CN108835180A - A kind of yak butter Qula biscuit and preparation method thereof - Google Patents
A kind of yak butter Qula biscuit and preparation method thereof Download PDFInfo
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- CN108835180A CN108835180A CN201811173743.3A CN201811173743A CN108835180A CN 108835180 A CN108835180 A CN 108835180A CN 201811173743 A CN201811173743 A CN 201811173743A CN 108835180 A CN108835180 A CN 108835180A
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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
- A21D2/34—Animal material
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a kind of yak butter Qula biscuit and preparation method thereof, which includes following components according to mass parts：82~85 parts of flour, 15~18 parts of starch, 54~56 parts of yak butter, 19~21 parts of soft white sugar, 29~31 parts of Qula, 2~4 parts of yak milk powder, 11~13 parts of egg yolk liquid.Preparation method of the invention is simple for process, finished product unique flavor, full of nutrition；The present invention is using flour, yak butter, Qula, starch, soft white sugar, egg, yak milk powder as raw material, make the shortcake Qula biscuit of healthcare function that is full of nutrition, having, beneficial to human health, Qula is added in biscuit, the protein content of biscuit can be improved, assign biscuit strong milk fragrance.
Description
Technical field
The invention belongs to food processing technology fields, specifically, being related to a kind of yak butter Qula biscuit and its preparation
Method.
Background technique
Qula (Tibetan language refers to the dry slag of milk), be Qinghai-xizang Plateau Region herdsman will separate yak milk obtain butter after, it is remaining
Defatted milk solidifies lactoprotein through spontaneous fermentation, resulting substance after being boiled, separated, being dried.Qula egg rich in
White matter, predominantly casein, casein content are higher than 80%, have strong milk fragrance, wherein calcium content is also very high, simultaneously
The ability that human body resists the disease can be promoted, promote metabolism, there are certain health care functions.China so that in the world it is only sweet, green,
Chuan San, which saves the Qinghai-Tibet herdsman having a common boundary, the habit that yak milk is made to Qula, is the food resource with national characters.
Biscuit is then to add the auxiliary materials such as carbohydrate, grease, egg product, dairy products using wheat flour as primary raw material.According to formula and life
The difference of production. art, biscuit can be divided into tough biscuit and shortbread type biscuit two major classes.Shortbread type biscuit is to be with wheat flour, sugar, grease
Leavening agent and other auxiliary materials are added, through surface made of cold powder technique tune powder, roll-in or not roll-in, molding, baking in primary raw material
Decorative pattern is mostly convex flower, and section structure is in cellular tissue, the loose or crisp bakery of mouthfeel.However present most commercial
Biscuit that there are nutrition-allocated proportions is bad, the high oily high heat of high sugar, the lower disadvantage of protein content.
Summary of the invention
In view of this, the present invention is for providing a kind of yak butter Qula biscuit and preparation method thereof.
In order to solve the above-mentioned technical problem, the invention discloses a kind of yak butter Qula biscuit, include according to mass parts
Following components：82~85 parts of flour, 15~18 parts of starch, 54~56 parts of yak butter, 19~21 parts of soft white sugar, Qula 29~31
Part, 2~4 parts of yak milk powder, 11~13 parts of egg yolk liquid.
The invention also discloses a kind of preparation methods of yak butter Qula biscuit, include the following steps：
Step 1, pretreatment：Qula is crushed with pulverizer, is sieved, for use；
Step 2 weighs following components according to mass parts：82~85 parts of flour, 15~18 parts of starch, yak butter 54~56
Part, 19~21 parts of soft white sugar, 29~31 parts of Qula, 2~4 parts of yak milk powder, 11~13 parts of egg yolk liquid；
Step 3 after melting yak butter, dismisses enlarged volume with egg-whisk, color is slightly shallow, and soft white sugar is added
It beats to whitening, is divided to two to the egg yolk liquid broken up is added three times；Yaks butter and egg yolk liquid is waited to melt completely every time
Conjunction can just be added next time；Yak butter sends presentation merrily and lightheartedly, fluffy quality；It must be thoroughly mixed, not occur with egg
The phenomenon that separation；Qula is added in batches, dismisses to above-mentioned requirements；It is sieved into the flour, starch, milk powder of mixing, is stirred with scraper
Uniformly；
Step 4 cools down the dough modulated；Roll cylinder for dough spreading flakiness with face, be pressed into thin thickness be 3~
4mm uniform sheet；
Step 5 suppresses biscuit base with cookie cutter, and molding is placed on baking tray；
Baking tray is put into oven and toasts by step 6, packs after cooling.
Optionally, the grit number in the step 1 is 100 mesh.
Optionally, the cooling temperature in the step 4 is 4~8 DEG C, and cooling time is 10~15min.
Optionally, the baking condition in the step 6 is：About 150 DEG C fire 10min are toasted under the conditions of about 180 DEG C fire
5min。
Compared with prior art, the present invention can be obtained including following technical effect：
This method is simple for process, finished product unique flavor, full of nutrition；The present invention makes nutrition using Qula as raw material
Qula is added in biscuit beneficial to human health, biscuit can be improved by the shortcake Qula biscuit for the healthcare function enrich, having
Protein content (protein content is up to 20%；Commercially available biscuit protein content is about 15%), and to assign biscuit strong milk
Fragrance.
Certainly, it implements any of the products of the present invention it is not absolutely required to while reaching all the above technical effect.
Specific embodiment
Carry out the embodiment that the present invention will be described in detail below in conjunction with embodiment, thereby to the present invention how application technology hand
Section solves technical problem and reaches the realization process of technical effect to fully understand and implement.
The invention discloses a kind of yak butter Qula biscuits, include following components according to mass parts：82~85 parts of flour,
15~18 parts of starch, 54~56 parts of yak butter, 19~21 parts of soft white sugar, 29~31 parts of Qula, 2~4 parts of yak milk powder, egg
11~13 parts of egg yolk liquid.
The invention also discloses a kind of preparation methods of yak butter Qula biscuit, include the following steps：
Step 1, pretreatment：Qula is crushed with pulverizer, is sieved with 100 mesh sieve, for use；
Step 2 weighs following components according to mass parts：82~85 parts of flour, 15~18 parts of starch, yak butter 54~56
Part, 19~21 parts of soft white sugar, 29~31 parts of Qula, 2~4 parts of yak milk powder, 11~13 parts of egg yolk liquid；
Step 3 after melting yak butter, dismisses enlarged volume with egg-whisk, color is slightly shallow, and soft white sugar is added
It beats to whitening, is divided to two to the egg yolk liquid broken up is added three times；Yaks butter and egg yolk liquid is waited to melt completely every time
Conjunction can just be added next time；Yak butter sends presentation merrily and lightheartedly, fluffy quality；It must be thoroughly mixed, not occur with egg
The phenomenon that separation；Qula is added in batches, dismisses to above-mentioned requirements；It is sieved into the flour, starch, milk powder of mixing, is stirred with scraper
Uniformly；
Step 4, at a temperature of cooling 10~15min by the dough modulated at 4~8 DEG C；Cylinder is rolled by dough spreading with face
Flakiness, being pressed into thin thickness is 3~4mm uniform sheet；
Step 5 suppresses biscuit base with cookie cutter, and molding is placed on baking tray；
Baking tray is put into oven by step 6, the fire 10min about 150 DEG C, toasts 5min under the conditions of about 180 DEG C fire,
It is packed after cooling.
Embodiment 1
A kind of yak butter Qula biscuit, includes following components according to mass parts：83 parts of flour, 17 parts of starch, yak butter
56 parts of oil, 21 parts of soft white sugar, 31 parts of Qula (yak casein), 4 parts of yak milk powder, 13 parts of egg yolk liquid.
Above-mentioned yak butter Qula biscuit is prepared by the following method to obtain：
Step 1, pretreatment：Qula is crushed with pulverizer, is sieved with 100 mesh sieve, for use；
Step 2 weighs following components according to mass parts：83 parts of flour, 17 parts of starch, 56 parts of yak butter, soft white sugar 21
Part, 31 parts of Qula (yak casein), 4 parts of yak milk powder, 13 parts of egg yolk liquid；
Step 3 after melting yak butter, dismisses enlarged volume with egg-whisk, color is slightly shallow, and soft white sugar is added
It beats to whitening, is divided to two to the egg yolk liquid broken up is added three times；Yaks butter and egg yolk liquid is waited to melt completely every time
Conjunction can just be added next time；Yak butter sends presentation merrily and lightheartedly, fluffy quality；It must be thoroughly mixed, not occur with egg
The phenomenon that separation；Qula is added in batches, dismisses to above-mentioned requirements；It is sieved into the flour, starch, milk powder of mixing, is stirred with scraper
Uniformly；
Step 4, the at a temperature of cooling 12min by the dough modulated at 6 DEG C；Cylinder is rolled by dough spreading flakiness with face,
Being pressed into thin thickness is 3.5mm uniform sheet；
Step 5 suppresses biscuit base with cookie cutter, and molding is placed on baking tray；
Baking tray is put into oven by step 6, the fire 10min about 150 DEG C, toasts 5min under the conditions of about 180 DEG C fire,
It is packed after cooling.
Embodiment 2
A kind of yak butter Qula biscuit, includes following components according to mass parts：85 parts of flour, 15 parts of starch, yak butter
54 parts of oil, 20 parts of soft white sugar, 29 parts of Qula (yak casein), 3 parts of yak milk powder, 11 parts of egg yolk liquid.
Above-mentioned yak butter Qula biscuit is prepared by the following method to obtain：
Step 1, pretreatment：Qula is crushed with pulverizer, is sieved with 100 mesh sieve, for use；
Step 2 weighs following components according to mass parts：85 parts of flour, 15 parts of starch, 54 parts of yak butter, soft white sugar 20
Part, 29 parts of Qula (yak casein), 3 parts of yak milk powder, 11 parts of egg yolk liquid；
Step 3 after melting yak butter, dismisses enlarged volume with egg-whisk, color is slightly shallow, and soft white sugar is added
It beats to whitening, is divided to two to the egg yolk liquid broken up is added three times；Yaks butter and egg yolk liquid is waited to melt completely every time
Conjunction can just be added next time；Yak butter sends presentation merrily and lightheartedly, fluffy quality；It must be thoroughly mixed, not occur with egg
The phenomenon that separation；Qula is added in batches, dismisses to above-mentioned requirements；It is sieved into the flour, starch, milk powder of mixing, is stirred with scraper
Uniformly；
Step 4, the at a temperature of cooling 15min by the dough modulated at 4 DEG C；Cylinder is rolled by dough spreading flakiness with face,
Being pressed into thin thickness is 3mm uniform sheet；
Step 5 suppresses biscuit base with cookie cutter, and molding is placed on baking tray；
Baking tray is put into oven by step 6, the fire 10min about 150 DEG C, toasts 5min under the conditions of about 180 DEG C fire,
It is packed after cooling.
Embodiment 3
A kind of yak butter Qula biscuit, includes following components according to mass parts：82 parts of flour, 18 parts of starch, yak butter
55 parts, 19 parts of soft white sugar, 30 parts of Qula, 2 parts of yak milk powder, 12 parts of egg yolk liquid of oil.
Above-mentioned yak butter Qula biscuit is prepared by the following method to obtain：
Step 1, pretreatment：Qula is crushed with pulverizer, is sieved with 100 mesh sieve, for use；
Step 2 weighs following components according to mass parts：82 parts of flour, 18 parts of starch, 55 parts of yak butter, soft white sugar 19
Part, 30 parts of Qula, 2 parts of yak milk powder, 12 parts of egg yolk liquid；
Step 3 after melting yak butter, dismisses enlarged volume with egg-whisk, color is slightly shallow, and soft white sugar is added
It beats to whitening, is divided to two to the egg yolk liquid broken up is added three times；Yaks butter and egg yolk liquid is waited to melt completely every time
Conjunction can just be added next time；Yak butter sends presentation merrily and lightheartedly, fluffy quality；It must be thoroughly mixed, not occur with egg
The phenomenon that separation；Qula is added in batches, dismisses to above-mentioned requirements；It is sieved into the flour, starch, milk powder of mixing, is stirred with scraper
Uniformly；
Step 4, the at a temperature of cooling 10min by the dough modulated at 8 DEG C；Cylinder is rolled by dough spreading flakiness with face,
Being pressed into thin thickness is 4mm uniform sheet；
Step 5 suppresses biscuit base with cookie cutter, and molding is placed on baking tray；
Baking tray is put into oven by step 6, the fire 10min about 150 DEG C, toasts 5min under the conditions of about 180 DEG C fire,
It is packed after cooling.
Products obtained therefrom moisture content is 3.73%, basicity 0.37%, ash content 1.22%, crude fat 32.1%, crude protein
20.3%, acid value 1.09mg/g, peroxide value 0.05g/100g, meet national standard.
Above description has shown and described several preferred embodiments of invention, but as previously described, it should be understood that invention is not
It is confined to form disclosed herein, should not be regarded as an exclusion of other examples, and can be used for various other combinations, modification
And environment, and can be carried out within that scope of the inventive concept describe herein by the above teachings or related fields of technology or knowledge
Change.And changes and modifications made by those skilled in the art do not depart from the spirit and scope of invention, then it all should be in the appended power of invention
In the protection scope that benefit requires.
Claims (5)
1. a kind of yak butter Qula biscuit, which is characterized in that according to mass parts include following components：82~85 parts of flour forms sediment
15~18 parts of powder, 54~56 parts of yak butter, 19~21 parts of soft white sugar, 29~31 parts of Qula, 2~4 parts of yak milk powder, egg egg
11~13 parts of yellow liquor.
2. a kind of preparation method of yak butter Qula biscuit, which is characterized in that include the following steps：
Step 1, pretreatment：Qula is crushed with pulverizer, is sieved, for use；
Step 2 weighs following components according to mass parts：82~85 parts of flour, 15~18 parts of starch, 54~56 parts of yak butter,
19~21 parts of soft white sugar, 29~31 parts of Qula, 2~4 parts of yak milk powder, 11~13 parts of egg yolk liquid；
Step 3 after melting yak butter, dismisses enlarged volume with egg-whisk, and color is slightly shallow, be added soft white sugar beat to
Whiten, is divided to two to the egg yolk liquid broken up is added three times；Yaks butter and egg yolk liquid is waited to merge completely just every time
It can be added next time；Yak butter sends presentation merrily and lightheartedly, fluffy quality；It must be thoroughly mixed, not separate with egg
The phenomenon that；Qula is added in batches, dismisses to above-mentioned requirements；It is sieved into the flour, starch, milk powder of mixing, is stirred evenly with scraper；
Step 4 cools down the dough modulated；Cylinder is rolled by dough spreading flakiness with face, and being pressed into thin thickness is 3~4mm
Uniform sheet；
Step 5 suppresses biscuit base with cookie cutter, and molding is placed on baking tray；
Baking tray is put into oven and toasts by step 6, packs after cooling.
3. preparation method according to claim 1, which is characterized in that the grit number in the step 1 is 100 mesh.
4. preparation method according to claim 1, which is characterized in that the cooling temperature in the step 4 is 4~8 DEG C, cold
But the time is 10~15min.
5. preparation method according to claim 1, which is characterized in that the baking condition in the step 6 is：On 150 DEG C
Lower fire 10min, about 180 DEG C fire under the conditions of toast 5min.
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| CN201811173743.3A CN108835180A (en) | 2018-10-09 | 2018-10-09 | A kind of yak butter Qula biscuit and preparation method thereof |
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| CN201811173743.3A CN108835180A (en) | 2018-10-09 | 2018-10-09 | A kind of yak butter Qula biscuit and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109619140A (en) * | 2019-02-02 | 2019-04-16 | 祁连播森农牧科技开发有限公司 | A kind of organic nutrition cookies and preparation method thereof containing butter |
| CN113207990A (en) * | 2021-05-12 | 2021-08-06 | 白玛拉战 | Trilat sugar and preparation method thereof |
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| CN104255935A (en) * | 2014-09-05 | 2015-01-07 | 甘肃农业大学 | Yak Triton production method suitable for pastoral area |
| CN105053121A (en) * | 2015-07-22 | 2015-11-18 | 甘肃华羚生物技术研究中心 | Qinghai-Tibet Plateau highland barley and yak triton biscuit and preparation method thereof |
| CN107372703A (en) * | 2017-08-03 | 2017-11-24 | 西藏青稞物语生物科技有限公司 | A kind of preparation method of highland barley and yak milk biscuit |
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| CN103315028A (en) * | 2013-06-19 | 2013-09-25 | 江苏里下河地区农业科学研究所 | Short biscuit and laboratory manufacture method thereof |
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| CN105053121A (en) * | 2015-07-22 | 2015-11-18 | 甘肃华羚生物技术研究中心 | Qinghai-Tibet Plateau highland barley and yak triton biscuit and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109619140A (en) * | 2019-02-02 | 2019-04-16 | 祁连播森农牧科技开发有限公司 | A kind of organic nutrition cookies and preparation method thereof containing butter |
| CN113207990A (en) * | 2021-05-12 | 2021-08-06 | 白玛拉战 | Trilat sugar and preparation method thereof |
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