CN1109709A - Biscuit of plant spice series and producing process - Google Patents
Biscuit of plant spice series and producing process Download PDFInfo
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- CN1109709A CN1109709A CN 94112268 CN94112268A CN1109709A CN 1109709 A CN1109709 A CN 1109709A CN 94112268 CN94112268 CN 94112268 CN 94112268 A CN94112268 A CN 94112268A CN 1109709 A CN1109709 A CN 1109709A
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Abstract
The plant spice biscuit is made up of wheat flour 48-60%, by wt.), yeast (0.1-0.4%), malt sugar (0.1-0.3%), oil (6-12%), table salt (0.8-5%) gourmet powder (0.1-0.5%), sugar (0.5-2.8%), foaming powder (0.2-2.8%), biscuit puffing agent (0.2-2.8%), water (20-28%) and plant component (0.1-14%) including one or more of garlic, ginger, shallot, mushroom, spinach, tomato, carrot, asparagus, etc. through mixing, stirring, fermentation, shaping, roasting and cooling.
Description
The present invention relates to field of food, specifically a kind of novel biscuit and processing method.
As everyone knows, biscuit has purposes very widely in the human lives.Along with the raising of people's living standard, the designs and varieties of biscuit are also grown with each passing day.The nutritive value that is richly stored with in the plant tissue, how easy, utilizing to high-quality plant to produce biscuit, to have become the world be the problem that various countries are gazed at.The commercialization biscuit overwhelming majority was to utilize condiment to prepare biscuit in the past, also had with chocolate and cocoa raw material to prepare.In these biscuits, its goods sugariness and acidity are quite high, can not adapt to people's various tastes, particularly lack the nutritive value of needed by human.
The objective of the invention is to make full use of the plant essence of the earth, by a series of special processing methods and prescription, make the biscuit of plant spice series, can replenish vitamin, amino acid and the various trace element of needed by human quickly and effectively, build up health and immunity.
The present invention finishes like this, make plant batch feeder according to plant nutrient value values such as garlic, ginger, capsicum, green onion, mushroom, spinach, tomato, celery, carrot, duck wheat, mountain delicacy, seafood, asparagus, this plant batch feeder can be one or more garlic, ginger, capsicum, mushroom, green onion, spinach, tomato, celery, carrot, duck wheat, mountain delicacy, seafood, asparagus etc., with preparations such as plant batch feeder and flour, yeast, maltose, water, oil, salt, monosodium glutamate, sugar, baking powder, the agent of biscuit pineization, through being processed into biscuit of plant spice series.
Prescription of the present invention is (% represents the per distribution ratio of weight of the present invention) shown in example one
Example one:
Amounts of components (%)
Flour 48～60
Yeast 0.1～0.4
Maltose 0.1～0.3
Water 20～28
Oil 6～12
Salt 0.8～5
Monosodium glutamate 0.1～0.5
Sugar 0.5～2.8
Baking powder 0.2～2.8
Biscuit pineization agent 0.05～0.8
Plant batch feeder 0.1～14
Processing method of the present invention be with fresh plant after essence is chosen cleaning, cutting cooking, process by following three kinds of approach: first kind of Steam Heating forms strong hot and cold air and dried humid air convection current under high blast, big air quantity effect, exclusive segment moisture content reaches below 10% the product water content.Adopt air blast convection current method, steam pressure 0.5MPa, 50-60 ℃ of air themperatures, relative air humidity 35-37%, high wind amount 1.9-3.6 ten thousand M
3/ h, wind speed 2-5m/s, full blast are pressed in the quick hydrofuge of 61-70mmWG.Than the vegetables under the low water content state,, according to the different product Properties of Objects, be processed into strip respectively: (6 * 6) mm through pulverizing and the classification processing; Powdery: (4 * 4) mm-(0.4 * 0.4) mm; Powder (0.2 * 0.2) mm, be processed into powdery as garlic, ginger, capsicum product, products such as that carrot, spring onion perfume (or spice) are processed into is granular, spinach, celery are processed into sheet, send into biscuit processing, second kind will be boiled through cleaning of four roads and sterilization through selected plant, cutting cooking slabbing, fine strip shape, granular, pulpous state or emulsion state.100 ℃ of boiling temps, 2-3 minutes time, take subzero-18 ℃～-20 ℃ to freeze to be processed into fresh plant to some plant variety through cleaning, sterilize, cut cooking, direct adapted, this plant batch feeder can be that one or more plant is formed, form by scientific formula with condiment such as flour, yeast, baking powder, the agent of biscuit pineization, make product through stirring, secondary fermentation, biscuit moulding, three bakings, cooling packings, water quality is all through purified treatment.
The biscuit that adopts the present invention to make is characterized in not containing any pigment, has high plant vitamin C, and homoamino acid, low fat can be replenished vitamin, amino acid and the various trace element of needed by human quickly and effectively.Children suitable old, weak especially or the partial eclipse meat dish are edible, have anti-aging, as to increase physique, growth promotion, enhancing immunity function.
Give to describe in detail below in conjunction with embodiment:
Example two: plant celery biscuit of the present invention
(% represents the per distribution ratio of plant celery biscuit weight of the present invention)
Amounts of components (%)
Flour 57.25
Yeast 0.34
Maltose 0.23
Water 27.5
Oil 11.4
Salt 0.9
Monosodium glutamate 0.34
Baking powder 0.28
Biscuit pineization agent 0.06
Celery plant batch feeder 1.7
The processing method of plant celery biscuit of the present invention is that cooking is chosen, cleans, cut to the celery plant through essence, under high blast, big air quantity effect, form strong hot and cold air and dried humid air convection current by Steam Heating, exclusive segment moisture reaches below 10% the product water content.Adopt air blast convection current method, steam pressure 0.5MPa, 50-60 ℃ of air themperatures, relative air humidity 35-37%, high wind amount 1.9-3.6M
3/ h, wind speed 2-5m/s, full blast is pressed hydrofuge under 61-70mmWG.Than the celery under the low water content state, through pulverizing and the classification processing, be processed into strip, mix stirring arbitrarily with above-mentioned biscuit component materials, 25 rev/mins of stir speed (S.S.)s are just turning to 10 minutes, counter steer 10 minutes.Enter fermentation after the stirring, fermentation temperature is 50 ℃ for the first time, humidity 80%, 3 hours time; Fermentation temperature is 45 ℃ for the second time, humidity 80%, 1 hour time.Enter the biscuit make-up machine after the fermentation, biscuit make-up machine rotating speed 470 is from producing the first road biscuit thickness 8mm to the second road cake thickness 4mm to the, three road moulding biscuit 3mm; Enter three bakings again, fire in a stove before fuel is added temperature is 170 ℃ for the first time, 200 ℃ of face fire temperature, and fire in a stove before fuel is added temperature is 160 ℃ for the second time, 200 ℃ of face fire, fire in a stove before fuel is added temperature is 180 ℃ for the third time, 220 ℃ of face fire temperature.Baking finishes and cooled off 4 minutes, is packaged into product.
Example three: plant tomato biscuit of the present invention
(% represents the percentage of plant tomato biscuit weight of the present invention) amounts of components (%)
Flour 55.3
Yeast 0.4
Maltose 0.2
Water 26.6
Oil 11
Salt 2.8
Baking powder 0.27
Biscuit pineization agent 0.05
Tomato plant batching 3.38
Plant tomato biscuit processing method of the present invention is the tomato plant direct adapted after cleaning, sterilize, cutting cooking with original shape.Mix stirring arbitrarily with above-mentioned biscuit component materials, 25 rev/mins of stir speed (S.S.)s are just turning to 10 minutes, counter steer 10 minutes.Enter fermentation after the stirring, fermentation temperature is 50 ℃ for the first time.Humidity 80%.3.5 hours time; Fermentation temperature is 50 ℃ for the second time, humidity 80%, 1 hour time.Enter the biscuit make-up machine after the fermentation, biscuit make-up machine rotating speed 480 from producing the first road biscuit thickness 9mm to the second road biscuit thickness 6mm to the, three road moulding biscuit 3mm, enters three bakings again, and fire in a stove before fuel is added temperature is 170 ℃ for the first time.200 ℃ of face fire temperature.Fire in a stove before fuel is added temperature is 160 ℃ for the second time, 200 ℃ of face fire, and fire in a stove before fuel is added temperature is 180 ℃ for the third time, 220 ℃ of face fire temperature, baking finishes and cooled off 4 minutes, is packaged into product.
Example four: plant bolete of the present invention, carrot, spinach, celery, garlic series old young health biscuit (% represents the per distribution ratio of the old young health cake dry weight of plant series of the present invention)
Amounts of components (%)
Flour 55. 88
Yeast 0.33
Maltose 0.2
Water 26.8
Oil 11.15
Salt 2.8
Monosodium glutamate 0.33
Baking powder 0.28
Biscuit pineization agent 0.06
Bolete plant batch feeder 0.9
Hu Luobu plant batch feeder 0.33
Spinach plant batch feeder 0.16
Celery plant batch feeder 0.16
Garlic plant batch feeder 0.1
The old young health cake method for processing dried of plant series of the present invention is to boil through cleaning of four roads and sterilization through selected bolete, carrot, spinach, celery, garlic, sheet, fine strip shape, granular, pulpous state or emulsion state are formed in cutting cooking, the bolete warp is freezed to be processed into plant batch feeder for-18 ℃～-20 ℃, send into biscuit processing.Mix stirring arbitrarily with above-mentioned biscuit component materials, 25 rev/mins of stir speed (S.S.)s are just turning to 10 minutes, counter steer 10 minutes.Enter fermentation after the stirring, fermentation temperature is 50 ℃ for the first time.Humidity 80%.3 hours time; Fermentation temperature is 50 ℃ for the second time, humidity 80%, 1 hour time.Enter the biscuit make-up machine after the fermentation, biscuit make-up machine rotating speed 460 is from producing the first road biscuit thickness 12mm to the second road biscuit thickness 7mm the 3rd road moulding biscuit 3mm.Enter three bakings again, fire in a stove before fuel is added temperature is 170 ℃ for the first time.200 ℃ of face fire temperature.Fire in a stove before fuel is added temperature is 160 ℃ for the second time, 200 ℃ of face fire, and fire in a stove before fuel is added temperature is 160 ℃ for the third time, 220 ℃ of face fire temperature, baking finishes and cooled off 4 minutes, is packaged into product.
Claims (10)
1, a kind of biscuit that contains plant spice series, it is characterized in that flour by 48%-60% (weight), the yeast of 0.1%-0.4% (weight), the barley-sugar of 0.1%-0.3% (weight), the water of 20%-24%, the oil of 6%-12% (weight), the salt of 0.8%-5% (weight), the baking powder of 0.2%-2.8% (weight), the monosodium glutamate of 0.1%-0.05% (weight), the sugar of 0.5%-2.8% (weight), the biscuit pineization agent of 0.05%-0.8% (weight), the plant batch feeder of 0.1%-14% (weight) is formed, and described plant batch feeder can be one or more garlic, ginger, green onion, mushroom, spinach, tomato, celery, Hu Luobu, cover buckwheat with mat, mountain delicacy, seafood, asparagus etc.
2, the biscuit that contains the plant celery as claimed in claim 1, it is characterized in that weight by 57.25%() flour, 0.34%(weight) water yeast, 0.23%(weight) maltose, 27.5%(weight), 11.4%(weight) oil, 0.9%(weight) baking powder monosodium glutamate salt, 0.34%(weight), 0.28%(weight), 0.06%(weight) celery plant batch feeder biscuit pineization agent, 1.7%(weight) is formed.
3, the biscuit that contains the plant tomato as claimed in claim 1, it is characterized in that it being by 55.3%(weight) flour, 0.4%(weight) yeast, 0.2%(weight) oil water maltose, 26.6%(weight), 11%(weight), 2.8%(weight) sugar, 0.27%(weight) tomato plant batching biscuit pineization agent baking powder, 0.05%(weight), 3.38%(weight) is formed.
4, the biscuit that contains plant bolete, carrot, spinach, celery, garlic as claimed in claim 1 is characterized in that it being by 55.88%(weight) flour, 0.33%(weight) yeast, 0.2%(weight) maltose.26.8%(weight) salt oil water, 11.15%(weight), 0.8%(weight).0.33%(weight) monosodium glutamate, 2.8%(weight) baking powder, 0.06%(weight) biscuit pineization agent, 0.9%(weight) bolete plant batch feeder, 0.33%(weight) carrot plants batching, 0.16%(weight) garlic plant batch feeder celery plant batch feeder spinach plant batch feeder, 0.16%(weight), 0.1%(weight) is formed.
5, the biscuit that contains plant spice series as claimed in claim 1 is characterized in that described water all adopts the water of purified treatment.
6, the biscuit that contains plant spice series as claimed in claim 1 is characterized in that described plant batch feeder area: sheet 6 * 6mm to 4 * 4mm, granular 4 * 4mm to 0.4 * 0.4mm, powder 0.2 * 0.2mm.
7, the biscuit processing method that contains plant spice series as claimed in claim 1 or 2, it is characterized in that plant batch feeder be fresh plant is selected, clean, cutting cooking, hydrofuge, pulverizing and classification handle and make sheet, powdery and granular, mix arbitrarily with above-mentioned biscuit component materials again, stirring, fermentation, moulding, baking, cooling processing.
8, the biscuit processing method that contains plant spice series as claimed in claim 7 is characterized in that hydrofuge at steam pressure 0.5MPa, 50-60 ℃ of air themperatures, relative air humidity 35-37%, high wind amount 1.9-3.6 ten thousand M
3/ h, wind speed 2-5m/s, full blast is pressed hydrofuge under 61-70mmWG, and the plant batch feeder water content is reached below 10%.
9, as claim 1 or the 3 described biscuit processing methods that contain plant spice series, it is characterized in that with plant batch feeder directly mix arbitrarily with above-mentioned biscuit component materials, stirring, fermentation, moulding, baking and cooling processing.
10, as claim 1 or the 4 described biscuit processing methods that contain plant spice series, it is characterized in that plant batch feeder is that fresh plant is boiled through cleaning of four roads and high-temperature sterilization, cutting cooking slabbing, granular, powder, emulsion state and freeze preservation are handled, high-temperature sterilization boil preferably adopt 100 ℃ 2-3 minutes, the freeze preservation temperature preferably adopts-18 ℃ to-20 ℃, mixes arbitrarily with above-mentioned biscuit component materials, stirring, fermentation, moulding, baking and cooling processing again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 94112268 CN1109709A (en) | 1994-08-19 | 1994-08-19 | Biscuit of plant spice series and producing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 94112268 CN1109709A (en) | 1994-08-19 | 1994-08-19 | Biscuit of plant spice series and producing process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1109709A true CN1109709A (en) | 1995-10-11 |
Family
ID=5036057
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 94112268 Pending CN1109709A (en) | 1994-08-19 | 1994-08-19 | Biscuit of plant spice series and producing process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1109709A (en) |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100388890C (en) * | 2006-03-30 | 2008-05-21 | 李光博 | Tomato biscuits and its prodn. method |
| CN101755877B (en) * | 2009-10-26 | 2012-12-26 | 杭州六易科技有限公司 | Method for preparing carrot fiber biscuit |
| CN103416453A (en) * | 2013-07-18 | 2013-12-04 | 句容赤湖枫情农业生态园有限公司 | Asparagus cake and preparation method thereof |
| CN104255875A (en) * | 2014-09-22 | 2015-01-07 | 安徽友源食品有限公司 | Chive biscuit |
| CN104273192A (en) * | 2013-08-20 | 2015-01-14 | 张霞 | Biscuit with body-building function and preparation method thereof |
| CN104430755A (en) * | 2014-11-27 | 2015-03-25 | 河南梦想食品有限公司 | Flower mushroom cookie and preparation method thereof |
| CN105875760A (en) * | 2014-12-19 | 2016-08-24 | 遵义市谢老五食品厂 | Spiced salt cakes and manufacturing method thereof |
| CN105875759A (en) * | 2014-12-19 | 2016-08-24 | 遵义市谢老五食品厂 | Chive-flavor pastries and preparation method thereof |
| CN105875731A (en) * | 2014-10-09 | 2016-08-24 | 遵义市谢老五食品厂 | Scallion egg cake and method for making same |
| CN105875757A (en) * | 2014-12-19 | 2016-08-24 | 遵义市谢老五食品厂 | Garlic-flavor pastries and preparation method thereof |
| CN105875730A (en) * | 2014-10-09 | 2016-08-24 | 遵义市谢老五食品厂 | Garlic egg cake and method for making same |
| CN106035512A (en) * | 2016-07-18 | 2016-10-26 | 上海应用技术学院 | Sucrose-free whole-wheat spinach cookies with low glycemic indexes |
| CN107197913A (en) * | 2017-06-06 | 2017-09-26 | 马培永 | A kind of crisp-fried chive garlic butter biscuit and preparation method thereof |
| CN104982490B (en) * | 2015-07-14 | 2018-08-31 | 昆明理工大学 | A kind of bolete flavor health biscuit and preparation method thereof |
-
1994
- 1994-08-19 CN CN 94112268 patent/CN1109709A/en active Pending
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100388890C (en) * | 2006-03-30 | 2008-05-21 | 李光博 | Tomato biscuits and its prodn. method |
| CN101755877B (en) * | 2009-10-26 | 2012-12-26 | 杭州六易科技有限公司 | Method for preparing carrot fiber biscuit |
| CN103416453A (en) * | 2013-07-18 | 2013-12-04 | 句容赤湖枫情农业生态园有限公司 | Asparagus cake and preparation method thereof |
| CN104273192A (en) * | 2013-08-20 | 2015-01-14 | 张霞 | Biscuit with body-building function and preparation method thereof |
| CN104255875A (en) * | 2014-09-22 | 2015-01-07 | 安徽友源食品有限公司 | Chive biscuit |
| CN105875731A (en) * | 2014-10-09 | 2016-08-24 | 遵义市谢老五食品厂 | Scallion egg cake and method for making same |
| CN105875730A (en) * | 2014-10-09 | 2016-08-24 | 遵义市谢老五食品厂 | Garlic egg cake and method for making same |
| CN104430755A (en) * | 2014-11-27 | 2015-03-25 | 河南梦想食品有限公司 | Flower mushroom cookie and preparation method thereof |
| CN105875760A (en) * | 2014-12-19 | 2016-08-24 | 遵义市谢老五食品厂 | Spiced salt cakes and manufacturing method thereof |
| CN105875757A (en) * | 2014-12-19 | 2016-08-24 | 遵义市谢老五食品厂 | Garlic-flavor pastries and preparation method thereof |
| CN105875759A (en) * | 2014-12-19 | 2016-08-24 | 遵义市谢老五食品厂 | Chive-flavor pastries and preparation method thereof |
| CN104982490B (en) * | 2015-07-14 | 2018-08-31 | 昆明理工大学 | A kind of bolete flavor health biscuit and preparation method thereof |
| CN106035512A (en) * | 2016-07-18 | 2016-10-26 | 上海应用技术学院 | Sucrose-free whole-wheat spinach cookies with low glycemic indexes |
| CN107197913A (en) * | 2017-06-06 | 2017-09-26 | 马培永 | A kind of crisp-fried chive garlic butter biscuit and preparation method thereof |
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