CN109077089A - A kind of natural tomato egg milk taste shortbread type biscuit and preparation method thereof - Google Patents
A kind of natural tomato egg milk taste shortbread type biscuit and preparation method thereof Download PDFInfo
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- CN109077089A CN109077089A CN201811078629.2A CN201811078629A CN109077089A CN 109077089 A CN109077089 A CN 109077089A CN 201811078629 A CN201811078629 A CN 201811078629A CN 109077089 A CN109077089 A CN 109077089A
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- parts
- tomato
- egg
- shortbread type
- type biscuit
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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
Abstract
The present invention relates to snack food technical field, a kind of natural tomato egg milk taste shortbread type biscuit and preparation method thereof is specifically disclosed.Natural tomato egg milk taste shortbread type biscuit disclosed 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 dried whole-egg, 20-30 parts of wheat flour, 32-36 parts of powdered sugar, 28-32 parts of tomato meal, 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.Natural tomato egg milk taste shortbread type biscuit provided by the invention passes through scientific and reasonable sorting and production, has the advantage that sweet mouthfeel, has strong tomato egg milk flavor；Using tomato meal, wheat flour, skimmed milk power as raw material, have stomach strengthening and digestion promoting, cool blood flat liver, it is clearing heat and detoxicating, reduce blood pressure and other effects, nutrition is comprehensively and healthy.
Description
Technical field
The present invention relates to snack food technical fields, and in particular to a kind of natural tomato egg milk taste shortbread type biscuit and its preparation
Method.
Background technique
Further increasing with living standards of the people in recent years, bakery product type, quantity, quality, production technology
It has all made significant headway with technology.But presently commercially available shortbread type biscuit still has the characteristics that high sugar, high grease, wherein sugar adds
Dosage will add 2%~4% all kinds of syrup of flour still 30%~38%；Fat content is higher than 26%.In addition, mesh
Preceding commercially available shortbread type biscuit raw material is mostly wheat, cannot still fully meet people to biscuit nutritional factors balance, production standard security
Etc. new demand.
Tomato meal nutritive value is high, and heat is low, anti-oxidant, anti-cancer；Can dispel freckle, beauty, anti-aging, weight-reducing.Kind
Eggplant powder Orally taken and externally two all preferably, has both " causing beautiful " function, low fat diet list, weight reducing and beauty are completely suitble to.Being worth mentioning is tomato
Contain Lycopene, and Lycopene is that strength is anti-oxidant, helps retarding ageing and can resistance to compression, anticancer.And moisture content and oil can be balanced
Rouge secretion.Tomato meal slightly changes, and can make the different facial mask such as face cleaning, maintenance, removing speckles, beautification and white.Tomato property sweet acid is slightly cold, has
It promotes the production of body fluid to quench thirst, stomach strengthening and digestion promoting, cool blood flat liver, clearing heat and detoxicating, the effect of reducing blood pressure, has to hypertension, kidney patient good
Auxiliary therapeutic action.
Summary of the invention
The object of the present invention is to provide a kind of natural tomato egg milk taste shortbread type biscuit, the natural tomato egg milk taste shortcake cake
It is dry to 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 natural tomato egg milk taste shortbread type biscuit.
In order to achieve the goal above, the technical scheme adopted by the invention is that: a kind of natural tomato egg milk taste shortbread type biscuit,
Raw material is obtained by following parts by weight to be made:
18-22 parts of skimmed milk power, 28-32 parts of dried whole-egg, 20-30 parts of wheat flour, 32-36 parts of powdered sugar, tomato meal 28-32
Part, 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, water
0.75-0.85 parts.
Preferably, the natural tomato egg milk taste shortbread type biscuit, obtains raw material by following parts by weight and is made:
20 parts of skimmed milk power, 30 parts of dried whole-egg, 100 parts of wheat flour, 35 parts of powdered sugar, 30 parts of tomato meal, edible vegetable oil
25 parts, 0.3 part of lecithin, 0.2 part of sodium bicarbonate, 0.82 part of edible salt, water 800ml.
The production method of natural tomato egg milk taste shortbread type biscuit provided by the invention, comprising the following steps:
(1) powder is adjusted in mixing
Raw material is weighed, its weight is counted with 100 parts and forms are as follows: 18-22 parts of skimmed milk power, 28-32 parts of dried whole-egg, wheat flour
20-30 parts, 32-36 parts of powdered sugar, 28-32 parts of tomato meal, 24-26 parts of edible vegetable oil, 0.3-0.5 parts of lecithin, bicarbonate
The weighed raw material of institute is added in mixer, 6-7min is mixed by 0.1-0.3 parts of sodium, 0.015-0.025 parts of edible salt,
0.75-0.85 parts of water are stirring evenly and then adding into, 2-4min is stirred for, mixes, obtains mixing preparation powder group；
(2) it forms
Powder configured in step (1) is rolled into a ball into implantation biscuit grinding tool, compression moulding；
(3) it toasts
The product of compression moulding in step (2) is sent into industrial microwave oven and is toasted, the industrial microwave oven
Baking temperature control are as follows: first stage temperature be 80 ± 5 DEG C, baking time 240-320s；Second stage temperature be 100 ±
5 DEG C, baking time 180-240s；Phase III temperature is 90 ± 5 DEG C, baking time 180-240s；Fourth stage temperature
It is 85 ± 5 DEG C, baking time 240-320s；Microwave frequency is 35 ± 5Hz；Then using being cooled to 35-40 DEG C to get arriving
Tomato souffle biscuit.
Natural tomato egg milk taste shortbread type biscuit provided by the invention has following by scientific and reasonable sorting and production
Advantage:
1. sweet mouthfeel has strong tomato egg milk flavor；
2. having stomach strengthening and digestion promoting, cool blood flat liver, clearing heat and detoxicating, reduction blood using tomato meal, wheat flour, skimmed milk power as raw material
Pressure and other effects, nutrition are comprehensively and healthy.
Specific embodiment
The technical scheme of the invention is described in detail through specific implementation examples.
Embodiment 1
A kind of natural tomato egg milk taste shortbread type biscuit, is made by the raw material of following parts by weight:
Skimmed milk power 20Kg, dried whole-egg 30Kg, wheat flour 25Kg, powdered sugar 35Kg, tomato meal 30Kg, edible vegetable oil
25Kg, lecithin 0.3Kg, sodium bicarbonate 0.2Kg, edible salt 0.82Kg, water 800ml.
The production method of the natural tomato egg milk taste shortbread type biscuit the following steps are included:
(1) powder is adjusted in mixing
Raw material is weighed, its weight is counted with 100 parts and forms are as follows: is skimmed milk power 20Kg, dried whole-egg 30Kg, wheat flour 25Kg, white
Icing Sugar 35Kg, it tomato meal 30Kg, edible vegetable oil 25Kg, lecithin 0.3Kg, sodium bicarbonate 0.2Kg, edible salt 0.82Kg, incites somebody to action
The weighed raw material of institute is added in mixer, and 7min is mixed, is stirring evenly and then adding into water 800ml, is stirred for 4min, is mixed
It is even, obtain mixing preparation powder group；
(2) it forms
Powder configured in step (1) is rolled into a ball into implantation biscuit grinding tool, compression moulding；
(3) it toasts
The product of compression moulding in step (2) is sent into industrial microwave oven and is toasted, the industrial microwave oven
Baking temperature control are as follows: first stage temperature be 80 DEG C, baking time 280s；Second stage temperature is 100 DEG C, when baking
Between be 210s；Phase III temperature is 90 DEG C, baking time 210s；Fourth stage temperature is 85 DEG C, baking time 280s；
Microwave frequency is 35Hz；Then using being cooled to 37.5 DEG C to get to tomato souffle biscuit.
Embodiment 2
A kind of natural tomato egg milk taste shortbread type biscuit, is made by the raw material of following parts by weight:
Skimmed milk power 18Kg, dried whole-egg 28Kg, wheat flour 20Kg, powdered sugar 32Kg, tomato meal 28Kg, edible vegetable oil
24Kg, lecithin 0.3Kg, sodium bicarbonate 0.1Kg, edible salt 0.015Kg, water 750ml.
The production method of the natural tomato egg milk taste shortbread type biscuit the following steps are included:
(1) powder is adjusted in mixing
Raw material is weighed, its weight is counted with 100 parts and forms are as follows: is skimmed milk power 18Kg, dried whole-egg 28Kg, wheat flour 20Kg, white
Icing Sugar 32Kg, tomato meal 28Kg, edible vegetable oil 24Kg, lecithin 0.3Kg, sodium bicarbonate 0.1Kg, edible salt 0.015Kg, will
The weighed raw material of institute is added in mixer, and 6min is mixed, is stirring evenly and then adding into water 750ml, is stirred for 2min, is mixed
It is even, obtain mixing preparation powder group；
(2) it forms
Powder configured in step (1) is rolled into a ball into implantation biscuit grinding tool, compression moulding；
(3) it toasts
The product of compression moulding in step (2) is sent into industrial microwave oven and is toasted, the industrial microwave oven
Baking temperature control are as follows: first stage temperature be 75 DEG C, baking time 240s；Second stage temperature is 95 DEG C, when baking
Between be 180s；Phase III temperature is 85 DEG C, baking time 180s；Fourth stage temperature is 80 DEG C, baking time 240s；
Microwave frequency is 30Hz；Then using being cooled to 35 DEG C to get to tomato souffle biscuit.
Embodiment 3
A kind of natural tomato egg milk taste shortbread type biscuit, is made by the raw material of following parts by weight:
Skimmed milk power 22Kg, dried whole-egg 32Kg, wheat flour 30Kg, powdered sugar 36Kg, tomato meal 32Kg, edible vegetable oil
26Kg, lecithin 0.5Kg, sodium bicarbonate 0.3Kg, edible salt 0.025Kg, water 850ml.
The production method of the natural tomato egg milk taste shortbread type biscuit the following steps are included:
(1) powder is adjusted in mixing
Raw material is weighed, its weight is counted with 100 parts and forms are as follows: is skimmed milk power 22Kg, dried whole-egg 32Kg, wheat flour 30Kg, white
Icing Sugar 36Kg, tomato meal 32Kg, edible vegetable oil 26Kg, lecithin 0.5Kg, sodium bicarbonate 0.3Kg, edible salt 0.025Kg, will
The weighed raw material of institute is added in mixer, and 6min is mixed, is stirring evenly and then adding into water, is stirred for 3min, is mixed, is obtained
Mixing preparation powder group；
(2) it forms
Powder configured in step (1) is rolled into a ball into implantation biscuit grinding tool, compression moulding；
(3) it toasts
The product of compression moulding in step (2) is sent into industrial microwave oven and is toasted, the industrial microwave oven
Baking temperature control are as follows: first stage temperature be 85 DEG C, baking time 320s；Second stage temperature is 105 DEG C, when baking
Between be 240s；Phase III temperature is 95 DEG C, baking time 240s；Fourth stage temperature is 90 DEG C, baking time 320s；
Microwave frequency is 40Hz；Then using being cooled to 40 DEG C to get to tomato souffle biscuit.
The tomato egg milk taste shortbread type biscuit of the offer of embodiment 1 is had detected, trophic analysis is as shown in table 1:
Table 1:
Tomato egg milk taste shortbread type biscuit nutrient component meter
| Project | Every 100g |
| Energy/kJ | 1680 |
| Protein/g | 13.6 |
| Fat/g | 16 |
| Carbohydrate/g | 50 |
| Sodium/mg | 50 |
| Carrotene/μ g | 34.8 |
| Retinol/μ g | 65.2 |
| Calcium/mg | 192 |
| Magnesium/mg | 41 |
| Iron/mg | 3.5 |
| Phosphorus/mg | 245 |
| Selenium/mg | 6.5 |
| Potassium/mg | 268 |
| Niacin/mg | 0.71 |
| Thiamine/μ g | 0.18 |
| Riboflavin/mg | 0.11 |
| Dietary fiber/g | 2.5 |
| Zinc/mg | 1.48 |
| Niacin/mg | 0.47 |
| VA/μg | 66.8 |
| VE/μg | 2.81 |
| VK/μg | 1.08 |
| Iodine/μ g | 1 |
Claims (3)
1. a kind of natural tomato egg milk taste shortbread type biscuit, which is characterized in that count its weight with 100 parts and form are as follows: skimmed milk power 18-
22 parts, 28-32 parts of dried whole-egg, 20-30 parts of wheat flour, 32-36 parts of powdered sugar, 28-32 parts of tomato meal, edible vegetable oil 24-26
Part, 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.
2. a kind of natural tomato egg milk taste shortbread type biscuit according to claim 1, which is characterized in that its is heavy in terms of 100 parts
Amount composition are as follows: 20 parts of skimmed milk power, 30 parts of dried whole-egg, 100 parts of wheat flour, 35 parts of powdered sugar, 30 parts of tomato meal, edible vegetable oil
25 parts, 0.3 part of lecithin, 0.2 part of sodium bicarbonate, 0.82 part of edible salt, 0.8 part of water.
3. a kind of method for preparing natural tomato egg milk taste shortbread type biscuit described in claim 1, which is characterized in that including following
Step:
(1) powder is adjusted in mixing
Raw material is weighed, its weight is counted with 100 parts and forms are as follows: 18-22 parts of skimmed milk power, 28-32 parts of dried whole-egg, wheat flour 20-30
Part, 32-36 parts of powdered sugar, 28-32 parts of tomato meal, 24-26 parts of edible vegetable oil, 0.3-0.5 parts of lecithin, sodium bicarbonate 0.1-
The weighed raw material of institute is added in mixer by 0.3 part, 0.015-0.025 parts of edible salt, and 6-7min is mixed, and stirring is equal
Water 0.75-0.85 parts is added after even, is stirred for 2-4min, mixes, obtains mixing preparation powder group；
(2) it forms
Powder configured in step (1) is rolled into a ball into implantation biscuit grinding tool, compression moulding；
(3) it toasts
The product of compression moulding in step (2) is sent into industrial microwave oven and is toasted, the baking of the industrial microwave oven
Roasting temperature control are as follows: first stage temperature is 80 ± 5 DEG C, baking time 240-320s；Second stage temperature is 100 ± 5 DEG C,
Baking time is 180-240s；Phase III temperature is 90 ± 5 DEG C, baking time 180-240s；Fourth stage temperature is 85
± 5 DEG C, baking time 240-320s；Microwave frequency is 35 ± 5Hz；Then using being cooled to 35-40 DEG C to get to tomato
Egg milk taste shortbread type biscuit.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811078629.2A CN109077089A (en) | 2018-09-17 | 2018-09-17 | A kind of natural tomato egg milk taste shortbread type biscuit and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811078629.2A CN109077089A (en) | 2018-09-17 | 2018-09-17 | A kind of natural tomato egg milk taste shortbread type biscuit and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN109077089A true CN109077089A (en) | 2018-12-25 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811078629.2A Pending CN109077089A (en) | 2018-09-17 | 2018-09-17 | A kind of natural tomato egg milk taste shortbread type biscuit and preparation method thereof |
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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 |
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2018
- 2018-09-17 CN CN201811078629.2A patent/CN109077089A/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 |
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Application publication date: 20181225 |