CN109769889A - One seed ginseng stilbene nutrient biscuit and preparation method thereof - Google Patents
One seed ginseng stilbene nutrient biscuit and preparation method thereof Download PDFInfo
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Abstract
The invention belongs to biscuit and its processing technology fields, a seed ginseng stilbene nutrient biscuit is specifically disclosed, is made of the raw material components of following parts by weight: 70~80 parts of butter, 20~30 parts of white granulated sugar, 10~20 parts of egg liquid, 0.5~1 part of salt, 50~60 parts of Self- raising flour, 25~40 parts of red polished rice, 1~3 part of ginseng pulverate, 2~4 parts of astragalus membranaceus powder, 1~3 part of balloonflower powder.The present invention also provides the preparation methods of ginseng stilbene nutrient biscuit, biscuit ingredient of the present invention is the dual-purpose Chinese medicine of natural medicine-food and ingredient, it works in coordination with remaining raw material, enriches the nutrition of biscuit, crispy in taste, nutrition is balanced, it is added to ginseng pulverate, astragalus membranaceus powder, balloonflower powder and red polished rice in the production process, so that the nutritive value of biscuit improves, while effectively raising the antioxygenic property of biscuit, the antioxidant levels that human body can be improved after edible, further increase the immunity of human body.
Description
Technical field
The invention belongs to biscuit and its processing technology fields, and in particular to a seed ginseng stilbene nutrient biscuit and its production side
Method.
Background technique
Biscuit is one of upper main bakery at present, due to its long shelf-life, storage and transportation it is convenient, be to lie fallow or fill at present
Hungry one of Main Foods.Due to external environment and human body itself metabolism, constantly generated free radicals in organism, they change
It is active to learn property, participates in part biological function, but excessive free radical meeting damaging cells, causes a series of diseases.It is anti-when in vivo
It is in due course very necessary from active antioxidant content is supplemented in vitro when imperial system disequilibrium.Though traditional biscuit
People's diet so has been improved, has been the food allayed one's hunger, but its is anti-oxidant sufficiently not enough, therefore, it is necessary to develop with health care
Effect, and anti-oxidant sufficient biscuit needed for people can be provided, further increase the immunocompetence of human body.
Summary of the invention
The present invention provides a kind of antioxygen to solve the problems, such as that current biscuit antioxidant content is inadequate, healthcare function is poor
Change horizontal high ginseng stilbene nutrient biscuit production method.
The first purpose of the invention is to provide a seed ginseng stilbene nutrient biscuits, are made of the raw material components of following parts by weight:
70~80 parts of butter, 20~30 parts of white granulated sugar, 10~20 parts of egg liquid, 0.5~1 part of salt, 50~60 parts of Self- raising flour, red polished rice
25~40 parts, 1~3 part of ginseng pulverate, 2~4 parts of astragalus membranaceus powder, 1~3 part of balloonflower powder.
Preferably, a seed ginseng stilbene nutrient biscuit, is made of the raw material components of following parts by weight: 75 parts of butter, white granulated sugar 25
Part, 15 parts of egg liquid, 0.8 part of salt, 55 parts of Self- raising flour, 32 parts of red polished rice, 2 parts of ginseng pulverate, 3 parts of astragalus membranaceus powder, 2 parts of balloonflower powder.
The present invention also provides the preparation methods of above-mentioned ginseng stilbene nutrient biscuit, comprising the following steps:
The softening of 70~80 parts by weight butter room temperatures is dismissed, sequentially adds 20~30 parts by weight white granulated sugars and 10~20 by S1
Part egg liquid is dismissed uniformly using equipment is dismissed, forms mixture；
S2, by 50~60 parts by weight Self- raising flour, the red polished rice of 25~40 parts by weight, 1~3 parts by weight ginseng pulverate, 2~4 weights
Amount part astragalus membranaceus powder, 1~3 parts by weight balloonflower powder are uniformly mixed, and are added in the mixture that S2 is obtained, and are stirred to dry powder, are used mould
15~20min is toasted in oven after having compression moulding, 150~180 DEG C of baking temperature temperature, can obtain finished product biscuit.
Compared with prior art, a seed ginseng stilbene nutrient biscuit and preparation method thereof of the invention, has the advantages that
Biscuit ingredient of the present invention is the dual-purpose Chinese medicine of natural medicine-food and ingredient, is worked in coordination with remaining raw material, is enriched
The nutrition of biscuit, crispy in taste, nutrition is balanced, is added to ginseng pulverate, astragalus membranaceus powder, balloonflower powder and red round-grained rice in the production process
Rice, so that the nutritive value of biscuit improves, while effectively raising the antioxygenic property of biscuit, the edible present invention is prepared
Ginseng stilbene nutrient biscuit can improve the antioxidant levels of human body, further increase the immunity of human body.
Detailed description of the invention
Fig. 1 is the elimination that the ginseng stilbene nutrient biscuit that the embodiment of the present invention is prepared and common biscuit are tested by DPPH method
Rate figure.
Specific embodiment
Below with reference to specific example, the present invention is described in detail, but should not be construed as limitation of the invention.It is real below
Test method without specific conditions in example is carried out with condition according to conventional methods in the art.
The present invention provides a seed ginseng stilbene nutrient biscuits, are made of the raw material components of following parts by weight: 70~80g of butter,
20~30g of white granulated sugar, 10~20g of egg liquid, 0.5~1g of salt, 50~60g of Self- raising flour, red 25~40g of polished rice, ginseng pulverate 1~
3g, 2~4g of astragalus membranaceus powder, 1~3g of balloonflower powder.
The preparation method of above-mentioned ginseng stilbene nutrient biscuit, comprising the following steps:
The butter room temperature softening of 70~80g is dismissed, sequentially adds 20~30g white granulated sugar and 10~20 parts of egg liquids by S1,
It is dismissed uniformly using equipment is dismissed, forms mixture；
S2, by 50~60g Self- raising flour, the red polished rice of 25~40g, 1~3g ginseng pulverate, 2~4g astragalus membranaceus powder, 1~3g campanulaceae
Powder is uniformly mixed, and is added in the obtained mixture of S2, stirring to dry powder, with toasting 15 in oven after mold compression moulding
~20min, can obtain finished product biscuit by 150~180 DEG C of baking temperature temperature.
Specifically include following embodiment.
Embodiment 1
The present embodiment provides a seed ginseng stilbene nutrient biscuits, are made of the raw material components of following parts by weight: butter 75g, white sand
Sugared 25g, egg liquid 15g, salt 0.8g, Self- raising flour 55g, red polished rice 32g, ginseng pulverate 2g, astragalus membranaceus powder 3g, balloonflower powder 2g.
Above-mentioned ginseng stilbene nutrient biscuit, comprising the following steps:
The softening of 75g butter room temperature is dismissed, sequentially adds 25g white granulated sugar and 15g egg liquid, beaten using equipment is dismissed by S1
Hair uniformly, forms mixture；
55g Self- raising flour, the red polished rice of 32g, 2g ginseng pulverate, 3g astragalus membranaceus powder, 2g balloonflower powder are uniformly mixed by S2, and S2 is added
In obtained mixture, stirring is to dry powder, with toasting 17min, baking temperature temperature 170 after mold compression moulding in oven
DEG C, finished product biscuit can be obtained.
Wherein, it is toasted when baking using upper and lower fire.
Embodiment 2
The present embodiment provides a seed ginseng stilbene nutrient biscuits, are made of the raw material components of following parts by weight: butter 80g, white sand
Sugared 30g, egg liquid 10g, salt 1g, Self- raising flour 60g, red polished rice 25g, ginseng pulverate 3g, astragalus membranaceus powder 2g, balloonflower powder 1g.
Above-mentioned ginseng stilbene nutrient biscuit, comprising the following steps:
The softening of 80g butter room temperature is dismissed, sequentially adds 30g white granulated sugar and 10g egg liquid, beaten using equipment is dismissed by S1
Hair uniformly, forms mixture；
60g Self- raising flour, the red polished rice of 25g, 3g ginseng pulverate, 2g astragalus membranaceus powder, 1g balloonflower powder are uniformly mixed by S2, and S2 is added
In obtained mixture, stirring is to dry powder, with toasting 20min, baking temperature temperature 150 after mold compression moulding in oven
DEG C, finished product biscuit can be obtained.
Wherein, it is toasted when baking using upper and lower fire.
Embodiment 3
The present embodiment provides a seed ginseng stilbene nutrient biscuits, are made of the raw material components of following parts by weight: butter 70g, white sand
Sugared 20g, egg liquid 20g, salt 0.5g, Self- raising flour 50g, red polished rice 40g, ginseng pulverate 1g, astragalus membranaceus powder 4g, balloonflower powder 3g.
Above-mentioned ginseng stilbene nutrient biscuit, comprising the following steps:
The softening of 70g butter room temperature is dismissed, sequentially adds 20g white granulated sugar and 20g egg liquid, beaten using equipment is dismissed by S1
Hair uniformly, forms mixture；
50g Self- raising flour, the red polished rice of 40g, 1g ginseng pulverate, 4g astragalus membranaceus powder, 3g balloonflower powder are uniformly mixed by S2, and S2 is added
In obtained mixture, stirring is to dry powder, with toasting 15min, baking temperature temperature 180 after mold compression moulding in oven
DEG C, finished product biscuit can be obtained.
Wherein, it is toasted when baking using upper and lower fire.
One, DPPH method measurement ginseng stilbene nutrient biscuit oxidation resistance
In order to verify the oxidation resistance for the ginseng stilbene nutrient biscuit that the present invention is prepared, it is prepared with embodiment 1
Join stilbene nutrient biscuit using the oxidation resistance of DPPH method measurement ginseng stilbene nutrient biscuit.
It should be noted that DPPH method is widely used in the oxidation resistance of quantitative determination Biosample and food.This method is
There is single electron according to DPPH free radical, there is absorption maximum, alcoholic solution characteristic purple at 517nm.When there is free radical clear
In the presence of agent, its absorption is set to fade away due to matching with its single electron, the electron amount that fading extent receives with it
At quantitative relationship, thus available spectrophotometer carries out quick quantitative analysis.
1, experimental procedure
Step 1, the DPPH solution that 0.2mmol/L is configured with dehydrated alcohol, are kept in dark place.
Step 2, ginseng stilbene nutrient biscuit prepared by embodiment 1 is taken out one piece be ground into after powdery weigh 3g be added 24ml without
Water methanol obtains test sample solution, takes 2mL test sample solution and 2mL DPPH solution to be added in same test tube, shakes up,
Dark place measures its absorbance A sample after standing 30min at room temperature, and common biscuit is taken out one piece as a comparison case and is crushed into powder
3g addition 24ml anhydrous methanol is weighed after shape and obtains contrast sample solution, and 2mL contrast sample solution and 2mL DPPH solution is taken to add
Enter into same test tube, shake up, dark place measures its absorbance A sample after standing 30min at room temperature, while measuring 2mLDPPH
After solution and the mixed absorbance A control of 2mL distilled water and 2mL test sample solution are mixed with 2mL dehydrated alcohol
Absorbance A blank.
2, the expression of free radical scavenging ability:
Clearance rate shows that more greatly oxidation resistance is stronger.
3, experimental result
The elimination factor knot that the ginseng stilbene nutrient biscuit and common biscuit that the embodiment of the present invention is prepared are tested by DPPH method
Fruit is as shown in Figure 1:
The experimental results showed that ginseng stilbene biscuit DPPH clearance rate is significantly higher than common biscuit, that is, join stilbene biscuit oxidation resistance
It is better than common biscuit.
In conclusion biscuit ingredient of the present invention is the dual-purpose Chinese medicine of natural medicine-food and ingredient, it is mutual with remaining raw material
Cooperation enriches the nutrition of biscuit, and crispy in taste, nutrition is balanced, is added to ginseng pulverate, astragalus membranaceus powder, campanulaceae in the production process
Powder and red polished rice eat the present invention so that the nutritive value of biscuit improves, while effectively raising the antioxygenic property of biscuit
The ginseng stilbene nutrient biscuit being prepared can improve the antioxidant levels of human body, further increase the immunity of human body.
It repeats in order to prevent, description of the invention preferred embodiment, although preferred implementation of the invention has been described
Example, once a person skilled in the art knows basic creative concepts, then other change can be made to these embodiments
More and modify.So it includes preferred embodiment and all changes for falling into the scope of the invention that the following claims are intended to be interpreted as
More and modify.
Claims (4)
1. a seed ginseng stilbene nutrient biscuit, which is characterized in that be made of the raw material components of following parts by weight: 70~80 parts of butter, white
20~30 parts of granulated sugar, 10~20 parts of egg liquid, 0.5~1 part of salt, 50~60 parts of Self- raising flour, 25~40 parts of red polished rice, ginseng pulverate
1~3 part, 2~4 parts of astragalus membranaceus powder, 1~3 part of balloonflower powder.
2. seed ginseng stilbene nutrient biscuit according to claim 1, which is characterized in that by the raw material components system of following parts by weight
At: 75 parts of butter, 25 parts of white granulated sugar, 15 parts of egg liquid, 0.8 part of salt, 55 parts of Self- raising flour, 32 parts of red polished rice, 2 parts of ginseng pulverate,
3 parts of astragalus membranaceus powder, 2 parts of balloonflower powder.
3. the preparation method of seed ginseng stilbene nutrient biscuit according to claim 1, which comprises the following steps:
S1, by 70~80 parts by weight butter room temperatures softening dismiss, sequentially add 20~30 parts by weight white granulated sugars, 0.5~1 portion of salt and
10~20 parts of egg liquids are dismissed uniformly using equipment is dismissed, form mixture；
S2, by 50~60 parts by weight Self- raising flour, the red polished rice of 25~40 parts by weight, 1~3 parts by weight ginseng pulverate, 2~4 parts by weight
Astragalus membranaceus powder, 1~3 parts by weight balloonflower powder are uniformly mixed, and are added in the mixture that S1 is obtained, and are stirred to dry powder, with mold pressure
15~20min of baking in oven is made after type, 150~180 DEG C of baking temperature temperature, finished product biscuit can be obtained.
4. the preparation method of seed ginseng stilbene nutrient biscuit according to claim 3, it is characterised in that: in the S2, baking
Shi Caiyong or more fire is toasted.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110999936A (en) * | 2019-12-24 | 2020-04-14 | 中国农业大学 | Preparation method of sugar-free radix astragali crisp biscuits |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110999936A (en) * | 2019-12-24 | 2020-04-14 | 中国农业大学 | Preparation method of sugar-free radix astragali crisp biscuits |
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Application publication date: 20190521 |