CN109953089A - A kind of walnut jujube paste biscuit and preparation method thereof - Google Patents
A kind of walnut jujube paste biscuit and preparation method thereof Download PDFInfo
- Publication number
- CN109953089A CN109953089A CN201910250152.XA CN201910250152A CN109953089A CN 109953089 A CN109953089 A CN 109953089A CN 201910250152 A CN201910250152 A CN 201910250152A CN 109953089 A CN109953089 A CN 109953089A
- Authority
- CN
- China
- Prior art keywords
- parts
- walnut
- jujube
- biscuit
- jujube paste
- Prior art date
- 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.)
- Pending
Links
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
-
- 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
- A21D2/364—Nuts, e.g. cocoa
Abstract
The invention belongs to food and preparation method thereof technical field, in particular to a kind of walnut jujube paste biscuit and preparation method thereof.The technical problems such as low, poor taste that present invention mainly solves nutritive values existing for existing biscuit.The technical scheme is that the present invention is achieved by the following technical solutions: a kind of walnut jujube paste biscuit, it is made of the raw material of following weight parts: 75 parts of Self- raising flour, 35 parts of corn oil, 25 parts of soft white sugar, 15 parts of cornstarch, 40 parts of walnut kernel, 40 parts of jujube, 60 parts of egg liquid；A method of walnut jujube paste biscuit being prepared, it is made of the following steps: 1) processing of raw material；2) it stirs；3) plasticity；4) it forms；5) it is sliced；6) it toasts；7) cooling；8) finished product.The present invention has many advantages, such as that nutritive value is high, health properties are good, mouthfeel is good.
Description
Technical field
The invention belongs to food and preparation method thereof technical field, in particular to a kind of walnut jujube paste biscuit and its preparation side
Method.
Background technique
Jujube (red dates), has effects that spleen benefiting and stimulating the appetite, fall fire enriching yin, health-care, and is rich in vitamin C,
Be known as " king of vitamin C, be rich in various trace elements, especially be rich in this anticancer health-care element of selenium, medical value can
See one spot.Walnut (walnut), uses black walnut for raw material, and walnut nutritious value is very rich, rich in various protein and
The effect of fatty acid, there are also promoting blood circulations, there is considerable medicinal sexual valence to organs such as the kidneys, enteron aisle and lungs of human body
Value.Walnut itself is just very high in consumption value, whether from mouthfeel or flavour flavor, all people is allowed to drool with envy.
Since 21st century, the emphasis point pursued in terms of the diet of consumer starts to change in terms of eutrophication, answers
To consumer demand, carrying out Improvement and eutrophication painter's paraphernalia to the processing technology of walnut jujube has very big value and meaning
Justice and a kind of inevitable choice and trend, its development prospect are also very long-range and cannot be neglected.
Summary of the invention
The purpose of the present invention is to overcome the shortcomings of the existing technology, provides a kind of walnut jujube paste biscuit and preparation method thereof,
Solve the technical problems such as the low, poor taste of nutritive value existing for existing biscuit.
The present invention is achieved by the following technical solutions:
A kind of walnut jujube paste biscuit, it is made of the raw material of following weight parts: 75 parts of Self- raising flour, 35 parts of corn oil, silk floss
25 parts of white sugar, 15 parts of cornstarch, 40 parts of walnut kernel, 40 parts of jujube, 60 parts of egg liquid；
A method of walnut jujube paste biscuit being prepared, it is made of the following steps:
1) it the processing of raw material: takes after 40 parts of cleaning up red dates stoning to be made red date mud spare, takes 40 parts of walnut kernel choppings
It is spare；
2) it stirs: first stirring evenly 60 parts of egg liquids and 15 parts of cornstarch, then treated in addition step 1)
Red date mud and walnut kernel are stirred, and are stirred after being eventually adding 75 portions of Self- raising flour and 35 portions of corn oils；
3) moulding: will stir evenly ground dough and be put into moulding box, and dough must not exceed the horizontal line of moulding box and want
Guarantee that the dough in moulding box is full uniform and does not interspace；
4) it forms: putting it into freeze forming in -18 DEG C of environment after plasticity；
5) it is sliced: being cut into the consistent sheet of thickness after freeze forming；
6) toast: put it into oven and toasted after slice: the upper layer fire temperature of oven is set as 160 DEG C, bottom temperature
Degree should be set as 150 DEG C；
7) cooling: open oven door after the completion of baking and be aerated cooling, it is cooling after the completion of by finished product out of oven and
Pan arrest goes out；
8) finished product: being packed after the completion of cooling, and walnut jujube paste biscuit finished product can be obtained.
The present invention develops a kind of shortbread type biscuit that novel nutritive value is high using walnut and jujube as raw material.Experiment with
Sensory evaluation scores are index, and science selects reasonable technique to obtain the optimum formula for making walnut jujube paste biscuit.Using this formula
Walnut date paste pancake obtained does golden yellow color, and fragrance is tempting, delicious taste, full of nutrition.The nutritive value of jujube and walnut and
Medical value has some idea of, and the nutritional ingredient of biscuit can be also greatly improved in this, as raw material, ensure that biscuit is mesotrophic complete
Face and equilibrium.It is reduced pair with the additive amount that the method for increasing red date mud additive amount reduces soft white sugar in certain degree
The harm of human health keeps product more healthy fragrant and sweet, it is easier to be liked by consumer.Under the action of walnut kernel significantly
The mouthfeel and fragrance of walnut jujube paste biscuit are strengthened, but also biscuit is more crisp tasty and refreshing.
Using the physical and chemical index of the jujube paste walnut biscuits of the method for the present invention production are as follows: (1) moisture≤12.0%, by GB
50093-2010 measurement；(2) total reducing sugar≤28.0% is measured by GB/T 5009.7-2008；(3) crude fat≤35.0mg/kg, is pressed
GB/T5009.6-2003 measurement；(4) protein >=4.0mg/kg is measured by GB5009.5-2010.
Using the organoleptic indicator of the walnut jujube paste biscuit of the method for the present invention processing are as follows: (1) color: the face of the face layer of biscuit
Color is glassy yellow, and the color of round floor is inclined yellowish-brown, and the quality on each surface keeps uniformly and consistent.(2) external form: cake
Dry external form is uniformly and neat, and round floor is smooth and well-balanced, is distributed intensive uniform stomata, and the thickness degree of every biscuit is most
May be consistent, face layer is distributed intensive uniform stomata and tiny decorative pattern, the case where there is no skew and collapsing.(3) it grows
Taste fragrance: biscuit has pleasant fragrance, and crispy in taste is palatable, and sugariness is suitable for not sweet, pure taste, without other peculiar smell.(4)
Institutional framework: the silty of each level of biscuit is fine and smooth and well-balanced, should there is band-like aperture, there is no powder, the situation of char particle,
And outwardly and inwardly no findable impurity of naked eyes of biscuit.
Jujube paste walnut biscuits produced by the invention are a kind of nutrition, safety, snack food with health care function, can be simultaneously
Meet energy, nutrition and the requirement of sense of body, and make full use of the resources advantage of Shanxi Province's characteristic Lin County jujube and walnut,
To the kind of abundant China's snack food, consumer health's diet is guided, drives jujube and walnut planting benefit that there is important meaning
Justice.Compared with prior art, the present invention having many advantages, such as that nutritive value is high, health properties are good, mouthfeel is good.
Specific embodiment
Technical solution of the present invention is clearly and completely described below with reference to embodiment.
One of the present embodiment walnut jujube paste biscuit, it is made of the raw material of following weight parts: 75 parts of Self- raising flour, jade
35 parts of rice bran oil, 25 parts of soft white sugar, 15 parts of cornstarch, 40 parts of walnut kernel, 40 parts of jujube, 60 parts of egg liquid；
A method of walnut jujube paste biscuit being prepared, it is made of the following steps:
1) it the processing of raw material: takes after 40 parts of cleaning up red dates stoning to be made red date mud spare, takes 40 parts of walnut kernel choppings
It is spare；
2) it stirs: first stirring evenly 60 parts of egg liquids and 15 parts of cornstarch, then treated in addition step 1)
Red date mud and walnut kernel are stirred, and are stirred after being eventually adding 75 portions of Self- raising flour and 35 portions of corn oils；
3) moulding: will stir evenly ground dough and be put into moulding box, and dough must not exceed the horizontal line of moulding box and want
Guarantee that the dough in moulding box is full uniform and does not interspace；
4) it forms: putting it into freeze forming in -18 DEG C of environment after plasticity；
5) it is sliced: being cut into the consistent sheet of thickness after freeze forming；
6) toast: put it into oven and toasted after slice: the upper layer fire temperature of oven is set as 160 DEG C, bottom temperature
Degree should be set as 150 DEG C；
7) cooling: open oven door after the completion of baking and be aerated cooling, it is cooling after the completion of by finished product out of oven and
Pan arrest goes out；
8) finished product: being packed after the completion of cooling, and walnut jujube paste biscuit finished product can be obtained.
The spirit or essence that the present invention can be embodied in a variety of forms without departing from invention, it should therefore be appreciated that on
It states embodiment and is not limited to details above-mentioned, and should widely be explained in the limited range of claim, therefore fall into right and want
Ask or its equivalent scope in change and modification should be covered by the following claims.
Claims (2)
1. a kind of walnut jujube paste biscuit, it is characterised in that: it is made of the raw material of following weight parts: 75 parts of Self- raising flour, corn
Oily 35 parts, 25 parts of soft white sugar, 15 parts of cornstarch, 40 parts of walnut kernel, 40 parts of jujube, 60 parts of egg liquid.
2. a kind of method for preparing walnut jujube paste biscuit described in claim 1, it is characterised in that: it is made of the following steps:
1) it the processing of raw material: takes after 40 parts of cleaning up red dates stoning to be made red date mud spare, takes 40 parts of walnut kernel choppings spare；
2) it stirs: first stirring evenly 60 parts of egg liquids and 15 parts of cornstarch, treated jujube in step 1) is then added
Mud and walnut kernel are stirred, and are stirred after being eventually adding 75 portions of Self- raising flour and 35 portions of corn oils；
3) moulding: will stir evenly ground dough and be put into moulding box, and dough must not exceed the horizontal line of moulding box and guarantee
Dough in moulding box is full uniform and does not interspace；
4) it forms: putting it into freeze forming in -18 DEG C of environment after plasticity；
5) it is sliced: being cut into the consistent sheet of thickness after freeze forming；
6) toast: putting it into oven and toasted after slice: the upper layer fire temperature of oven is set as 160 DEG C, near-bottom temperature answers
It is set as 150 DEG C；
7) cooling: open oven door after the completion of baking and be aerated cooling, it is cooling after the completion of by finished product out of oven and pan arrest
Out；
8) finished product: being packed after the completion of cooling, and walnut jujube paste biscuit finished product can be obtained.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910250152.XA CN109953089A (en) | 2019-03-29 | 2019-03-29 | A kind of walnut jujube paste biscuit and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910250152.XA CN109953089A (en) | 2019-03-29 | 2019-03-29 | A kind of walnut jujube paste biscuit and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109953089A true CN109953089A (en) | 2019-07-02 |
Family
ID=67025306
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910250152.XA Pending CN109953089A (en) | 2019-03-29 | 2019-03-29 | A kind of walnut jujube paste biscuit and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109953089A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104542854A (en) * | 2013-10-29 | 2015-04-29 | 崔鹏飞 | Scallion-flavored shortbread |
| CN105851158A (en) * | 2016-05-30 | 2016-08-17 | 安徽省继红食品有限公司 | Spleen-tonifying and appetitive jujube paste biscuit |
| CN105875775A (en) * | 2016-06-22 | 2016-08-24 | 南京泽朗生物科技有限公司 | Red date cookies and preparation method thereof |
| CN105981769A (en) * | 2015-02-16 | 2016-10-05 | 李晶 | Processing method of biscuits |
| CN106962445A (en) * | 2017-05-11 | 2017-07-21 | 许昌学院 | A kind of jujube coarse grain biscuit and preparation method thereof |
-
2019
- 2019-03-29 CN CN201910250152.XA patent/CN109953089A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104542854A (en) * | 2013-10-29 | 2015-04-29 | 崔鹏飞 | Scallion-flavored shortbread |
| CN105981769A (en) * | 2015-02-16 | 2016-10-05 | 李晶 | Processing method of biscuits |
| CN105851158A (en) * | 2016-05-30 | 2016-08-17 | 安徽省继红食品有限公司 | Spleen-tonifying and appetitive jujube paste biscuit |
| CN105875775A (en) * | 2016-06-22 | 2016-08-24 | 南京泽朗生物科技有限公司 | Red date cookies and preparation method thereof |
| CN106962445A (en) * | 2017-05-11 | 2017-07-21 | 许昌学院 | A kind of jujube coarse grain biscuit and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| AMBER妹: "红枣核桃饼干", 《豆果美食》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107549424A (en) | A kind of preparation method of peanut crisp food | |
| KR101300547B1 (en) | Manufacturing method of crunchable doughnut | |
| KR101928949B1 (en) | fermented liquid starter for bread making using sweet potato and manufacturing method of bread | |
| CN109588451B (en) | Preparation method of high-pueraria-starch-content nutritional biscuits | |
| CN104186617A (en) | Germinated brown rice sun cake and making method thereof | |
| CN107279225A (en) | A kind of high protein high-dietary-fiber biscuit containing collagen and preparation method thereof | |
| KR101215889B1 (en) | manufacturing method of steamed-burn bread and walnut cake using barley and mulberry | |
| CN104206493A (en) | Wheat germ hard biscuit and preparation method thereof | |
| CN104509571A (en) | Preparation method for xylitol pearl barley baked puff | |
| CN108064907A (en) | A kind of agaric highland barley wire drawing cake and preparation method thereof | |
| CN107927070A (en) | The production method of blueberry bread | |
| KR101215890B1 (en) | manufacturing method of steamed-burn bread and walnut cake using barley and squash | |
| KR102162688B1 (en) | Method for producing meringue using embryo bud of rice and barley sprout | |
| CN110742108A (en) | Corn biscuit capable of being brewed into paste and preparation method and eating method thereof | |
| CN110623037A (en) | Production formula and production process of Chinese yam and coix seed biscuits | |
| KR101963498B1 (en) | Method for preparation of functional steamed bread having pistachios, sweet potato and cheese | |
| CN102228068B (en) | Health-care konjac green onion pancake and preparation method thereof | |
| CN104206492A (en) | Ormosia hard biscuit and preparation method thereof | |
| CN107439645A (en) | A kind of red barnyard grass nutritive pie of flavor | |
| CN109953089A (en) | A kind of walnut jujube paste biscuit and preparation method thereof | |
| CN107865028A (en) | The preparation method of crisp skin purple potato dragon fruit group | |
| KR101389940B1 (en) | Method for producing walnut confectionery using fermented soybean powder | |
| KR101155579B1 (en) | Method for manufacture sweet potato bread | |
| KR20200015686A (en) | Roll cake containing vegetable or fruit and Method for producing the same | |
| CN109964983A (en) | A kind of mushroom steamed bun piece and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190702 |
|
| RJ01 | Rejection of invention patent application after publication |