CN108669176A - A kind of hickory nut biscuit processing method and biscuit - Google Patents
A kind of hickory nut biscuit processing method and biscuit Download PDFInfo
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- CN108669176A CN108669176A CN201810989674.7A CN201810989674A CN108669176A CN 108669176 A CN108669176 A CN 108669176A CN 201810989674 A CN201810989674 A CN 201810989674A CN 108669176 A CN108669176 A CN 108669176A
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- parts
- hickory
- dough
- biscuit
- kernel
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Classifications
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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
- 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
- A21D2/36—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
-
- 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
- A21D2/368—Fermentation by-products, e.g. grapes, hops
Abstract
The invention discloses a kind of hickory nut biscuit, raw material includes following components by weight：10.0 20.0 parts of hickory kernel, 80.0 100.0 parts of flour, 5.0 10.0 parts of chocolate cream, 2.0 6.0 parts of Rum fragrance, 3.0 6.0 parts of Semen sesami nigrum, 100.0 200.0 parts of water, its eating mouth feel is good, fragrant and sweet crisp mouth, edible value is high, increase the taste of the hickory nut biscuit by the way that Rum fragrance is added, chocolate cream, which has, improves memory, prevent cardiovascular and cerebrovascular disease, strengthen immunity, the effect of anti-aging and relieving mood, Semen sesami nigrum contains a large amount of fat and protein, also contain carbohydrate, vitamin A, vitamin E, lecithin, calcium, iron, the nutritional ingredients such as chromium, there is stomach invigorating, liver protection, promote the effect of red blood cell growth, it can increase internal melanin simultaneously, be conducive to natural on-off cycles of hair growth.
Description
Technical field
The present invention relates to food processing technology field, specially a kind of hickory nut biscuit processing method and biscuit.
Background technology
Hickory kernel, Chinese medicine name, this product are the benevolence of juglandaceae plant hickory nut, harvesting and storage：Autumn fruit at
It is harvested when ripe, it is dry, pericarp is tapped again facing the used time, strips benevolence, major function is：It tonifies the liver and kidney, gas of receiving is relievingd asthma, main waist and knee
Aching and limp, secret anguish, void asthma chronic cough；
In the prior art：Application publication number is that the patent of CN 104996529A discloses a kind of hickory nut biscuit processing side
Method comprises the steps of：A, flour is dried in 50-80 degree, is then dried hickory nut in 50-80 degree, after B, drying
Flour in be added pecan oil be stirred, fermentation cooks, C, be sprinkled into drying after hickory nut so that it is covered by flour complete packet,
D, it is dried again after slice, E, sealing vacuum packaging, eating mouth feel is poor, and edible value is low, and it is impossible to meet eating requirements.
Invention content
The technical problem to be solved by the present invention is to overcome the existing defects, provides a kind of hickory nut biscuit processing method and cake
Dry, eating mouth feel is good, and edible value is high, can effectively solve the problems in background technology.
To achieve the above object, the present invention provides the following technical solutions：A kind of hickory nut biscuit, raw material wrap by weight
Include following components：10.0-20.0 parts of hickory kernel, 80.0-100.0 parts of flour, 5.0-10.0 parts of chocolate cream, Rum are fragrant
2.0-6.0 parts of material, 3.0-6.0 parts of Semen sesami nigrum, 100.0-200.0 parts of water.
The invention also includes a kind of processing methods of hickory nut biscuit, include the following steps：
1) hickory kernel is crushed by pulverizer, broken hickory kernel is poured into oil cauldron and is slowly fried, until white
The pico- yellowing of hickory kernel, then pull carry out oil-control out；
2) hickory kernel after flour, water Rum fragrance and oil-control is poured into blender and is stirred, mixing time
It it is 20.0-40.0 minutes, mixing speed 200.0r/min obtains uniformly mixed dough；
3) dough is placed in cracker forming machine and obtains having effigurate dough, sprayed on dough after shaping
Chocolate cream uniformly sprinkles Semen sesami nigrum again after the completion of spraying, and then molding dough is placed in baking box and is toasted, is dried
Roasting temperature is 160.0-180.0 DEG C, and baking time is 20.0-30.0 minutes, after the completion of baking, is taken out, you can obtain finished product mountain
Walnut biscuits.
Compared with prior art, the beneficial effects of the invention are as follows：Its eating mouth feel is good, fragrant and sweet crisp mouth, and edible value is high, leads to
It crosses and Rum fragrance is added to increase the taste of the hickory nut biscuit, chocolate cream, which has, to be improved memory, prevents heart and brain blood
The effect of pipe disease, strengthen immunity, anti-aging and relieving mood, Semen sesami nigrum contain a large amount of fat and protein, also contain
There are the nutritional ingredients such as carbohydrate, VitAVitE, lecithin, calcium, iron, chromium, has stomach invigorating, liver protection, promotes red blood cell growth
Effect, while internal melanin can be increased, be conducive to natural on-off cycles of hair growth.
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.
Embodiment one
A kind of hickory nut biscuit, raw material include following components by weight：10.0 parts of hickory kernel, 80.0 parts of flour,
5.0 parts of chocolate cream, 2.0 parts of Rum fragrance, 3.0 parts of Semen sesami nigrum, 100.0 parts of water.
The invention also includes a kind of processing methods of hickory nut biscuit, include the following steps：
1) hickory kernel is crushed by pulverizer, broken hickory kernel is poured into oil cauldron and is slowly fried, until white
The pico- yellowing of hickory kernel, then pull carry out oil-control out；
2) hickory kernel after flour, water Rum fragrance and oil-control is poured into blender and is stirred, mixing time
It it is 20.0 minutes, mixing speed 200.0r/min obtains uniformly mixed dough；
3) dough is placed in cracker forming machine and obtains having effigurate dough, sprayed on dough after shaping
Chocolate cream uniformly sprinkles Semen sesami nigrum again after the completion of spraying, and then molding dough is placed in baking box and is toasted, is dried
Roasting temperature is 160.0 DEG C, and baking time is 20.0 minutes, after the completion of baking, is taken out, you can obtain finished product hickory nut biscuit.
In the present embodiment, 10.0 parts of hickory kernel, 80.0 parts of flour, 5.0 parts of chocolate cream, 2.0 parts of Rum fragrance,
3.0 parts of Semen sesami nigrum, 100.0 parts of water, at this point, the eating mouth feel of the hickory nut biscuit is poor.
Embodiment two
A kind of hickory nut biscuit, raw material include following components by weight：12.0 parts of hickory kernel, 85.0 parts of flour,
6.0 parts of chocolate cream, 3.0 parts of Rum fragrance, 4.0 parts of Semen sesami nigrum, 120.0 parts of water.
The invention also includes a kind of processing methods of hickory nut biscuit, include the following steps：
1) hickory kernel is crushed by pulverizer, broken hickory kernel is poured into oil cauldron and is slowly fried, until white
The pico- yellowing of hickory kernel, then pull carry out oil-control out；
2) hickory kernel after flour, water Rum fragrance and oil-control is poured into blender and is stirred, mixing time
It it is 22.0 minutes, mixing speed 200.0r/min obtains uniformly mixed dough；
3) dough is placed in cracker forming machine and obtains having effigurate dough, sprayed on dough after shaping
Chocolate cream uniformly sprinkles Semen sesami nigrum again after the completion of spraying, and then molding dough is placed in baking box and is toasted, is dried
Roasting temperature is 165.0 DEG C, and baking time is 22.0 minutes, after the completion of baking, is taken out, you can obtain finished product hickory nut biscuit.
In the present embodiment, 12.0 parts of hickory kernel, 85.0 parts of flour, 6.0 parts of chocolate cream, 3.0 parts of Rum fragrance,
4.0 parts of Semen sesami nigrum, 120.0 parts of water, at this point, the eating mouth feel of the hickory nut biscuit is general, edible value is low.
Embodiment three
A kind of hickory nut biscuit, raw material include following components by weight：18.0 parts of hickory kernel, 95.0 parts of flour,
8.0 parts of chocolate cream, 5.0 parts of Rum fragrance, 5.0 parts of Semen sesami nigrum, 180.0 parts of water.
The invention also includes a kind of processing methods of hickory nut biscuit, include the following steps：
1) hickory kernel is crushed by pulverizer, broken hickory kernel is poured into oil cauldron and is slowly fried, until white
The pico- yellowing of hickory kernel, then pull carry out oil-control out；
2) hickory kernel after flour, water Rum fragrance and oil-control is poured into blender and is stirred, mixing time
It it is 35.0 minutes, mixing speed 200.0r/min obtains uniformly mixed dough；
3) dough is placed in cracker forming machine and obtains having effigurate dough, sprayed on dough after shaping
Chocolate cream uniformly sprinkles Semen sesami nigrum again after the completion of spraying, and then molding dough is placed in baking box and is toasted, is dried
Roasting temperature is 175.0 DEG C, and baking time is 28.0 minutes, after the completion of baking, is taken out, you can obtain finished product hickory nut biscuit.
In the present embodiment, 18.0 parts of hickory kernel, 95.0 parts of flour, 8.0 parts of chocolate cream, 5.0 parts of Rum fragrance,
5.0 parts of Semen sesami nigrum, 180.0 parts of water, at this point, the hickory nut biscuit mouthfeel is general.
Example IV
A kind of hickory nut biscuit, raw material include following components by weight：20.0 parts of hickory kernel, 100.0 parts of flour,
10.0 parts of chocolate cream, 6.0 parts of Rum fragrance, 6.0 parts of Semen sesami nigrum, 200.0 parts of water.
The invention also includes a kind of processing methods of hickory nut biscuit, include the following steps：
1) hickory kernel is crushed by pulverizer, broken hickory kernel is poured into oil cauldron and is slowly fried, until white
The pico- yellowing of hickory kernel, then pull carry out oil-control out；
2) hickory kernel after flour, water Rum fragrance and oil-control is poured into blender and is stirred, mixing time
It it is 40.0 minutes, mixing speed 200.0r/min obtains uniformly mixed dough；
3) dough is placed in cracker forming machine and obtains having effigurate dough, sprayed on dough after shaping
Chocolate cream uniformly sprinkles Semen sesami nigrum again after the completion of spraying, and then molding dough is placed in baking box and is toasted, is dried
Roasting temperature is 180.0 DEG C, and baking time is 30.0 minutes, after the completion of baking, is taken out, you can obtain finished product hickory nut biscuit.
In the present embodiment, 20.0 parts of hickory kernel, 100.0 parts of flour, 10.0 parts of chocolate cream, Rum fragrance 6.0
Part, 6.0 parts of Semen sesami nigrum, 200.0 parts of water, at this point, the eating mouth feel of the hickory nut biscuit is good, edible value is high.
The eating mouth feel of the present invention is good, fragrant and sweet crisp mouth, and edible value is high, increases the mountain core by the way that Rum fragrance is added
The taste of peach biscuit, chocolate cream have improve memory, prevent cardiovascular and cerebrovascular disease, strengthen immunity, anti-aging and
The effect of relieving mood, Semen sesami nigrum contain a large amount of fat and protein, also contain carbohydrate, VitAVitE, lecithin
The nutritional ingredients such as fat, calcium, iron, chromium play the role of stomach invigorating, liver protection, promote red blood cell growth, while can increase internal black
Element is conducive to natural on-off cycles of hair growth.
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 (2)
1. a kind of hickory nut biscuit, it is characterised in that：Its raw material includes following components by weight：Hickory kernel 10.0-20.0
Part, 80.0-100.0 parts of flour, 5.0-10.0 parts of chocolate cream, 2.0-6.0 parts of Rum fragrance, 3.0-6.0 parts of Semen sesami nigrum,
100.0-200.0 parts of water.
2. a kind of processing method of hickory nut biscuit, it is characterised in that：Include the following steps：
1) hickory kernel is crushed by pulverizer, broken hickory kernel is poured into oil cauldron and is slowly fried, until the mountain of white
Then carry out oil-control is pulled in the pico- yellowing of walnut kernel out；
2) hickory kernel after flour, water Rum fragrance and oil-control is poured into blender and is stirred, mixing time is
20.0-40.0 minutes, mixing speed 200.0r/min obtained uniformly mixed dough；
3) dough is placed in cracker forming machine and obtains having effigurate dough, chalk is sprayed on dough after shaping
Power cream uniformly sprinkles Semen sesami nigrum again after the completion of spraying, and then molding dough is placed in baking box and is toasted, baking temperature
Degree is 160.0-180.0 DEG C, and baking time is 20.0-30.0 minutes, after the completion of baking, is taken out, you can obtain finished product hickory nut
Biscuit.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810989674.7A CN108669176A (en) | 2018-08-28 | 2018-08-28 | A kind of hickory nut biscuit processing method and biscuit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810989674.7A CN108669176A (en) | 2018-08-28 | 2018-08-28 | A kind of hickory nut biscuit processing method and biscuit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108669176A true CN108669176A (en) | 2018-10-19 |
Family
ID=63815566
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810989674.7A Pending CN108669176A (en) | 2018-08-28 | 2018-08-28 | A kind of hickory nut biscuit processing method and biscuit |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1605258A (en) * | 2003-10-10 | 2005-04-13 | 王秀芬 | Delicious cream biscuits |
| CN103210984A (en) * | 2013-03-19 | 2013-07-24 | 安徽麦船食品科技有限公司 | Nutrient chocolate cookies and preparation method thereof |
| CN104161093A (en) * | 2014-07-16 | 2014-11-26 | 赵玲 | Black biscuit with chocolate and walnut kernels |
| GR1008487B (en) * | 2014-04-04 | 2015-05-14 | Κωνσταντινος Στεφανου Τζιωρτζιωτης | Biscuit containing 45% of chocolate cream or related filling materials uniformly distributed inside the biscuit |
| CN108402138A (en) * | 2018-06-08 | 2018-08-17 | 湖北鸿亚食品股份有限公司 | A kind of walnut chocolate-coffee biscuit and preparation method thereof |
-
2018
- 2018-08-28 CN CN201810989674.7A patent/CN108669176A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1605258A (en) * | 2003-10-10 | 2005-04-13 | 王秀芬 | Delicious cream biscuits |
| CN103210984A (en) * | 2013-03-19 | 2013-07-24 | 安徽麦船食品科技有限公司 | Nutrient chocolate cookies and preparation method thereof |
| GR1008487B (en) * | 2014-04-04 | 2015-05-14 | Κωνσταντινος Στεφανου Τζιωρτζιωτης | Biscuit containing 45% of chocolate cream or related filling materials uniformly distributed inside the biscuit |
| CN104161093A (en) * | 2014-07-16 | 2014-11-26 | 赵玲 | Black biscuit with chocolate and walnut kernels |
| CN108402138A (en) * | 2018-06-08 | 2018-08-17 | 湖北鸿亚食品股份有限公司 | A kind of walnut chocolate-coffee biscuit and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 傅涛: "几种饼干、糕点的配方与制作方法 ", 《食品科技》 * |
| 张云甫: "《百吃不厌的简单烘焙》", 28 February 2018, 青岛出版社 * |
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Application publication date: 20181019 |
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