CN115530202A - Preparation method of white radish fiber biscuits - Google Patents
Preparation method of white radish fiber biscuits Download PDFInfo
- Publication number
- CN115530202A CN115530202A CN202210086959.6A CN202210086959A CN115530202A CN 115530202 A CN115530202 A CN 115530202A CN 202210086959 A CN202210086959 A CN 202210086959A CN 115530202 A CN115530202 A CN 115530202A
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- parts
- white radish
- white
- biscuit
- liquid
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- 241000220259 Raphanus Species 0.000 title claims abstract description 67
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 title claims abstract description 67
- 235000015895 biscuits Nutrition 0.000 title claims abstract description 39
- 239000000835 fiber Substances 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 239000007788 liquid Substances 0.000 claims abstract description 45
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 15
- 229930006000 Sucrose Natural products 0.000 claims abstract description 15
- 235000013312 flour Nutrition 0.000 claims abstract description 15
- 229960004793 sucrose Drugs 0.000 claims abstract description 15
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 15
- 239000008158 vegetable oil Substances 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 12
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 28
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 14
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 14
- 238000005520 cutting process Methods 0.000 claims description 10
- 239000000796 flavoring agent Substances 0.000 claims description 10
- 235000019634 flavors Nutrition 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 238000005096 rolling process Methods 0.000 claims description 10
- 239000011265 semifinished product Substances 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 239000005720 sucrose Substances 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 238000004898 kneading Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 239000000047 product Substances 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 239000002893 slag Substances 0.000 claims description 3
- 239000002994 raw material Substances 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 230000008569 process Effects 0.000 abstract description 4
- 235000013311 vegetables Nutrition 0.000 abstract description 3
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 abstract 1
- 230000036541 health Effects 0.000 description 5
- 235000012771 pancakes Nutrition 0.000 description 4
- 230000009471 action Effects 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 235000011305 Capsella bursa pastoris Nutrition 0.000 description 1
- 240000008867 Capsella bursa-pastoris Species 0.000 description 1
- 241000282693 Cercopithecidae Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 241001508399 Elaeagnus Species 0.000 description 1
- 241000334160 Isatis Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 239000004570 mortar (masonry) Substances 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 238000002560 therapeutic procedure Methods 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
- 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
-
- 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
Abstract
The invention discloses a preparation method of a white radish fiber biscuit, which comprises the following components in parts by weight: 70-80 parts of low-gluten flour, 10-30 parts of cane sugar, 10-30 parts of vegetable oil, 0.4-1.2 parts of edible sodium bicarbonate, 5-15 parts of whole egg liquid and 20-30 parts of white radish residues. The invention belongs to the technical field of vegetable biscuits, and provides a health-care biscuit which takes white radishes as raw materials, produces the white radish biscuit which is rich in nutrition, has a health-care function and is popular to be accepted by consumers, deeply processes the white radishes, develops the biscuit, repeatedly utilizes the health-care function of the white radishes, fills the blank of the biscuit which takes the white radishes as the raw materials in the market, improves the additional value of the white radishes, and is a health-care biscuit.
Description
Technical Field
The invention belongs to the technical field of vegetable biscuits, and particularly relates to a preparation method of a white radish fiber biscuit.
Background
The white radish is also called radish, shepherd's purse root, radix Raphani, woad, and mortar, etc., and the radish has a long planting history in China, wide planting area, high yield, strong environmental adaptability, easy cultivation, multiple varieties, and abundant resources, and is planted in various countries in the world.
The white radish is rich in nutrition and contains various medicinal components, so that the white radish has a dietary therapy effect, has folk beauty name of 'small ginseng' in China, is praised for the white radish in 'compendium of materia medica' written by Li Shizhen and is called as the most beneficial person in vegetables, and has various effects of promoting digestion, resisting tumors, reducing blood fat, softening blood vessels, relieving cough and the like as proved by modern medicine.
The biscuit is the common non-staple food in each big supermarket, and the cake market crowd that the tradition contains sugar grease mainly is children, along with people focus on the health preserving more and more, and the biscuit has obviously increased the burden of health as the snacks outside the staple food, and its market has appeared the elaeagnus vigor, and biscuit market health preserving biscuit will occupy the considerable proportion in the future, and the health preserving biscuit can say that monkey mushroom biscuit is unique in the market at present, and the biscuit that uses white radish as the raw materials still is blank.
Disclosure of Invention
In view of the above situation, in order to overcome the defects of the prior art, the invention aims to provide a health-preserving biscuit which takes white radishes as raw materials, produces a white radish biscuit which has rich nutrition and health-care function and is easy to accept by consumers, deeply processes the white radishes, develops the biscuit, repeatedly utilizes the health-care function of the white radishes, fills the blank of the biscuit which takes the white radishes as the raw materials in the market, improves the additional value of the white radishes, and is high in development value.
The technical scheme adopted by the invention is as follows: the white radish fiber biscuit comprises the following components in parts by weight: 70-80 parts of low-gluten flour, 10-30 parts of cane sugar, 10-30 parts of vegetable oil, 0.4-1.2 parts of edible baking soda, 5-15 parts of whole egg liquid and 20-30 parts of white radish residue.
Further, the white radish fiber biscuit comprises the following components in parts by weight: 73-77 parts of low-gluten flour, 15-25 parts of cane sugar, 15-25 parts of vegetable oil, 0.6-1 part of edible baking soda, 8-12 parts of whole egg liquid and 23-27 parts of white radish residue.
Further, the white radish fiber biscuit comprises the following components in parts by weight: 74-76 parts of low-gluten flour, 19-21 parts of sucrose, 19-21 parts of vegetable oil, 0.7-0.9 part of edible baking soda, 9-11 parts of whole egg liquid and 24-26 parts of white radish residues.
Further, the preparation method of the white radish fiber biscuit comprises the following steps:
the method comprises the following steps: cleaning fresh white radish, peeling, removing roots, removing heads, cutting into blocks, adding water, stirring in a stirrer for 3 times, and filtering out liquid for 20 seconds each time to obtain white radish residues;
step two: weighing whole egg liquid and vegetable oil which are stirred in advance, mixing, and mixing to obtain a uniform liquid form to obtain a premixed liquid;
step three: adding sucrose and edible baking soda into the premixed liquid to obtain a flavor mixed liquid;
step four: adding the low-gluten flour and the white radish residues into the flavor mixed liquid, and repeatedly stirring until uniform dough with certain hardness is formed to obtain dough;
step five: repeatedly rolling and kneading the dough by using a rolling pin until a uniform and flat pancake is formed, and cutting the pancake by using a mold to obtain a formed cake skin;
step six: baking the formed cake crust in an oven with the surface fire and the primer both at 170 ℃ for about 8 minutes, turning off the fire, and keeping the temperature at the rest for 6 minutes to obtain a semi-finished product;
step seven: slowly cooling the semi-finished product to continuously evaporate water, gradually hardening the cake body, and packaging when the cake body is not soft to obtain the finished product.
After the technical scheme is adopted, the invention has the following beneficial effects: the white radish biscuit has rich nutrition, health care function and good acceptability for consumers, is crisp and crisp, tastes refreshing, has strong fragrance, has the faint scent of the white radish, has delicate tissue, fine and uniform small pores in the white radish, has obvious layering, fills the blank of the biscuit taking the white radish as the raw material in the market, improves the added value of the white radish, and is a health-preserving biscuit with higher development value.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments; all other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1, the white radish fiber biscuit comprises the following components in parts by weight: 70 parts of low-gluten flour, 10 parts of cane sugar, 10 parts of vegetable oil, 0.4 part of edible baking soda, 5 parts of whole egg liquid and 20 parts of white radish residues.
The invention relates to a preparation method of a white radish fiber biscuit, which comprises the following steps:
the method comprises the following steps: cleaning fresh white radish, peeling, removing roots, removing heads, cutting into blocks, adding water, stirring for 3 times in a stirrer, filtering out liquid for 20 seconds each time, and obtaining white radish residues;
step two: weighing whole egg liquid and vegetable oil which are stirred in advance, mixing, and mixing to obtain a uniform liquid form to obtain a premixed liquid;
step three: adding sucrose and edible baking soda into the premixed liquid to obtain a flavor mixed liquid;
step four: adding the low-gluten flour and the white radish residues into the flavor mixed liquid, and repeatedly stirring until uniform dough with certain hardness is formed to obtain dough;
step five: repeatedly rolling and kneading the dough by using a rolling pin until a uniform and flat pancake is formed, and cutting the pancake by using a mold to obtain a formed cake skin;
step six: baking the formed cake crust in an oven with the surface fire and the primer fire at 170 ℃ for about 8 minutes, turning off the fire, and keeping the temperature at the rest temperature for 6 minutes to obtain a semi-finished product;
step seven: slowly cooling the semi-finished product to continuously evaporate water, and packaging when the cake body gradually becomes hard and the cake body is not soft to obtain the finished product.
Example 1, the white radish fiber biscuit comprises the following components in parts by weight: 80 parts of low-gluten flour, 30 parts of cane sugar, 30 parts of vegetable oil, 1.2 parts of edible baking soda, 15 parts of whole egg liquid and 30 parts of white radish residues.
The invention relates to a preparation method of a white radish fiber biscuit, which comprises the following steps:
the method comprises the following steps: cleaning fresh white radish, peeling, removing roots, removing heads, cutting into blocks, adding water, stirring in a stirrer for 3 times, and filtering out liquid for 20 seconds each time to obtain white radish residues;
step two: weighing whole egg liquid and vegetable oil which are stirred in advance, mixing, and mixing to obtain a uniform liquid form to obtain a premixed liquid;
step three: adding sucrose and edible baking soda into the premixed liquid to obtain a flavor mixed liquid;
step four: adding the low-gluten flour and the white radish residues into the flavor mixed liquid, and repeatedly stirring until uniform dough with certain hardness is formed to obtain dough;
step five: repeatedly rolling and kneading the dough by using a rolling pin until uniform and flat cakes are formed, and cutting the cakes by using a die to obtain formed cake skins;
step six: baking the formed cake crust in an oven with the surface fire and the primer fire at 170 ℃ for about 8 minutes, turning off the fire, and keeping the temperature at the rest temperature for 6 minutes to obtain a semi-finished product;
step seven: slowly cooling the semi-finished product to continuously evaporate water, gradually hardening the cake body, and packaging when the cake body is not soft to obtain the finished product.
Example 1, the white radish fiber biscuit comprises the following components in parts by weight: 75 parts of low-gluten flour, 20 parts of cane sugar, 20 parts of vegetable oil, 0.8 part of edible baking soda, 10 parts of whole egg liquid and 25 parts of white radish slag.
The invention relates to a preparation method of a white radish fiber biscuit, which comprises the following steps:
the method comprises the following steps: cleaning fresh white radish, peeling, removing roots, removing heads, cutting into blocks, adding water, stirring for 3 times in a stirrer, filtering out liquid for 20 seconds each time, and obtaining white radish residues;
step two: weighing whole egg liquid and vegetable oil which are stirred in advance, mixing, and mixing to obtain a uniform liquid form to obtain premixed liquid;
step three: adding sucrose and edible baking soda into the premixed liquid to obtain a flavor mixed liquid;
step four: adding the low-gluten flour and the white radish slag into the flavor mixed liquid, and repeatedly stirring until uniform dough with certain hardness is formed to obtain dough;
step five: repeatedly rolling and kneading the dough by using a rolling pin until uniform and flat cakes are formed, and cutting the cakes by using a die to obtain formed cake skins;
step six: baking the formed cake crust in an oven with the surface fire and the primer fire at 170 ℃ for about 8 minutes, turning off the fire, and keeping the temperature at the rest temperature for 6 minutes to obtain a semi-finished product;
step seven: slowly cooling the semi-finished product to continuously evaporate water, and packaging when the cake body gradually becomes hard and the cake body is not soft to obtain the finished product.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
The invention and its embodiments have been described above without limitation to the details of construction and practice. In summary, those skilled in the art should be able to conceive of the present invention without creative design of the similar structural modes and embodiments without departing from the spirit of the present invention, and all such modifications should fall within the protection scope of the present invention.
Claims (4)
1. A white radish fiber biscuit is characterized in that: comprises the following components in parts by weight: 70-80 parts of low-gluten flour, 10-30 parts of cane sugar, 10-30 parts of vegetable oil, 0.4-1.2 parts of edible baking soda, 5-15 parts of whole egg liquid and 20-30 parts of white radish residue.
2. The white radish fiber biscuit according to claim 1, characterized in that: comprises the following components in parts by weight: 73-77 parts of flour, 15-25 parts of cane sugar, 15-25 parts of vegetable oil, 0.6-1 part of edible baking soda, 8-12 parts of whole egg liquid and 23-27 parts of white radish residue.
3. The white radish fiber biscuit according to claim 2, characterized in that: comprises the following components in parts by weight: 74-76 parts of low-gluten flour, 19-21 parts of cane sugar, 19-21 parts of vegetable oil, 0.7-0.9 part of edible baking soda, 9-11 parts of whole egg liquid and 24-26 parts of white radish residue.
4. A preparation method of the white radish fiber biscuit is characterized by comprising the following steps: the method comprises the following steps:
the method comprises the following steps: cleaning fresh white radish, peeling, removing roots, removing heads, cutting into blocks, adding water, stirring for 3 times in a stirrer, filtering out liquid for 20 seconds each time, and obtaining white radish residues;
step two: weighing whole egg liquid and vegetable oil which are stirred in advance, mixing, and mixing to obtain a uniform liquid form to obtain a premixed liquid;
step three: adding sucrose and edible baking soda into the premixed liquid to obtain a flavor mixed liquid;
step four: adding the low-gluten flour and the white radish slag into the flavor mixed liquid, and repeatedly stirring until uniform dough with certain hardness is formed to obtain dough;
step five: repeatedly rolling and kneading the dough by using a rolling pin until uniform and flat cakes are formed, and cutting the cakes by using a die to obtain formed cake skins;
step six: baking the formed cake crust in an oven with the surface fire and the primer both at 170 ℃ for about 8 minutes, turning off the fire, and keeping the temperature at the rest for 6 minutes to obtain a semi-finished product;
step seven: slowly cooling the semi-finished product to continuously evaporate water, and packaging when the cake body gradually becomes hard and the cake body is not soft to obtain the finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210086959.6A CN115530202A (en) | 2022-01-25 | 2022-01-25 | Preparation method of white radish fiber biscuits |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210086959.6A CN115530202A (en) | 2022-01-25 | 2022-01-25 | Preparation method of white radish fiber biscuits |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115530202A true CN115530202A (en) | 2022-12-30 |
Family
ID=84723983
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210086959.6A Pending CN115530202A (en) | 2022-01-25 | 2022-01-25 | Preparation method of white radish fiber biscuits |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115530202A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103598291A (en) * | 2013-10-10 | 2014-02-26 | 安庆市金麦食品有限公司 | White radish and millet biscuit |
| CN104920537A (en) * | 2014-12-02 | 2015-09-23 | 安庆市凯达生物科技发展有限责任公司 | Meal replacement biscuits for weight reduction and a preparation method thereof |
| KR20180044066A (en) * | 2016-10-21 | 2018-05-02 | 이미숙 | method for manufacturing for chocolate impregnation in confectionery |
-
2022
- 2022-01-25 CN CN202210086959.6A patent/CN115530202A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103598291A (en) * | 2013-10-10 | 2014-02-26 | 安庆市金麦食品有限公司 | White radish and millet biscuit |
| CN104920537A (en) * | 2014-12-02 | 2015-09-23 | 安庆市凯达生物科技发展有限责任公司 | Meal replacement biscuits for weight reduction and a preparation method thereof |
| KR20180044066A (en) * | 2016-10-21 | 2018-05-02 | 이미숙 | method for manufacturing for chocolate impregnation in confectionery |
Non-Patent Citations (1)
| Title |
|---|
| 李琳;张小康;周子政;路冲;潘鑫;邓祥宜;: "白萝卜不溶性膳食纤维提取方法的比较及其对饼干消化的影响", 农产品加工, no. 14 * |
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