CN103404567A - Platycodon grandiflorus and shrimp shell biscuit and method for making same - Google Patents
Platycodon grandiflorus and shrimp shell biscuit and method for making same Download PDFInfo
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- CN103404567A CN103404567A CN2013103397916A CN201310339791A CN103404567A CN 103404567 A CN103404567 A CN 103404567A CN 2013103397916 A CN2013103397916 A CN 2013103397916A CN 201310339791 A CN201310339791 A CN 201310339791A CN 103404567 A CN103404567 A CN 103404567A
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Abstract
The invention discloses a platycodon grandiflorus and shrimp shell biscuit. The platycodon grandiflorus and shrimp shell biscuit comprises, by weight, 95-102 parts of flour, 26-30 parts of corn flour, 21-25 parts of margarine, 10-13 parts of shrimp shells, 5-6 parts of platycodon grandiflorus, 3-4 parts of loquat leaves, 1-2 parts of Chinese hawthorn seeds, 1-3 parts of emblic leaf flower fruits, 1-3 parts of lily, 1-2 parts of sodium bicarbonate, 8-10 parts of honeysuckles, 8-10 parts of castanea seguinii leaves, 4-5 parts of mulberry leaves, 10-15 parts of cane sugar power, 2-4 parts of liquid malt extract and 0.8-1 part of whey powder. The biscuit is good in aroma, color and taste and high in healthcare value; the shrimp shells are puffed, so that calcium ingredients of the shrimp shells can be absorbed by a human body easily; the lily can realize effects of expelling wind and removing cold, dredging channels and relieving pain, promoting blood circulation and draining pus, promoting tissue regeneration and relieving pain and drying dampness and stopping leucorrhea. The platycodon grandiflorus and shrimp shell biscuit has the advantages that the biscuit can realize effects of eliminating phlegm, nourishing qi and the like, and is free of toxic and side effects, and a sub-health state of the human body can be effectively improved.
Description
Technical field
The present invention relates generally to a kind of biscuit, relates in particular to a kind of balloonflower root shrimp shell biscuit and preparation method thereof.
Background technology
Traditional biscuit is to take wheat flour (can add glutinous rice flour, starch etc.) to be primary raw material, add (or not adding) sugar, grease and other raw materials, loose or the crisp food of mouthfeel through adjusting the techniques such as powder (or sizing mixing), shaping, baking to make, mouthfeel and nutritional labeling are single, can't meet the pursuit of people to modern food.
Summary of the invention
The object of the invention is exactly for a kind of balloonflower root shrimp shell biscuit and preparation method thereof is provided.
The present invention is achieved by the following technical solutions:
A kind of balloonflower root shrimp shell biscuit, it is comprised of the raw material of following weight parts:
Flour 95-102, corn flour 26-30, margarine 21-25, shrimp shell 10-13, balloonflower root 5-6, loguat leaf 3-4, Chinese hawthorn seed 1-2, emblic 1-3, lily 1-3, sodium acid carbonate 1-2, honeysuckle 8-10, Mao Li leaf 8-10, mulberry leaf 4-5, cane sugar powder 10-15, liquid malt extract 2-4, whey powder 0.8-1.
A kind of preparation method of balloonflower root shrimp shell biscuit comprises the following steps:
(1) above-mentioned shrimp shell being placed in to temperature is that the citric acid of 30-40 ℃ and the mixed solution of sodium chloride soak 2-4 hour, the concentration ratio of described citric acid and sodium chloride is 2:4-5, taking-up is placed in the stirring water of boiling and keeps 6-8 minute, the discharging drying and crushing, add its weight 3-4 water doubly, and add weight ratio to be: the papain of 2:3-4 and flavor protease, the total amount of described protease is the 0.3-0.4% of shrimp shell meal, adjusting PH is 6-7, at 40-50 ℃ of lower enzymolysis 4-5 hour, after enzymolysis finishes, 3-5 minute enzyme that goes out of heating under 90-100 ℃, above-mentioned honeysuckle and Mao Liye are mixed, through water extraction method, extract 2-3 time, after merging extract, mix with the product after the above-mentioned enzyme that goes out, be placed in centrifugation 4-6 minute under the speed of 800-900 rev/min, obtain supernatant, be spray dried to powder,
(2) above-mentioned loguat leaf is soaked to 2-3 hour in clear water, after taking-up, be to steam 5-7 minute under 90-100 ℃ in temperature, discharging is cooling, add the glucose of its weight 2-3%, the honey of 1-2%, mix and blend, slow fire frying 1-2 minute in pot, mix grinding with above-mentioned emblic, mulberry leaf after discharging;
(3) above-mentioned Chinese hawthorn seed, lily, balloonflower root are mixed to grind be placed in pot, the moderate heat 1-2 minute that stir-fries, add the 20-30% of aforesaid liquid malt extract, lily and above-mentioned cane sugar powder weight, and slow fire heating 2-3 minute, be cooled to normal temperature after discharging;
(4) each raw material after above-mentioned processing is mixed with surplus stock, be placed in dough mixing machine and stir;
(5) with Roller, print the forming machine moulding, obtain biscuit;
(6) above-mentioned biscuit is placed in baking box and toasts, first baking 1-2 minute under 100-110 ℃, then with the speed of 2-3 ℃/minute temperature that raises gradually, when temperature is increased to 180-185 ℃, constant temperature baking time 8-10 minute, obtain described balloonflower root shrimp shell biscuit.
Advantage of the present invention is:
Biscuit fragrance, color and luster, good mouthfeel that the present invention produces, also have very high health care and be worth, and its Prawn shell is through expanding treatment, and calcareous composition more holds and is absorbed, and lily has expelling wind and clearing away cold, understand things pain-stopping, and the apocenosis of invigorating blood circulation, the myogenic pain relieving, eliminating dampness is the effect of band only.Biscuit of the present invention has the effect such as eliminate the phlegm, foster the spirit of nobility, and has no side effect, and can effectively improve sub-health state.
The specific embodiment
Embodiment 1
A kind of balloonflower root shrimp shell biscuit, it is comprised of the raw material of following weight parts (kilogram):
Flour 102, corn flour 30, margarine 25, shrimp shell 13, balloonflower root 6, loguat leaf 3, Chinese hawthorn seed 2, emblic 3, lily 3, sodium acid carbonate 2, honeysuckle 10, Mao Li leaf 10, mulberry leaf 5, cane sugar powder 15, liquid malt extract 4, whey powder 0.8.
A kind of preparation method of balloonflower root shrimp shell biscuit comprises the following steps:
(1) above-mentioned shrimp shell being placed in to temperature is that the citric acid of 30-40 ℃ and the mixed solution of sodium chloride soaked 2 hours, the concentration ratio of described citric acid and sodium chloride is 2:5, taking-up is placed in the stirring water of boiling and kept 8 minutes, the discharging drying and crushing, the water that adds 4 times of its weight, and add weight ratio to be: the papain of 2:3 and flavor protease, the total amount of described protease is 0.4% of shrimp shell meal, regulating PH is 7, 50 ℃ of lower enzymolysis 5 hours, after enzymolysis finishes, 5 minutes enzymes that go out of heating under 100 ℃, above-mentioned honeysuckle and Mao Liye are mixed, through water extraction method, extract 3 times, after merging extract, mix with the product after the above-mentioned enzyme that goes out, be placed under the speed of 900 rev/mins centrifugation 6 minutes, obtain supernatant, be spray dried to powder,
(2) above-mentioned loguat leaf being soaked 2 hours in clear water, is under 100 ℃, to steam 7 minutes in temperature after taking-up, and discharging is cooling, add the glucose of its weight 3%, 2% honey, mix and blend, the slow fire frying is 2 minutes in pot, with above-mentioned emblic, mulberry leaf, mixes grinding after discharging;
(3) above-mentioned Chinese hawthorn seed, lily, balloonflower root are mixed to grinding and be placed in pot, moderate heat stir-fried 2 minutes, added 30% of aforesaid liquid malt extract, lily and above-mentioned cane sugar powder weight, and slow fire heating 3 minutes, be cooled to normal temperature after discharging;
(4) each raw material after above-mentioned processing is mixed with surplus stock, be placed in dough mixing machine and stir;
(5) with Roller, print the forming machine moulding, obtain biscuit;
(6) above-mentioned biscuit is placed in baking box and toasts, first baking 2 minutes under 110 ℃, then with the speed of 3 ℃/minutes temperature that raises gradually, when temperature is increased to 185 ℃, constant temperature baking time 10 minutes, obtain described balloonflower root shrimp shell biscuit.
Claims (2)
1. balloonflower root shrimp shell biscuit is characterized in that it is comprised of the raw material of following weight parts:
Flour 95-102, corn flour 26-30, margarine 21-25, shrimp shell 10-13, balloonflower root 5-6, loguat leaf 3-4, Chinese hawthorn seed 1-2, emblic 1-3, lily 1-3, sodium acid carbonate 1-2, honeysuckle 8-10, Mao Li leaf 8-10, mulberry leaf 4-5, cane sugar powder 10-15, liquid malt extract 2-4, whey powder 0.8-1.
2. the preparation method of a balloonflower root shrimp shell biscuit as claimed in claim 1 is characterized in that comprising the following steps:
(1), the shrimp shell is cleaned up, add in mature vinegar and soak after 1-2 hour, take out, with balloonflower root, the making beating of emblic co-grinding, mix corn flour, whey powder, add water and be mixed into dough, stripping and slicing is dried, expanded, pulverizes to obtain powder;
(2), by boilings such as loguat leaf, lily, honeysuckle, Mao Liye, mulberry leaf repeatedly, be filled into filtrate;
(3), above-mentioned expanded powder and filtrate are merged, mix and add suitable quantity of water with surplus stock, stir;
(4) with Roller, print the forming machine moulding, obtain biscuit;
(5) above-mentioned biscuit is placed in baking box and toasts, temperature is increased to 180-185 ℃, and constant temperature baking time 8-10 minute obtains described dried orange peel shrimp shell biscuit.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2013103397916A CN103404567A (en) | 2013-08-07 | 2013-08-07 | Platycodon grandiflorus and shrimp shell biscuit and method for making same |
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| CN2013103397916A CN103404567A (en) | 2013-08-07 | 2013-08-07 | Platycodon grandiflorus and shrimp shell biscuit and method for making same |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103749634A (en) * | 2014-01-23 | 2014-04-30 | 李扬远 | Seafood crackers and producing method thereof |
| CN103975987A (en) * | 2014-04-14 | 2014-08-13 | 张金凤 | Crisp shrimp meat cake and preparation method thereof |
| CN104186606A (en) * | 2014-07-13 | 2014-12-10 | 胡美君 | Healthcare biscuit with squillid heads and squillid shells and manufacturing method thereof |
| CN104720056A (en) * | 2015-03-10 | 2015-06-24 | 安徽汇佳生物科技有限公司 | Jack fruit milk-flavour nutrient protein powder drink and preparation method |
| CN105145760A (en) * | 2015-09-22 | 2015-12-16 | 南陵县石斛产业协会 | Fabrication method of platycodon grandiflorum heath pudding |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20050271786A1 (en) * | 2002-02-14 | 2005-12-08 | The Pillsbury Company | Dough, products and methods |
| CN101449828A (en) * | 2008-12-25 | 2009-06-10 | 广东省农业科学院农业生物技术研究所 | Black nutrient cookies and production method thereof |
| CN101449689A (en) * | 2008-12-25 | 2009-06-10 | 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 |
| CN102119708A (en) * | 2011-01-24 | 2011-07-13 | 刘鹏 | Health-care biscuits and preparation method thereof |
| CN102365983A (en) * | 2011-09-27 | 2012-03-07 | 隋丽 | Chitin-containing biscuit |
-
2013
- 2013-08-07 CN CN2013103397916A patent/CN103404567A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20050271786A1 (en) * | 2002-02-14 | 2005-12-08 | The Pillsbury Company | Dough, products and methods |
| CN101449828A (en) * | 2008-12-25 | 2009-06-10 | 广东省农业科学院农业生物技术研究所 | Black nutrient cookies and production method thereof |
| CN101449689A (en) * | 2008-12-25 | 2009-06-10 | 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 |
| CN102119708A (en) * | 2011-01-24 | 2011-07-13 | 刘鹏 | Health-care biscuits and preparation method thereof |
| CN102365983A (en) * | 2011-09-27 | 2012-03-07 | 隋丽 | Chitin-containing biscuit |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103749634A (en) * | 2014-01-23 | 2014-04-30 | 李扬远 | Seafood crackers and producing method thereof |
| CN103975987A (en) * | 2014-04-14 | 2014-08-13 | 张金凤 | Crisp shrimp meat cake and preparation method thereof |
| CN104186606A (en) * | 2014-07-13 | 2014-12-10 | 胡美君 | Healthcare biscuit with squillid heads and squillid shells and manufacturing method thereof |
| CN104720056A (en) * | 2015-03-10 | 2015-06-24 | 安徽汇佳生物科技有限公司 | Jack fruit milk-flavour nutrient protein powder drink and preparation method |
| CN105145760A (en) * | 2015-09-22 | 2015-12-16 | 南陵县石斛产业协会 | Fabrication method of platycodon grandiflorum heath pudding |
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Application publication date: 20131127 |