CN108450510A - A kind of burdock dreg dietary fiber biscuit and preparation method thereof - Google Patents
A kind of burdock dreg dietary fiber biscuit and preparation method thereof Download PDFInfo
- Publication number
- CN108450510A CN108450510A CN201810045242.0A CN201810045242A CN108450510A CN 108450510 A CN108450510 A CN 108450510A CN 201810045242 A CN201810045242 A CN 201810045242A CN 108450510 A CN108450510 A CN 108450510A
- Authority
- CN
- China
- Prior art keywords
- biscuit
- burdock
- dietary fiber
- xylitol
- butter
- 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.)
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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
- A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
-
- 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
- A21D2/186—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
- A21D2/34—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
- A21D2/366—Tubers, roots
Abstract
The invention discloses a kind of burdock dreg dietary fiber biscuits of food processing technology field and preparation method thereof, which is made of the component of following parts by weight：60~90g of wholewheat flour, 20~30g of burdock dregs, 15~20g of xylitol, 10~15g of egg, 5~7g of whole milk powder, 3~5g of raising agent, 20~25g of vegetable oil, 3~5g of butter, 5~10g of starch, 1~3g of bata-carotene, the present invention merges burdock dregs in the manufacture craft of biscuit, increase the nutritive value of biscuit, the life of biscuit mouthfeel is crisp loose, fragrance is unique, and preparation method of the present invention is simple and convenient to operate.
Description
Technical field
The invention discloses a kind of burdock dreg dietary fiber biscuit and preparation method thereof, specially foods processing technique is led
Domain.
Background technology
Dietary fiber typically refers to that it is remaining edible plants cell wall cannot be mainly derived from by human endogenous's enzymic digestion
Object, and the part compound that can be measured by existing method.Great mass of data show dietary fiber can reduce constipation, intestinal cancer,
The incidence of the chronic diseases such as obesity, coronary heart disease, thus be listed in and can adjust body after six traditional big nutrients
7th class nutrient of function.
Burdock is rich in synanthrin class oligofructose, and burdock extracts the waste burdock dregs after synanthrin, containing a large amount of available
High-quality dietary fiber.Biscuit has big consumption figure, long shelf-life, stores and transports convenient, nutrition as one of main bakery
Abundant, suitable for people of all ages, industrialization degree is high and the characteristics of conducive to fortification is carried out.At present nutrient contained in biscuit compared with
It is few, it is not high so as to cause its nutritive value.For this purpose, we have proposed a kind of burdock dreg dietary fiber biscuit and preparation method thereof throwings
Enter to use, to solve the above problems.
Invention content
The purpose of the present invention is to provide a kind of burdock dreg dietary fiber biscuits and preparation method thereof, to solve above-mentioned background
The problem of being proposed in technology.
To achieve the above object, the present invention provides the following technical solutions：A kind of burdock dreg dietary fiber biscuit, the biscuit by
The component of following parts by weight forms：60~90g of wholewheat flour, 20~30g of burdock dregs, 15~20g of xylitol, 10~15g of egg,
5~7g of whole milk powder, 3~5g of raising agent, 20~25g of vegetable oil, 3~5g of butter, 5~10g of starch, 1~3g of beta carotene.
Preferably, which is made of the component of following parts by weight：Wholewheat flour 60g, burdock dregs 20g, xylitol 15g,
Egg 10g, whole milk powder 5g, raising agent 3g, vegetable oil 20g, butter 3g, starch 5g, beta carotene 1g.
Preferably, which is made of the component of following parts by weight：Wholewheat flour 90g, burdock dregs 30g, xylitol 20g,
Egg 15g, whole milk powder 7g, raising agent 5g, vegetable oil 25g, butter 5g, starch 10g, beta carotene 3g.
Preferably, which is made of the component of following parts by weight：Wholewheat flour 80g, burdock dregs 25g, xylitol 18g,
Egg 13g, whole milk powder 6g, raising agent 4g, vegetable oil 23g, butter 4g, starch 8g, beta carotene 2g.
Preferably, the raising agent is the mixture of sodium bicarbonate and food-grade sodium bicarbonate, wherein sodium bicarbonate：Food-grade carbon
Sour hydrogen sodium=1:0.6.
Preferably, a kind of production method of burdock dreg dietary fiber biscuit, this method are as follows：
S1：Butter, egg and xylitol after vegetable oil, heating and melting is dissolved in water mixing, whole wheat then is being added
Flour, rubbing；
S2：Burdock dregs, whole milk powder, raising agent, starch and beta carotene, abundant rubbing are added in dough makes it
It is uniformly mixed；
S3：Dough is then pressed into tablet press machine the dough sheet of 3~5mm thickness, and is needed according to production on dough sheet to use mould
Tool develops and prints into institute's desirable pattern；
S4：Biscuit is uniformly placed into baking pan, baking oven is sent into；
S5：The biscuit of fresh baked is cooling under the conditions of naturally, ensures the percentage of head rice of biscuit；
S6：Choose damaged and irregular biscuit, the biscuit put in order is packed.
Preferably, in the step S4, the stoving temperature of baking oven is 180~210 DEG C, and baking time is 20~30min.
Compared with prior art, the beneficial effects of the invention are as follows：Burdock dregs are merged the manufacture craft in biscuit by the present invention
In, increase the nutritive value of biscuit, the life of biscuit mouthfeel is crisp loose, and fragrance is unique, and preparation method of the present invention is simple and convenient to operate.
Description of the drawings
Fig. 1 is production flow diagram of the present invention.
Specific implementation mode
Following will be combined with the drawings in the embodiments of the present invention, and technical solution in the embodiment of the present invention carries out clear, complete
Site preparation describes, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.It is based on
Embodiment in the present invention, it is obtained by those of ordinary skill in the art without making creative efforts every other
Embodiment shall fall within the protection scope of the present invention.
Embodiment one
A kind of production method of burdock dreg dietary fiber biscuit, this method are as follows：
S1：Butter 3g, egg 10g and xylitol 15g after vegetable oil 20g, heating and melting is dissolved in water mixing, then
Wholewheat flour 60g, rubbing is being added；
S2：Burdock dregs 20g, whole milk powder 5g, raising agent 3g, starch and beta carotene 1g are added in dough, fully
Rubbing makes it be uniformly mixed；
S3：Dough is then pressed into tablet press machine the dough sheet of 3~5mm thickness, and is needed according to production on dough sheet to use mould
Tool develops and prints into institute's desirable pattern；
S4：Biscuit is uniformly placed into baking pan, is sent into baking oven, the stoving temperature of baking oven is 180 DEG C, and baking time is
20min；
S5：The biscuit of fresh baked is cooling under the conditions of naturally, ensures the percentage of head rice of biscuit；
S6：Choose damaged and irregular biscuit, the biscuit put in order is packed.
Embodiment two
A kind of production method of burdock dreg dietary fiber biscuit, this method are as follows：
S1：Butter 5g, egg 15g and xylitol 20g after vegetable oil 25g, heating and melting is dissolved in water mixing, then
Wholewheat flour 90g, rubbing is being added；
S2：Burdock dregs 30g, whole milk powder 7g, raising agent 5g, starch 10g and beta carotene 3g are added in dough,
Abundant rubbing makes it be uniformly mixed；
S3：Dough is then pressed into tablet press machine the dough sheet of 3~5mm thickness, and is needed according to production on dough sheet to use mould
Tool develops and prints into institute's desirable pattern；
S4：Biscuit is uniformly placed into baking pan, is sent into baking oven, the stoving temperature of baking oven is 210 DEG C, and baking time is
30min；
S5：The biscuit of fresh baked is cooling under the conditions of naturally, ensures the percentage of head rice of biscuit；
S6：Choose damaged and irregular biscuit, the biscuit put in order is packed.
Embodiment three
A kind of production method of burdock dreg dietary fiber biscuit, this method are as follows：
S1：Butter 4g, egg 13g and xylitol 18g after vegetable oil 23g, heating and melting is dissolved in water mixing, then
Wholewheat flour 80g, rubbing is being added；
S2：Burdock dregs 25g, whole milk powder 6g, raising agent 4g, starch 8g and beta carotene 2g are added in dough, fills
Divide rubbing, it is made to be uniformly mixed；
S3：Dough is then pressed into tablet press machine the dough sheet of 3~5mm thickness, and is needed according to production on dough sheet to use mould
Tool develops and prints into institute's desirable pattern；
S4：Biscuit is uniformly placed into baking pan, is sent into baking oven, the stoving temperature of baking oven is 200 DEG C, and baking time is
25min；
S5：The biscuit of fresh baked is cooling under the conditions of naturally, ensures the percentage of head rice of biscuit；
S6：Choose damaged and irregular biscuit, the biscuit put in order is packed.
In summary described in embodiment, highly preferred embodiment of the present invention is embodiment three, and the biscuit mouthfeel life prepared is crisp
Loose, fragrance is unique, and burdock dregs are fused in dietary-fiber biscuit, the nutritive value of biscuit is increased, and eats suitable for people of all ages.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
Understanding without departing from the principles and spirit of the present invention can carry out these embodiments a variety of variations, modification, replace
And modification, the scope of the present invention is defined by the appended.
Claims (7)
1. a kind of burdock dreg dietary fiber biscuit, it is characterised in that：The biscuit is made of the component of following parts by weight：Wholewheat flour
60~90g, 20~30g of burdock dregs, 15~20g of xylitol, 10~15g of egg, 5~7g of whole milk powder, 3~5g of raising agent, plant
20~25g of object oil, 3~5g of butter, 5~10g of starch, 1~3g of beta carotene.
2. a kind of burdock dreg dietary fiber biscuit according to claim 1, it is characterised in that：The biscuit is by following parts by weight
Component composition：Wholewheat flour 60g, burdock dregs 20g, xylitol 15g, egg 10g, whole milk powder 5g, raising agent 3g, vegetable oil
20g, butter 3g, starch 5g, beta carotene 1g.
3. a kind of burdock dreg dietary fiber biscuit according to claims 1 to 2, it is characterised in that：The biscuit is by following heavy
Measure the component composition of part：Wholewheat flour 90g, it burdock dregs 30g, xylitol 20g, egg 15g, whole milk powder 7g, raising agent 5g, plants
Object oil 25g, butter 5g, starch 10g, beta carotene 3g.
4. a kind of burdock dreg dietary fiber biscuit according to claims 1 to 3, it is characterised in that：The biscuit is by following heavy
Measure the component composition of part：Wholewheat flour 80g, it burdock dregs 25g, xylitol 18g, egg 13g, whole milk powder 6g, raising agent 4g, plants
Object oil 23g, butter 4g, starch 8g, beta carotene 2g.
5. a kind of burdock dreg dietary fiber biscuit according to claims 1 to 4, it is characterised in that：The raising agent is small
The mixture of soda and food-grade sodium bicarbonate, wherein sodium bicarbonate：Food-grade sodium bicarbonate=1:0.6.
6. a kind of production method of burdock dreg dietary fiber biscuit, it is characterised in that：This method is as follows：
S1：Butter, egg and xylitol after vegetable oil, heating and melting is dissolved in water mixing, wholewheat flour then is being added,
Rubbing；
S2：Burdock dregs, whole milk powder, raising agent, starch and beta carotene, abundant rubbing are added in dough makes its mixing
Uniformly；
S3：Dough is then pressed into tablet press machine the dough sheet of 3~5mm thickness, and needs to be rushed with mold according to production on dough sheet
It is printed as institute's desirable pattern；
S4：Biscuit is uniformly placed into baking pan, baking oven is sent into；
S5：The biscuit of fresh baked is cooling under the conditions of naturally, ensures the percentage of head rice of biscuit；
S6：Choose damaged and irregular biscuit, the biscuit put in order is packed.
7. a kind of production method of burdock dreg dietary fiber biscuit according to claim 6, it is characterised in that：The step
In S4, the stoving temperature of baking oven is 180~210 DEG C, and baking time is 20~30min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810045242.0A CN108450510A (en) | 2018-01-17 | 2018-01-17 | A kind of burdock dreg dietary fiber biscuit and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810045242.0A CN108450510A (en) | 2018-01-17 | 2018-01-17 | A kind of burdock dreg dietary fiber biscuit and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108450510A true CN108450510A (en) | 2018-08-28 |
Family
ID=63220229
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810045242.0A Withdrawn CN108450510A (en) | 2018-01-17 | 2018-01-17 | A kind of burdock dreg dietary fiber biscuit and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108450510A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2020166652A1 (en) * | 2019-02-13 | 2020-08-20 | 日清フーズ株式会社 | Baked dough food and method for producing same |
| CN115581247A (en) * | 2022-10-25 | 2023-01-10 | 黑龙江孙斌鸿源农业开发集团有限责任公司 | Rice germ dietary fiber biscuit and making method thereof |
-
2018
- 2018-01-17 CN CN201810045242.0A patent/CN108450510A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2020166652A1 (en) * | 2019-02-13 | 2020-08-20 | 日清フーズ株式会社 | Baked dough food and method for producing same |
| CN113163772A (en) * | 2019-02-13 | 2021-07-23 | 日清食品株式会社 | Baked dough food product and method of making same |
| CN115581247A (en) * | 2022-10-25 | 2023-01-10 | 黑龙江孙斌鸿源农业开发集团有限责任公司 | Rice germ dietary fiber biscuit and making method thereof |
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| 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 | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180828 |
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| WW01 | Invention patent application withdrawn after publication |