CN108812786A - A kind of Rosa roxburghii Tratt biscuit and preparation method thereof - Google Patents
A kind of Rosa roxburghii Tratt biscuit and preparation method thereof Download PDFInfo
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- CN108812786A CN108812786A CN201810984667.8A CN201810984667A CN108812786A CN 108812786 A CN108812786 A CN 108812786A CN 201810984667 A CN201810984667 A CN 201810984667A CN 108812786 A CN108812786 A CN 108812786A
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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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Abstract
The invention discloses a kind of Rosa roxburghii Tratt biscuits and preparation method thereof, belong to food processing technology field.The Rosa roxburghii Tratt biscuit is made of the raw material of following parts by weight：70-90 parts of Ribes burejense powder, 200-250 parts of flour, 50-150 parts of egg liquid, 50-80 parts of milk, 30-40 parts of butter, 1-3 parts of soda ash and 30-50 parts of white sugar.The invention also discloses the preparation methods of above-mentioned Rosa roxburghii Tratt biscuit.Rosa roxburghii Tratt biscuit prepared by the present invention, compensate for the defect of the biscuit monotonous taste of prior art preparation, contain natural roxburgh rose ingredient, band sweet tea, gives off a strong fragrance in taste acid, crisp, it is sour-sweet, not only with the Palatability characteristics of biscuit snack food, but also people can be made to take in a large amount of vitamin during edible, promotes digestion.
Description
Technical field
The present invention relates to a kind of Rosa roxburghii Tratt biscuits and preparation method thereof, belong to food processing technology field.
Background technique
In rhythm of life very fast now, snack food, especially biscuit are sufficient in occupation of lifting in people's lives
The position of weight, they can substantially save the meal time, promote the working efficiency of people, but consequent is that health is asked
Topic.Currently, existing biscuit taste is many and diverse in the market, but it is with single nutrient component, body is unable to satisfy to the need of nutrient
It asks, long-term consumption will cause in poor health, and resistance reduces etc., and health is topic, therefore develops and a kind of new have nutrition and health care
Being worth the biscuit combined with taste will be very popular.
Rosa roxburghii Tratt (Rosaroxbunghii) is fruit also known as the mountain king fruit, thorn of the perennial machaka rosa roxburghii of rosaceae
Certain kind of berries fruit, Fo Langguo, thatch pears, oblonga are sub, and alias pierces pineapple, send the spring to return, pierces sour pear, nine-headed bird, Wen Xianguo etc..Rosa roxburghii Tratt is China
Distinctive plant may be used as drug use, its root, stem, leaf, fruit suffer from high medical value.Rosa roxburghii Tratt contains abundant
Vitamin C (Vc), superoxide dismutase (SOD), Rosa roxburghii Tratt flavones, Polysaccharides from Rosa roxburghii and a variety of essential amino acids.Rosa roxburghii Tratt
In the flavone compound that contains, there is anti-inflammatory, coronary artery dilator, influence that blood pressure, protection is cardiovascular, removes free radical and anti-
The important biomolecules such as tumour activity.
Shown according to Chinese nutrition survey because Chinese's life and eating habit, living environment deteriorate, some vitamin
Lack serious or insufficient.Plant is the favor of the Nature, and the mode that required nutriment is obtained from plant is pushed away always
It is high, it is carried out in the way of tonic is also proved to be effective simultaneously by Chinese medicine and food.In recent years, people it is natural to product, it is beautiful,
Have no toxic side effect, the demand of instant edible etc. it is also higher and higher, it is intended to pursue the food of various novel mouthfeels.Therefore have
Necessity utilizes modern production technology, and effective components in plants is extracted and is rationally taken according to modern study achievement
Match, plays its health-care effect, and the cooperative synergism effect between ingredient can be played by collocation.
But the food of Rosa roxburghii Tratt biscuit is actually rare on the market at present.In consideration of it, it is necessary to provide a kind of Rosa roxburghii Tratt biscuit,
So as to solve the deficiencies in the prior art.
Summary of the invention
An object of the present invention is to provide a kind of Rosa roxburghii Tratt biscuit.Rosa roxburghii Tratt biscuit prepared by the present invention, compensates for existing skill
The defect of the biscuit monotonous taste of art preparation, contains natural roxburgh rose ingredient, with sweet tea in taste acid, gives off a strong fragrance, crisp, sour-sweet,
Not only with the Palatability characteristics of biscuit snack food, but also people can be made to take in a large amount of vitamin during edible, promoted
Digestion.
The technical solution that the present invention solves above-mentioned technical problem is as follows：A kind of Rosa roxburghii Tratt biscuit, by the original of following parts by weight
Material is made：70-90 parts of Ribes burejense powder, 200-250 parts of flour, 50-150 parts of egg liquid, 50-80 parts of milk, 30-40 parts of butter, Soviet Union
Beat powder 1-3 parts and white sugar 30-50 parts.
The present invention by with stomach invigorating, help digestion, nourish, biscuit is made in king's Rosa roxburghii Tratt of the Victoria C of antidiarrheal and other effects, both there is fruit
Nourish and beautify skin effect, and product sweet and sour taste meets the health idea that modern pursues cuisines, wide market.
Based on the above technical solution, the present invention can also be improved as follows.
Further, it is made of the raw material of following parts by weight：80 parts of Ribes burejense powder, 220 parts of flour, 100 parts of egg liquid, milk
65 parts, 35 parts of butter, 2 parts of soda ash and 40 parts of white sugar.
It is using above-mentioned further beneficial effect：Above-mentioned is optimal parameter, and the mouthfeel of obtained Rosa roxburghii Tratt biscuit is best.
Further, the Ribes burejense powder is to take fresh Rosa roxburghii Tratt, is made after microwave freeze-drying, crushing.
It is using above-mentioned further beneficial effect：Fresh Rosa roxburghii Tratt is prepared into Rosa roxburghii Tratt using the method for microwave freeze-drying
Powder, energy bottom line reduce the loss of effective component in Rosa roxburghii Tratt.
Further, the design parameter of the microwave freeze-drying is：Microwave Power Density is 200 ± 5w/kg, when microwave
Between be 5-6 hour, vacuum degree 70-100Pa, temperature be -20 DEG C to 30 DEG C；The partial size of the crushing is 90-110 mesh.
It is using above-mentioned further beneficial effect：Above-mentioned parameter is the optimal parameter of microwave freeze-drying.
The second object of the present invention is to provide the preparation method of above-mentioned Rosa roxburghii Tratt biscuit.Preparation method of the invention is simple, behaviour
Facilitate, does not add the additive with side effect such as phytochrome, essence, preservative, it can be achieved that home roasting or industrialization
Production.
The technical solution that the present invention solves above-mentioned technical problem is as follows：A kind of preparation method of Rosa roxburghii Tratt biscuit, including it is as follows
Step：
Step 1：Fresh Rosa roxburghii Tratt is taken, after microwave freeze-drying, crushing, obtains Ribes burejense powder；
Step 2：Take the raw material of following parts by weight：70-90 parts of Ribes burejense powder, 200-250 parts of flour, egg liquid 50-150
Part, 50-80 parts of milk, 30-40 parts of butter, 1-3 parts of soda ash and 30-50 parts of white sugar；
Step 3：Ribes burejense powder, milk, butter, egg liquid and white sugar are sequentially placed into blender, stirs evenly, adds face
Powder and soda ash, stir into dough；
Step 4：Dough is made into strip, is formed, refrigeration；
Step 5：Dough after refrigeration is sliced, bakes to surface golden yellow, then be placed under room temperature and cool, packs,
Obtain the Rosa roxburghii Tratt biscuit.
Based on the above technical solution, the present invention can also be improved as follows.
Further, in step 1, the design parameter of the microwave freeze-drying is：Microwave Power Density is 200 ± 5w/kg,
The microwave time is 5-6 hours, vacuum degree 70-100Pa, and temperature is -20 DEG C to -30 DEG C；The partial size of the crushing is 90-110
Mesh.
Further, in step 4, the temperature of the refrigeration is 0-4 DEG C, and the time is 1-2 hours.
Further, in step 5, the slice with a thickness of 0.5-0.8cm；The temperature of the baking is 160-180 DEG C, when
Between be 15-25min；The time cooled is 5-15min.
Beneficial effects of the present invention：
(1) Rosa roxburghii Tratt biscuit prepared by the present invention compensates for the defect of the biscuit monotonous taste of prior art preparation, contains day
Right Rosa roxburghii Tratt ingredient, band sweet tea in taste acid, gives off a strong fragrance, crisp, sour-sweet, not only with the Palatability characteristics of biscuit snack food, but also can
So that people take in a large amount of vitamin during edible, promote digestion.
(2) present invention by with stomach invigorating, help digestion, nourish, biscuit is made in king's Rosa roxburghii Tratt of the Victoria C of antidiarrheal and other effects, both had
Nourish and beautify skin effect of fruit, and product sweet and sour taste meet the health idea that modern pursues cuisines, wide market.
(3) preparation method of the invention is simple, easy to operate, and not adding phytochrome, essence, preservative etc. has secondary make
Additive is, it can be achieved that home roasting or industrialized production.
Specific embodiment
Principles and features of the present invention are described below in conjunction with specific embodiment, example is served only for explaining this hair
It is bright, it is not intended to limit the scope of the present invention.
Embodiment 1
The Rosa roxburghii Tratt biscuit of the present embodiment, is made of the raw material of following weight：Ribes burejense powder 70kg, flour 250kg, egg liquid
50kg, milk 80kg, butter 30kg, soda ash 3kg and white sugar 30kg.
The preparation method of the Rosa roxburghii Tratt biscuit of above-described embodiment, includes the following steps：
Step 1：Fresh Rosa roxburghii Tratt is taken, after microwave freeze-drying, crushing, obtains Ribes burejense powder；Wherein, Microwave Power Density is
195w/kg, microwave time are 6 hours, vacuum degree 70Pa, and temperature is -20 DEG C；90 mesh of partial size of the crushing.
Step 2：Take the raw material of following weight：Ribes burejense powder 70kg, flour 250kg, egg liquid 50kg, milk 80kg, butter
30kg, soda ash 3kg and white sugar 30kg.
Step 3：Ribes burejense powder, milk, butter, egg liquid and white sugar are sequentially placed into blender, stirs evenly, adds face
Powder and soda ash, stir into dough；
Step 4：Dough is made into strip, is formed, is refrigerated 1 hour in 0 DEG C.
Step 5：Dough after refrigeration is sliced, slice with a thickness of 0.5cm；In 160 DEG C of baking 25min, until table
Face is golden yellow, then is placed under room temperature and cools 5min, packs to get the Rosa roxburghii Tratt biscuit is arrived.
Embodiment 2
The Rosa roxburghii Tratt biscuit of the present embodiment, is made of the raw material of following weight：Ribes burejense powder 80kg, flour 220kg, egg liquid
100kg, milk 65kg, butter 35kg, soda ash 2kg and white sugar 40kg.
The preparation method of the Rosa roxburghii Tratt biscuit of above-described embodiment, includes the following steps：
Step 1：Fresh Rosa roxburghii Tratt is taken, after microwave freeze-drying, crushing, obtains Ribes burejense powder；Wherein, Microwave Power Density is
200w/kg, microwave time are 5.5 hours, vacuum degree 85Pa, and temperature is -25 DEG C；100 mesh of partial size of the crushing.
Step 2：Take raw material Ribes burejense powder 80kg, flour 220kg, egg liquid 100kg, the milk 65kg, butter of following weight
35kg, soda ash 2kg and white sugar 40kg.
Step 3：Ribes burejense powder, milk, butter, egg liquid and white sugar are sequentially placed into blender, stirs evenly, adds face
Powder and soda ash, stir into dough；
Step 4：Dough is made into strip, is formed, is refrigerated 1.5 hours in 2 DEG C.
Step 5：Dough after refrigeration is sliced, slice with a thickness of 0.6cm；In 170 DEG C of baking 20min, until table
Face is golden yellow, then is placed under room temperature and cools 10min, packs to get the Rosa roxburghii Tratt biscuit is arrived.
Embodiment 3
The Rosa roxburghii Tratt biscuit of the present embodiment, is made of the raw material of following weight：Ribes burejense powder 90kg, flour 200kg, egg liquid
150kg, milk 50kg, butter 40kg, soda ash 1kg and white sugar 50kg.
The preparation method of the Rosa roxburghii Tratt biscuit of above-described embodiment, includes the following steps：
Step 1：Fresh Rosa roxburghii Tratt is taken, after microwave freeze-drying, crushing, obtains Ribes burejense powder；Wherein, Microwave Power Density is
205w/kg, microwave time are 6 hours, vacuum degree 100Pa, and temperature is -30 DEG C；The partial size of the crushing is 110 mesh.
Step 2：Take the raw material of following weight：Ribes burejense powder 90kg, flour 200kg, egg liquid 150kg, milk 50kg, butter
40kg, soda ash 1kg and white sugar 50kg.
Step 3：Ribes burejense powder, milk, butter, egg liquid and white sugar are sequentially placed into blender, stirs evenly, adds face
Powder and soda ash, stir into dough；
Step 4：Dough is made into strip, is formed, is refrigerated 1 hour in 4 DEG C.
Step 5：Dough after refrigeration is sliced, slice with a thickness of 0.8cm；In 180 DEG C of baking 15min, until table
Face is golden yellow, then is placed under room temperature and cools 5min, packs to get the Rosa roxburghii Tratt biscuit is arrived.
Experimental example 1
The sense such as color, mouthfeel, flavor is carried out by the standards of grading of table 1 to the Rosa roxburghii Tratt biscuit that embodiment 1- embodiment 3 obtains
Official's evaluation, obtained Analyses Methods for Sensory Evaluation Results are as shown in table 2.
1 standards of grading of table
The sensory evaluation scores for the Rosa roxburghii Tratt biscuit that 2 embodiment 1- embodiment 3 of table obtains
| Embodiment number | Mouthfeel | Color | Flavor | Average mark |
| Embodiment 1 | 8.8±0.2 | 9.2±0.3 | 9.3±0.1 | 9.1±0.2 |
| Embodiment 2 | 9.2±0.4 | 9.5±0.2 | 9.5±0.3 | 9.4±0.3 |
| Embodiment 3 | 8.9±0.1 | 9.1±0.3 | 9.0±0.2 | 9.0±0.2 |
It can be seen that Rosa roxburghii Tratt biscuit of the invention, has good organoleptic quality, can reach neither too hard, nor too soft, sweet and sour taste
Effect, can be received by consumer.Also, Rosa roxburghii Tratt biscuit natural roxburgh rose fragrance made from embodiment 1-3 is very strong, gram
The drawback of natural fruit object fragrance deficiency is taken, so that product is better able to be received by consumer.
Experimental example 2
The measurement of nutritional ingredient is carried out to the Rosa roxburghii Tratt biscuit that embodiment 1- embodiment 3 obtains, the results are shown in Table 3.
The nutrient component determining for the Rosa roxburghii Tratt biscuit that 3 embodiment 1- embodiment 3 of table obtains
| Project (every 100g) | Embodiment 1 | Embodiment 2 | Embodiment 3 |
| Energy (kilojoule) | 1352 | 1411 | 1368 |
| Protein (g) | 6.2 | 6.5 | 6.3 |
| Fatty (g) | 12.5 | 13.0 | 12.4 |
| Carbohydrate (g) | 50.2 | 52.3 | 51.4 |
| Dietary fiber (g) | 11.5 | 12.4 | 10.5 |
| Sodium (g) | 11.2 | 11.3 | 10.8 |
| Vitamin B (mg) | 2.3 | 2.5 | 2.2 |
| Vitamin E (g) | 7.2 | 7.5 | 7.3 |
It can be seen that Rosa roxburghii Tratt biscuit of the invention, protein rich in, dietary fiber, carbohydrate, vitamin
Equal nutriments, can satisfy demand of the people to nutrient.And fat content is generally lower than commercially available same type biscuit, is one
The biscuit of kind nutrient health.
Experimental example 3
The measurement of health aspect is carried out to the Rosa roxburghii Tratt biscuit that embodiment 1- embodiment 3 obtains, the results are shown in Table 4.
The health measurement for the Rosa roxburghii Tratt biscuit that 4 embodiment 1- embodiment 3 of table obtains
It can be seen that the quantity of Rosa roxburghii Tratt biscuit of the invention, total plate count and Escherichia coli is below containing for national regulations
Amount, product safety is secure, also there is certain beneficial effect to Shelf-life.
Experimental example 4
Applicant of the present invention has invited 10 60-80 years old the elderlys, and stochastic averagina is divided into 2 groups, respectively experimental group
(number is experimenter 6, experimenter for (number is experimenter 1, experimenter 2, experimenter 3, experimenter 4, experimenter 5) and contrast groups
7, experimenter 8, experimenter 9, experimenter 10).The old man of experimental group takes the Rosa roxburghii Tratt egg that embodiment 2 obtains respectively after supper
Cake, 1h tests Digestive States after taking, and test period is 6 days.Contrast groups do not take the Rosa roxburghii Tratt cake that embodiment 2 obtains then.
Test result is as shown in table 5.
Table 5 digests test result
| Digestive States | 1st day | 2nd day | 3rd day | 4th day | 5th day | 6th day |
| Experimenter 1 | It is happy | It is happy | Generally | Generally | It is happy | Generally |
| Experimenter 2 | It is happy | Generally | Generally | It is happy | It is slightly full | It is slightly full |
| Experimenter 3 | It is slightly full | Generally | It is happy | Generally | It is happy | It is slightly full |
| Experimenter 4 | It is happy | Generally | Generally | It is slightly full | It is slightly full | It is slightly full |
| Experimenter 5 | It is happy | It is happy | Generally | It is happy | Generally | It is happy |
| Experimenter 6 | It is slightly full | Generally | Generally | It is slightly full | It is slightly full | It is slightly full |
| Experimenter 7 | It is slightly full | It is slightly full | It is slightly full | Generally | It is slightly full | It is slightly full |
| Experimenter 8 | It is slightly full | Generally | Generally | It is slightly full | It is slightly full | It is slightly full |
| Experimenter 9 | Generally | Generally | It is happy | Generally | It is happy | It is slightly full |
| Experimenter 10 | It is slightly full | Generally | Generally | It is slightly full | It is slightly full | It is slightly full |
It can be seen that Rosa roxburghii Tratt biscuit of the invention, has effects that good rush digestion.
In conclusion Rosa roxburghii Tratt biscuit prepared by the present invention, compensates for the defect of the biscuit monotonous taste of prior art preparation,
Containing natural roxburgh rose ingredient, band sweet tea, gives off a strong fragrance in taste acid, crisp, and sour-sweet, both the food flavor with biscuit snack food is special
Property, and people can be made to take in a large amount of vitamin during edible, promote digestion.
The foregoing is merely presently preferred embodiments of the present invention, is not intended to limit the invention, it is all in spirit of the invention and
Within principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (8)
1. a kind of Rosa roxburghii Tratt biscuit, which is characterized in that be made of the raw material of following parts by weight：70-90 parts of Ribes burejense powder, flour 200-
250 parts, 50-150 parts of egg liquid, 50-80 parts of milk, 30-40 parts of butter, 1-3 parts of soda ash and 30-50 parts of white sugar.
2. a kind of Rosa roxburghii Tratt biscuit according to claim 1, which is characterized in that be made of the raw material of following parts by weight：Thorn
80 parts of pears powder, 220 parts of flour, 100 parts of egg liquid, 65 parts of milk, 35 parts of butter, 2 parts of soda ash and 40 parts of white sugar.
3. a kind of Rosa roxburghii Tratt biscuit according to claim 1 or 2, which is characterized in that the Ribes burejense powder is to take fresh Rosa roxburghii Tratt, warp
It is made after microwave freeze-drying, crushing.
4. a kind of Rosa roxburghii Tratt biscuit according to claim 3, which is characterized in that the design parameter of the microwave freeze-drying
It is：Microwave Power Density be 200 ± 5w/kg, the microwave time be 5-6 hour, vacuum degree 70-100Pa, temperature be -20 DEG C extremely -
30℃；The partial size of the crushing is 90-110 mesh.
5. a kind of preparation method of Rosa roxburghii Tratt biscuit, which is characterized in that include the following steps：
Step 1：Fresh Rosa roxburghii Tratt is taken, after microwave freeze-drying, crushing, obtains Ribes burejense powder；
Step 2：Take the raw material of following parts by weight：70-90 parts of Ribes burejense powder, 200-250 parts of flour, 50-150 parts of egg liquid, ox
50-80 parts of milk, 30-40 parts of butter, 1-3 parts of soda ash and 30-50 parts of white sugar；
Step 3：Ribes burejense powder, milk, butter, egg liquid and white sugar are sequentially placed into blender, stirred evenly, add flour and
Soda ash stirs into dough；
Step 4：Dough is made into strip, is formed, refrigeration；
Step 5：Dough after refrigeration is sliced, is baked to surface golden yellow, then is placed under room temperature and cools, packaging to get
To the Rosa roxburghii Tratt biscuit.
6. a kind of preparation method of Rosa roxburghii Tratt biscuit according to claim 5, which is characterized in that in step 1, the microwave is cold
Dry design parameter, which is lyophilized, is：Microwave Power Density is 200 ± 5w/kg, and the microwave time is 5-6 hours, vacuum degree 70-
100Pa, temperature are -20 DEG C -30 DEG C；The partial size of the crushing is 90-110 mesh.
7. a kind of preparation method of Rosa roxburghii Tratt biscuit according to claim 5, which is characterized in that in step 4, the refrigeration
Temperature is 0-4 DEG C, and the time is 1-2 hours.
8. a kind of preparation method of Rosa roxburghii Tratt biscuit according to claim 5, which is characterized in that in step 5, the slice
With a thickness of 0.5-0.8cm；The temperature of the baking is 160-180 DEG C, time 15-25min；The time cooled is 5-
15min。
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| CN201810984667.8A CN108812786A (en) | 2018-08-28 | 2018-08-28 | A kind of Rosa roxburghii Tratt biscuit and preparation method thereof |
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| CN201810984667.8A CN108812786A (en) | 2018-08-28 | 2018-08-28 | A kind of Rosa roxburghii Tratt biscuit and preparation method thereof |
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| CN114766534A (en) * | 2022-03-17 | 2022-07-22 | 攀枝花学院 | Biscuit capable of reducing blood fat and preparation method thereof |
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Application publication date: 20181116 |