CN110679631A - Digestion-aiding biscuit and preparation method thereof - Google Patents
Digestion-aiding biscuit and preparation method thereof Download PDFInfo
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- CN110679631A CN110679631A CN201911016997.9A CN201911016997A CN110679631A CN 110679631 A CN110679631 A CN 110679631A CN 201911016997 A CN201911016997 A CN 201911016997A CN 110679631 A CN110679631 A CN 110679631A
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- parts
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- digestion
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- 235000015895 biscuits Nutrition 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 50
- 239000002994 raw material Substances 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 241001107116 Castanospermum australe Species 0.000 claims abstract description 13
- 235000021279 black bean Nutrition 0.000 claims abstract description 13
- 241001070941 Castanea Species 0.000 claims abstract description 11
- 235000014036 Castanea Nutrition 0.000 claims abstract description 11
- 240000000588 Hericium erinaceus Species 0.000 claims abstract description 11
- 235000007328 Hericium erinaceus Nutrition 0.000 claims abstract description 11
- 210000003056 antler Anatomy 0.000 claims abstract description 11
- 239000006041 probiotic Substances 0.000 claims abstract description 11
- 235000018291 probiotics Nutrition 0.000 claims abstract description 11
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 10
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 10
- 229920002472 Starch Polymers 0.000 claims abstract description 10
- 241000209140 Triticum Species 0.000 claims abstract description 10
- 235000021307 Triticum Nutrition 0.000 claims abstract description 10
- 235000014121 butter Nutrition 0.000 claims abstract description 10
- 235000013312 flour Nutrition 0.000 claims abstract description 10
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 235000019698 starch Nutrition 0.000 claims abstract description 10
- 239000008107 starch Substances 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 238000003825 pressing Methods 0.000 claims abstract description 7
- 238000005096 rolling process Methods 0.000 claims abstract description 7
- 239000002344 surface layer Substances 0.000 claims abstract description 7
- 238000005303 weighing Methods 0.000 claims abstract description 7
- 238000006386 neutralization reaction Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 4
- 230000001079 digestive effect Effects 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 claims 1
- 230000007661 gastrointestinal function Effects 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 description 5
- 230000036541 health Effects 0.000 description 3
- 230000029087 digestion Effects 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000007413 intestinal health Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
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
-
- 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
-
- 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
- A21D2/362—Leguminous plants
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Botany (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a digestion-aiding biscuit which is prepared from the following raw materials in parts by mass: 40-50 parts of wheat flour, 10-20 parts of unsalted butter, 5-10 parts of white granulated sugar, 0.6-0.8 part of probiotics, 20-25 parts of lotus root starch, 5-10 parts of antler powder, 20-30 parts of chestnut powder, 10-20 parts of oat powder, 5-10 parts of hericium erinaceus, 0.1-0.5 part of edible salt, 15-25 parts of black bean powder and 3-10 parts of water. The biscuit is easy to digest and can effectively improve gastrointestinal function. The preparation method of the biscuit comprises the following steps: step 1, weighing raw material powder according to the mixture ratio: step 2, mixing the raw materials weighed in the step 1 to form dough; step 3, standing the dough for a period of time, and then rolling the dough; and 4, placing the die on the surface layer rolled and formed in the step 3, pressing and forming, and baking to obtain the finished product.
Description
Technical Field
The invention belongs to the technical field of biscuit preparation, and particularly relates to a digestion-aiding biscuit; the invention also relates to a preparation method of the digestion-aiding biscuit.
Background
With the increasing living standard of people, the health care consciousness is also enhanced, and the food with the health care function is more and more popular with consumers. At present, many young people are busy in work and have a fast pace of life, the snack of the biscuit is popular with the office workers, and the biscuit consumption is in the leaderboard in food consumption in most countries. However, most office workers are careless in diet at ordinary times, and the intestines are always in a sub-health state, so that the biscuit which is helpful for digestion and is easy to protect the intestines and the stomach has wide development space and market.
Disclosure of Invention
The invention aims to provide a digestion-aiding biscuit which is easy to digest and can effectively help to improve the gastrointestinal function.
The invention also aims to provide a preparation method of the digestion-aiding biscuit.
The invention adopts the technical scheme that the digestion-aiding biscuit is composed of the following raw materials in parts by mass: 40-50 parts of wheat flour, 10-20 parts of unsalted butter, 5-10 parts of white granulated sugar, 0.6-0.8 part of probiotics, 20-25 parts of lotus root starch, 5-10 parts of antler powder, 20-30 parts of chestnut powder, 10-20 parts of oat powder, 5-10 parts of hericium erinaceus, 0.1-0.5 part of edible salt, 15-25 parts of black bean powder and 3-10 parts of water.
The other technical scheme adopted by the invention is as follows: a preparation method of a digestion-aiding biscuit comprises the following steps:
step 1, weighing raw material powder according to the following mixture ratio:
40-50 parts of wheat flour, 10-20 parts of unsalted butter, 5-10 parts of white granulated sugar, 0.6-0.8 part of probiotics, 20-25 parts of lotus root starch, 5-10 parts of antler powder, 20-30 parts of chestnut powder, 10-20 parts of oat powder, 5-10 parts of hericium erinaceus, 0.1-0.5 part of edible salt, 15-25 parts of black bean powder and 3-10 parts of water;
step 2, mixing the raw materials weighed in the step 1 to form dough;
step 3, standing the dough for a period of time, and then rolling the dough;
and 4, placing the die on the surface layer rolled and formed in the step 3, pressing and forming, and baking to obtain the finished product.
The present invention is also characterized in that,
in step 3, the dough is kept standing for 30-60 min.
The temperature of the water in the neutralization process in the step 2 is 35-40 ℃.
In step 4, the baking time is 30-40 min.
The black bean biscuit has the beneficial effects that probiotics added in the biscuit is beneficial to digestion and absorption of human intestinal tracts, nutrient substances are better taken, hericium erinaceus is also beneficial to improvement of human intestinal health, the protein content of black beans is 36%, the black bean biscuit is easy to digest and has important significance for meeting the needs of human bodies for protein, the addition of the antler powder, the chestnut powder, the oat powder and the like is also beneficial to improvement of the immunity of organisms, the biscuit can not only allay hunger but also is beneficial to health, and the preparation method is simple and easy to operate.
Detailed Description
The present invention will be described in detail with reference to the following embodiments.
The invention provides a digestion-aiding biscuit which is prepared from the following raw materials in parts by mass: 40-50 parts of wheat flour, 10-20 parts of unsalted butter, 5-10 parts of white granulated sugar, 0.6-0.8 part of probiotics, 20-25 parts of lotus root starch, 5-10 parts of antler powder, 20-30 parts of chestnut powder, 10-20 parts of oat powder, 5-10 parts of hericium erinaceus, 0.1-0.5 part of edible salt, 15-25 parts of black bean powder and 3-10 parts of water.
The invention also provides a preparation method of the digestion-aiding biscuit, which comprises the following steps:
step 1, weighing raw material powder according to the following mixture ratio:
40-50 parts of wheat flour, 10-20 parts of unsalted butter, 5-10 parts of white granulated sugar, 0.6-0.8 part of probiotics, 20-25 parts of lotus root starch, 5-10 parts of antler powder, 20-30 parts of chestnut powder, 10-20 parts of oat powder, 5-10 parts of hericium erinaceus, 0.1-0.5 part of edible salt, 15-25 parts of black bean powder and 3-10 parts of water;
step 2, mixing the raw materials weighed in the step 1 to form dough;
step 3, standing the dough for a period of time, and then rolling the dough;
and 4, placing the die on the surface layer rolled and formed in the step 3, pressing and forming, and baking to obtain the finished product.
In step 3, the dough is kept standing for 30-60 min.
The temperature of the water in the neutralization process in the step 2 is 35-40 ℃.
In step 4, the baking time is 30-40 min.
Example 1
A preparation method of a digestion-aiding biscuit comprises the following steps:
step 1, weighing raw material powder according to the following mixture ratio:
50 parts of wheat flour, 20 parts of unsalted butter, 10 parts of white granulated sugar, 0.8 part of probiotics, 25 parts of lotus root starch, 10 parts of antler powder, 30 parts of chestnut powder, 20 parts of oat powder, 10 parts of hericium erinaceus, 0.5 part of edible salt, 25 parts of black bean powder and 10 parts of water;
step 2, mixing the raw materials weighed in the step 1 to form dough;
step 3, standing the dough for a period of time, and then rolling the dough;
and 4, placing the die on the surface layer rolled and formed in the step 3, pressing and forming, and baking to obtain the finished product.
In step 3, the dough is kept standing for 60 min.
The temperature of water during the neutralization in step 2 was 40 ℃.
In step 4, the baking time is 40 min.
Example 2
A preparation method of a digestion-aiding biscuit comprises the following steps:
step 1, weighing raw material powder according to the following mixture ratio:
40 parts of wheat flour, 10 parts of unsalted butter, 5 parts of white granulated sugar, 0.6 part of probiotics, 20 parts of lotus root starch, 5 parts of antler powder, 20 parts of chestnut powder, 10 parts of oat powder, 5 parts of hericium erinaceus, 0.1 part of edible salt, 15 parts of black bean powder and 3 parts of water;
step 2, mixing the raw materials weighed in the step 1 to form dough;
step 3, standing the dough for a period of time, and then rolling the dough;
and 4, placing the die on the surface layer rolled and formed in the step 3, pressing and forming, and baking to obtain the finished product.
In step 3, the dough is kept standing for 30 min.
The temperature of water at the time of neutralization in step 2 was 35 ℃.
In step 4, the baking time is 30 min.
EXAMPLE 3
A preparation method of a digestion-aiding biscuit comprises the following steps:
step 1, weighing raw material powder according to the following mixture ratio:
45 parts of wheat flour, 15 parts of unsalted butter, 6 parts of white granulated sugar, 0.7 part of probiotics, 22 parts of lotus root starch, 6 parts of antler powder, 25 parts of chestnut powder, 15 parts of oat powder, 6 parts of hericium erinaceus, 0.3 part of edible salt, 16 parts of black bean powder and 5 parts of water;
step 2, mixing the raw materials weighed in the step 1 to form dough;
step 3, standing the dough for a period of time, and then rolling the dough;
and 4, placing the die on the surface layer rolled and formed in the step 3, pressing and forming, and baking to obtain the finished product.
In step 3, the dough is allowed to stand for 50 min.
The temperature of water during the neutralization in step 2 was 36 ℃.
In step 4, the baking time is 35 min.
Claims (5)
1. The digestion-aiding biscuit is characterized by comprising the following raw materials in parts by mass: 40-50 parts of wheat flour, 10-20 parts of unsalted butter, 5-10 parts of white granulated sugar, 0.6-0.8 part of probiotics, 20-25 parts of lotus root starch, 5-10 parts of antler powder, 20-30 parts of chestnut powder, 10-20 parts of oat powder, 5-10 parts of hericium erinaceus, 0.1-0.5 part of edible salt, 15-25 parts of black bean powder and 3-10 parts of water.
2. A method of making a digestive biscuit according to claim 1, comprising the steps of:
step 1, weighing raw material powder according to the following mixture ratio:
40-50 parts of wheat flour, 10-20 parts of unsalted butter, 5-10 parts of white granulated sugar, 0.6-0.8 part of probiotics, 20-25 parts of lotus root starch, 5-10 parts of antler powder, 20-30 parts of chestnut powder, 10-20 parts of oat powder, 5-10 parts of hericium erinaceus, 0.1-0.5 part of edible salt, 15-25 parts of black bean powder and 3-10 parts of water;
step 2, mixing the raw materials weighed in the step 1 to form dough;
step 3, standing the dough for a period of time, and then rolling the dough;
and 4, placing the die on the surface layer rolled and formed in the step 3, pressing and forming, and baking to obtain the finished product.
3. The method for preparing a digestion-aiding biscuit according to claim 2, wherein in the step 3, the dough is kept still for 30-60 min.
4. The method for preparing a digestion-aiding biscuit according to claim 2, characterized in that the temperature of the water in the dough neutralization in step 2 is 35 ℃ to 40 ℃.
5. The preparation method of the digestion-aiding biscuit according to claim 2, characterized in that in the step 4, the baking time is 30-40 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911016997.9A CN110679631A (en) | 2019-10-24 | 2019-10-24 | Digestion-aiding biscuit and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911016997.9A CN110679631A (en) | 2019-10-24 | 2019-10-24 | Digestion-aiding biscuit and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110679631A true CN110679631A (en) | 2020-01-14 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911016997.9A Pending CN110679631A (en) | 2019-10-24 | 2019-10-24 | Digestion-aiding biscuit and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110679631A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105076333A (en) * | 2015-09-15 | 2015-11-25 | 泰宁县一点石食品有限公司 | Hericium erinaceus and amorphophllus biscuit and production method thereof |
| CN106889138A (en) * | 2017-03-30 | 2017-06-27 | 天津金匮堂生物科技有限公司 | A kind of spina date seed shortbread type biscuit containing probiotics and preparation method thereof |
| CN108497018A (en) * | 2017-02-26 | 2018-09-07 | 王国强 | A kind of breakfast biscuits and preparation method thereof |
-
2019
- 2019-10-24 CN CN201911016997.9A patent/CN110679631A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105076333A (en) * | 2015-09-15 | 2015-11-25 | 泰宁县一点石食品有限公司 | Hericium erinaceus and amorphophllus biscuit and production method thereof |
| CN108497018A (en) * | 2017-02-26 | 2018-09-07 | 王国强 | A kind of breakfast biscuits and preparation method thereof |
| CN106889138A (en) * | 2017-03-30 | 2017-06-27 | 天津金匮堂生物科技有限公司 | A kind of spina date seed shortbread type biscuit containing probiotics and preparation method thereof |
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| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20200114 |