CN108669165A - A kind of matsutake kernel shortbread type biscuit and its processing method - Google Patents
A kind of matsutake kernel shortbread type biscuit and its processing method Download PDFInfo
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- CN108669165A CN108669165A CN201810988722.0A CN201810988722A CN108669165A CN 108669165 A CN108669165 A CN 108669165A CN 201810988722 A CN201810988722 A CN 201810988722A CN 108669165 A CN108669165 A CN 108669165A
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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
- A21D2/14—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
- A21D2/36—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
- A21D2/362—Leguminous plants
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
The present invention proposes a kind of matsutake kernel shortbread type biscuit, its raw material includes by weight 80 100 parts of low-gluten wheat flour, 5 10 parts of starch, 48 parts of glutinous rice flour, 6 12 parts of ripe red bean, 16 24 parts of matsutake powder, 14 22 parts of fresh hen egg, 68 parts of nut, 36 parts of honey, 10 18 parts of sweetener, 20 28 parts of olive oil, 35 48 parts of water including following components, and the constituent of the nut includes following components by weight：24 parts of almond, 24 parts of melon seeds, 13 parts of cashew nut, has good health-preserving function by adding ripe red bean, matsutake powder and nut etc. in biscuit, low-gluten wheat flour, starch and glutinous rice flour can greatly increase the mouthfeel of user, fresh hen egg and honey are added in biscuit keeps nutrition more abundant, taste is more fragrant and more sweet, increases the nutritive value of biscuit.
Description
Technical field
The present invention relates to matsutake kernel shortbread type biscuit technical field, specially a kind of matsutake kernel shortbread type biscuit.
Background technology
Matsutake is a kind of pure natural rare rare edible fungi, is known as " king in bacterium ", shortbread type biscuit is with low muscle
Wheat flour is primary raw material, in addition a kind of biscuit of crispy in taste made of more grease and granulated sugar, by matsutake and shortcake cake
Dry nutrition and the mouthfeel that can increase biscuit, but the existing matsutake kernel shortbread type biscuit used does not have human body good support
Raw function, mouthfeel is bad, excessively stiff.
Invention content
The technical problem to be solved by the present invention is to overcome the existing defects, provides a kind of matsutake kernel shortbread type biscuit and its adds
Work method has good health-preserving function, can greatly increase the mouthfeel of user, full of nutrition, can effectively solve to carry on the back
The problems in scape technology.
To achieve the above object, the present invention proposes：A kind of matsutake kernel shortbread type biscuit, raw material include following by weight
Component include 80-100 parts of low-gluten wheat flour, 5-10 parts of starch, 4-8 parts of glutinous rice flour, red bean 6-12 parts ripe, 16-24 parts of matsutake powder,
14-22 parts of fresh hen egg, 6-8 parts of nut, 3-6 parts of honey, 10-18 parts of sweetener, 20-28 parts of olive oil, 35-48 parts of water.
As a preferred technical solution of the present invention：The constituent of the nut includes with the following group by weight
Point：2-4 parts of almond, 2-4 parts of melon seeds, 1-3 parts of cashew nut.
As a preferred technical solution of the present invention：The constituent of the sweetener includes with the following group by weight
Point：2-5 parts of glucose, 4-7 parts of fructose, 3-6 parts of maltose.
The present invention also provides a kind of processing methods of matsutake kernel shortbread type biscuit：Include the following steps：
S1)：Get first certain part by weight than low-gluten wheat flour, starch, glutinous rice flour, ripe red bean, matsutake powder, freshly-slaughtered poultry
Egg, nut, honey, sweetener, olive oil, water；
S3)：Then the honey got, sweetener, olive oil, water are sufficiently mixed, are emulsified as uniform emulsion, wherein
The temperature of water is 22-28 DEG C；
S3)：Get again certain part by weight than starch, glutinous rice flour, matsutake powder be added into low-gluten wheat flour and be mixed
Uniformly, the flour being mixed evenly and fresh hen egg are added into emulsion and are modulated；
S4)：Ripe red bean, nut are added in modulated process into dough, after the completion of modulation, is put into 170-180 DEG C of preheating
Oven in baking, baking time 15-20min, it is cooling that baking finishes taking-up.
Compared with prior art, the beneficial effects of the invention are as follows：By adding ripe red bean, matsutake powder and nut in biscuit
Benevolence etc. has good health-preserving function, and low-gluten wheat flour, starch and glutinous rice flour can greatly increase the mouthfeel of user, in cake
Addition fresh hen egg and honey keep nutrition more abundant in dry, and taste is more fragrant and more sweet, increases the nutritive value of biscuit.
Specific implementation mode
In order to make the purpose , technical scheme and advantage of the present invention be clearer, below in conjunction with specific embodiment, to this
Invention is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, not
For limiting the present invention.
The present invention provides following technical scheme：
Embodiment one：A kind of matsutake kernel shortbread type biscuit, raw material include by weight low muscle wheat including following components
80 parts of powder, 5 parts of starch, 4 parts of glutinous rice flour, 6 parts of ripe red bean, 16 parts of matsutake powder, 14 parts of fresh hen egg, 6 parts of nut, 3 parts of honey, sweet tea
10 parts of taste agent, 20 parts of olive oil, 35 parts of water.
The constituent of nut includes following components by weight：2 parts of almond, 2 parts of melon seeds, 1 part of cashew nut.
The constituent of sweetener includes following components by weight：Glucose 2, fructose 4, maltose 3.
A kind of processing method of matsutake kernel shortbread type biscuit, includes the following steps：
S1)：Get first certain part by weight than low-gluten wheat flour 80, starch 5, glutinous rice flour 4,6 parts of ripe red bean, matsutake powder
16 parts, 14 parts of fresh hen egg, 6 parts of nut, 3 parts of honey, 10 parts of sweetener, 20 parts of olive oil, 35 parts of water；
S3)：Then 35 parts of 20 parts of 10 parts of 3 parts of honey, sweetener, olive oil, the water got is sufficiently mixed, it is equal to emulsify
Even emulsion, the wherein temperature of water are 22-28 DEG C；
S3)：Get again certain part by weight than 5 parts of starch, 4 parts of glutinous rice flour, 16 parts of matsutake powder be added into low-gluten wheat flour
It is mixed evenly in 80 parts, 14 parts of the flour being mixed evenly and fresh hen egg is added into emulsion and is modulated；
S4)：6 parts of ripe red bean, 6 parts of nut are added in modulated process into dough, after the completion of modulation, is put into preheating 170-
Baking in 180 DEG C of oven, baking time 15-20min, it is cooling that baking finishes taking-up.
Embodiment two：A kind of matsutake kernel shortbread type biscuit, raw material include by weight low muscle wheat including following components
88 parts of powder, 7 parts of starch, 6 parts of glutinous rice flour, 8 parts of ripe red bean, 19 parts of matsutake powder, 17 parts of fresh hen egg, 7 parts of nut, 4 parts of honey, sweet tea
14 parts of taste agent, 23 parts of olive oil, 38 parts of water.
The constituent of nut includes following components by weight：3 parts of almond, 3 parts of melon seeds, 3 parts of cashew nut.
The constituent of sweetener includes following components by weight：3 parts of glucose, 6 parts of fructose, 4 parts of maltose.
A kind of processing method of matsutake kernel shortbread type biscuit, includes the following steps：
S1)：Get first certain part by weight than 88 parts of low-gluten wheat flour, 7 parts of starch, 6 parts of glutinous rice flour, 8 parts of ripe red bean,
19 parts of matsutake powder, 17 parts of fresh hen egg, 7 parts of nut, 4 parts of honey, 14 parts of sweetener, 23 parts of olive oil, 38 parts of water；
S3)：Then 38 parts of 23 parts of 14 parts of 4 parts of honey, sweetener, olive oil, the water got is sufficiently mixed, it is equal to emulsify
Even emulsion, the wherein temperature of water are 22-28 DEG C；
S3)：Get again certain part by weight than 7 parts of starch, 6 parts of glutinous rice flour, 19 parts of matsutake powder be added into low-gluten wheat flour
It is mixed evenly in 88 parts, 17 parts of the flour being mixed evenly and fresh hen egg is added into emulsion and is modulated；
S4)：8 parts of ripe red bean, 7 parts of nut are added in modulated process into dough, after the completion of modulation, is put into preheating 170-
Baking in 180 DEG C of oven, baking time 15-20min, it is cooling that baking finishes taking-up.
Embodiment three：A kind of matsutake kernel shortbread type biscuit, raw material include by weight low muscle wheat including following components
95 parts of powder, 8 parts of starch, 7 parts of glutinous rice flour, 10 parts of ripe red bean, 20 parts of matsutake powder, 20 parts of fresh hen egg, 8 parts of nut, 5 parts of honey,
16 parts of sweetener, 26 parts of olive oil, 45 parts of water.
The constituent of nut includes following components by weight：3 parts of almond, 4 parts of melon seeds, 3 parts of cashew nut.
The constituent of sweetener includes following components by weight：4 parts of glucose, 6 parts of fructose, 5 parts of maltose.
A kind of processing method of matsutake kernel shortbread type biscuit, includes the following steps：
S1)：Get first certain part by weight than 95 parts of low-gluten wheat flour, 8 parts of starch, 7 parts of glutinous rice flour, ripe red bean 10
Part, 20 parts of matsutake powder, 20 parts of fresh hen egg, 8 parts of nut, 5 parts of honey, 16 parts of sweetener, 26 parts of olive oil, 45 parts of water；
S3)：Then 45 parts of 26 parts of 16 parts of 5 parts of honey, sweetener, olive oil, the water got is sufficiently mixed, it is equal to emulsify
Even emulsion, the wherein temperature of water are 22-28 DEG C；
S3)：Get again certain part by weight than 8 parts of starch, 7 parts of glutinous rice flour, 20 parts of matsutake powder be added into low-gluten wheat flour
It is mixed evenly in 95 parts, 20 parts of the flour being mixed evenly and fresh hen egg is added into emulsion and is modulated；
S4)：20 parts of ripe red bean, 8 parts of nut are added in modulated process into dough, after the completion of modulation, is put into preheating
Baking in 170-180 DEG C of oven, baking time 15-20min, it is cooling that baking finishes taking-up.
Example IV：A kind of matsutake kernel shortbread type biscuit, raw material include by weight low muscle wheat including following components
100 parts of powder, 10 parts of starch, 8 parts of glutinous rice flour, 12 parts of ripe red bean, 24 parts of matsutake powder, 22 parts of fresh hen egg, 8 parts of nut, honey 6
Part, 18 parts of sweetener, 28 parts of olive oil, 48 parts of water.
The constituent of nut includes following components by weight：4 parts of almond, 4 parts of melon seeds, 3 parts of cashew nut.
The constituent of sweetener includes following components by weight：5 parts of glucose, 7 parts of fructose, 6 parts of maltose.
A kind of processing method of matsutake kernel shortbread type biscuit, includes the following steps：
S1)：Get first certain part by weight than 100 parts of low-gluten wheat flour, 10 parts of starch, 8 parts of glutinous rice flour, ripe red bean 12
Part, 24 parts of matsutake powder, 22 parts of fresh hen egg, 8 parts of nut, 6 parts of honey, 18 parts of sweetener, 28 parts of olive oil, 48 parts of water；
S3)：Then 48 parts of 28 parts of 18 parts of 6 parts of honey, sweetener, olive oil, the water got is sufficiently mixed, it is equal to emulsify
Even emulsion, the wherein temperature of water are 22-28 DEG C；
S3)：Get again certain part by weight than 10 parts of starch, 8 parts of glutinous rice flour, 24 parts of matsutake powder be added into low-gluten wheat flour
It is mixed evenly in 100 parts, 22 parts of the flour being mixed evenly and fresh hen egg is added into emulsion and is modulated；
S4)：12 parts of ripe red bean, 8 parts of nut are added in modulated process into dough, after the completion of modulation, is put into preheating
Baking in 170-180 DEG C of oven, baking time 15-20min, it is cooling that baking finishes taking-up.
Benefit of the present invention：Have good health-preserving function by adding ripe red bean, matsutake powder and nut etc. in biscuit,
Low-gluten wheat flour, starch and glutinous rice flour can greatly increase the mouthfeel of user, and fresh hen egg and honey are added in biscuit to be made
Nutrition is more abundant, and taste is more fragrant and more sweet, increases the nutritive value of biscuit
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 (4)
1. a kind of matsutake kernel shortbread type biscuit, it is characterised in that：Its raw material includes by weight low muscle wheat including following components
80-100 parts of powder, 5-10 parts of starch, 4-8 parts of glutinous rice flour, red bean 6-12 parts ripe, 16-24 parts of matsutake powder, 14-22 parts of fresh hen egg, heavily fortified point
6-8 parts of kernel, 3-6 parts of honey, 10-18 parts of sweetener, 20-28 parts of olive oil, 35-48 parts of water.
2. a kind of matsutake kernel shortbread type biscuit according to claim 1, it is characterised in that：The constituent of the nut
Include following components by weight：2-4 parts of almond, 2-4 parts of melon seeds, 1-3 parts of cashew nut.
3. a kind of matsutake kernel shortbread type biscuit according to claim 1, it is characterised in that：The constituent of the sweetener
Include following components by weight：2-5 parts of glucose, 4-7 parts of fructose, 3-6 parts of maltose.
4. a kind of processing method of matsutake kernel shortbread type biscuit, it is characterised in that：Include the following steps：
S1)：Get first certain part by weight than 80-100 parts of low-gluten wheat flour, 5-10 parts of starch, 4-8 parts of glutinous rice flour, ripe red
6-12 parts of beans, 16-24 parts of matsutake powder, 14-22 parts of fresh hen egg, 6-8 parts of nut, 3-6 parts of honey, 10-18 parts of sweetener, olive
20-28 parts oily, 35-48 parts of water；
S3)：Then 35-48 parts of 20-28 parts of 10-18 parts of 3-6 parts of honey, sweetener, olive oil, the water got is sufficiently mixed,
Emulsification is uniform emulsion, and wherein water 35-48 parts of temperature is 22-28 DEG C；
S3)：Get again certain part by weight than 5-10 parts of starch, 4-8 parts of glutinous rice flour, that 16-24 parts of matsutake powder is added into low muscle is small
It is mixed evenly in 80-100 parts of flour, 14-22 parts of the flour being mixed evenly and fresh hen egg is added into emulsion
It is modulated；
S4)：Ripe red bean 6-12 parts, 6-8 parts of nut are added in modulated process into dough, after the completion of modulation, is put into preheating
Baking in 170-180 DEG C of oven, baking time 15-20min, it is cooling that baking finishes taking-up.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810988722.0A CN108669165A (en) | 2018-08-28 | 2018-08-28 | A kind of matsutake kernel shortbread type biscuit and its processing method |
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| CN201810988722.0A CN108669165A (en) | 2018-08-28 | 2018-08-28 | A kind of matsutake kernel shortbread type biscuit and its processing method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111134169A (en) * | 2019-10-10 | 2020-05-12 | 成都中医药大学 | Matsutake crisp biscuits and preparation method thereof |
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| CN104872259A (en) * | 2015-05-27 | 2015-09-02 | 邓全芳 | Biscuits for benefiting qi and nourishing blood and making method thereof |
| CN105211220A (en) * | 2015-11-11 | 2016-01-06 | 青岛正能量食品有限公司 | A kind of nut milk biscuits |
| CN107087663A (en) * | 2017-03-31 | 2017-08-25 | 启东市清清蔬果农地股份专业合作社 | A kind of matsutake kernel shortbread type biscuit and its processing method |
-
2018
- 2018-08-28 CN CN201810988722.0A patent/CN108669165A/en active Pending
Patent Citations (3)
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| CN104872259A (en) * | 2015-05-27 | 2015-09-02 | 邓全芳 | Biscuits for benefiting qi and nourishing blood and making method thereof |
| CN105211220A (en) * | 2015-11-11 | 2016-01-06 | 青岛正能量食品有限公司 | A kind of nut milk biscuits |
| CN107087663A (en) * | 2017-03-31 | 2017-08-25 | 启东市清清蔬果农地股份专业合作社 | A kind of matsutake kernel shortbread type biscuit and its processing method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111134169A (en) * | 2019-10-10 | 2020-05-12 | 成都中医药大学 | Matsutake crisp biscuits and preparation method thereof |
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Application publication date: 20181019 |