CN103329974A - Sesame/mung bean biscuit and production method thereof - Google Patents
Sesame/mung bean biscuit and production method thereof Download PDFInfo
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- CN103329974A CN103329974A CN2013102623271A CN201310262327A CN103329974A CN 103329974 A CN103329974 A CN 103329974A CN 2013102623271 A CN2013102623271 A CN 2013102623271A CN 201310262327 A CN201310262327 A CN 201310262327A CN 103329974 A CN103329974 A CN 103329974A
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Abstract
The invention discloses a sesame/mung bean biscuit and a production method thereof. The sesame/mung bean biscuit contains mung bean powder, flour, sugar powder, palm oil, milk powder, syrup, lecithin, spices, sesames and ammonium bicarbonate by weight parts. Production steps comprise of at first adding the mung bean powder and the flour into water, mixing in a mixer, simultaneously adding the sugar powder, the palm oil, the milk powder, the syrup, the lecithin, the spices and the ammonium bicarbonate, adjusting dough into a purification phase, rolling the dough, molding and stamping to form an uncooked biscuit blank, spreading the sesames on the surface of the uncooked biscuit blank, and baking to obtain a finished product. Since the mung bean powder is used as a main raw material and is mixed with a certain amount of flour, and the sesames are spread on the surface, nutrition complementation can be realized, and the produced mung bean nutritious biscuit contains rich edible fibers, vitamins and multiple trace elements. The product can be eaten conveniently, the taste is good, diverse shapes can be made, and the product is suitable for the old and the young and people cannot easily feel greasy.
Description
Technical field
The present invention relates to a kind of biscuit and production method thereof.
Background technology
Green bean biscuits is well received by consumers, and has clearing summer-heat and tonifying qi, as to quench the thirst diuresis advantage, and still simple green bean biscuits is because of the taste dullness, and the color dullness has been put into more sugar, is fed up with easily, so sales volume is not very big.
Summary of the invention
Deficiency for the green bean biscuits taste dullness that overcomes prior art the invention provides a kind of sesame green bean biscuits and production method thereof.
The technical solution adopted for the present invention to solve the technical problems is:
A kind of sesame green bean biscuits, this prescription comprises following raw material by ratio of weight and the number of copies: mung bean flour is 10～15 parts, flour is 45～50 parts, and Icing Sugar is 5～10 parts, and palm oil is 2～4 parts, milk powder is 6～8 parts, malt sugar is 2～4 parts, and phosphatide is 0.5～1 part, and spice is 1～3 part, sesame is 4～5 parts, and carbonic hydroammonium is 0.5～2 part.
A kind of production method of sesame green bean biscuits, the steps include: at first mung bean flour and flour added water in mixer and stir, add Icing Sugar, palm oil, milk powder, malt sugar, phosphatide, spice and carbonic hydroammonium simultaneously, dough is modulated to cleansing phase, the backlash of dough rolling is printed as type obtains the biscuit green compact, sprinkle sesame on biscuit green compact surface, obtain finished product through the baking cooling.
The invention has the beneficial effects as follows: be primary raw material with the mung bean flour, mix with a certain amount of flour that sesame has been spread on the surface, can nutrition complement, the mung bean nutrient biscuit of production contains abundant edible cellulose, vitamin, various trace elements; The product instant, mouthfeel is good, and profile is various, and old children is all suitable, is not easy to be bored with.
The specific embodiment
A kind of sesame green bean biscuits of the present invention, this prescription comprises following raw material by ratio of weight and the number of copies: mung bean flour is 10～15 parts, and flour is 45～50 parts, and Icing Sugar is 5～10 parts, palm oil is 2～4 parts, milk powder is 6～8 parts, and malt sugar is 2～4 parts, and phosphatide is 0.5～1 part, spice is 1～3 part, sesame is 4～5 parts, and carbonic hydroammonium is 0.5～2 part, also has a certain amount of water in addition.
A kind of production method of sesame green bean biscuits, the steps include: at first mung bean flour and flour added water in mixer and stir, add Icing Sugar, palm oil, milk powder, malt sugar, phosphatide, spice and carbonic hydroammonium simultaneously, dough is modulated to cleansing phase, the backlash of dough rolling is printed as type obtains the biscuit green compact, sprinkle sesame on biscuit green compact surface, after toasting maturation, cooling obtains finished product.
Embodiment 1: the sesame green bean biscuits comprises following raw material by ratio of weight and the number of copies: mung bean flour is 10 parts, and flour is 50 parts, and Icing Sugar is 5 parts, palm oil is 2 parts, and milk powder is 6 parts, and malt sugar is 2 parts, and phosphatide is 1 part, spice is 1 part, and sesame is 4 parts, and carbonic hydroammonium is 0.5 part.The sesame green bean biscuits taste that embodiment 1 makes is lighter, and nutrition is balance comparatively, can be used for allaying one's hunger and daily eating.
Embodiment 2: the sesame green bean biscuits comprises following raw material by ratio of weight and the number of copies: mung bean flour is 15 parts, and flour is 45 parts, and Icing Sugar is 10 parts, palm oil is 4 parts, and milk powder is 8 parts, and malt sugar is 4 parts, and phosphatide is 0.5 part, spice is 3 parts, and sesame is 5 parts, and carbonic hydroammonium is 2 parts.The sesame green bean biscuits taste that embodiment 2 makes is heavier, and sugariness is higher, and sweet user is laid particular stress on, had a liking for to suitable taste.
Certainly, the present invention can also have other structural distortion except above-mentioned embodiment, and these equivalent technical solutions also should be within its protection domain.
Claims (2)
1. sesame green bean biscuits, it is characterized in that this prescription comprises following raw material by ratio of weight and the number of copies: mung bean flour is 10～15 parts, and flour is 45～50 parts, Icing Sugar is 5～10 parts, palm oil is 2～4 parts, and milk powder is 6～8 parts, and malt sugar is 2～4 parts, phosphatide is 0.5～1 part, spice is 1～3 part, and sesame is 4～5 parts, and carbonic hydroammonium is 0.5～2 part.
2. the production method of a kind of sesame green bean biscuits as claimed in claim 1, it is characterized in that, at first mung bean flour and flour are added water in mixer and stir, add Icing Sugar, palm oil, milk powder, malt sugar, phosphatide, spice and carbonic hydroammonium simultaneously, dough is modulated to cleansing phase, the backlash of dough rolling is printed as type obtains the biscuit green compact, sprinkle sesame on biscuit green compact surface, obtain finished product through the baking cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2013102623271A CN103329974A (en) | 2013-06-27 | 2013-06-27 | Sesame/mung bean biscuit and production method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2013102623271A CN103329974A (en) | 2013-06-27 | 2013-06-27 | Sesame/mung bean biscuit and production method thereof |
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| CN103329974A true CN103329974A (en) | 2013-10-02 |
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| CN2013102623271A Pending CN103329974A (en) | 2013-06-27 | 2013-06-27 | Sesame/mung bean biscuit and production method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103535408A (en) * | 2013-10-08 | 2014-01-29 | 曹石 | Method for making polygonum multiflorum powder nutritious biscuits |
| CN103535409A (en) * | 2013-10-08 | 2014-01-29 | 曹石 | Nutritious biscuit and processing method thereof |
| CN103651692A (en) * | 2013-11-26 | 2014-03-26 | 青岛文创科技有限公司 | Watermelon rind biscuit and preparing method |
| CN103651691A (en) * | 2013-11-26 | 2014-03-26 | 青岛文创科技有限公司 | Shortening biscuit capable of relieving summer heat and preparation method |
| CN107593842A (en) * | 2017-10-26 | 2018-01-19 | 广东琪昌食品有限公司 | A kind of high accounting mung bean soda cracker and its processing method |
| CN108835174A (en) * | 2018-08-28 | 2018-11-20 | 安徽金麦乐面业有限公司 | A kind of mung bean wafer and its processing technology |
| CN111296528A (en) * | 2018-12-11 | 2020-06-19 | 武汉市吉人实业有限责任公司 | Nutritional and health-care crispy biscuit and preparation method thereof |
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| CN101124922A (en) * | 2007-09-21 | 2008-02-20 | 湖北广源食品有限公司 | Method for producing green bean biscuits |
| CN102599212A (en) * | 2012-03-05 | 2012-07-25 | 安徽燕之坊食品有限公司 | Method for processing whole-grain biscuit |
| CN102907484A (en) * | 2012-11-15 | 2013-02-06 | 沈阳创达技术交易市场有限公司 | Health-care food having eyesight-improving effect |
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2013
- 2013-06-27 CN CN2013102623271A patent/CN103329974A/en active Pending
Patent Citations (3)
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| CN101124922A (en) * | 2007-09-21 | 2008-02-20 | 湖北广源食品有限公司 | Method for producing green bean biscuits |
| CN102599212A (en) * | 2012-03-05 | 2012-07-25 | 安徽燕之坊食品有限公司 | Method for processing whole-grain biscuit |
| CN102907484A (en) * | 2012-11-15 | 2013-02-06 | 沈阳创达技术交易市场有限公司 | Health-care food having eyesight-improving effect |
Non-Patent Citations (1)
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| 淡淡的蔷薇花: "上火就吃绿豆饼干", 《西祠胡同-胡同口-美食-悠悠烘焙坊》 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103535408A (en) * | 2013-10-08 | 2014-01-29 | 曹石 | Method for making polygonum multiflorum powder nutritious biscuits |
| CN103535409A (en) * | 2013-10-08 | 2014-01-29 | 曹石 | Nutritious biscuit and processing method thereof |
| CN103651692A (en) * | 2013-11-26 | 2014-03-26 | 青岛文创科技有限公司 | Watermelon rind biscuit and preparing method |
| CN103651691A (en) * | 2013-11-26 | 2014-03-26 | 青岛文创科技有限公司 | Shortening biscuit capable of relieving summer heat and preparation method |
| CN107593842A (en) * | 2017-10-26 | 2018-01-19 | 广东琪昌食品有限公司 | A kind of high accounting mung bean soda cracker and its processing method |
| CN108835174A (en) * | 2018-08-28 | 2018-11-20 | 安徽金麦乐面业有限公司 | A kind of mung bean wafer and its processing technology |
| CN111296528A (en) * | 2018-12-11 | 2020-06-19 | 武汉市吉人实业有限责任公司 | Nutritional and health-care crispy biscuit and preparation method thereof |
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Application publication date: 20131002 |