20min, steamed green vegetables are rubbed into slice,
It is put into Tu Tanzhong, 3~5wt.% saline solutions is added, 4~6cm is submerged by water level to green vegetables, sealed pickling 1 year takes out, places into
Impregnated in 52 ° of rice wine 4~6 months to get.
Further, the shortcake course biscuit, including following preparation process：
Butter is warming up to 27~29 DEG C, is stirred evenly in course plus butter with egg-whisk in ointment shape, is secondly added
Enter berry sugar, berry sugar is added in two portions, and the half of berry sugar is added in first time, and stirring number is 45~55 times, is added for the second time
Enter the other half berry sugar, stirring number is 170~190 times, then egg is added in butter, is carried out with the frequency of 4~6 times/second
Stirring, mixing time are 3~5min, stand 20~30min, finally Strong flour are added in butter, with 1 time/2 seconds frequencies
It is stirred, stirs 2min, be squeezed into mould, place in the oven with 150 DEG C of preheating 10min, using upper and lower fiery mode, with 150
DEG C baking 30min, you can.
Compared with prior art, the present invention has the following advantages：
The shortcake course biscuit that the present invention makes has high protein, Gao Kuang using the higher Strong flour of nutritive value
The characteristics of substance, by the particle size for controlling course powder so that course powder fully absorbs butter；In stirring raw material
When, slower stir speed (S.S.) is used to Strong flour, prevents dough from playing muscle；In baking process, butter, water in course powder
Divide, ethyl alcohol is manufactured many microcosmic ducts inside biscuit, solve height by thermosetting gas during being spread to outside
Gluten flour makes the problem of shortbread type biscuit, also so that the escaping gas in course powder is retained in biscuit, and then has road
The salty Flavor of dish, the crisp fragrant soft, delicate mouthfeel of biscuit, structure fine uniform, has the flavor characteristic of shortbread type biscuit.
Specific implementation mode
Further solution is made to the technical solution of the invention with reference to specific embodiment and experimental example
It releases and illustrates, in order to which those skilled in the art fully understand the invention, but the explanation and illustration, it is not to this
The further restriction of innovation and creation technical solution, on the basis of the innovation and creation, the replacement for the simple numerical value made and
The improved technical solution of general adjustment, belongs to the protection domain of the invention.
Embodiment 1
A kind of shortcake course biscuit, including following component based on quality point：Strong flour 190g, course 80g, egg 50g,
Butter 110g, berry sugar 40g.
The preparation method of its shortcake course biscuit, includes the following steps：
The making of course：Selection head is big, leaf is long, the green vegetables at tongue end, carries out processing of triming vegetables for cooking to green vegetables, is exposed to the sun in the sun
For 24 hours, the green vegetables dried are rubbed using salt, salt and the green vegetables mass ratio dried are 3：25, rubbing number is 4 times,
The rubbing time is 20min every time, and the interval time of rubbing is 1h, then cleans salt with clear water, is rejected in green vegetables using fine needle
Fiber finer stem be put into during wood is discriminated with the needle of 1mm hammer to green vegetables hammer peening and steam 20min, steamed green vegetables are rubbed at thin
Item is put into Tu Tanzhong, and 3wt.% saline solutions are added and submerge 4cm by water level to green vegetables, sealed pickling 1 year takes out, places into 52 °
Rice wine in impregnate 4 months to get course；
The making of course biscuit：Course is dehydrated, dehydration to water content is 12%, is crushed, and is screened by 800 mesh,
Course powder is obtained, butter is warming up to 27 DEG C, is stirred evenly in course plus butter with egg-whisk in ointment shape, is secondly added
Enter berry sugar, berry sugar is added in two portions, and the half of berry sugar is added for the first time, and stirring number is 45 times, is added for the second time another
Half berry sugar, stirring number are 170 times, then egg are added in butter that the albumen of egg and the mass ratio of yolk are 4：
1, it is stirred with the frequency of 4 times/second, mixing time 3min, stands 20min, finally Strong flour is added in butter, face
Protein quality in powder accounts for Strong flour 13%, is stirred with 1 time/2 seconds frequencies, stirs 2min, is squeezed into mould, places
In oven with 150 DEG C of preheating 10min, using upper and lower fiery mode, with 150 DEG C of baking 30min, you can.
Embodiment 2
A kind of shortcake course biscuit, including following component based on quality point：Strong flour 200g, course 90g, egg 55g,
Butter 120g, berry sugar 50g.
The preparation method of its shortcake course biscuit, includes the following steps：
The making of course：Selection head is big, leaf is long, the green vegetables at tongue end, carries out processing of triming vegetables for cooking to green vegetables, is exposed to the sun in the sun
36h rubs the green vegetables dried using salt, and salt and the green vegetables mass ratio dried are 3：25, rubbing number is 5 times,
The rubbing time is 30min every time, and the interval time of rubbing is 1h, then cleans salt with clear water, is rejected in green vegetables using fine needle
Fiber finer stem be put into during wood is discriminated with the needle of 1mm hammer to green vegetables hammer peening and steam 20min, steamed green vegetables are rubbed at thin
Item is put into Tu Tanzhong, and 5wt.% saline solutions are added and submerge 5cm by water level to green vegetables, sealed pickling 1 year takes out, places into 52 °
Rice wine in impregnate 5 months to get course；
The making of course biscuit：Course is dehydrated, dehydration to water content is 13%, is crushed, and is screened by 900 mesh,
Course powder is obtained, butter is warming up to 28 DEG C, is stirred evenly in course plus butter with egg-whisk in ointment shape, is secondly added
Enter berry sugar, berry sugar is added in two portions, and the half of berry sugar is added for the first time, and stirring number is 50 times, is added for the second time another
Half berry sugar, stirring number are 180 times, then egg are added in butter that the albumen of egg and the mass ratio of yolk are 4：
1, it is stirred with the frequency of 5 times/second, mixing time 4min, stands 25min, finally Strong flour is added in butter, face
Protein quality in powder accounts for Strong flour 13.3%, is stirred with 1 time/2 seconds frequencies, stirs 2min, is squeezed into mould, puts
It sets in the oven with 150 DEG C of preheating 10min, using upper and lower fiery mode, with 150 DEG C of baking 30min, you can.
Embodiment 3
A kind of shortcake course biscuit, including following component based on quality point：Strong flour 210g, course 100g, egg
60g, butter 130g, berry sugar 60g.
The preparation method of its shortcake course biscuit, includes the following steps：
The making of course：Selection head is big, leaf is long, the green vegetables at tongue end, carries out processing of triming vegetables for cooking to green vegetables, is exposed to the sun in the sun
48h rubs the green vegetables dried using salt, and salt and the green vegetables mass ratio dried are 3：25, rubbing number is 6 times,
The rubbing time is 40min every time, and the interval time of rubbing is 1h, then cleans salt with clear water, is rejected in green vegetables using fine needle
Fiber finer stem be put into during wood is discriminated with the needle of 1mm hammer to green vegetables hammer peening and steam 20min, steamed green vegetables are rubbed at thin
Item is put into Tu Tanzhong, and 5wt.% saline solutions are added and submerge 6cm by water level to green vegetables, sealed pickling 1 year takes out, places into 52 °
Rice wine in impregnate 6 months to get course；
The making of course biscuit：Course is dehydrated, dehydration to water content is 14%, is crushed, and is screened by 1000 mesh,
Course powder is obtained, butter is warming up to 29 DEG C, is stirred evenly in course plus butter with egg-whisk in ointment shape, is secondly added
Enter berry sugar, berry sugar is added in two portions, and the half of berry sugar is added for the first time, and stirring number is 55 times, is added for the second time another
Half berry sugar, stirring number are 190 times, then egg are added in butter that the albumen of egg and the mass ratio of yolk are 4：
1, it is stirred with the frequency of 6 times/second, mixing time 5min, stands 30min, finally Strong flour is added in butter, face
Protein quality in powder accounts for Strong flour 13.5%, is stirred with 1 time/2 seconds frequencies, stirs 2min, is squeezed into mould, puts
It sets in the oven with 150 DEG C of preheating 10min, using upper and lower fiery mode, with 150 DEG C of baking 30min, you can.
Test example
It chooses the shortcake course biscuit that embodiment 2 makes and uses the shortcake that Self- raising flour makes with certain famous brand name in the market
Biscuit carries out street corner test, randomly selects street corner passerby and is evaluated into property the loose degree, coarse mouthfeel degree, institutional framework of biscuit,
It is loose degree account for 40 points, coarse mouthfeel degree account for 30 points, institutional framework account for 30 points, 100 parts of total score, street corner test address and number are：
Neighbouring 112 people of Guiyang fountain, nearby 84 people, neighbouring 67 people of Tongren City epoch quotient remittance, Kaili City are big on Zunyi international trade square
Neighbouring 73 people of cross, neighbouring 62 people of Duyun City grand cross, the tester that each city randomly selects, gender's ratio is 51：49~
48：Between 52, for age bracket between 15~70 years old, the data result of gained is arithmetic mean of instantaneous value.Test result is shown in Table 1.
Table 1
From top as can be seen that in total score result, the slightly lower Mr. Yu's famous brand name biscuit of shortcake course biscuit, but it is loose
Degree, the difference degree of coarse mouthfeel degree, institutional framework are little, and every average mark is almost the same.
Claims (8)
1. a kind of shortcake course biscuit, which is characterized in that including following component：Strong flour, course, egg, butter, fine sand
Sugar.
2. shortcake course biscuit as described in claim 1, which is characterized in that include following component in parts by mass：High muscle face
190~210 parts of powder, 80~100 parts of course, 50~60 parts of egg, 110~130 parts of butter, 40~60 parts of berry sugar.
3. shortcake course biscuit as described in claim 1, which is characterized in that include following component in parts by mass：High muscle face
200 parts of powder, 90 parts of course, 55 parts of egg, 120 parts of butter, 50 parts of berry sugar.
4. shortcake course biscuit as described in any one of claims 1-3, which is characterized in that the Strong flour, protein
Quality accounts for the 13~13.5% of Strong flour.
5. shortcake course biscuit as described in any one of claims 1-3, which is characterized in that the course is road vegetable powder, will
Course is dehydrated, and dehydration to water content is 12~14%, is crushed, and is screened by 800~1000 mesh.
6. shortcake course biscuit as described in any one of claims 1-3, which is characterized in that the egg, the egg of egg
It is in vain 4 with the mass ratio of yolk：1.
7. shortcake course biscuit as claimed in claim 5, which is characterized in that the course, including following preparation process：
Selection head is big, leaf is long, the green vegetables at tongue end, carries out processing of triming vegetables for cooking to green vegetables, be exposed to the sun 24~48h in the sun, using salt
The green vegetables dried are rubbed, salt and the green vegetables mass ratio dried are 3：25, rubbing number is 4~6 times, every time when rubbing
Between be 20~40min, interval time of rubbing is 1h, then cleans salt with clear water, and the fiber in green vegetables is rejected using fine needle
Thin stem is put into during wood is discriminated with the needle hammer of 1mm to green vegetables hammer peening and steams 20min, steamed green vegetables are rubbed into slice, are put into
In native altar, 3~5wt.% saline solutions is added, 4~6cm is submerged by water level to green vegetables, sealed pickling 1 year takes out, places into 52 °
Rice wine in impregnate 4~6 months to get.
8. shortcake course biscuit preparation method as described in claim 1, which is characterized in that the course biscuit, including with
Lower preparation process：
Butter is warming up to 27~29 DEG C, is stirred evenly in course plus butter with egg-whisk in ointment shape, is secondly added thin
Granulated sugar, berry sugar are added in two portions, and the half of berry sugar is added for the first time, and stirring number is 45~55 times, is added for the second time another
Half berry sugar, stirring number is 170~190 times, then egg is added in butter, is stirred with the frequency of 4~6 times/second,
Mixing time is 3~5min, stands 20~30min, and finally Strong flour is added in butter, is carried out with 1 time/2 seconds frequencies
2min is stirred in stirring, is squeezed into mould, is placed in the oven with 150 DEG C of preheating 10min, using upper and lower fiery mode, is dried with 150 DEG C
Roasting 30min, you can.
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| CN201810432928.5A CN108378102A (en) | 2018-05-08 | 2018-05-08 | A kind of shortcake course biscuit and preparation method thereof |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102177940A (en) * | 2011-03-29 | 2011-09-14 | 四川省食品发酵工业研究设计院 | Processing method for making crude fiber biscuit by utilizing pickled vegetable processing residuum |
| CN104642465A (en) * | 2015-01-26 | 2015-05-27 | 陈寿福 | Carambola biscuit and preparation method thereof |
| CN104872259A (en) * | 2015-05-27 | 2015-09-02 | 邓全芳 | Biscuits for benefiting qi and nourishing blood and making method thereof |
| CN105767103A (en) * | 2016-05-19 | 2016-07-20 | 安徽真心食品有限公司 | Formula of pickled Chinese cabbage fermented salty crackers |
| CN107279230A (en) * | 2017-08-10 | 2017-10-24 | 河南省旷华食品有限公司 | A kind of brown sugar ginger energy biscuit and its production technology |
| CN107279238A (en) * | 2017-08-10 | 2017-10-24 | 河南省旷华食品有限公司 | One kind is without sucrose nut energy biscuit and its production technology |
-
2018
- 2018-05-08 CN CN201810432928.5A patent/CN108378102A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102177940A (en) * | 2011-03-29 | 2011-09-14 | 四川省食品发酵工业研究设计院 | Processing method for making crude fiber biscuit by utilizing pickled vegetable processing residuum |
| CN104642465A (en) * | 2015-01-26 | 2015-05-27 | 陈寿福 | Carambola biscuit and preparation method thereof |
| CN104872259A (en) * | 2015-05-27 | 2015-09-02 | 邓全芳 | Biscuits for benefiting qi and nourishing blood and making method thereof |
| CN105767103A (en) * | 2016-05-19 | 2016-07-20 | 安徽真心食品有限公司 | Formula of pickled Chinese cabbage fermented salty crackers |
| CN107279230A (en) * | 2017-08-10 | 2017-10-24 | 河南省旷华食品有限公司 | A kind of brown sugar ginger energy biscuit and its production technology |
| CN107279238A (en) * | 2017-08-10 | 2017-10-24 | 河南省旷华食品有限公司 | One kind is without sucrose nut energy biscuit and its production technology |
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