CN110692674A - A method for preparing biscuit containing fructus Citri Limoniae extract - Google Patents
A method for preparing biscuit containing fructus Citri Limoniae extract Download PDFInfo
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- CN110692674A CN110692674A CN201911006708.7A CN201911006708A CN110692674A CN 110692674 A CN110692674 A CN 110692674A CN 201911006708 A CN201911006708 A CN 201911006708A CN 110692674 A CN110692674 A CN 110692674A
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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
- 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
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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
- 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
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Abstract
The invention discloses a preparation method of a biscuit containing lemon extract, which comprises the following specific steps: squeezing lemon juice, rose, cassia seed, honeysuckle flower and chrysanthemum flower, blanching, crushing, juicing, mixing the juiced juice with the lemon juice, fermenting, adding honey, dissolving butter, mixing with eggs to obtain protein liquid, mixing the protein liquid, corn flour and wheat flour to prepare dough, performing roll printing and molding, and baking to obtain the finished product. The rose, the cassia seed, the honeysuckle and the chrysanthemum morifolium ramat are added, the rose is warm in nature and has the effect of naturally beautifying, the cassia seed is used for improving eyesight and reducing blood pressure, the honeysuckle is used for dispelling internal heat, and the chrysanthemum morifolium ramat is used for dispelling wind and heat; the nutritional ingredients of the biscuit are increased, and a large amount of corn flour supplements coarse food grain diet, so that the biscuit is particularly suitable for people who eat fine food for a long time and have insufficient coarse food grain intake and bad physique. And the lemon flavor can reduce the greasy feeling of the biscuit. Has the advantages of simple preparation process, rich nutrition and high production efficiency, and is particularly suitable for industrial mass production.
Description
Technical Field
The invention belongs to the technical field of food processing, and relates to a preparation method of a biscuit containing a lemon extract.
Background
At present, due to the development of economy, the pace of work and life is accelerated, and fast and convenient diet food is required, biscuits are increasingly popular with people under the situation, but the varieties of the biscuits are various at present, but the nutritional ingredients of the biscuits are single, and the requirements of people on daily life cannot be met. In addition, the biscuits contain less plant components, and especially the biscuits containing lemon extract are not reported.
With the development of food industry and the improvement of the living standard of people, the consumption concept is continuously changed, and the consumption trend of biscuits is gradually changed to the direction of having good taste, comprehensive nutrition and health care function. People urgently need a biscuit which has comprehensive nutrition, can increase the intake of coarse food grains and has unique taste.
Disclosure of Invention
The invention aims to provide a preparation method of biscuits containing lemon extract, which solves the problem of incomprehensive nutrition of biscuits in the prior art.
The first technical scheme adopted by the invention is that the preparation method of the biscuit containing the lemon extract comprises the following steps:
the first step is as follows: peeling fructus Citri Limoniae, cutting, and squeezing to obtain lemon juice;
the second step is that: weighing the following raw materials: lemon juice, corn flour, wheat flour, eggs, honey, roses, cassia seeds, honeysuckle, chrysanthemum morifolium ramat, butter, salt and a swelling agent;
the third step: feeding the blanched rose, honeysuckle, cassia seed and chrysanthemum morifolium into a crusher for crushing, and squeezing the crushed mixture into juice;
the fourth step: adding yeast into the mixed liquid of the squeezed juice and the lemon juice, keeping the temperature at 15-20 ℃, and fermenting for 3-5 hours to obtain a mixed solution A;
the fifth step: filtering the mixed solution A obtained in the fourth step, adding honey into the filtrate, and then uniformly stirring to obtain a mixed solution B;
and a sixth step: mixing the mixed solution A prepared in the fourth step with the mixed solution B prepared in the sixth step, and uniformly stirring to obtain a mixed solution C;
the seventh step: dissolving butter, adding egg, and stirring to obtain protein solution; mixing and uniformly stirring corn flour and wheat flour to obtain a premixed material;
eighth step: mixing the salt, the swelling agent, the premixed material, the protein liquid and the mixed solution C prepared in the sixth step in a powder mixer for 4-6 min to prepare dough;
the ninth step: standing the dough obtained in the eighth step for 2-4 hours at the temperature of 20-30 ℃, then performing roll printing and forming, and brushing vegetable oil on the surface to obtain a semi-finished product;
the tenth step: baking the semi-finished product obtained in the ninth step for 30 minutes under the conditions of the primer at the temperature of 150-;
the eleventh step: cooling to room temperature and finishing; bagging to obtain the final product.
The present invention is also characterized in that,
the raw materials comprise, by mass, 2-6% of lemon juice, 30-45% of corn flour, 30-45% of wheat flour, 2-10% of eggs, 0.5-5% of honey, 1-3% of butter, 1-3% of salt and 0.5-2% of a swelling agent, wherein the sum of the mass percentages of the raw materials is 100%.
And fourthly, the mass ratio of the mixed liquid to the yeast is 100: 2-5.
The third step is that the water content in the squeezed juice is 80-90%, and the fourth step is that the mass ratio of the squeezed juice to the lemon juice is 1-2: 1.
And seventhly, stirring for 10-20 min.
The mixing ratio of the rose, the honeysuckle, the cassia seed and the chrysanthemum morifolium is 1:1:1:1
The preparation method of the biscuit containing the lemon extract has the beneficial effects that raw materials used in the preparation method of the biscuit containing the lemon extract are natural green plants, and the biscuit is suitable for people of all ages, rose, cassia seed, honeysuckle and chrysanthemum morifolium ramat are added, the rose is warm in nature, the natural beautifying effect is achieved, the cassia seed is capable of improving eyesight and reducing blood pressure, the honeysuckle is capable of dispelling fire, and the chrysanthemum morifolium ramat is capable of dispelling wind and heat; the nutritional ingredients of the biscuit are increased, and a large amount of corn flour supplements coarse food grain diet, so that the biscuit is particularly suitable for people who eat fine food for a long time and have insufficient coarse food grain intake and bad physique. And the lemon flavor can reduce the greasy feeling of the biscuit. Has the advantages of simple preparation process, rich nutrition and high production efficiency, and is particularly suitable for industrial mass production.
Detailed Description
The present invention will be further illustrated with reference to the following examples.
Example 1
The first step is as follows: peeling fructus Citri Limoniae, cutting, and squeezing to obtain lemon juice;
the second step is that: weighing the following materials in percentage by mass: 6% of lemon juice, 45% of corn flour, 30% of wheat flour, 10% of eggs, 5% of honey, 1% of butter, 1% of salt and 2% of puffing agent, wherein the sum of the mass percentages of the materials is 100%;
the third step: sending the blanched rose, honeysuckle, cassia seed and chrysanthemum morifolium into a crusher for crushing, and juicing the crushed mixture, wherein the water content in the juice is 80%; the mass ratio of the squeezed juice to the lemon juice is 1: 1;
the fourth step: adding yeast into the mixed liquid of the squeezed juice and the lemon juice, wherein the mass ratio of the squeezed juice to the lemon juice is 1:1, and the mass ratio of the mixed liquid to the yeast is 20: 1; keeping the temperature at 15 ℃, and fermenting for 3 hours to obtain a mixed solution A;
the fifth step: filtering the mixed solution A obtained in the fourth step, adding honey into the filtrate, and then uniformly stirring to obtain a mixed solution B;
and a sixth step: mixing the mixed solution A prepared in the fourth step with the mixed solution B prepared in the sixth step, and uniformly stirring to obtain a mixed solution C;
the seventh step: dissolving butter, adding egg, and stirring for 10min to obtain protein solution; mixing and uniformly stirring corn flour and wheat flour to obtain a premixed material;
eighth step: mixing the salt, the swelling agent, the premixed material, the protein liquid and the mixed solution C prepared in the sixth step in a flour mixer for 4min to prepare dough;
the ninth step: standing the dough obtained in the eighth step for 2 hours at the temperature of 20 ℃, then performing roll printing and forming, and brushing vegetable oil on the surface to obtain a semi-finished product;
the tenth step: baking the semi-finished product obtained in the ninth step for 30 minutes under the conditions of primer temperature of 150 ℃ and surface temperature of 190 ℃;
the eleventh step: cooling to room temperature and finishing; bagging to obtain the final product.
Example 2
The first step is as follows: peeling fructus Citri Limoniae, cutting, and squeezing to obtain lemon juice;
the second step is that: weighing the following materials in percentage by mass: 5% of lemon juice, 30% of corn flour, 45% of wheat flour, 8% of eggs, 4% of honey, 3% of butter, 3% of salt and 2% of a swelling agent, wherein the sum of the mass percentages of the materials is 100%;
the third step: sending the blanched rose, honeysuckle, cassia seed and chrysanthemum morifolium into a crusher for crushing, and juicing the crushed mixture, wherein the water content in the juice is 90%; the mass ratio of the squeezed juice to the lemon juice is 2: 1;
the fourth step: adding yeast into the mixed liquid of the squeezed juice and the lemon juice, wherein the mass ratio of the squeezed juice to the lemon juice is 2:1, and the mass ratio of the mixed liquid to the yeast is 20: 2; keeping the temperature at 20 ℃, and fermenting for 5 hours to obtain a mixed solution A;
the fifth step: filtering the mixed solution A obtained in the fourth step, adding honey into the filtrate, and then uniformly stirring to obtain a mixed solution B;
and a sixth step: mixing the mixed solution A prepared in the fourth step with the mixed solution B prepared in the sixth step, and uniformly stirring to obtain a mixed solution C;
the seventh step: dissolving butter, adding egg, and stirring for 20min to obtain protein solution; mixing and uniformly stirring corn flour and wheat flour to obtain a premixed material;
eighth step: mixing the salt, the swelling agent, the premixed material, the protein liquid and the mixed solution C prepared in the sixth step in a powder mixer for 6min to prepare dough;
the ninth step: standing the dough obtained in the eighth step for 4 hours at the temperature of 30 ℃, then performing roll printing and forming, and brushing vegetable oil on the surface to obtain a semi-finished product;
the tenth step: baking the semi-finished product obtained in the ninth step for 30 minutes under the conditions of primer temperature of 160 ℃ and surface temperature of 210 ℃;
the eleventh step: cooling to room temperature and finishing; bagging to obtain the final product.
Example 3
The first step is as follows: peeling fructus Citri Limoniae, cutting, and squeezing to obtain lemon juice;
the second step is that: weighing the following materials in percentage by mass: 2% of lemon juice, 40% of corn flour, 45% of wheat flour, 2% of eggs, 5% of honey, 2.5% of butter, 3% of salt and 0.5% of puffing agent, wherein the sum of the mass percentages of the materials is 100%;
the third step: sending the blanched rose, honeysuckle, cassia seed and chrysanthemum morifolium into a crusher for crushing, and juicing the crushed mixture, wherein the water content in the juice is 85%; the mass ratio of the squeezed juice to the lemon juice is 1.5: 1;
the fourth step: adding yeast into the mixed liquid of the squeezed juice and the lemon juice, wherein the mass ratio of the squeezed juice to the lemon juice is 1.5:1, and the mass ratio of the mixed liquid to the yeast is 20: 1.5; keeping the temperature at 18 ℃, and fermenting for 4 hours to obtain a mixed solution A;
the fifth step: filtering the mixed solution A obtained in the fourth step, adding honey into the filtrate, and then uniformly stirring to obtain a mixed solution B;
and a sixth step: mixing the mixed solution A prepared in the fourth step with the mixed solution B prepared in the sixth step, and uniformly stirring to obtain a mixed solution C;
the seventh step: dissolving butter, adding egg, and stirring for 15min to obtain protein solution; mixing and uniformly stirring corn flour and wheat flour to obtain a premixed material;
eighth step: mixing the salt, the swelling agent, the premixed material, the protein liquid and the mixed solution C prepared in the sixth step in a flour mixer for 5min to prepare dough;
the ninth step: standing the dough obtained in the eighth step for 3.5 hours at the temperature of 25 ℃, then performing roll printing and forming, and brushing vegetable oil on the surface to obtain a semi-finished product;
the tenth step: baking the semi-finished product obtained in the ninth step for 30 minutes under the conditions of primer temperature of 155 ℃ and surface temperature of 200 ℃;
the eleventh step: cooling to room temperature and finishing; bagging to obtain the final product.
Example 4
The first step is as follows: peeling fructus Citri Limoniae, cutting, and squeezing to obtain lemon juice;
the second step is that: weighing the following materials in percentage by mass: 4% of lemon juice, 45% of corn flour, 40% of wheat flour, 6% of eggs, 0.5% of honey, 1% of butter, 1.5% of salt and 2% of a swelling agent, wherein the sum of the mass percentages of the materials is 100%;
the third step: sending the blanched rose, honeysuckle, cassia seed and chrysanthemum morifolium into a crusher for crushing, and juicing the crushed mixture, wherein the water content in the juice is 88%; the mass ratio of the squeezed juice to the lemon juice is 1: 1;
the fourth step: adding yeast into the mixed liquid of the squeezed juice and the lemon juice, wherein the mass ratio of the squeezed juice to the lemon juice is 2:1, and the mass ratio of the mixed liquid to the yeast is 20: 1; keeping the temperature at 20 ℃, and fermenting for 5 hours to obtain a mixed solution A;
the fifth step: filtering the mixed solution A obtained in the fourth step, adding honey into the filtrate, and then uniformly stirring to obtain a mixed solution B;
and a sixth step: mixing the mixed solution A prepared in the fourth step with the mixed solution B prepared in the sixth step, and uniformly stirring to obtain a mixed solution C;
the seventh step: dissolving butter, adding egg, and stirring for 20min to obtain protein solution; mixing and uniformly stirring corn flour and wheat flour to obtain a premixed material;
eighth step: mixing the salt, the swelling agent, the premixed material, the protein liquid and the mixed solution C prepared in the sixth step in a powder mixer for 4-6 min to prepare dough;
the ninth step: standing the dough obtained in the eighth step for 4 hours at the temperature of 28 ℃, then performing roll printing and forming, and brushing vegetable oil on the surface to obtain a semi-finished product;
the tenth step: baking the semi-finished product obtained in the ninth step for 30 minutes under the conditions of primer temperature of 150 ℃ and surface temperature of 190 ℃;
the eleventh step: cooling to room temperature and finishing; bagging to obtain the final product.
Example 5
The first step is as follows: peeling fructus Citri Limoniae, cutting, and squeezing to obtain lemon juice;
the second step is that: weighing the following materials in percentage by mass: 4.5% of lemon juice, 35% of corn flour, 45% of wheat flour, 8% of eggs, 4% of honey, 1% of butter, 1% of salt and 1.5% of a swelling agent, wherein the sum of the mass percentages of the materials is 100%;
the third step: sending the blanched rose, honeysuckle, cassia seed and chrysanthemum morifolium into a crusher for crushing, and juicing the crushed mixture, wherein the water content in the juice is 87%; the mass ratio of the squeezed juice to the lemon juice is 2: 1;
the fourth step: adding yeast into the mixed liquid of the squeezed juice and the lemon juice, wherein the mass ratio of the squeezed juice to the lemon juice is 1:1, and the mass ratio of the mixed liquid to the yeast is 20: 2; keeping the temperature at 15 ℃, and fermenting for 5 hours to obtain a mixed solution A;
the fifth step: filtering the mixed solution A obtained in the fourth step, adding honey into the filtrate, and then uniformly stirring to obtain a mixed solution B;
and a sixth step: mixing the mixed solution A prepared in the fourth step with the mixed solution B prepared in the sixth step, and uniformly stirring to obtain a mixed solution C;
the seventh step: dissolving butter, adding egg, and stirring for 20min to obtain protein solution; mixing and uniformly stirring corn flour and wheat flour to obtain a premixed material;
eighth step: mixing the salt, the swelling agent, the premixed material, the protein liquid and the mixed solution C prepared in the sixth step in a powder mixer for 6min to prepare dough;
the ninth step: standing the dough obtained in the eighth step for 4 hours at the temperature of 30 ℃, then performing roll printing and forming, and brushing vegetable oil on the surface to obtain a semi-finished product;
the tenth step: baking the semi-finished product obtained in the ninth step for 30 minutes under the conditions of primer temperature of 160 ℃ and surface temperature of 190 ℃;
the eleventh step: cooling to room temperature and finishing; bagging to obtain the final product.
Claims (5)
1. A preparation method of biscuits containing lemon extract is characterized by comprising the following steps:
the first step is as follows: peeling fructus Citri Limoniae, cutting, and squeezing to obtain lemon juice;
the second step is that: weighing the following raw materials: lemon juice, corn flour, wheat flour, eggs, honey, roses, cassia seeds, honeysuckle, chrysanthemum morifolium ramat, butter, salt and a swelling agent;
the third step: feeding the blanched rose, honeysuckle, cassia seed and chrysanthemum morifolium into a crusher for crushing, and squeezing the crushed mixture into juice;
the fourth step: adding yeast into the mixed liquid of the squeezed juice and the lemon juice, keeping the temperature at 15-20 ℃, and fermenting for 3-5 hours to obtain a mixed solution A;
the fifth step: filtering the mixed solution A obtained in the fourth step, adding honey into the filtrate, and then uniformly stirring to obtain a mixed solution B;
and a sixth step: mixing the mixed solution A prepared in the fourth step with the mixed solution B prepared in the sixth step, and uniformly stirring to obtain a mixed solution C;
the seventh step: dissolving butter, adding egg, and stirring to obtain protein solution; mixing and uniformly stirring corn flour and wheat flour to obtain a premixed material;
eighth step: mixing the salt, the swelling agent, the premixed material, the protein liquid and the mixed solution C prepared in the sixth step in a powder mixer for 4-6 min to prepare dough;
the ninth step: standing the dough obtained in the eighth step for 2-4 hours at the temperature of 20-30 ℃, then performing roll printing and forming, and brushing vegetable oil on the surface to obtain a semi-finished product;
the tenth step: baking the semi-finished product obtained in the ninth step for 30 minutes under the conditions of the primer at the temperature of 150-;
the eleventh step: cooling to room temperature and finishing; bagging to obtain the final product.
2. The preparation method of the biscuit containing the lemon extract as claimed in claim 1, characterized in that the raw materials comprise, by mass, 2-6% of lemon juice, 30-45% of corn flour, 30-45% of wheat flour, 2-10% of eggs, 0.5-5% of honey, 1-3% of butter, 1-3% of salt and 0.5-2% of a puffing agent, and the sum of the mass percentages of the raw materials is 100%.
3. The method for preparing biscuits containing lemon extract according to claim 1, wherein the mass ratio of the mixed liquid and the yeast in the fourth step is 100: 2-5.
4. The method for preparing biscuits containing lemon extract according to claim 1, wherein the moisture content of the third squeezed juice is 80-90%, and the mass ratio of the squeezed juice to the lemon juice in the fourth step is 1-2: 1.
5. The method for preparing a biscuit containing lemon extract as claimed in claim 1, wherein the seventh step is carried out for 10-20 min.
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| CN201911006708.7A CN110692674A (en) | 2019-10-22 | 2019-10-22 | A method for preparing biscuit containing fructus Citri Limoniae extract |
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| CN201911006708.7A CN110692674A (en) | 2019-10-22 | 2019-10-22 | A method for preparing biscuit containing fructus Citri Limoniae extract |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102940011A (en) * | 2012-11-16 | 2013-02-27 | 沈阳洪达信息科技有限公司 | Biscuit containing olive extractive |
| CN102940013A (en) * | 2012-11-16 | 2013-02-27 | 沈阳洪达信息科技有限公司 | Preparation method for biscuit containing olive extractive |
| CN104161100A (en) * | 2014-08-11 | 2014-11-26 | 广西大学 | Biscuit with cassava and lemons and making method thereof |
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2019
- 2019-10-22 CN CN201911006708.7A patent/CN110692674A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102940011A (en) * | 2012-11-16 | 2013-02-27 | 沈阳洪达信息科技有限公司 | Biscuit containing olive extractive |
| CN102940013A (en) * | 2012-11-16 | 2013-02-27 | 沈阳洪达信息科技有限公司 | Preparation method for biscuit containing olive extractive |
| CN104161100A (en) * | 2014-08-11 | 2014-11-26 | 广西大学 | Biscuit with cassava and lemons and making method thereof |
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