CN1714655A - Ginkgo biscuit, rice biscuit and its producing method - Google Patents
Ginkgo biscuit, rice biscuit and its producing method Download PDFInfo
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- CN1714655A CN1714655A CN 200510041358 CN200510041358A CN1714655A CN 1714655 A CN1714655 A CN 1714655A CN 200510041358 CN200510041358 CN 200510041358 CN 200510041358 A CN200510041358 A CN 200510041358A CN 1714655 A CN1714655 A CN 1714655A
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- ginkgo
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Abstract
The present invention relates to a kind of ginkgo biscuit and rice cake. In the biscuit and rice cake producing process, superfine powder of gingko with shell or gingko leaf powder is mixed with flour or rice powder and other supplementary material. The material mixture contains superfine powder of gingko with shell in 5-18 wt% of flour or rice powder or gingko leaf powder in 3-15 wt% of flour or rice powder. The ginkgo biscuit and the ginkgo rice cake are crisp and delicious, and has special medicinal value from ginkgo fruit or leaf.
Description
Technical field
The present invention relates to the health food technology field, especially relate to a kind of ginkgo biscuit, rice cake and preparation method thereof.
Background technology
Ginkgo is integration of drinking and medicinal herbs since ancient times, and nutrition in food containing gingko almond and the ginkgo leaf and medicinal ingredient are quite abundant.Contain nutritional labelings such as protein, fat, phosphorus, iron, carrotene, Cobastab in the food containing gingko almond, contain medicinal ingredients such as ginkgolic acid, gingko alcohol, gingko powder; Contain nutritional labelings such as protein, sugar, vitamin C, vitamin E, carrotene, chlorophyll in the ginkgo leaf, contain kind surplus the medicinal ingredient 170, kind surplus wherein the brass class has 40 approximately, terpene lactone class have 6 kinds etc. approximately; Contain constituent content height such as 17 seed amino acids and abundant mineral nutrient element, especially calcium, boron, phosphorus, selenium in addition in food containing gingko almond and the ginkgo leaf, other also contain 25 kinds of trace elements of needed by human body such as iron, sodium, zinc, copper, manganese, barium, strontium etc.
Summary of the invention
The purpose of this invention is to provide and a kind ofly band shell food containing gingko almond or ginkgo leaf are made superfine powder add in biscuit or the rice cake, make it not only can be used as nutritional supplementation but also can bring into play ginkgo nut and the medical value of the special tool of ginkgo leaf, and be convenient to popular extensively edible ginkgo biscuit, rice cake.
Purpose of the present invention can realize by following measure:
A kind of ginkgo biscuit, rice cake, be in known biscuit, rice cake manufacturing procedure, in its accent powder operation, will be with shell food containing gingko almond superfine powder or Ginkgo Leaf and flour or ground rice and other auxiliary material to mix, wherein account for the 5%-18% of flour or ground rice weight with shell food containing gingko almond superfine powder, Ginkgo Leaf accounts for the 3%-15% of flour or ground rice weight, and the flour that the ginkgo biscuit adopts is weak gluten flour or wholemeal.
The preparation method of ginkgo biscuit, rice cake is:
1. will be ground into the food containing gingko almond superfine powder through cleaning → far infrared high temperature oven oven dry → super fine machine with the food containing gingko almond of shell, its fineness is the 120-300 order;
2. the ginkgo tender leaf is cleaned → completes → fry do → with pulverizer the ginkgo tender leaf is ground into powder, its fineness is the 80-200 order;
3. the Ginkgo Leaf of the food containing gingko almond superfine powder of 5%-18% or 3%-15% and flour or ground rice and other auxiliary material are mixed, stir, be mixed into dough or rice group base, make finished product through baking, cooling, sterilization, packing again with mixer.
Ginkgo biscuit of the present invention, rice cake, owing to added band shell food containing gingko almond powder or ginkgo leaf powder in biscuit, the rice cake, make it have reducing blood lipid, norcholesterol, anti-cardiovascular and cerebrovascular disease, strengthen immunity of organisms, improve memory and effect of prolonging life, particularly in the ginkgo leaf flavones composition can coronary artery dilating blood vessel, stimulate circulation, improve the brain cell metabolism, prevent cell senescence, good anti-aging effects is arranged, make biscuit, rice cake have the double effects of edible and medicinal health.The ginkgo biscuit adopts weak gluten flour or wholemeal, and it is good to eat that the biscuit that makes is more crisp.
The specific embodiment
The present invention is described in further detail in conjunction with the embodiments:
Embodiment one:
A kind of ginkgo biscuit, be in known biscuit manufacturing procedure, in its accent powder operation, will be with shell food containing gingko almond superfine powder and weak gluten flour or wholemeal and other known auxiliary material to mix, wherein account for 5% of weak gluten flour or wholemeal weight with shell food containing gingko almond superfine powder.
The preparation method of ginkgo biscuit is:
1. will be ground into the food containing gingko almond superfine powder through cleaning → far infrared high temperature oven oven dry → super fine machine with the food containing gingko almond of shell, its fineness is 120 orders;
2. 5% food containing gingko almond superfine powder and weak gluten flour or wholemeal and other auxiliary material are mixed, stir, be mixed into the dough base, make finished product through baking, cooling, sterilization, packing again with mixer.
Embodiment two:
A kind of ginkgo biscuit, be in known biscuit manufacturing procedure, in its accent powder operation, will be with shell food containing gingko almond superfine powder and weak gluten flour or wholemeal and other known auxiliary material to mix, wherein account for 10% of weak gluten flour or wholemeal weight with shell food containing gingko almond superfine powder.
The preparation method of ginkgo biscuit is:
1. will be ground into the food containing gingko almond superfine powder through cleaning → far infrared high temperature oven oven dry → super fine machine with the food containing gingko almond of shell, its fineness is 220 orders;
2. 10% food containing gingko almond superfine powder and weak gluten flour or wholemeal and other auxiliary material are mixed, stir, be mixed into the dough base, make finished product through baking, cooling, sterilization, packing again with mixer.
Embodiment three:
A kind of ginkgo biscuit, be in known biscuit manufacturing procedure, in its accent powder operation, will be with shell food containing gingko almond superfine powder and weak gluten flour or wholemeal and other known auxiliary material to mix, wherein account for 18% of weak gluten flour or wholemeal weight with shell food containing gingko almond superfine powder.
The preparation method of ginkgo biscuit is:
1. will be ground into the food containing gingko almond superfine powder through cleaning → far infrared high temperature oven oven dry → super fine machine with the food containing gingko almond of shell, its fineness is 300 orders;
2. 18% food containing gingko almond superfine powder and weak gluten flour or wholemeal and other auxiliary material are mixed, stir, be mixed into the dough base, make finished product through baking, cooling, sterilization, packing again with mixer.
Embodiment four:
A kind of ginkgo biscuit is in known biscuit manufacturing procedure, transfers in powder operation at it Ginkgo Leaf and weak gluten flour or wholemeal and other known auxiliary material are mixed, a little less than wherein Ginkgo Leaf accounts for 10% of gluten flour or wholemeal weight.
The preparation method of ginkgo biscuit is:
1. the ginkgo tender leaf is cleaned → completes → fry do → with pulverizer the ginkgo tender leaf is ground into powder, its fineness is 150 orders;
2. 10% Ginkgo Leaf and weak gluten flour or wholemeal and other auxiliary material are mixed, stir, be mixed into the dough base, make finished product through baking, cooling, sterilization, packing again with mixer.
Embodiment five:
A kind of ginkgo rice cake is in known rice cake manufacturing procedure, transfers in powder operation at it Ginkgo Leaf and ground rice and other known auxiliary material are mixed, and wherein Ginkgo Leaf accounts for 3% of ground rice weight.
The preparation method of ginkgo rice cake is:
1. the ginkgo tender leaf is cleaned → completes → fry do → with pulverizer the ginkgo tender leaf is ground into powder, its fineness is 80 orders;
2. 3% Ginkgo Leaf is mixed with ground rice and other auxiliary material, stir, be mixed into a rice group base, make finished product through baking, cooling, sterilization, packing again with mixer.
Embodiment six:
A kind of ginkgo rice cake is in known rice cake manufacturing procedure, transfers in powder operation at it Ginkgo Leaf and ground rice and other known auxiliary material are mixed, and wherein Ginkgo Leaf accounts for 10% of ground rice weight.
The preparation method of ginkgo rice cake is:
1. the ginkgo tender leaf is cleaned → completes → fry do → with pulverizer the ginkgo tender leaf is ground into powder, its fineness is 150 orders;
2. 10% Ginkgo Leaf is mixed with ground rice and other auxiliary material, stir, be mixed into a rice group base, make finished product through baking, cooling, sterilization, packing again with mixer.
Embodiment seven:
A kind of ginkgo rice cake is in known rice cake manufacturing procedure, transfers in powder operation at it Ginkgo Leaf and ground rice and other known auxiliary material are mixed, and wherein Ginkgo Leaf accounts for 15% of ground rice weight.
The preparation method of ginkgo rice cake is:
1. the ginkgo tender leaf is cleaned → completes → fry do → with pulverizer the ginkgo tender leaf is ground into powder, its fineness is 200 orders;
2. 15% Ginkgo Leaf is mixed with ground rice and other auxiliary material, stir, be mixed into a rice group base, make finished product through baking, cooling, sterilization, packing again with mixer.
Embodiment eight:
A kind of ginkgo rice cake is in known rice cake manufacturing procedure, transfers in the powder operation at it and will be with the known auxiliary material of shell food containing gingko almond superfine powder and ground rice and other to mix, and wherein accounts for 10% of ground rice weight with shell food containing gingko almond superfine powder.
The preparation method of ginkgo rice cake is:
1. will be ground into the food containing gingko almond superfine powder through cleaning → far infrared high temperature oven oven dry → super fine machine with the food containing gingko almond of shell, its fineness is 220 orders;
2. 10% band shell food containing gingko almond superfine powder is mixed with ground rice and other auxiliary material, stir, be mixed into rice group base, make finished product through baking, cooling, sterilization, packing again with mixer.
Claims (3)
1, a kind of ginkgo biscuit, rice cake, it is characterized in that in known biscuit, rice cake manufacturing procedure, in its accent powder operation, will be with shell food containing gingko almond superfine powder or Ginkgo Leaf and flour or ground rice and other auxiliary material to mix, wherein account for the 5%-18% of flour or ground rice weight with shell food containing gingko almond superfine powder, Ginkgo Leaf accounts for the 3%-15% of flour or ground rice weight.
2, ginkgo biscuit according to claim 1, rice cake is characterized in that the flour that described ginkgo biscuit adopts is weak gluten flour or wholemeal.
3, the preparation method of a kind of ginkgo biscuit, rice cake is characterized in that:
1. will be ground into the food containing gingko almond superfine powder through cleaning → far infrared high temperature oven oven dry → super fine machine with the food containing gingko almond of shell, its fineness is the 120-300 order;
2. the ginkgo tender leaf is cleaned → completes → fry do → with pulverizer the ginkgo tender leaf is ground into powder, its fineness is the 80-200 order;
3. the Ginkgo Leaf of the food containing gingko almond superfine powder of 5%-18% or 3%-15% and flour or ground rice and other auxiliary material are mixed, stir, be mixed into dough or rice group base, make finished product through baking, cooling, sterilization, packing again with mixer.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510041358 CN1714655A (en) | 2005-08-08 | 2005-08-08 | Ginkgo biscuit, rice biscuit and its producing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510041358 CN1714655A (en) | 2005-08-08 | 2005-08-08 | Ginkgo biscuit, rice biscuit and its producing method |
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| Publication Number | Publication Date |
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| CN1714655A true CN1714655A (en) | 2006-01-04 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN 200510041358 Pending CN1714655A (en) | 2005-08-08 | 2005-08-08 | Ginkgo biscuit, rice biscuit and its producing method |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102008080A (en) * | 2010-11-03 | 2011-04-13 | 南京林业大学 | Reshaped gingko and preparation method thereof |
| CN102405950A (en) * | 2011-11-18 | 2012-04-11 | 朱正锋 | Soybean curb residue gingko mulberry leaf food grain biscuit and production method thereof |
| CN103461634A (en) * | 2013-08-31 | 2013-12-25 | 徐州绿之野生物食品有限公司 | Preparation method of pleurotus eryngii snow cake |
| CN104621227A (en) * | 2015-02-06 | 2015-05-20 | 杨军 | Health care biscuit capable of improving cardio-cerebral blood circulation and strengthening immunity and preparation method thereof |
| CN104642480A (en) * | 2015-02-06 | 2015-05-27 | 杨军 | Health-care biscuit with cardiac-cerebral blood circulating improving, blood replenishing and face beautifying functions and preparation method thereof |
| CN104642481A (en) * | 2015-02-06 | 2015-05-27 | 杨军 | Health-care biscuit with cardiac-cerebral blood circulating improving and cholesterol lowering functions and preparation method thereof |
| CN105341628A (en) * | 2015-09-29 | 2016-02-24 | 江南大学 | Method for reducing content of ginkgolic acid in ginkgo seeds |
| CN106665748A (en) * | 2016-12-20 | 2017-05-17 | 罗城仫佬族自治县金陆地种养农民专业合作社 | Making method of rice cake |
-
2005
- 2005-08-08 CN CN 200510041358 patent/CN1714655A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102008080A (en) * | 2010-11-03 | 2011-04-13 | 南京林业大学 | Reshaped gingko and preparation method thereof |
| CN102008080B (en) * | 2010-11-03 | 2012-11-21 | 南京林业大学 | Reshaped gingko and preparation method thereof |
| CN102405950A (en) * | 2011-11-18 | 2012-04-11 | 朱正锋 | Soybean curb residue gingko mulberry leaf food grain biscuit and production method thereof |
| CN102405950B (en) * | 2011-11-18 | 2013-02-13 | 朱正锋 | Soybean curb residue gingko mulberry leaf food grain biscuit and production method thereof |
| CN103461634A (en) * | 2013-08-31 | 2013-12-25 | 徐州绿之野生物食品有限公司 | Preparation method of pleurotus eryngii snow cake |
| CN104621227A (en) * | 2015-02-06 | 2015-05-20 | 杨军 | Health care biscuit capable of improving cardio-cerebral blood circulation and strengthening immunity and preparation method thereof |
| CN104642480A (en) * | 2015-02-06 | 2015-05-27 | 杨军 | Health-care biscuit with cardiac-cerebral blood circulating improving, blood replenishing and face beautifying functions and preparation method thereof |
| CN104642481A (en) * | 2015-02-06 | 2015-05-27 | 杨军 | Health-care biscuit with cardiac-cerebral blood circulating improving and cholesterol lowering functions and preparation method thereof |
| CN105341628A (en) * | 2015-09-29 | 2016-02-24 | 江南大学 | Method for reducing content of ginkgolic acid in ginkgo seeds |
| CN106665748A (en) * | 2016-12-20 | 2017-05-17 | 罗城仫佬族自治县金陆地种养农民专业合作社 | Making method of rice cake |
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