CN1613328A - Chrysanthemum cookies and its making method - Google Patents
Chrysanthemum cookies and its making method Download PDFInfo
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Abstract
A kind of chrysanthemum flower cookies with rich nutrients and chrysanthemum flower smell is prepared from fresh chrysanthemum flower through drying by microwave airflow pulverizing, mixing it with other raw materials, stirring, shaping, roasting and cooling.
Description
Technical field
The present invention relates to the production technology and the prescription of chrysanthemum leisure cookies, belongs to the agricultural byproducts comprehensive utilizations
Technical field.
Background technology
At present, the trend of healthy food development is aspect such as pay attention to more and more that it is natural, function, convenience and price suit.Have the scholar to foretell: 21 century contains the health food of the health food of Chinese herbal medicine, particularly vegetable Chinese herbal medicine, will become the focus of human research's exploitation.
Chrysanthemum is a kind of renewable resource with remarkable physiological function and high nutritive value.Contain content abundant chrysanthemum glucoside, adenine, amino acid, choline, water labor alkali, flavonoids polyphenoils, compound sugar, multiple volatile oil and vitamin B1, vitamin C, dietary fiber in the chrysanthemum.It also contains abundant inorganic salts, Na, K, Ca, Mg, Zn, Cu, Fe, Mn, P etc., its content of mineral substances and human body requirements amount basically identical.
Traditional Chinese medical theory thinks, chrysanthemum has the effect of " wind-dispelling heat-dissipating, make eye bright, pancake liver-yang, clearing heat and detoxicating ", and " legendary god of farming's book on Chinese herbal medicine " classified chrysanthemum as top grade, thinks " obey sharp vim and vigour for a long time, make light of one's life by commiting suicide anti-prolong life always ".Chrysanthemum is used as medicine Huang, the branch of feverfew and mother chrysanthemum.Yellow, feverfew also claims " true chrysanthemum ", and yellow chrysanthemum flower heat-clearing power is strong.The feverfew power that makes eye bright is contained.And mother chrysanthemum cries " bitter intelligent ", and the detoxifcation curative effect is excellent.Medically, it has diffusing wind heat-clearing, flat liver tomorrow, the detoxifcation of reducing internal heat, transfer in appetizing, remove greasy, hypotensive effect.So chrysanthemum commonly used among the people brews drink with boiling water.Modern medicine study proves, that chrysanthemum has is antiviral, antimycotic, anti-cardiovascular disease, effect such as antitumor, and edible for a long time chrysanthemum based food can also play beautifying face and moistering lotion, pre-anti-aging effect.
Chrysanthemum has plurality of health care functions, be listed in medicine food dual purpose plant, its edible safety obtains the approval of national authority hygiene department, now be widely used in the food production, developed chrysanthemum ice cream, chrysanthemum beverage, chrysanthemum beer etc., be subjected to people's popular welcome, and be the bakery product of raw material with the chrysanthemum, owing to, never develop sapid product in aspects such as control dough component ratio and rheological properties existing problems.
Summary of the invention
The objective of the invention is to propose a kind of prescription and manufacture craft thereof of chrysanthemum leisure cookies, is raw material with bright chrysanthemum, through the microwave pneumatic conveying drying, further makes the chrysanthemum cookies.The chrysanthemum cookies matter structure that finally makes according to the present invention is loose, decorative pattern is clear, profile is complete, do not have foaming and big concave bottom, has the special delicate fragrance of chrysanthemum, on the basis that keeps the cookies good taste, its unique local flavor and the multiple functional components useful have been given to health, be a kind of tourism and leisure food with excellent health functions, be suitable for industrial production, do not have " three wastes " discharging.
The basic recipe of this chrysanthemum leisure cookies is: wheat flour: 45～60 parts; Chrysanthemum: 1.5～2 parts; Whole milk powder: 1～2 part; Shortening: 30～40 parts; White granulated sugar: 20～30 parts; Water: 4～6 parts; Fresh hen egg shells: 6～7 parts, unit is a mass parts.
The manufacture craft of chrysanthemum leisure cookies is as follows:
1, bright chrysanthemum drying: adopt microwave and air-flowing type combination drying way, first microwave drying, microwave frequency: the 2450 ± 50MHz, drying time of using: 0.5～1 hour, the moisture of bright chrysanthemum is reduced to 65～70% from being higher than 80～85%.Generally, the source difference of raw material, may initial water content have any different, but the general new chrysanthemum water content of plucking can surpass 80～85%, by first step microwave drying, moisture is reduced to 65～70%, carry out the air-flowing type drying then, baking temperature: 60～70 ℃, drying time: 2～4 hours.
2, pulverize: will pulverize through the chrysanthemum of super-dry, 60 orders are crossed in the pulverizing back, can pass through 60 purposes, just can be used as to process raw material, and can not will come back to pulverizer by 60 purposes and pulverize.Chrysanthemum through super-dry is pulverized through high speed disintegrator or grinder, pulverizes the back and crosses 60 orders.The chrysanthemum that is processed to chrysanthemum leisure cookies can be FLOS CHRYSANTHEMI ALBA from Haizhou of China or tribute chrysanthemum, and bright chrysanthemum drying equipment can be made up of tunnel type micro wave sterilization machine and many row's penetration pneumatic driers.Microwave process also can play the effect of inactive enzyme (completing) simultaneously.The leaf lobe and the head of chrysanthemum are prepared burden as processing, reached making full use of chrysanthemum.
3, mix: at first white granulated sugar and shortening are mixed, begin to adopt 60～80 rev/mins stirring at a slow speed, make its mixing, use 110～130 rev/mins quick stirring again, stirred 40～60 minutes; Again agitator is adjusted to 60～80 rev/mins stirring at a slow speed, adds water then, use 110～130 rev/mins quick stirring again, 10～30 minutes; Add egg again,, 10～30 minutes, add at last through the whole milk powder behind 10～20 mesh sieves, wheat flour, chrysanthemum powder and stir with 110～130 rev/mins quick stirring; The purpose of sieving is to remove possible caking thing in whole milk powder and the wheat flour; The addition of raw material is: wheat flour: 45～60 parts; Chrysanthemum: 1.5～2 parts; Whole milk powder: 1～2 part; Shortening: 30～40 parts; White granulated sugar: 20～30 parts; Water: 4～6 parts; Fresh hen egg shells: 6～7 parts, unit is a mass parts.
Other proportion scales carry out according to above-mentioned list of ingredients, because chrysanthemum itself has special local flavor, delicate fragrance is slightly bitter, chrysanthemum powder is joined in the cookies, not only changed the edible quality of cookies, and changed the taste of cookies, so the ratio of suitable shortening, sugar, whole milk powder etc. is the principal element of making sapid cookies.
4, transfer powder: after in mixed material, adding whole milk powder, wheat flour, adopts 60～80 rev/mins the 10～30s of stirring at a slow speed, add the stirring at a slow speed 10～30 seconds that continues 60～80 rev/mins of employings behind the chrysanthemum powder;
5, moulding: adopt roll marks moulding or extrusion modling, make the cookies biscuit;
6, baking: the cookies biscuit of moulding is toasted, get angry 150～170 ℃, 160～180 ℃ of following fire, time: 30～40 minutes.Here get angry and following fire is a specific term in baking, refer to the baking temperature on the face of baked article and the baking temperature of bottom, present baking box can be regulated as requested.
The raw material chrysanthemum is FLOS CHRYSANTHEMI ALBA from Haizhou of China or tribute chrysanthemum, and the composition through pulverizing comprises the leaf lobe and the head of chrysanthemum, and its proportion in batching is no more than 3% of wheat flour.What the present invention emphasized is the bakery that has added chrysanthemum, and therefore, the addition of chrysanthemum is a very important parameter, and according to the addition of raw material, the theoretical addition of chrysanthemum powder can account for 2.5～4.4% of wheat flour, can not be above 3% but actual.Studies show that along with chrysanthemum content increases, cookies required stress when the folding section becomes greatly gradually, the crisp brittleness of biscuit reduces gradually, and the big more influence to the biscuit crisp brittleness of chrysanthemum content is also just big more.Main cause is that high cellulose content causes the water absorption rate of flour to increase in the chrysanthemum, promotes the dough reduction, so chrysanthemum powder content increases, the crisp brittleness of chrysanthemum cookies reduces, on the other hand, the excessive interpolation of chrysanthemum powder can have influence on the local flavor of made cookies.
The shortening that adopts in the prescription is the solid state emulsified special-purpose shortening of plant type.The solid state emulsified special-purpose shortening of this plant type can outsourcing, also can be special.Its AOM (anti-oxidant index) was greater than 70 hours.
The drying equipment that adopts in the bright chrysanthemum dry run can be made of jointly microwave disinfection machine and many row's penetration pneumatic driers.
Dough is carried out certain accent powder process, make various batchings can be able to abundant mixing on the one hand, in addition on the one hand, can make gluten form the suitable degree that reaches, make cookies have good texture characteristic, the dough after transferring powder can adopt different die heads to obtain different styles.Bake process has adopted lower temperature, to avoid the color zoom of raw material chrysanthemum powder in bake process.
Added the basic flavor characteristic following (adopt solid phase micro-extraction technique, separate evaluation) of the leisure cookies of chrysanthemum powder in conjunction with gas chromatography-mass spectrum:
| Composition | Shared odoring substance ratio (%) | Composition | Shared odoring substance ratio (%) |
| Butyric acid | ????12.10 | 1.2-propane diols | ????2.92 |
| Acetate | ????11.03 | 1-hydroxyl-2-acetone | ????2.68 |
| 2-hydrogen-5-amyl group-2 (3H)-furans | ????4.16 | 5.7-dimethoxy-2.2-dimethyl-2-hydrogen-chromene | ????2.58 |
| Furfural | ????4.15 | Caproic acid | ????2.52 |
| Hexanal | ????3.98 | 2.3-dihydro-3.5-dihydroxy-6-methyl-4 hydrogen-pyrans-4-ketone | ????2.49 |
| -caprylolactone | ????3.61 | 4-hydrogen-6-amyl group-2 hydrogen-pyran-2-one | ????2.23 |
| 3-methyl-butyraldehyde | ????2.11 | Beta-elemene | ????1.00 |
| 3.3.5-trimethyl-tryptophane | ????0.35 | -greenweed alkene | ????0.30 |
| Borneol | ????0.29 | Gurjunene | ????0.13 |
| Camphor | ????0.19 | Chrysanthene | ????0.15 |
In the fragrance of chrysanthemum cookies was formed, chrysanthene, camphor, beta-elemene, 3.3.5-trimethyl-tryptophane, gurjunene, borneol,-greenweed alkene etc. had given the chrysanthemum cookies distinctive local flavor.
In this invention, suitable chrysanthemum addition is keeping significant aspect cookies rheological properties and the specific mouthfeel, and the fibre composition in the chrysanthemum can improve traditional cookies cracked characteristics easily to a certain extent simultaneously.
The specific embodiment
Example 1
Bright chrysanthemum 10kg (water content 80%), adopt by microwave drying sterilization machine (2450 ± 50MHz) dryings 0.5 hour, carry out dry about 3 hours (the chrysanthemum moisture is reduced to 18%) of 60 ℃ of air-flowing types then, pulverized 60 orders, the sealing back stores for future use under 4 ℃.
Take by weighing wheat flour 5kg and whole milk powder 100g, it is standby to cross 60 orders after mixing.
White granulated sugar 2.25kg and shortening 3.5kg pour in a mixing bowl, stir at a slow speed with the 70rpm shelves earlier, make sugar and oily mixing, stir fast with the 120rpm shelves again, stir 40 minutes; The rotating speed of a mixing bowl is adjusted at a slow speed, adds entry 500g, stirred fast 10 minutes; The rotating speed of a mixing bowl is adjusted at a slow speed, adds the fresh hen egg 600g that shells, stirred fast 20 minutes; The rotating speed of a mixing bowl is adjusted at a slow speed, and the whole milk powder and the wheat flour of mixing is sieved (10～20 order) are poured in a mixing bowl, stir 15s; Add chrysanthemum powder 150g, stir 15s.Used mixer model is a SM-50 type mixer, is produced by Xinmai Machinery (Wuxi) Co., Ltd..
With the dough that stirs by extrusion modling; The biscuit base of moulding is put in people's baking oven baking 30 minutes, oven temperatures: get angry 150 ℃, 160 ℃ of play fire make the chrysanthemum cookies that lies fallow after cooling off naturally.
Example 2
Bright chrysanthemum drying condition is with embodiment 1.
Take by weighing wheat flour 4.85kg and whole milk powder 150g, it is standby to cross 60 orders after mixing.
White granulated sugar 2.5kg and shortening 3.5kg pour in a mixing bowl, stir at a slow speed with the 70rpm shelves earlier, make sugar and oily mixing, stir fast with the 120rpm shelves again, stir 60 minutes; The rotating speed of a mixing bowl is adjusted at a slow speed, adds entry 400g, stirred fast 15 minutes; The rotating speed of a mixing bowl is adjusted at a slow speed, adds the fresh hen egg 600g that shells, stirred fast 20 minutes; The rotating speed of a mixing bowl is adjusted at a slow speed, and the whole milk powder and the wheat flour of mixing is sieved (10～20 order) are poured in a mixing bowl, stir 20s; Add chrysanthemum powder 100g, stir 20s.
The dough that stirs by extrusion modling, was put in people's baking oven baking 25 minutes with the biscuit base of moulding, oven temperatures: get angry 160 ℃, 170 ℃ of play fire make the chrysanthemum cookies that lies fallow after the cooling.
Example 3
Bright chrysanthemum drying condition is with embodiment 1.
Take by weighing wheat flour 4.5kg and whole milk powder 100g, it is standby to cross 60 orders after mixing.
White granulated sugar 2.3kg and shortening 3.6kg pour in a mixing bowl, stir at a slow speed with the 70rpm shelves earlier, make sugar and oily mixing, stir fast with the 120rpm shelves again, stir 50 minutes; The rotating speed of a mixing bowl is adjusted at a slow speed, adds entry 520g, stirred fast 10 minutes; The rotating speed of a mixing bowl is adjusted at a slow speed, adds the fresh hen egg 650g that shells, stirred fast 30 minutes; The rotating speed of a mixing bowl is adjusted at a slow speed, and the whole milk powder and the wheat flour of mixing is sieved (10～20 order) are poured in a mixing bowl, stir 20s; Add chrysanthemum powder 120g, stir 20s.
The dough that stirs by extrusion modling, was put in people's baking oven baking 30 minutes with the biscuit base of moulding, oven temperatures: get angry 170 ℃, 180 ℃ of play fire make the chrysanthemum cookies that lies fallow after the cooling.
Claims (6)
1, a kind of chrysanthemum leisure cookies, its basic recipe is: wheat flour: 45～60 parts; Chrysanthemum: 1.5～2 parts; Whole milk powder: 1～2 part; Shortening: 30～40 parts; White granulated sugar: 20～30 parts; Water: 4～6 parts; Fresh hen egg shells: 6～7 parts, unit is a mass parts.
2, a kind of manufacture craft of chrysanthemum leisure cookies:
A, bright chrysanthemum drying: adopt microwave and air-flowing type combination drying way, use earlier microwave drying, microwave frequency: 2450 ± 50MHz, drying time: 0.5～1 hour, the moisture of bright chrysanthemum is reduced to 65～70% from being higher than 80～85%, carry out the air-flowing type drying then, baking temperature: 60～70 ℃, drying time: 2～4 hours.
B, pulverizing: will pulverize through the chrysanthemum of super-dry, and pulverize the back and cross 60 orders.
C, mixing: at first white granulated sugar and shortening are mixed, begin to adopt 60～80 rev/mins stirring at a slow speed, make its mixing, use 110～130 rev/mins quick stirring again, stirred 40～60 minutes; Again agitator is adjusted to 60～80 rev/mins stirring at a slow speed, adds water then, use 110～130 rev/mins quick stirring again, 10～30 minutes; Add egg again,, 10～30 minutes, add at last through the whole milk powder behind 10～20 mesh sieves, wheat flour, chrysanthemum powder and stir with 110～130 rev/mins quick stirring; The addition of raw material is: wheat flour: 45～60 parts; Chrysanthemum: 1.5～2 parts; Whole milk powder: 1～2 part; Shortening: 30～40 parts; White granulated sugar; 20～30 parts; Water: 4～6 parts; Fresh hen egg shells: 6～7 parts, unit is a mass parts.
D, transfer powder: after in mixed material, adding whole milk powder, wheat flour, adopts 60～80 rev/mins the 10～30s of stirring at a slow speed, add the stirring at a slow speed 10～30 seconds that continues 60～80 rev/mins of employings behind the chrysanthemum powder;
E, moulding: adopt roll marks moulding or extrusion modling, make the cookies biscuit;
F, baking: the cookies biscuit of moulding is toasted, get angry 150～170 ℃, 160～180 ℃ of following fire, time: 30～40 minutes.
3, chrysanthemum leisure cookies production technology according to claim 2 is characterized in that, the drying equipment that adopts in the bright chrysanthemum dry run is made of jointly microwave disinfection machine and many row's penetration pneumatic driers.
4, chrysanthemum leisure cookies production technology according to claim 2, it is characterized in that: the raw material chrysanthemum is FLOS CHRYSANTHEMI ALBA from Haizhou of China or tribute chrysanthemum, and the composition through pulverizing comprises the leaf lobe and the head of chrysanthemum, and its proportion in batching is no more than 3% of wheat flour.
5, chrysanthemum leisure cookies according to claim 1 is characterized in that the shortening that adopts in the prescription is the solid state emulsified special-purpose shortening of plant type.
6, chrysanthemum leisure cookies production technology according to claim 2 is characterized in that the shortening in the raw material is the solid state emulsified special-purpose shortening of plant type.
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| CN100344235C (en) * | 2005-12-17 | 2007-10-24 | 冯健 | Throat-moistening and health-care biscuit |
| CN101449689B (en) * | 2008-12-25 | 2011-04-06 | 广东省农业科学院农业生物技术研究所 | Mulberry leaf nutrient biscuit and production method thereof |
| CN102379328A (en) * | 2011-10-18 | 2012-03-21 | 亳州药王谷生物科技有限公司 | Liver-nourishing biscuit and preparation method thereof |
| CN102599214A (en) * | 2012-03-13 | 2012-07-25 | 郑海鸿 | Chicken biscuits and making method thereof |
| CN102870850A (en) * | 2012-10-15 | 2013-01-16 | 广东真美食品集团有限公司 | Method for making rich-nutrition cookies |
| CN103960330A (en) * | 2013-01-25 | 2014-08-06 | 武永福 | Health care floral fragrance crispy biscuit production |
| CN103999910A (en) * | 2014-06-09 | 2014-08-27 | 新疆生命核力高科股份有限公司 | Crispy coreopsis bicolor biscuit and production method thereof |
| CN104472634A (en) * | 2014-11-27 | 2015-04-01 | 河南梦想食品有限公司 | Cordyceps militaris cookies and making method thereof |
| CN104855470A (en) * | 2015-04-30 | 2015-08-26 | 安徽科技学院 | Preparation method of full Chuzhou chrysanthemum biscuits |
| CN104886457A (en) * | 2015-05-07 | 2015-09-09 | 郑州轻工业学院 | A preparation method of soft wheat seed based wholewheat steamed bread |
| CN105123866A (en) * | 2015-09-23 | 2015-12-09 | 湖北文理学院 | Chrysanthemum bud whole-flour hard sugar-free biscuit and making method |
| CN105285005A (en) * | 2014-08-01 | 2016-02-03 | 云南省德宏热带农业科学研究所 | Dendrobium officinale fresh flower biscuit and manufacturing method thereof |
| CN106106691A (en) * | 2016-09-09 | 2016-11-16 | 南京农业大学 | A kind of processing method of Flos Chrysanthemi full potato starch cake |
| CN106417526A (en) * | 2016-10-14 | 2017-02-22 | 赤水市亿成生物科技有限公司 | Rhizoma gastrodiae and chrysanthemum morifolium cake |
| CN106889148A (en) * | 2017-03-22 | 2017-06-27 | 安徽瑞思威尔科技有限公司 | A kind of Bo chrysanthemum biscuit and preparation method thereof |
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- 2004-12-01 CN CN 200410065463 patent/CN1243479C/en not_active Expired - Fee Related
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| CN100344235C (en) * | 2005-12-17 | 2007-10-24 | 冯健 | Throat-moistening and health-care biscuit |
| CN101449689B (en) * | 2008-12-25 | 2011-04-06 | 广东省农业科学院农业生物技术研究所 | Mulberry leaf nutrient biscuit and production method thereof |
| CN102379328A (en) * | 2011-10-18 | 2012-03-21 | 亳州药王谷生物科技有限公司 | Liver-nourishing biscuit and preparation method thereof |
| CN102379328B (en) * | 2011-10-18 | 2013-01-30 | 亳州药王谷生物科技有限公司 | Liver-nourishing biscuit and preparation method thereof |
| CN102599214A (en) * | 2012-03-13 | 2012-07-25 | 郑海鸿 | Chicken biscuits and making method thereof |
| CN102870850A (en) * | 2012-10-15 | 2013-01-16 | 广东真美食品集团有限公司 | Method for making rich-nutrition cookies |
| CN103960330A (en) * | 2013-01-25 | 2014-08-06 | 武永福 | Health care floral fragrance crispy biscuit production |
| CN103999910A (en) * | 2014-06-09 | 2014-08-27 | 新疆生命核力高科股份有限公司 | Crispy coreopsis bicolor biscuit and production method thereof |
| CN103999910B (en) * | 2014-06-09 | 2016-03-23 | 新疆生命核力高科股份有限公司 | A kind of snow chrysanthemum shortbread type biscuit and production method thereof |
| CN105285005A (en) * | 2014-08-01 | 2016-02-03 | 云南省德宏热带农业科学研究所 | Dendrobium officinale fresh flower biscuit and manufacturing method thereof |
| CN104472634A (en) * | 2014-11-27 | 2015-04-01 | 河南梦想食品有限公司 | Cordyceps militaris cookies and making method thereof |
| CN104855470A (en) * | 2015-04-30 | 2015-08-26 | 安徽科技学院 | Preparation method of full Chuzhou chrysanthemum biscuits |
| CN104855470B (en) * | 2015-04-30 | 2018-04-27 | 安徽科技学院 | A kind of preparation method of full chu chrysanthemum shortbread type biscuit |
| CN104886457A (en) * | 2015-05-07 | 2015-09-09 | 郑州轻工业学院 | A preparation method of soft wheat seed based wholewheat steamed bread |
| CN105123866A (en) * | 2015-09-23 | 2015-12-09 | 湖北文理学院 | Chrysanthemum bud whole-flour hard sugar-free biscuit and making method |
| CN106106691A (en) * | 2016-09-09 | 2016-11-16 | 南京农业大学 | A kind of processing method of Flos Chrysanthemi full potato starch cake |
| CN106417526A (en) * | 2016-10-14 | 2017-02-22 | 赤水市亿成生物科技有限公司 | Rhizoma gastrodiae and chrysanthemum morifolium cake |
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| CN107156249A (en) * | 2017-07-04 | 2017-09-15 | 福建达利食品科技有限公司 | A kind of roll marks preparation method of high brittleness cookies |
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| CN113519587A (en) * | 2021-07-02 | 2021-10-22 | 合肥职业技术学院 | Chrysanthemum cookie and preparation method thereof |
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