CN108935581A - A kind of pumpkin jujube biscuit and preparation method thereof - Google Patents
A kind of pumpkin jujube biscuit and preparation method thereof Download PDFInfo
- Publication number
- CN108935581A CN108935581A CN201811037254.5A CN201811037254A CN108935581A CN 108935581 A CN108935581 A CN 108935581A CN 201811037254 A CN201811037254 A CN 201811037254A CN 108935581 A CN108935581 A CN 108935581A
- Authority
- CN
- China
- Prior art keywords
- pumpkin
- parts
- jujube
- biscuit
- butter
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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
-
- 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
- A21D2/36—Vegetable material
Abstract
The present invention relates to a kind of pumpkin jujube biscuits and preparation method thereof.The formula meter of the pumpkin jujube biscuit, it is prepared from the following raw materials: 250-300 parts of Self- raising flour, 35-50 parts of jujube juice, 75-85 parts of pumpkin powder, 65-70 parts of white granulated sugar, 185-200 parts of butter, 2.5-3 parts of salt, 35-50 parts of yolk, processed manufactured pumpkin jujube biscuit is full of nutrition, good colour, even tissue, mouthfeel is crisp clearly and has the pumpkin jujube biscuit of giving off a strong fragrance pumpkin flavor.Abundant nutrition and healthcare function of the pumpkin jujube biscuit both containing pumpkin jujube, also remain the flavor of pumpkin.
Description
Technical field
The present invention relates to food processing technology field, in particular to a kind of pumpkin jujube biscuit and preparation method thereof.
Background technique
With the raising of Living consumption, our people is also increasingly particular about diet this respect, including various culinary arts
In terms of aspect and snack food etc., biscuit is just increasingly favored by people, therefore has for biscuit industry increasing
Development space, for meet demand, the following cracker product can be around rich in nutritive value height, and the direction of safe and convenient is developed.
For traditional Chinese medicine, pumpkin is sweet in flavor, warm-natured, has good function to taste.In addition fresh pumpkin culture solution
Inhibiting effect can be played to lipid peroxide, have scavenging effect to hydroxyl radical free radical.Therefore it can be found that pumpkin is medicinal
With edible first-class food.
The nutritive value of jujube is very high, the protein component containing there are many, and contains 8 kinds of amino acid needed by human,
Composition also compares balance, and the content of vitamin E is also above rice and wheat；Protein content average out to 15.6%, 8 kinds of amino acid
Composition relatively balances, and wherein lysine comparision contents in jujube are abundant.And content of the fat also in jujube accounts for 5%-9%, rouge
Fat is 5.5 times of rice, 3.7 times of wheat flour, wherein the main component of fat is unsaturated fatty acid.
Pumpkin powder and jujube juice are added in biscuit raw materials the present invention, have developed a kind of both with the unique battalion of jujube
It supports, while maintaining the sweet and dilitious pumpkin jujube biscuit of pumpkin again.
Summary of the invention
The purpose of the present invention is to provide a kind of full of nutrition, good colour, even tissue, mouthfeel is crisp clearly and has
Pumpkin jujube biscuit of giving off a strong fragrance pumpkin flavor and preparation method thereof.A kind of pumpkin jujube biscuit, the formula of the jujube biscuit is by weight
Part meter is measured, is prepared from the following raw materials: 250-300 parts of Self- raising flour, 35-50 parts of jujube juice, 75-85 parts of pumpkin powder, white granulated sugar 65-
70 parts, 185-200 parts of butter, 2.5-3 parts of salt, 35-50 parts of yolk.A kind of production method of pumpkin jujube biscuit, including it is following
Step:
(1) weight of the various making materials such as precise flour, jujube juice, pumpkin powder, white sugar powder, butter；
(2) butter piece weighed up is put into beaker, is then placed on Indoor sill and melts naturally, it can in order to save the time
Half an hour carries out this operation before experiment carries out；
(3) load weighted flour, jujube juice, pumpkin powder are put into another beaker be mixed it is well-balanced；
(4) egg weighed up is made into egg liquid and white sugar powder, butter, be together added in the beaker of previous step,
It is eventually adding the salt weighed up, carries out the homogeneous modulation of dough, it is necessary to assure salt can be averagely dispersed therein；
(5) it is modulated and is put on chopping block later and carries out molding process, roll pressure to dough with rolling pin, in holding
The consistency of thickness of the heart and periphery, it is homogeneous it is fine and smooth, outside is smooth, form overall leveling, next can be cut into kitchen knife
The geometric figure of triangle, square or diamond shape can also be produced more in order to more beautiful with Biscuit mold
Shape；
(6) it puts biscuit base into oven to be baked, the temperature of baking are as follows: 180-200 DEG C of excessive internal heat, fire in a stove before fuel is added 160-
180 DEG C, toast duration: 12-15min；
(7) after taking out biscuit from oven, its moisture is allowed to evaporate, in air natural cooling, after waiting biscuits to be hardened, and
Shi Jinhang pack.
The present invention has the advantages that pumpkin powder and jujube juice are added in biscuit raw materials, have developed it is a kind of it is full of nutrition,
Good colour, even tissue, mouthfeel are crisp clearly and have the pumpkin jujube biscuit of giving off a strong fragrance pumpkin flavor.The pumpkin jujube biscuit
Both abundant nutrition and healthcare function containing pumpkin jujube, also remain the flavor of pumpkin.
Specific embodiment
A kind of pumpkin jujube biscuit, the formula meter of the jujube biscuit, is prepared from the following raw materials: Self- raising flour
250-300 parts, 35-50 parts of jujube juice, 75-85 parts of pumpkin powder, 65-70 parts of white granulated sugar, 185-200 parts of butter, 2.5-3 parts of salt,
35-50 parts of yolk.A kind of production method of pumpkin jujube biscuit, comprising the following steps:
(1) weight of the various making materials such as precise flour, jujube juice, pumpkin powder, white sugar powder, butter；
(2) butter piece weighed up is put into beaker, is then placed on Indoor sill and melts naturally, it can in order to save the time
Half an hour carries out this operation before experiment carries out；
(3) load weighted flour, jujube juice, pumpkin powder are put into another beaker be mixed it is well-balanced；
(4) egg weighed up is made into egg liquid and white sugar powder, butter, be together added in the beaker of previous step,
It is eventually adding the salt weighed up, carries out the homogeneous modulation of dough, it is necessary to assure salt can be averagely dispersed therein；
(5) it is modulated and is put on chopping block later and carries out molding process, roll pressure to dough with rolling pin, in holding
The consistency of thickness of the heart and periphery, it is homogeneous it is fine and smooth, outside is smooth, form overall leveling, next can be cut into kitchen knife
The geometric figure of triangle, square or diamond shape can also be produced more in order to more beautiful with Biscuit mold
Shape；
(6) it puts biscuit base into oven to be baked, the temperature of baking are as follows: 180-200 DEG C of excessive internal heat, fire in a stove before fuel is added 160-
180 DEG C, toast duration: 12-15min；
(7) after taking out biscuit from oven, its moisture is allowed to evaporate, in air natural cooling.After equal biscuits are hardened, and
Shi Jinhang pack.
Embodiment 1: a kind of production method of pumpkin jujube biscuit of the present invention is prepared according to the following steps:
(1) Self- raising flour 250g, jujube juice 95g, pumpkin powder 95g, white sugar powder 65g, butter 185g, egg are accurately weighed
100g, salt 2.5g；
(2) butter piece weighed up is put into beaker, is then placed on Indoor sill and melts naturally；
(3) load weighted flour, jujube juice, pumpkin powder are put into another beaker be mixed it is well-balanced；
(4) egg weighed up is made into egg liquid and white sugar powder, butter, be together added in the beaker of previous step.
It is eventually adding the salt weighed up, carries out the homogeneous modulation of dough, it is necessary to assure salt can be averagely dispersed therein；
(5) it is modulated and is put on chopping block later and carries out molding process, roll pressure to dough with rolling pin, in holding
The consistency of thickness of the heart and periphery, it is homogeneous it is fine and smooth, outside is smooth, form overall leveling, next can be cut into kitchen knife
The geometric figure of triangle, square or diamond shape can also be produced more in order to more beautiful with Biscuit mold
Shape；
(6) biscuit base is put into oven to be baked.The temperature of baking are as follows: get angry 180 DEG C, the fire in a stove before fuel is added is 170 DEG C, baking
Duration: 12min；
(7) after taking out biscuit from oven, its moisture is allowed to evaporate, in air natural cooling, after waiting biscuits to be hardened, and
Shi Jinhang pack.
Claims (2)
1. a kind of pumpkin jujube biscuit and preparation method thereof, which is characterized in that the formula meter of the jujube biscuit, by with
Lower raw material is made: 250-300 parts of Self- raising flour, 35-50 parts of jujube juice, 75-85 parts of pumpkin powder, 65-70 parts of white granulated sugar, butter
185-200 parts, 2.5-3 parts of salt, 35-50 parts of yolk.
2. a kind of production method of pumpkin jujube biscuit according to claim 1, comprising the following steps:
(1) weight of the various making materials such as precise flour, jujube juice, pumpkin powder, white sugar powder, butter；
(2) butter piece weighed up is put into beaker, is then placed on Indoor sill and melts naturally, it can be in reality in order to save the time
Half an hour carries out this operation before testing progress；
(3) load weighted flour, jujube juice, pumpkin powder are put into another beaker be mixed it is well-balanced；
(4) egg weighed up is made into egg liquid and white sugar powder, butter, be together added in the beaker of previous step, finally
The salt weighed up is added, carries out the homogeneous modulation of dough, it is necessary to assure salt can be averagely dispersed therein；
(5) be modulated and be put on chopping block later and carry out molding process, dough is carried out with rolling pin to roll pressure, keep center with
The consistency of thickness on periphery, it is homogeneous it is fine and smooth, outside is smooth, form overall leveling, next can be cut into triangle with kitchen knife
The geometric figure of shape, square or diamond shape can also produce more shapes in order to more beautiful with Biscuit mold；
(6) it putting biscuit base into oven to be baked, the temperature of baking are as follows: 180-200 DEG C of excessive internal heat, the fire in a stove before fuel is added is 160-180 DEG C,
Toast duration: 12-15min；
(7) after taking out biscuit from oven, allow its moisture to evaporate, in air natural cooling, after waiting biscuits to be hardened, in time into
Luggage bag.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811037254.5A CN108935581A (en) | 2018-09-06 | 2018-09-06 | A kind of pumpkin jujube biscuit and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811037254.5A CN108935581A (en) | 2018-09-06 | 2018-09-06 | A kind of pumpkin jujube biscuit and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108935581A true CN108935581A (en) | 2018-12-07 |
Family
ID=64476144
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811037254.5A Withdrawn CN108935581A (en) | 2018-09-06 | 2018-09-06 | A kind of pumpkin jujube biscuit and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108935581A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114982801A (en) * | 2022-05-19 | 2022-09-02 | 龙岩市祥优实业有限公司 | Health-care leisure food containing camellia oil and preparation method thereof |
-
2018
- 2018-09-06 CN CN201811037254.5A patent/CN108935581A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114982801A (en) * | 2022-05-19 | 2022-09-02 | 龙岩市祥优实业有限公司 | Health-care leisure food containing camellia oil and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20181207 |
|
| WW01 | Invention patent application withdrawn after publication |