CN112868713A

CN112868713A - Raspberry biscuit and preparation method thereof

Info

Publication number: CN112868713A
Application number: CN201911209679.4A
Authority: CN
Inventors: 蒋露平
Original assignee: Individual
Current assignee: Individual
Priority date: 2019-12-01
Filing date: 2019-12-01
Publication date: 2021-06-01

Abstract

The invention discloses a raspberry biscuit and a preparation method thereof. The raspberry biscuit comprises the required raw materials of raspberry juice, dried raspberries, eggs, salt, monoglyceride, low-gluten flour, butter, white granulated sugar, baking soda and the like. The raspberry biscuit is mainly prepared by a series of steps of butter softening, auxiliary material premixing, dough modulation, biscuit forming, baking, cooling, packaging and the like. The prepared raspberry biscuit is good in appearance, crisp in taste, golden in color, proper in hardness and brittleness, fine and smooth in tissue, proper in fragrance, healthy and delicious, and has the nutritional flavor and the health-care function of raspberries.

Description

Raspberry biscuit and preparation method thereof

Technical Field

The invention belongs to the field of food processing, and particularly relates to a raspberry biscuit and a preparation method thereof.

Background

In recent years, the biscuit industry in China develops rapidly, biscuit food is a large category of leisure food, and with the enhancement of health care consciousness of people, the market prospect of functional nutritional biscuits is very good, related scholars also carry out deep application research on various edible and medicinal raw materials in food, and the market prospect of health biscuit food is wide. The ripeness and seasonality of the raspberries are very strong, and the raspberries have extremely thin peels, delicate tissues and high breathing rate, and are extremely easy to rot and deteriorate in the storage and transportation processes. Therefore, the novel field of deep processing of the raspberries is developed, not only

Meets the requirements of people on dietary structure, and has important significance for the development of raspberry industry.

Disclosure of Invention

The present invention aims to provide a raspberry biscuit and a preparation method thereof to respond to the above problems.

The purpose of the invention can be realized by the following technical scheme: comprises the following raw materials in parts by weight: 22-44 parts of raspberry juice, 10-20 parts of dried raspberry, 24-48 parts of eggs, 0.7-1.4 parts of salt, 0.4-0.8 part of monoglyceride, 140-280 parts of low-gluten flour, 72-144 parts of butter, 50-100 parts of white sand and 2-4 parts of baking soda.

(1) Cutting the dried raspberry into small pieces, softening the raspberry with butter in water, and beating the raspberry with a blender until the raspberry is slightly whitish.

(2) Adding white granulated sugar into a grinder, and grinding to obtain uniform powder.

(3) Adding white sugar and egg into warm water, mixing with butter, stirring, and adding raspberry juice, salt and monoglyceride.

(4) And (4) uniformly stirring and mixing the sieved weak flour, the baking soda and the auxiliary materials at a low speed.

(5) Adding small pieces of dried raspberry, and refrigerating the dough in a refrigerator for fermentation.

(6) Repeatedly rolling the dough into a dough sheet with the thickness of 3-4 mm, pressing the dough sheet into a biscuit shape by using a flower-shaped die, removing redundant leftover materials, and putting the biscuit into a baking tray.

(7) And naturally cooling the baked raspberry biscuit.

(8) And sterilizing and packaging after cooling to obtain a finished product.

The invention has the beneficial effects that: the active substances in raspberry have antioxidant, antiaging, antitumor, memory improving, blood pressure lowering, blood lipid reducing, and blood glucose reducing effects. The raspberry is added into the biscuit formula to prepare the raspberry biscuit, so that the consumption requirements of modern people are met, the high added value utilization of the raspberry is widened, and the raspberry biscuit has a good development prospect.

Detailed Description

The technical solution of the present invention will be further described with reference to the following examples.

Example 1.

Comprises the following raw materials in parts by weight: 22 parts of raspberry juice, 10 parts of dried raspberry, 24 parts of eggs, 0.7 part of salt, 0.4 part of monoglyceride, 140 parts of low-gluten flour, 72 parts of butter, 50 parts of white granulated sugar and 2 parts of baking soda.

(1) 10 parts of dried raspberry are cut into small pieces, 72 parts of butter are softened in a water-proof manner, and the small pieces are stirred by a stirrer until the small pieces are slightly whitish.

(2) Adding 50 parts of white granulated sugar into a grinder, and grinding to obtain uniform powder.

(3) Adding 24 parts of white sugar and eggs into a proper amount of warm water, mixing with butter, uniformly stirring, and adding 22 parts of raspberry juice, 0.7 part of salt and 0.4 part of monoglyceride.

(4) And (3) uniformly stirring and mixing 140 parts of sieved weak flour, 2 parts of baking soda and auxiliary materials at a low speed.

(7) And naturally cooling the baked raspberry biscuit.

(8) And sterilizing and packaging after cooling to obtain a finished product.

Example 2.

Comprises the following raw materials in parts by weight: 44 parts of raspberry juice, 20 parts of raspberry, 48 parts of egg, 1.4 parts of salt, 0.8 part of monoglyceride, 280 parts of low-gluten flour, 144 parts of butter, 100 parts of white sand and 4 parts of baking soda.

(1) 20 parts of dried raspberry are cut into small pieces, 144 parts of butter is softened in a water-proof way, and the small pieces are stirred by a stirrer until the small pieces are slightly whitish.

(2) Adding 100 parts of white granulated sugar into a grinder, and grinding to obtain uniform powder.

(3) Adding 48 parts of white sugar and eggs into a proper amount of warm water, mixing with butter, uniformly stirring, and then adding 44 parts of raspberry juice, 1.4 parts of salt and 0.8 part of monoglyceride.

(7) And naturally cooling the baked raspberry biscuit.

(8) And sterilizing and packaging after cooling to obtain a finished product.

The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.

Claims

1. A raspberry biscuit and a preparation method thereof are characterized by comprising the following raw materials in parts by weight: 22-44 parts of raspberry juice, 10-20 parts of dried raspberry, 24-48 parts of eggs, 0.7-1.4 parts of salt, 0.4-0.8 part of monoglyceride, 140-280 parts of low-gluten flour, 72-144 parts of butter, 50-100 parts of white granulated sugar and 2-4 parts of baking soda.

2. The raspberry biscuit and the preparation method thereof according to claim 1, wherein the preparation method comprises,

(1) cutting the dried raspberry into small pieces, softening the dried raspberry in butter in a water-proof way, and beating the dried raspberry into slightly white raspberry with a stirrer;

(2) adding white granulated sugar into a grinder, and grinding to obtain uniform powder;

(3) adding white sugar and egg into warm water, mixing with butter, stirring, and adding raspberry juice;

(4) stirring and mixing the sieved weak flour, the baking soda and the auxiliary materials uniformly at a low speed;

(5) adding the small pieces of the dried raspberry, and putting the dough into a refrigerator for refrigerating and fermenting;

(6) repeatedly rolling the dough into a dough sheet with the thickness of 3-4 mm, pressing the dough sheet into a biscuit shape by using a flower-shaped die, removing redundant leftover materials, and putting the biscuit into a baking tray;

(7) naturally cooling the baked raspberry biscuit;

(8) and sterilizing and packaging after cooling to obtain a finished product.

3. A raspberry biscuit and method of making as claimed in claim 1 wherein the dough is not stirred too much to cause stringiness and thereby affect the expansion of the biscuit during baking.

4. The raspberry biscuit and the preparation method thereof as claimed in claim 1, wherein the white granulated sugar is crushed and then passed through a 0.250 mm sieve.

5. The raspberry biscuit and the preparation method thereof as claimed in claim 1, wherein the oven is preheated for 10 min in advance, the temperature of the upper fire and the lower fire of the oven are both adjusted to be 180 ℃, and the baking time is 25 min.

6. The raspberry biscuit and the preparation method thereof as claimed in claim 1, wherein the high-quality finished product has the due aroma of the biscuit, no peculiar smell, the special flavor and aroma of raspberry, crisp taste and no tooth sticking.

7. The raspberry biscuit and the preparation method thereof as claimed in claim 1, wherein the high-quality finished product is golden yellow, has substantially uniform color, slightly glossy surface, no white powder, and no over-scorching or over-whitening phenomenon.

8. A raspberry biscuit and method of making the same as claimed in claim 1, wherein the order of effect on the quality of raspberry biscuit is butter dosage > raspberry juice dosage > sugar powder dosage.