CN104472631A - Processing method of Chinese yam biscuits - Google Patents
Processing method of Chinese yam biscuits Download PDFInfo
- Publication number
- CN104472631A CN104472631A CN201410667276.5A CN201410667276A CN104472631A CN 104472631 A CN104472631 A CN 104472631A CN 201410667276 A CN201410667276 A CN 201410667276A CN 104472631 A CN104472631 A CN 104472631A
- Authority
- CN
- China
- Prior art keywords
- chinese yam
- biscuits
- processing method
- pulp
- flour
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a processing method of Chinese yam biscuits. The processing method is characterized by comprising the following steps: 1) preparing Chinese yam powder, peeling the Chinese yams and preparing the peeled Chinese yams into powder through a cooling mill; 2) preparing sugar juice, peeling apples and carrots, getting pulp and preparing the pulp into the fruit pulp, mixing, heating, decocting, and uniformly stirring the fruit pulp with brown sugar; 3) preparing paste, namely mixing glutinous rice flour, flour, monosodium glutamate and white granulated sugar and adding water to knead to obtain the paste; 4) preparing biscuits, preparing the paste in the step 3) into single layer of biscuits, mixing the Chinese yam powder with sugar juice to obtain a mixture, and then clamping the mixture between two biscuits, thereby obtaining sandwich biscuits, spraying edible oil and putting into an oven for being braked. According to the Chinese yam biscuits prepared by the processing method disclosed by the invention, not only is the carrying convenience of the biscuits utilized, but also the benefits of the Chinese yam on human body are utilized, so that the Chinese yam biscuits are not only beneficial to the human health, but also convenient to use.
Description
Technical field
The present invention relates to a kind of processing method of biscuit, particularly relate to a kind of processing method of Chinese yam biscuit.
Background technology
Chinese yam has another name called Huai Shan, has the good name of " food of angle ".The maximum feature of Chinese yam to prevent cardiovascular system adipopexis, and keep the elasticity of blood vessel, atherosclerosis occurs too early, reduces subcutaneous fat deposits.The traditional Chinese medical science thinks the multiple efficacies such as Chinese yam Chinese yam has invigorating the spleen, tonifying lung, reinforces the kidney, benefit essence.And under cough due to deficiency of the lung, splenasthenic diarrhea, emission due to the kidney deficiency, band and the disease such as frequency of micturition, there is certain treatment benefit effect.Chinese yam spleen-strengtheningporridge, dehumidifying, tonifying Qi, beneficial lung, reinforce the kidney, benefit essence effect, Chinese yam contains Soluble Fiber, and in deferrable stomach, food is emptying, control after meal blood sugar raise.Can also be aid digestion, hypoglycemic.
People are in order to utilize Chinese yam to the benefit of human body, and Chinese yam is usually used to cooking, cooks soup etc., but can not be carried edible at any time to biscuit is the same, if can research and develop a kind of biscuit with Chinese yam, are not only easy to health but also instant.
Summary of the invention
The technical problem that the present invention solves is: a kind of processing method of Chinese yam biscuit, the Chinese yam biscuit made in this way is not only easy to health but also instant.
Technical scheme of the present invention is: a kind of processing method of Chinese yam biscuit, is characterized in that, comprise the following steps: 1) yam flour processed, is removed the peel by Chinese yam, utilizes freezing crusher that the Chinese yam after peeling is made powdery; 2) sugaring juice, by apple, carrot peeling, gets its pulp and breaks into pulp, pulp and brown sugar Hybrid Heating are boiled and stirred; 3) dough making, mixes glutinous rice flour, flour, monosodium glutamate, white granulated sugar and adds water and be kneaded into dough; 4) biscuit processed, by step 3) dough make individual layer biscuit, be clipped in after described yam flour is mixed with described syrup between two pieces of biscuits, make and put into baking box after Layer cake dry doubling sprays edible oil and bake.
Described step 2) apple in pulp and between carrot weight ratio be 1:1.
Described step 2) between pulp and brown sugar, weight ratio is 10:1.
Described step 3) glutinous rice flour, flour, monosodium glutamate, white granulated sugar weight ratio be followed successively by 5:10:1:2.
Described step 4) weight ratio of yam flour and described syrup is 1:3.
The invention has the beneficial effects as follows: the Chinese yam biscuit made according to this present invention, not only make use of the convenience that biscuit carries, also use the benefit of Chinese yam to human body simultaneously, be not only easy to health but also instant.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described:
A processing method for Chinese yam biscuit, comprises the following steps: 1) yam flour processed, is removed the peel by Chinese yam, utilizes freezing crusher that the Chinese yam after peeling is made powdery; 2) sugaring juice, by apple, carrot peeling, gets its pulp and breaks into pulp, pulp and brown sugar Hybrid Heating are boiled and stirred; 3) dough making, mixes glutinous rice flour, flour, monosodium glutamate, white granulated sugar and adds water and be kneaded into dough; 4) biscuit processed, by step 3) dough make individual layer biscuit, be clipped in after described yam flour is mixed with described syrup between two pieces of biscuits, make and put into baking box after Layer cake dry doubling sprays edible oil and bake.Described step 2) apple in pulp and between carrot weight ratio be 1:1.Described step 2) between pulp and brown sugar, weight ratio is 10:1.Described step 3) glutinous rice flour, flour, monosodium glutamate, white granulated sugar weight ratio be followed successively by 5:10:1:2.Described step 4) weight ratio of yam flour and described syrup is 1:3.The Chinese yam biscuit made according to this present invention, not only make use of the convenience that biscuit carries, and also uses the benefit of Chinese yam to human body simultaneously, is not only easy to health but also instant.
Claims (5)
1. a processing method for Chinese yam biscuit, is characterized in that, comprises the following steps: 1) yam flour processed, is removed the peel by Chinese yam, utilizes freezing crusher that the Chinese yam after peeling is made powdery; 2) sugaring juice, by apple, carrot peeling, gets its pulp and breaks into pulp, pulp and brown sugar Hybrid Heating are boiled and stirred; 3) dough making, mixes glutinous rice flour, flour, monosodium glutamate, white granulated sugar and adds water and be kneaded into dough; 4) biscuit processed, by step 3) dough make individual layer biscuit, be clipped in after described yam flour is mixed with described syrup between two pieces of biscuits, make and put into baking box after Layer cake dry doubling sprays edible oil and bake.
2. according to the processing method of Chinese yam biscuit according to claim 1, it is characterized in that: described step 2) apple in pulp and between carrot weight ratio be 1:1.
3. according to the processing method of Chinese yam biscuit according to claim 1, it is characterized in that: described step 2) between pulp and brown sugar, weight ratio is 10:1.
4. according to the processing method of Chinese yam biscuit according to claim 1, it is characterized in that: described step 3) glutinous rice flour, flour, monosodium glutamate, white granulated sugar weight ratio be followed successively by 5:10:1:2.
5. according to the processing method of Chinese yam biscuit according to claim 1, it is characterized in that: described step 4) weight ratio of yam flour and described syrup is 1:3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410667276.5A CN104472631A (en) | 2014-11-20 | 2014-11-20 | Processing method of Chinese yam biscuits |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410667276.5A CN104472631A (en) | 2014-11-20 | 2014-11-20 | Processing method of Chinese yam biscuits |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104472631A true CN104472631A (en) | 2015-04-01 |
Family
ID=52747356
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410667276.5A Pending CN104472631A (en) | 2014-11-20 | 2014-11-20 | Processing method of Chinese yam biscuits |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104472631A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104814406A (en) * | 2015-05-04 | 2015-08-05 | 苏州科谷米业有限公司 | Method for processing tuber flour |
| CN104904803A (en) * | 2015-05-26 | 2015-09-16 | 广西南宁瑶康生态农业发展有限责任公司 | Purple yam biscuit and preparation process thereof |
| CN104920567A (en) * | 2015-07-14 | 2015-09-23 | 福建拓天生物科技有限公司 | Red-rice nutrition sandwich biscuit and making method thereof |
| CN104996521A (en) * | 2015-07-26 | 2015-10-28 | 江荧 | Preparation process for apricot and Chinese yam biscuits |
| CN105076974A (en) * | 2015-08-26 | 2015-11-25 | 金蓉 | Processing method of green health yam cake |
| CN105265553A (en) * | 2015-11-24 | 2016-01-27 | 江门市美合食品有限公司 | Crisp Chinese yam biscuit |
| CN111357793A (en) * | 2020-03-24 | 2020-07-03 | 安徽省小岗盼盼食品有限公司 | Preparation method of jam sandwich biscuit |
-
2014
- 2014-11-20 CN CN201410667276.5A patent/CN104472631A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104814406A (en) * | 2015-05-04 | 2015-08-05 | 苏州科谷米业有限公司 | Method for processing tuber flour |
| CN104904803A (en) * | 2015-05-26 | 2015-09-16 | 广西南宁瑶康生态农业发展有限责任公司 | Purple yam biscuit and preparation process thereof |
| CN104920567A (en) * | 2015-07-14 | 2015-09-23 | 福建拓天生物科技有限公司 | Red-rice nutrition sandwich biscuit and making method thereof |
| CN104920567B (en) * | 2015-07-14 | 2018-10-12 | 福建拓天生物科技有限公司 | A kind of red rice nutrition Layer cake and preparation method thereof |
| CN104996521A (en) * | 2015-07-26 | 2015-10-28 | 江荧 | Preparation process for apricot and Chinese yam biscuits |
| CN105076974A (en) * | 2015-08-26 | 2015-11-25 | 金蓉 | Processing method of green health yam cake |
| CN105265553A (en) * | 2015-11-24 | 2016-01-27 | 江门市美合食品有限公司 | Crisp Chinese yam biscuit |
| CN111357793A (en) * | 2020-03-24 | 2020-07-03 | 安徽省小岗盼盼食品有限公司 | Preparation method of jam sandwich biscuit |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150401 |