CN110859202A - Lavender biscuit and preparation method thereof - Google Patents
Lavender biscuit and preparation method thereof Download PDFInfo
- Publication number
- CN110859202A CN110859202A CN201911126737.7A CN201911126737A CN110859202A CN 110859202 A CN110859202 A CN 110859202A CN 201911126737 A CN201911126737 A CN 201911126737A CN 110859202 A CN110859202 A CN 110859202A
- Authority
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- China
- Prior art keywords
- lavender
- biscuit
- powder
- raw materials
- eggs
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Links
- 244000178870 Lavandula angustifolia Species 0.000 title claims abstract description 78
- 235000010663 Lavandula angustifolia Nutrition 0.000 title claims abstract description 78
- 239000001102 lavandula vera Substances 0.000 title claims abstract description 77
- 235000018219 lavender Nutrition 0.000 title claims abstract description 77
- 235000015895 biscuits Nutrition 0.000 title claims abstract description 48
- 238000002360 preparation method Methods 0.000 title abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 30
- 239000002994 raw material Substances 0.000 claims abstract description 22
- 238000001694 spray drying Methods 0.000 claims abstract description 10
- 235000013312 flour Nutrition 0.000 claims abstract description 8
- 238000001256 steam distillation Methods 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 3
- 235000014121 butter Nutrition 0.000 claims description 12
- 235000013601 eggs Nutrition 0.000 claims description 12
- 235000021552 granulated sugar Nutrition 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- 244000304337 Cuminum cyminum Species 0.000 claims description 6
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 6
- 244000235538 Madeira lavender Species 0.000 claims description 6
- 235000001835 Madeira lavender Nutrition 0.000 claims description 6
- 244000203593 Piper nigrum Species 0.000 claims description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims description 6
- 238000007605 air drying Methods 0.000 claims description 6
- 235000013614 black pepper Nutrition 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 238000007710 freezing Methods 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 6
- 238000003809 water extraction Methods 0.000 claims description 2
- 235000014510 cooky Nutrition 0.000 claims 1
- 210000005036 nerve Anatomy 0.000 abstract description 4
- 206010012735 Diarrhoea Diseases 0.000 abstract description 3
- 206010019233 Headaches Diseases 0.000 abstract description 3
- 230000001914 calming effect Effects 0.000 abstract description 3
- 208000002173 dizziness Diseases 0.000 abstract description 3
- 206010016766 flatulence Diseases 0.000 abstract description 3
- 231100000869 headache Toxicity 0.000 abstract description 3
- 230000036651 mood Effects 0.000 abstract description 3
- 230000002040 relaxant effect Effects 0.000 abstract description 3
- 239000004480 active ingredient Substances 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 238000002386 leaching Methods 0.000 abstract description 2
- 239000002699 waste material Substances 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 3
- 241001571736 Lysimachia foenum-graecum Species 0.000 description 2
- 239000000341 volatile oil Substances 0.000 description 2
- 241001164374 Calyx Species 0.000 description 1
- 241001573881 Corolla Species 0.000 description 1
- 241000207923 Lamiaceae Species 0.000 description 1
- 244000165082 Lavanda vera Species 0.000 description 1
- 235000002997 Lavandula Nutrition 0.000 description 1
- 241001579180 Matthiola longipetala Species 0.000 description 1
- 241000337007 Oceania Species 0.000 description 1
- 240000007817 Olea europaea Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 244000290333 Vanilla fragrans Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 241000082085 Verticillium <Phyllachorales> Species 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000762 glandular Effects 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
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
- A21D13/00—Finished or partly finished bakery products
- A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- 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
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)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a lavender biscuit and a preparation method thereof. According to the invention, the lavender is directly added into the flour to prepare the biscuit, so that the taste of the biscuit is ensured, and meanwhile, the effects of purifying the mood, relieving pressure, relaxing nerves, helping sleep, dispelling wind, calming, and eliminating flatulence, diarrhea and dizziness headache of the lavender are fully exerted. According to the invention, the lavender residue obtained after steam distillation is used as a raw material, so that waste is fully utilized; the lavender dry powder obtained by adopting the leaching and spray drying methods has more sufficient active ingredients than the powder directly crushed by adding the lavender, and the efficacy of the lavender is more effectively exerted.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a lavender biscuit and a preparation method thereof.
Background
Lavender (Latin school name:Lavandula angustifolia Mill.) Also known as perfume plants, lysimachia foenum-graecum, vanilla, lysimachia foenum-graecum, lavendula officinalis. Belonging to Lavandula of Labiatae, a shrub. The stem is upright, and is surrounded by star-shaped villi and old branches are gray brown, and the stem has a strip-shaped peeled cortex. Leaf strips or needle-like strips, covered or loose or dense grey star-like villi, grey white or olive green when dry, all-round and outward-curled. The verticillium inflorescences gather at the tops of the branches to form discontinuous or nearly continuous spike inflorescences; bract is rhombus-shaped eggThe patch is not apparent; calyx egg-shaped barrel shape or nearly barrel shape; the corolla is about twice as long as the Cao, and the tube is straight and stretched and is glandular hair in the throat. The small nuts are oval and smooth. Native to the coast of the mediterranean, various parts of europe and the islands of oceania, and then widely cultivated in the uk and south slav. The leaf shape and the flower color are elegant and elegant, the blue-purple inflorescence is 39040, and the flower is beautiful, is a new perennial cold-resistant flower in a courtyard, is suitable for cluster planting or strip planting of the flower diameter, and can also be viewed by pot culture.
Most of the lavender is used for preparing essential oil, and the lavender residue after the essential oil is prepared is usually directly discarded. Lavender is used in a few food fields, and at present, the lavender is used as tea drink, but is rarely used for making the lavender into convenient foods such as biscuits.
Disclosure of Invention
The invention aims to provide a lavender biscuit and a preparation method thereof, so that lavender can be fully used for purifying mood, relieving pressure, relaxing nerves, helping sleep, dispelling wind and tranquilizing, and eliminating flatulence, diarrhea, dizziness, headache and the like. Calming nerves, relieving stress, stimulating appetite, and caring skin.
The technical scheme adopted by the invention for realizing the purpose is as follows: a lavender biscuit comprises the following raw materials in percentage by mass: butter, white granulated sugar, eggs, cumin powder, black pepper powder, low-gluten flour and lavender powder in a ratio of 15-30:2-6:5-15:0.5-1.0:0.5-1.0:40-60: 40-60.
Further, the preparation method of the lavender powder comprises the following steps: adding 5-10 times of water into residues of the lavender after steam distillation for water extraction, and then performing spray drying to obtain lavender powder.
Further, the temperature range for spray drying is 150-.
Further, the raw materials are preferably in a ratio of 20:5:10:0.5:0.6:50: 50.
In addition, the preparation method of the lavender biscuit is characterized by comprising the following steps:
1) accurately weighing various raw materials for making the lavender biscuit;
2) taking butter, softening at room temperature, adding white granulated sugar and eggs, stirring, adding the rest raw materials prepared in the step 1), uniformly mixing, and stirring to obtain mixed dough;
3) molding the uniformly stirred mixed dough by using a mold, and quickly freezing in a refrigerator to prepare a lavender biscuit green body;
4) taking out the green Lavender biscuit, slicing, baking and processing to obtain the final product;
5) taking out the baked Lavender biscuit from the oven, cooling and air drying.
The invention has the beneficial effects that: according to the invention, the lavender is directly added into the flour to prepare the biscuit, so that the taste of the biscuit is ensured, and meanwhile, the effects of purifying the mood, relieving pressure, relaxing nerves, helping sleep, dispelling wind, calming, and eliminating flatulence, diarrhea and dizziness headache of the lavender are fully exerted. According to the invention, the lavender residue obtained after steam distillation is used as a raw material, so that waste is fully utilized; the lavender dry powder obtained by adopting the leaching and spray drying methods has more sufficient active ingredients than the powder directly crushed by adding the lavender, and the efficacy of the lavender is more effectively exerted.
Detailed Description
The invention will be further illustrated with reference to specific examples.
Example 1
A lavender biscuit comprises the following raw materials in percentage by mass: butter, white granulated sugar, eggs, cumin powder, black pepper powder, low-gluten flour and lavender powder in a ratio of 15: 6:5:0.5:0.5: 60: 60. The preparation method of the lavender biscuit comprises the following steps:
1) accurately weighing various raw materials for making lavender biscuits, wherein lavender powder is extracted by adding 5-10 times of water into residues obtained after lavender steam distillation, and then spray-drying at 150 ℃.
2) Taking butter, softening at room temperature, adding white granulated sugar and eggs, stirring, adding the rest raw materials prepared in the step 1), uniformly mixing, and stirring to obtain mixed dough;
3) molding the uniformly stirred mixed dough by using a mold, and quickly freezing in a refrigerator to prepare a lavender biscuit green body;
4) taking out the green Lavender biscuit, slicing, baking and processing to obtain the final product;
5) taking out the baked Lavender biscuit from the oven, cooling and air drying.
Example 2
A lavender biscuit comprises the following raw materials in percentage by mass: butter, white granulated sugar, eggs, cumin powder, black pepper powder, low-gluten flour and lavender powder in a ratio of 30: 6: 15: 1.0:0.8: 60: 60. The preparation method of the lavender biscuit comprises the following steps:
1) accurately weighing various raw materials for making lavender biscuits, wherein lavender powder is extracted by adding 5-10 times of water into residues obtained after lavender steam distillation, and then spray-drying at 180 ℃;
2) taking butter, softening at room temperature, adding white granulated sugar and eggs, stirring, adding the rest raw materials prepared in the step 1), uniformly mixing, and stirring to obtain mixed dough;
3) molding the uniformly stirred mixed dough by using a mold, and quickly freezing in a refrigerator to prepare a lavender biscuit green body;
4) taking out the green Lavender biscuit, slicing, baking and processing to obtain the final product;
5) taking out the baked Lavender biscuit from the oven, cooling and air drying.
Example 3
A lavender biscuit comprises the following raw materials in percentage by mass: butter, white granulated sugar, eggs, cumin powder, black pepper powder, low-gluten flour and lavender powder in a ratio of 20:5:10:0.5:0.6:50: 50. The preparation method of the lavender biscuit comprises the following steps:
1) accurately weighing various raw materials for making lavender biscuits, wherein lavender powder is extracted by adding 5-10 times of water into residues obtained after lavender steam distillation, and then spray-drying at 200 ℃;
2) taking butter, softening at room temperature, adding white granulated sugar and eggs, stirring, adding the rest raw materials prepared in the step 1), uniformly mixing, and stirring to obtain mixed dough;
3) molding the uniformly stirred mixed dough by using a mold, and quickly freezing in a refrigerator to prepare a lavender biscuit green body;
4) taking out the green Lavender biscuit, slicing, baking and processing to obtain the final product;
5) taking out the baked Lavender biscuit from the oven, cooling and air drying.
Example 4
A lavender biscuit comprises the following raw materials in percentage by mass: butter, white granulated sugar, eggs, cumin powder, black pepper powder, low-gluten flour and lavender powder in a ratio of 15:5:12:0.5:0.6:40: 40. The preparation method of the lavender biscuit comprises the following steps:
1) accurately weighing various raw materials for making lavender biscuits, wherein lavender powder is extracted by adding 5-10 times of water into residues obtained after lavender steam distillation, and then spray-drying at 220 ℃;
2) taking butter, softening at room temperature, adding white granulated sugar and eggs, stirring, adding the rest raw materials prepared in the step 1), uniformly mixing, and stirring to obtain mixed dough;
3) molding the uniformly stirred mixed dough by using a mold, and quickly freezing in a refrigerator to prepare a lavender biscuit green body;
4) taking out the green Lavender biscuit, slicing, baking and processing to obtain the final product;
5) taking out the baked Lavender biscuit from the oven, cooling and air drying.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and their concepts should be equivalent or changed within the technical scope of the present invention.
Claims (5)
1. The lavender biscuit is characterized by comprising the following raw materials in percentage by mass:
butter, white granulated sugar, eggs, cumin powder, black pepper powder, low-gluten flour and lavender powder in a ratio of 15-30:2-6:5-15:0.5-1.0:0.5-1.0:40-60: 40-60.
2. The lavender biscuit of claim 1, wherein the lavender powder is prepared by the following steps: adding 5-10 times of water into residues of lavender after steam distillation for water extraction, and then performing spray drying to obtain lavender powder.
3. Lavender biscuit according to claim 2, characterized in that the temperature range of spray drying is 150-220 ℃.
4. The lavender biscuit of claim 1, wherein the raw material ratio is 20:5:10:0.5:0.6:50: 50.
5. A method for preparing lavender cookies as claimed in any one of claims 1-4 comprising the steps of:
1) accurately weighing various raw materials for making the lavender biscuit;
2) taking butter, softening at room temperature, adding white granulated sugar and eggs, stirring, adding the rest raw materials prepared in the step 1), uniformly mixing, and stirring to obtain mixed dough;
3) molding the uniformly stirred mixed dough by using a mold, and quickly freezing in a refrigerator to prepare a lavender biscuit green body;
4) taking out the green Lavender biscuit, slicing, baking and processing to obtain the final product;
5) taking out the baked Lavender biscuit from the oven, cooling and air drying.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911126737.7A CN110859202A (en) | 2019-11-18 | 2019-11-18 | Lavender biscuit and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911126737.7A CN110859202A (en) | 2019-11-18 | 2019-11-18 | Lavender biscuit and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110859202A true CN110859202A (en) | 2020-03-06 |
Family
ID=69654904
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911126737.7A Pending CN110859202A (en) | 2019-11-18 | 2019-11-18 | Lavender biscuit and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110859202A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115624048A (en) * | 2022-10-31 | 2023-01-20 | 湖南艾伦食品有限公司 | Production and processing technology and formula of cookies |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH1025246A (en) * | 1996-07-11 | 1998-01-27 | Kobayashi Pharmaceut Co Ltd | Oral hypnotic agent, hypnotic beverage and food, and hypnotic feed |
| CN103651708A (en) * | 2013-12-13 | 2014-03-26 | 颍上县好圆食品有限公司 | Nerve soothing biscuit |
| CN104542843A (en) * | 2013-10-29 | 2015-04-29 | 崔鹏飞 | Lavender butter cookie |
| CN106234679A (en) * | 2016-08-16 | 2016-12-21 | 吴祥忠 | A kind of tranquilizing soporific Lavender Tea and preparation method thereof |
-
2019
- 2019-11-18 CN CN201911126737.7A patent/CN110859202A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH1025246A (en) * | 1996-07-11 | 1998-01-27 | Kobayashi Pharmaceut Co Ltd | Oral hypnotic agent, hypnotic beverage and food, and hypnotic feed |
| CN104542843A (en) * | 2013-10-29 | 2015-04-29 | 崔鹏飞 | Lavender butter cookie |
| CN103651708A (en) * | 2013-12-13 | 2014-03-26 | 颍上县好圆食品有限公司 | Nerve soothing biscuit |
| CN106234679A (en) * | 2016-08-16 | 2016-12-21 | 吴祥忠 | A kind of tranquilizing soporific Lavender Tea and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115624048A (en) * | 2022-10-31 | 2023-01-20 | 湖南艾伦食品有限公司 | Production and processing technology and formula of cookies |
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Application publication date: 20200306 |
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