CN108850070A - A kind of Chinese yam shortbread type biscuit and preparation method thereof - Google Patents
A kind of Chinese yam shortbread type biscuit and preparation method thereof Download PDFInfo
- Publication number
- CN108850070A CN108850070A CN201811045325.6A CN201811045325A CN108850070A CN 108850070 A CN108850070 A CN 108850070A CN 201811045325 A CN201811045325 A CN 201811045325A CN 108850070 A CN108850070 A CN 108850070A
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- CN
- China
- Prior art keywords
- parts
- chinese yam
- biscuit
- shortbread type
- yam
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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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
-
- 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
-
- 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
Abstract
The present invention relates to food processing technology fields, and in particular to a kind of Chinese yam shortbread type biscuit also relates to its production method.Chinese yam shortbread type biscuit provided by the invention, is made by the raw material of following parts by weight：18-22 parts of skimmed milk power, 28-32 parts of yam flour, 98-102 parts of wheat flour, 32-36 parts of powdered sugar, 24-26 parts of edible vegetable oil, 0.3-0.5 parts of lecithin, 0.1-0.3 parts of sodium bicarbonate, 0.015-0.025 parts of edible salt, 0.75-0.85 parts of water.Chinese yam shortbread type biscuit provided by the invention has the following advantages that by scientific and reasonable sorting and production：Peculiar taste with strong Chinese yam breaks the monotonicity and the homogeneous feature of cracker product on the market of conventional cookies, expands the new application of biscuit；And also there is healthcare, the health-care efficacy of anti-aging.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of Chinese yam shortbread type biscuit also relates to its production
Method.
Background technique
Biscuit is a kind of food being loved by consumers, usually using wheat flour as primary raw material, with carbohydrate, grease,
Egg product, dairy products etc. are auxiliary material, and agitated, molding is toasted and manufactured food.
But for current biscuit, there are the following problems.One, using wheat flour as primary raw material, mouthfeel is single；
Two, raw material type is less, and nutritional ingredient is not abundant enough, and the content of nutrient is very few, is unable to satisfy demand of the consumer to nutrition.
Therefore, it is necessary to a kind of scientific in nutrition is provided, biscuit in good taste.
Summary of the invention
The object of the present invention is to provide a kind of Chinese yam shortbread type biscuit, have the advantages that mouthfeel is novel, full of nutrition.
The object of the invention is also to provide a kind of production methods of Chinese yam shortbread type biscuit.
In order to achieve the goal above, the technical scheme adopted by the invention is that：A kind of Chinese yam shortbread type biscuit, by following weight
The raw material of number is made：
Preferably, Chinese yam shortbread type biscuit is made by the raw material of following parts by weight：
A kind of production method of Chinese yam shortbread type biscuit, includes the following steps：
One, powder is adjusted in mixing
Weigh 18-22 parts of skimmed milk power, 28-32 parts of yam flour, 98-102 parts of wheat flour, 32-36 parts of powdered sugar, edible plant
24-26 parts of object oil, 0.3-0.5 parts of lecithin, 0.1-0.3 parts of sodium bicarbonate, 0.015-0.025 parts of edible salt, water 0.75-0.85
Part, skimmed milk power, yam flour, wheat flour, powdered sugar, edible vegetable oil, lecithin, sodium bicarbonate, edible salt are added to and mixed
In powder machine, 6-7 minutes are stirred to uniform；Then water is added, continues stirring 2-4 minutes to uniform, obtains mixing preparation powder
Dough；
Two, it forms
Manufactured mixing preparation powder group is made of Biscuit mold and is formed, molding biscuit is obtained；
Three, it toasts
Molding biscuit is sent into industrial microwave oven and is toasted, microwave temperature control is：First stage temperature is 80
± 5 DEG C, baking time is 240-320 seconds；Second stage temperature is 100 ± 5 DEG C, and baking time is 180-240 seconds；Phase III
Temperature is 90 ± 5 DEG C, and baking time is 180-240 seconds；Fourth stage temperature is 85 ± 5 DEG C, and baking time is 240-320 seconds；
Microwave frequency is 35 ± 5Hz；Then it is cooled to 35-40 DEG C by cooling line, obtains the Chinese yam shortbread type biscuit of crispy in taste.
Chinese yam shortbread type biscuit provided by the invention has the following advantages that by scientific and reasonable sorting and production：
1, the peculiar taste with strong Chinese yam, break conventional cookies monotonicity and cracker product on the market it is same
Matter feature expands the new application of biscuit；
2, there is healthcare, function of delaying senility；Research confirms both at home and abroad：Chinese yam can promote brain secretion dehydrogenation table male
Ketone.Dehydrobenzene is taken, can make one that sleep improvement, happy, dynamic, seem youth, good appetite etc., reaches strong
The strong body of body, the effect of anti-aging.Chinese yam has nourishing cell, strengthens endocrine, help is strong, enhances body hematopoiesis function etc.
Effect, can inducement interferon, improve body's immunity, disease resistance etc. improved, to anti-aging process important role.
Chinese yam is rich in the microelement beneficial to human body, has the function of blood-nourishing, cerebrum tonifying, kidney-nourishing, anti-aging etc..
Specific embodiment
The technical scheme of the invention is described in detail through specific implementation examples.
Embodiment 1
A kind of Chinese yam shortbread type biscuit, is made by the raw material of following weight：
A kind of production method of Chinese yam shortbread type biscuit, includes the following steps：
One, powder is adjusted in mixing：
Skimmed milk power, yam flour, wheat flour, powdered sugar, edible vegetable oil, lecithin, carbonic acid are weighed according to the above weight
Hydrogen sodium, edible salt, water, by skimmed milk power, yam flour, wheat flour, powdered sugar, edible vegetable oil, lecithin, sodium bicarbonate, food
It is added in mixer with salt, is stirred 7 minutes to uniform；Then water 800ml is added, continues stirring 3 minutes to uniform, obtains
To mixing preparation powder group；
Two, it forms：
Manufactured mixing preparation powder group is put into Biscuit mold and makes molding, obtains molding biscuit；
Three, it toasts：
Molding biscuit is sent into industrial microwave oven and is toasted, microwave temperature control is：First stage temperature is 80
DEG C, baking time 240；Second stage temperature is 100 DEG C, and baking time is 180 seconds；Phase III temperature is 90 DEG C, baking
Time is 180 seconds；Fourth stage temperature is 85 DEG C, and baking time is 240 seconds；Microwave frequency is 35Hz；Then pass through cooling line
It is cooled to 35-40 DEG C, obtains the Chinese yam biscuit of crispy in taste.
Embodiment 2
A kind of Chinese yam shortbread type biscuit, is made by the raw material of following weight：
A kind of production method of Chinese yam shortbread type biscuit, includes the following steps：
One, powder is adjusted in mixing：
Each raw material is weighed according to the above weight, by skimmed milk power, yam flour, wheat flour, powdered sugar, edible vegetable oil, ovum
Phosphatide, sodium bicarbonate, edible salt are added in mixer, are stirred 6 minutes to uniform；Then water 750ml is added, continues to stir
2 minutes are mixed to uniform, obtains mixing preparation powder group.
Two, it forms：
Manufactured mixing preparation powder group is put into Biscuit mold and makes molding, obtains molding biscuit；
Three, it toasts：
Molding biscuit is sent into industrial microwave oven and is toasted, microwave temperature control is：First stage temperature is 75
DEG C, baking time is 240 seconds；Second stage temperature is 95 DEG C, and baking time is 180 seconds；Phase III temperature is 85 DEG C, baking
Time is 180 seconds；Fourth stage temperature is 80 DEG C, and baking time is 240 seconds；Microwave frequency is 30Hz；Then pass through cooling line
It is cooled to 35-40 DEG C, obtains the Chinese yam biscuit of crispy in taste.
Embodiment 3
A kind of Chinese yam shortbread type biscuit, is made by the raw material of following weight：
A kind of production method of Chinese yam shortbread type biscuit, includes the following steps：
One, powder is adjusted in mixing：
Each raw material is weighed according to the above weight, by skimmed milk power, yam flour, wheat flour, powdered sugar, edible vegetable oil, ovum
Phosphatide, sodium bicarbonate, edible salt are added in mixer, are stirred 7 minutes to uniform；Then water 800ml is added, continues to stir
3 minutes are mixed to uniform, obtains mixing preparation powder group.
Two, it forms：
Manufactured mixing preparation powder group is put into Biscuit mold and makes molding, obtains molding biscuit；
Three, it toasts：
Molding biscuit is sent into industrial microwave oven and is toasted, microwave temperature control is：First stage temperature is 80
DEG C, baking time is 280 seconds；Second stage temperature is 100 DEG C, and baking time is 210 seconds；Phase III temperature is 90 DEG C, is dried
The roasting time is 210 seconds；Fourth stage temperature is 80 DEG C, and baking time is 280 seconds；Microwave frequency is 35Hz；Then through supercooling
Line is cooled to 35-40 DEG C, obtains the Chinese yam biscuit of crispy in taste.
Embodiment 4
A kind of Chinese yam shortbread type biscuit, is made by the raw material of following weight：
A kind of production method of Chinese yam shortbread type biscuit, includes the following steps：
One, powder is adjusted in mixing：
Each raw material is weighed according to the above weight, by skimmed milk power, yam flour, wheat flour, powdered sugar, edible vegetable oil, ovum
Phosphatide, sodium bicarbonate, edible salt are added in mixer, are stirred 7 minutes to uniform；Then water 850ml is added, continues to stir
4 minutes are mixed to uniform, obtains mixing preparation powder group.
Two, it forms：
Manufactured mixing preparation powder group is put into Biscuit mold and makes molding, obtains molding biscuit；
Three, it toasts：
Molding biscuit is sent into industrial microwave oven and is toasted, microwave temperature control is：First stage temperature is 85
DEG C, baking time is 320 seconds；Second stage temperature is 105 DEG C, and baking time is 240 seconds；Phase III temperature is 95 DEG C, is dried
The roasting time is 240 seconds；Fourth stage temperature is 90 DEG C, and baking time is 320 seconds；Microwave frequency is 40Hz；Then through supercooling
Line is cooled to 35-40 DEG C, obtains the Chinese yam biscuit of crispy in taste.
Claims (4)
1. a kind of Chinese yam shortbread type biscuit, which is characterized in that be made by the raw material of following parts by weight：
2. Chinese yam shortbread type biscuit according to claim 1, which is characterized in that by the raw material production of following parts by weight
At：
3. a kind of production method of Chinese yam shortbread type biscuit, which is characterized in that include the following steps：
One, powder is adjusted in mixing
Weigh 18-22 parts of skimmed milk power, 28-32 parts of yam flour, 98-102 parts of wheat flour, 32-36 parts of powdered sugar, edible vegetable oil
24-26 parts, 0.3-0.5 parts of lecithin, 0.1-0.3 parts of sodium bicarbonate, 0.015-0.025 parts of edible salt, 0.75-0.85 parts of water,
Skimmed milk power, yam flour, wheat flour, powdered sugar, edible vegetable oil, lecithin, sodium bicarbonate, edible salt are added to mixer
In, 6-7 minutes are stirred to uniform；Then water is added, continues stirring 2-4 minutes to uniform, obtains mixing preparation powder group；
Two, it forms
Manufactured mixing preparation powder group is made of Biscuit mold and is formed, molding biscuit is obtained；
Three, it toasts
Molding biscuit is sent into industrial microwave oven and is toasted, microwave temperature control is：First stage temperature is 80 ± 5
DEG C, baking time is 240-320 seconds；Second stage temperature is 100 ± 5 DEG C, and baking time is 180-240 seconds；Phase III temperature
Degree is 90 ± 5 DEG C, and baking time is 180-240 seconds；Fourth stage temperature is 85 ± 5 DEG C, and baking time is 240-320 seconds；It is micro-
Wave frequency rate is 35 ± 5Hz；Then it is cooled to 35-40 DEG C by cooling line, obtains the Chinese yam shortbread type biscuit of crispy in taste.
4. the production method of Chinese yam shortbread type biscuit according to claim 3, which is characterized in that in step 1, defatted milk
Powder, yam flour, wheat flour, powdered sugar, edible vegetable oil, lecithin, sodium bicarbonate, edible salt, water parts by weight be：
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811045325.6A CN108850070A (en) | 2018-09-07 | 2018-09-07 | A kind of Chinese yam shortbread type biscuit and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811045325.6A CN108850070A (en) | 2018-09-07 | 2018-09-07 | A kind of Chinese yam shortbread type biscuit and preparation method thereof |
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| CN108850070A true CN108850070A (en) | 2018-11-23 |
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| CN201811045325.6A Pending CN108850070A (en) | 2018-09-07 | 2018-09-07 | A kind of Chinese yam shortbread type biscuit and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111053246A (en) * | 2020-01-07 | 2020-04-24 | 广州大学 | Sugar substitute composition and application thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105265537A (en) * | 2015-10-23 | 2016-01-27 | 富川富兴果蔬有限责任公司 | Fruit and vegetable biscuit and preparation method thereof |
-
2018
- 2018-09-07 CN CN201811045325.6A patent/CN108850070A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105265537A (en) * | 2015-10-23 | 2016-01-27 | 富川富兴果蔬有限责任公司 | Fruit and vegetable biscuit and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111053246A (en) * | 2020-01-07 | 2020-04-24 | 广州大学 | Sugar substitute composition and application thereof |
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| SE01 | Entry into force of request for substantive examination | ||
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Application publication date: 20181123 |