CN108576124A - A kind of jujube sweet osmanthus health biscuit - Google Patents
A kind of jujube sweet osmanthus health biscuit Download PDFInfo
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- CN108576124A CN108576124A CN201710811796.2A CN201710811796A CN108576124A CN 108576124 A CN108576124 A CN 108576124A CN 201710811796 A CN201710811796 A CN 201710811796A CN 108576124 A CN108576124 A CN 108576124A
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- parts
- biscuit
- sweet osmanthus
- oil
- radix
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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
-
- 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
- A21D2/366—Tubers, roots
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses the present invention relates to a kind of jujube sweet osmanthus health biscuit, it is made of following raw materials in part by weight, 1,500 1800 parts of flour, 20 25 parts of red date powder, 10 13 parts of sweet osmanthus, 13 parts of fushen, 23 parts of Radix Salviae Miltiorrhizae, 23 parts of eclipta, 13 parts of stringy stonecrop, 13 parts of Rhizoma Atractylodis Macrocephalae, 13 parts of radix pseudostellariae, 13 parts of Gorgon fruit, 13 parts of dioscoreae septemlobae,rhizomas, dragon-boat spend 13 parts, 13 parts of Radix Liriopes, 13 parts of Rabdosia rubescens, 200 250 parts of Icing Sugar, 10 13 parts of palm fibre oil, 10 13 parts of salt, 48 parts of monosodium glutamate, 56 parts of chickens' extract.By raw material preparation, → dough preparing → face of rolling → roller is cut into type → baking → oil spout → cooling → packaging → inspection → storage, complete the production of jujube sweet osmanthus biscuit, the biscuit is full of nutrition, taste is good, with health role, meets the needs of people are to biscuit, is particularly suitable for eating.
Description
Technical field
The invention belongs to biscuit and its processing technology field, more particularly to a kind of jujube sweet osmanthus health biscuit.
Background technology
Biscuit is to go up one of main bakery at present, and due to its long shelf-life, storage and transportation is convenient, is the master to lie fallow at present
One of food is wanted, there are many biscuit brand currently on the market, because formula is different, cause the mouthfeel of production also different, and people are to cake
Dry mouthfeel requires different, and the biscuit made using the health products that health-care medicinal is prepared is very popular and demand.
Invention content
The purpose of the present invention is to provide a kind of jujube sweet osmanthus health biscuits.
The purpose of the present invention can be achieved through the following technical solutions：
A kind of jujube sweet osmanthus health biscuit, the jujube sweet osmanthus cookie formulation are as follows according to weight ratio：Flour 1500-
1800 parts, 20-25 parts of red date powder, 10-13 parts of sweet osmanthus, 1-3 parts of fushen, 2-3 parts of Radix Salviae Miltiorrhizae, 2-3 parts of eclipta, 1-3 parts of stringy stonecrop,
1-3 parts of Rhizoma Atractylodis Macrocephalae, 1-3 parts of radix pseudostellariae, 1-3 parts of Gorgon fruit, 1-3 parts of dioscoreae septemlobae,rhizoma, 1-3 parts of dragon-boat flower, 1-3 parts of Radix Liriopes, Rabdosia rubescens 1-3
Part, 200-250 parts of Icing Sugar, brown 10-13 parts of oil, 10-13 parts of salt, 4-8 parts of monosodium glutamate, 5-6 parts of chickens' extract.
The jujube sweet osmanthus biscuit processing method includes the following steps：
(1) by sweet osmanthus, fushen, Radix Salviae Miltiorrhizae, eclipta, stringy stonecrop, Rhizoma Atractylodis Macrocephalae, radix pseudostellariae, Gorgon fruit, dioscoreae septemlobae,rhizoma, dragon-boat flower, mountain wheat
Winter, Rabdosia rubescens mix according to weight ratio, and 5-8 times of addition clear water small fire infusion 6-7 hours filters out residue, obtains in filtering
Liquid；
(2) by flour, red date powder, Icing Sugar, salt, monosodium glutamate, chickens' extract adds the herb liquid of step (1) after being prepared by formula, then
10-12 times of water is added to be modulated dough with vertical dough mixing machine, dough mixing machine knead dough time control is 20min or so；
(3) dough modulated is carried out rolling face with noodle rolling machine；
(4) it puts the face rolled into double slitting mills progress rollers to cut 3-4 times, roll marks molding；
(5) above-mentioned molding biscuit is put into heat-conducting oil furnace and is toasted, the control of heat-conducting oil furnace temperature is 280 ± 5 DEG C, cake
It carries out spraying brown oil into oil-injection machine after doing baking, oil spout ratio is 14-16%；Natural cooling after biscuit oil spout, cooling temperature are
40 DEG C hereinafter, then with packing machine by Biscuit package, inspection and storage.
Beneficial effects of the present invention：Jujube sweet osmanthus biscuit produced by the invention, it is full of nutrition, health care Chinese medicine is added, is had
Replenishing the vital essence and removing heat, secretion replenishing and throat moistening, expelling pathogenic factors from muscles and skin are brought down a fever, and promoting eruption promotes the production of body fluid to quench thirst, the effect of Shengyang Zhixie, and it is edible to be particularly suitable for people.
Specific implementation mode
With reference to specific embodiment, present invention is further described in detail.
Embodiment 1
A kind of jujube sweet osmanthus health biscuit, weighs：Flour 15kg, red date powder 0.20kg, sweet osmanthus 0.10kg, fushen
0.01kg, Radix Salviae Miltiorrhizae 0.02kg, eclipta 0.02kg, stringy stonecrop 0.01kg, Rhizoma Atractylodis Macrocephalae 0.01kg, radix pseudostellariae 0.01kg, Gorgon fruit
0.01kg, dioscoreae septemlobae,rhizoma 0.01kg, dragon-boat spend 0.01kg, Radix Liriopes 0.01kg, Rabdosia rubescens 0.01kg, Icing Sugar 2kg, palm fibre oil
0.10kg, salt 0.10kg, monosodium glutamate 0.04kg, chickens' extract 0.05kg.
The jujube sweet osmanthus biscuit processing method includes the following steps：
(1) by sweet osmanthus, fushen, Radix Salviae Miltiorrhizae, eclipta, stringy stonecrop, Rhizoma Atractylodis Macrocephalae, radix pseudostellariae, Gorgon fruit, dioscoreae septemlobae,rhizoma, dragon-boat flower, mountain wheat
Winter, Rabdosia rubescens mix according to weight ratio, and 5-8 times of addition clear water small fire infusion 6-7 hours filters out residue, obtains in filtering
Liquid；
(2) by flour, red date powder, Icing Sugar, salt, monosodium glutamate, chickens' extract adds the herb liquid of step (1) after being prepared by formula, then
10-12 times of water is added to be modulated dough with vertical dough mixing machine, dough mixing machine knead dough time control is 20min；
(3) dough modulated is carried out rolling face with noodle rolling machine；
(4) it puts the face rolled into double slitting mills progress rollers to cut 3-4 times, roll marks molding；
(5) above-mentioned molding biscuit is put into heat-conducting oil furnace and is toasted, the control of heat-conducting oil furnace temperature is 280 ± 5 DEG C, cake
It carries out spraying brown oil into oil-injection machine after doing baking, oil spout ratio is 14-16%；Natural cooling after biscuit oil spout, cooling temperature are
40 DEG C hereinafter, then with packing machine by Biscuit package, inspection and storage.
Embodiment 2
A kind of jujube sweet osmanthus health biscuit, weighs：Flour 18kg, red date powder 0.25kg, sweet osmanthus 0.13kg, fushen
0.03kg, Radix Salviae Miltiorrhizae 0.03kg, eclipta 0.03kg, stringy stonecrop 0.03kg, Rhizoma Atractylodis Macrocephalae 0.03kg, radix pseudostellariae 0.03kg, Gorgon fruit
0.03kg, dioscoreae septemlobae,rhizoma 0.03kg, dragon-boat spend 0.03kg, Radix Liriopes 0.03kg, Rabdosia rubescens 0.03kg, Icing Sugar 2.5kg, palm fibre oil
0.13kg, salt 0.13kg, monosodium glutamate 0.8kg, chickens' extract 0.6kg.
The jujube sweet osmanthus biscuit processing method includes the following steps：
(1) by sweet osmanthus, fushen, Radix Salviae Miltiorrhizae, eclipta, stringy stonecrop, Rhizoma Atractylodis Macrocephalae, radix pseudostellariae, Gorgon fruit, dioscoreae septemlobae,rhizoma, dragon-boat flower, mountain wheat
Winter, Rabdosia rubescens mix according to weight ratio, and 5-8 times of addition clear water small fire infusion 6-7 hours filters out residue, obtains in filtering
Liquid；
(2) by flour, red date powder, Icing Sugar, salt, monosodium glutamate, chickens' extract adds the herb liquid of step (1) after being prepared by formula, then
10-12 times of water is added to be modulated dough with vertical dough mixing machine, dough mixing machine knead dough time control is 20min or so；
(3) dough modulated is carried out rolling face with noodle rolling machine；
(4) it puts the face rolled into double slitting mills progress rollers to cut 3-4 times, roll marks molding；
(5) above-mentioned molding biscuit is put into heat-conducting oil furnace and is toasted, the control of heat-conducting oil furnace temperature is 280 ± 5 DEG C, cake
It carries out spraying brown oil into oil-injection machine after doing baking, oil spout ratio is 14-16%；Natural cooling after biscuit oil spout, cooling temperature are
40 DEG C hereinafter, then with packing machine by Biscuit package, inspection and storage.
Embodiment 3
A kind of jujube sweet osmanthus health biscuit, weighs：Flour 16kg, red date powder 0.22kg, sweet osmanthus 0.12kg, fushen
0.02kg, Radix Salviae Miltiorrhizae 0.02kg, eclipta 0.02kg, stringy stonecrop 0.02kg, Rhizoma Atractylodis Macrocephalae 0.02kg, radix pseudostellariae 0.02kg, Gorgon fruit
0.02kg, dioscoreae septemlobae,rhizoma 0.02kg, dragon-boat spend 0.02kg, Radix Liriopes 0.02kg, Rabdosia rubescens 0.02kg, Icing Sugar 2.40kg, palm fibre oil
0.12kg, salt 0.12kg, monosodium glutamate 0.06kg, chickens' extract 0.05kg.
The jujube sweet osmanthus biscuit processing method includes the following steps：
(1) by sweet osmanthus, fushen, Radix Salviae Miltiorrhizae, eclipta, stringy stonecrop, Rhizoma Atractylodis Macrocephalae, radix pseudostellariae, Gorgon fruit, dioscoreae septemlobae,rhizoma, dragon-boat flower, mountain wheat
Winter, Rabdosia rubescens mix according to weight ratio, and 5-8 times of addition clear water small fire infusion 6-7 hours filters out residue, obtains in filtering
Liquid；
(2) by flour, red date powder, Icing Sugar, salt, monosodium glutamate, chickens' extract adds the herb liquid of step (1) after being prepared by formula, then
10-12 times of water is added to be modulated dough with vertical dough mixing machine, dough mixing machine knead dough time control is 20min or so；
(3) dough modulated is carried out rolling face with noodle rolling machine；
(4) it puts the face rolled into double slitting mills progress rollers to cut 3-4 times, roll marks molding；
(5) above-mentioned molding biscuit is put into heat-conducting oil furnace and is toasted, the control of heat-conducting oil furnace temperature is 280 ± 5 DEG C, cake
It carries out spraying brown oil into oil-injection machine after doing baking, oil spout ratio is 14-16%；Natural cooling after biscuit oil spout, cooling temperature are
40 DEG C hereinafter, then with packing machine by Biscuit package, inspection and storage.
The present invention illustrates the detailed process flow of the present invention by above-described embodiment, but the invention is not limited in above-mentioned
Detailed process flow does not mean that the present invention has to rely on above-mentioned detailed process flow and could implement.Technical field
Technical staff it will be clearly understood that any improvement in the present invention, equivalence replacement and auxiliary element to each raw material of product of the present invention
Addition, the selection etc. of concrete mode, all fall within protection scope of the present invention and the open scope.
Claims (2)
1. a kind of jujube sweet osmanthus health biscuit, which is characterized in that the jujube sweet osmanthus cookie formulation is as follows according to weight ratio：
1500-1800 parts of flour, 20-25 parts of red date powder, 10-13 parts of sweet osmanthus, 1-3 parts of fushen, 2-3 parts of Radix Salviae Miltiorrhizae, 2-3 parts of eclipta are hung down
1-3 parts of basin grass, 1-3 parts of Rhizoma Atractylodis Macrocephalae, 1-3 parts of radix pseudostellariae, 1-3 parts of Gorgon fruit, 1-3 parts of dioscoreae septemlobae,rhizoma, dragon-boat spend 1-3 parts, Radix Liriopes 1-3
Part, 1-3 parts of Rabdosia rubescens, 200-250 parts of Icing Sugar, brown 10-13 parts of oil, 10-13 parts of salt, 4-8 parts of monosodium glutamate, 5-6 parts of chickens' extract.
2. a kind of jujube sweet osmanthus health biscuit according to claim 1, which is characterized in that the jujube sweet osmanthus biscuit processing side
Method includes the following steps：
(1) by sweet osmanthus, fushen, Radix Salviae Miltiorrhizae, eclipta, stringy stonecrop, Rhizoma Atractylodis Macrocephalae, radix pseudostellariae, Gorgon fruit, dioscoreae septemlobae,rhizoma, dragon-boat flower, Radix Liriopes,
Rabdosia rubescens mixes according to weight ratio, and 5-8 times of addition clear water small fire infusion 6-7 hours filters out residue, obtains filtering Chinese medicine
Liquid；
(2) by flour, red date powder, Icing Sugar, salt, monosodium glutamate, chickens' extract adds the herb liquid of step (1) after being prepared by formula, then adds 10-
12 times of water is modulated dough with vertical dough mixing machine, and dough mixing machine knead dough time control is 20min or so；
(3) dough modulated is carried out rolling face with noodle rolling machine；
(4) it puts the face rolled into double slitting mills progress rollers to cut 3-4 times, roll marks molding；
(5) above-mentioned molding biscuit is put into heat-conducting oil furnace and is toasted, the control of heat-conducting oil furnace temperature is 280 ± 5 DEG C, and biscuit dries
Enter oil-injection machine after roasting to carry out spraying brown oil, oil spout ratio is 14-16%；Natural cooling after biscuit oil spout, cooling temperature are 40 DEG C
Hereinafter, then with packing machine by Biscuit package, inspection and storage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710811796.2A CN108576124A (en) | 2017-09-11 | 2017-09-11 | A kind of jujube sweet osmanthus health biscuit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710811796.2A CN108576124A (en) | 2017-09-11 | 2017-09-11 | A kind of jujube sweet osmanthus health biscuit |
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| Publication Number | Publication Date |
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| CN108576124A true CN108576124A (en) | 2018-09-28 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201710811796.2A Pending CN108576124A (en) | 2017-09-11 | 2017-09-11 | A kind of jujube sweet osmanthus health biscuit |
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104095004A (en) * | 2014-06-16 | 2014-10-15 | 安徽乐健绿色食品有限公司 | Raisin-yam biscuit |
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2017
- 2017-09-11 CN CN201710811796.2A patent/CN108576124A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104095004A (en) * | 2014-06-16 | 2014-10-15 | 安徽乐健绿色食品有限公司 | Raisin-yam biscuit |
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Application publication date: 20180928 |