CN105145739A - Method for preparing flaxseed biscuit having whitening effect - Google Patents
Method for preparing flaxseed biscuit having whitening effect Download PDFInfo
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- CN105145739A CN105145739A CN201510539545.4A CN201510539545A CN105145739A CN 105145739 A CN105145739 A CN 105145739A CN 201510539545 A CN201510539545 A CN 201510539545A CN 105145739 A CN105145739 A CN 105145739A
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- biscuit
- powder
- skin
- palm oil
- linseed
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- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to a method for preparing a flaxseed biscuit having a whitening effect and belongs to the field of food processing. With wholegrain cereal flour, trehalose, pollen pini and flaxseed powder and the like as raw materials, the biscuit is formed by baking in an oven. The flaxseed powder can improve skin fat content, make the skin more smooth, moistened, flexible and elastic, make the skin breathe and perspire normally, and solve various skin problems. The practice proves that in a month after consumers eat the prepared biscuits, the skin is obviously smoother, moistened, flexible and elastic, the skin breathes and perspires normally, and the skin is whitened obviously compared with when the flaxseed biscuit is not eaten.
Description
Technical field
The present invention relates to a kind of preparation method with the linseed biscuit of whitening effect, belong to food processing field.
Background technology
Linseed is little rufous fruit, has extremely strong nut local flavor, even if be also like this in baked food.In fact, many European countries, in nearly all food, baker often uses this cereal, as biscuit, cake, bread etc.Linseed meal can improve skin fat content, makes the younger cunning of skin, moistens, soft flexible, with seasonal cutaneous respiration and perspire normal, alleviate all skin problems.
Existing market cracker product comparison of ingredients is simple, and taste is dull, can not provide compound nutritional, low to health helpfulness, is difficult to the favor being subject to consumers in general.In order to make up the kind shortage of market health biscuit, the invention provides a kind of preparation method with the linseed biscuit of whitening effect.
Summary of the invention
The technical problem that the present invention mainly solves is: for when cracker product only meets full abdomen effect in the market, do not relate to face-nourishing health-care effect, in order to make up the disappearance of cracker product in face-nourishing health-care, provide a kind of preparation method with the linseed biscuit of whitening effect.This biscuit is with wholegrain cereal flour, trehalose, pollen pini, linseed meals etc. are raw material, smoked form by baking box, and wherein linseed meal can improve skin fat content, make the younger cunning of skin, moisten, soft flexible, with seasonal cutaneous respiration and perspire normal, alleviate all skin problems.
In order to solve the problems of the technologies described above, the technical solution adopted in the present invention is:
(1) mix by the persimmon leaf powder of mass fraction by the semen litchi powder of 2 ~ 3% and 1 ~ 2%, put into container, add distilled water wherein, water exceedes mixed powder 2 ~ 3cm, heating 10 ~ 15min, and temperature is set to 80 ~ 90 DEG C, then add the trehalose of 0.4 ~ 0.6%, stir into pureed, for subsequent use;
(2) get total 50 ~ 60% palm oils of palm oil quality that use and fully dissolve 0.3 ~ 0.4% lecithin, until saturated, for subsequent use;
(3) wholewheat flour of 35 ~ 55%, the white granulated sugar of 5 ~ 8%, corn flour, the fresh milk of 0.5 ~ 1%, the salt of 0.8 ~ 1% and above-mentioned purees and the palm oil of 8 ~ 10% are put into mixer, rotating speed is set to 200 ~ 300r/min, mix and blend 20 ~ 25min, then speed governing is 500 ~ 600r/min, stir 3 ~ 5min, obtain material group;
(4) material group mould is made the shape of biscuit, always use 25 ~ 30% palm oils of palm oil quality in its surface sprinkling, then put into baking oven baking 5 ~ 10min, temperature is set to 105 ~ 110 DEG C;
(5) the biscuit surface after baking is continued to spray total 25 ~ 30% palm oils using palm oil quality, naturally cool to room temperature again, then the linseed meal of 8 ~ 10% is sprayed equably on biscuit surface, toast 10 ~ 15min in an oven, temperature is set to 105 ~ 110 DEG C, then food is naturally cooled to room temperature.
Described a kind of preparation method with the linseed biscuit of whitening effect, it is characterized in that: the linseed meal in described step (5) is broken into Powdered by mixer by linseed, added by powder in boiling water, powder and water ratio are 1:5, continuous boiling 15 minutes under fluidized state, when slurry is cooled to 50 DEG C, add water again, make the ratio of powder and water reach 1:20, then by slurries centrifugation under 12000r/min, the vacuum drying under 40 DEG C of conditions of gained slurry, sieves obtained.
The invention has the beneficial effects as follows:
(1) consumer's edible biscuits is after 1 month, obviously the younger cunning of sensation skin, moisten, soft flexible, simultaneously cutaneous respiration and perspire normal, skin obviously bleaches;
(2) useful health, can obtain the favor of consumers in general;
(3) preparation cost is low, production process environmental protection.
detailed description of the invention:
Mix by the persimmon leaf powder of mass fraction by the semen litchi powder of 2 ~ 3% and 1 ~ 2%, put into container, add distilled water wherein, water exceedes mixed powder 2 ~ 3cm, heating 10 ~ 15min, and temperature is set to 80 ~ 90 DEG C, then add the trehalose of 0.4 ~ 0.6%, stir into pureed, for subsequent use; Get total 50 ~ 60% palm oils of palm oil quality that use and fully dissolve 0.3 ~ 0.4% lecithin, until saturated, for subsequent use; The wholewheat flour of 35 ~ 55%, the white granulated sugar of 5 ~ 8%, corn flour, the fresh milk of 0.5 ~ 1%, the salt of 0.8 ~ 1% and above-mentioned purees and the palm oil of 8 ~ 10% are put into mixer, rotating speed is set to 200 ~ 300r/min, mix and blend 20 ~ 25min, then speed governing is 500 ~ 600r/min, stir 3 ~ 5min, obtain material group; Material group mould is made the shape of biscuit, always use 25 ~ 30% palm oils of palm oil quality in its surface sprinkling, then put into baking oven baking 5 ~ 10min, temperature is set to 105 ~ 110 DEG C; Biscuit surface after baking is continued to spray total 25 ~ 30% palm oils using palm oil quality, naturally cool to room temperature again, then the linseed meal of 8 ~ 10% is sprayed equably on biscuit surface, toast 10 ~ 15min in an oven, temperature is set to 105 ~ 110 DEG C, then food is naturally cooled to room temperature.
Above-mentioned linseed meal is broken into Powdered by mixer by linseed, powder is added in boiling water, powder and water ratio are 1:5, continuous boiling 15 minutes under fluidized state, when slurry is cooled to 50 DEG C, then adds water, the ratio of powder and water is made to reach 1:20, again by slurries centrifugation under 12000r/min, the vacuum drying under 40 DEG C of conditions of gained slurry, sieves obtained.
Mix by the persimmon leaf powder of mass fraction by the semen litchi powder of 2% and 1%, put into container, add distilled water wherein, water exceedes mixed powder 2cm, heating 10min, and temperature is set to 80 DEG C, then adds the trehalose of 0.4%, stirs into pureed, for subsequent use; Get total 50% palm oil of palm oil quality that uses and fully dissolve 0.3% lecithin, until saturated, for subsequent use; The wholewheat flour of 35%, the white granulated sugar of 5%, corn flour, the fresh milk of 0.5%, the salt of 0.8% and above-mentioned purees and the palm oil of 8% are put into mixer, rotating speed is set to 200r/min, mix and blend 20min, and then speed governing is 500r/min, stir 3min, obtain material group; Material group mould is made the shape of biscuit, always use 25% palm oil of palm oil quality in its surface sprinkling, then put into baking oven and toast 5min, temperature is set to 105 DEG C; Biscuit surface after baking is continued to spray total 25% palm oil using palm oil quality, then naturally cools to room temperature, then the linseed meal of 8% is sprayed equably on biscuit surface, toast 10min in an oven, temperature is set to 105 DEG C, then food is naturally cooled to room temperature.
Consumer ate biscuit obtained by the present invention after 10 days, obviously the younger cunning of sensation skin, moisten, soft flexible, simultaneously cutaneous respiration and perspire normal, skin comparatively before when not using, obviously bleach.
Mix by the persimmon leaf powder of mass fraction by the semen litchi powder of 2% and 2%, put into container, add distilled water wherein, water exceedes mixed powder 3cm, heating 13min, and temperature is set to 85 DEG C, then adds the trehalose of 0.5%, stirs into pureed, for subsequent use; Get total 55% palm oil of palm oil quality that uses and fully dissolve 0.4% lecithin, until saturated, for subsequent use; The wholewheat flour of 40%, the white granulated sugar of 6%, corn flour, the fresh milk of 0.8%, the salt of 0.9% and above-mentioned purees and the palm oil of 9% are put into mixer, rotating speed is set to 250r/min, mix and blend 23min, and then speed governing is 550r/min, stir 4min, obtain material group; Material group mould is made the shape of biscuit, always use 28% palm oil of palm oil quality in its surface sprinkling, then put into baking oven and toast 8min, temperature is set to 108 DEG C; Biscuit surface after baking is continued to spray total 28% palm oil using palm oil quality, then naturally cools to room temperature, then the linseed meal of 9% is sprayed equably on biscuit surface, toast 13min in an oven, temperature is set to 108 DEG C, then food is naturally cooled to room temperature.
Consumer ate biscuit obtained by the present invention after 20 days, obviously the younger cunning of sensation skin, moisten, soft flexible, simultaneously cutaneous respiration and perspire normal, skin comparatively before when not using, obviously bleach.
Mix by the persimmon leaf powder of mass fraction by the semen litchi powder of 3% and 2%, put into container, add distilled water wherein, water exceedes mixed powder 3cm, heating 15min, and temperature is set to 90 DEG C, then adds the trehalose of 0.6%, stirs into pureed, for subsequent use; Get total 60% palm oil of palm oil quality that uses and fully dissolve 0.4% lecithin, until saturated, for subsequent use; The wholewheat flour of 55%, the white granulated sugar of 8%, corn flour, the fresh milk of 1%, the salt of 1% and above-mentioned purees and the palm oil of 10% are put into mixer, rotating speed is set to 300r/min, mix and blend 25min, and then speed governing is 600r/min, stir 5min, obtain material group; Material group mould is made the shape of biscuit, always use 30% palm oil of palm oil quality in its surface sprinkling, then put into baking oven and toast 10min, temperature is set to 110 DEG C; Biscuit surface after baking is continued to spray total 30% palm oil using palm oil quality, then naturally cools to room temperature, then the linseed meal of 10% is sprayed equably on biscuit surface, toast 15min in an oven, temperature is set to 110 DEG C, then food is naturally cooled to room temperature.
Consumer ate biscuit obtained by the present invention after 30 days, obviously the younger cunning of sensation skin, moisten, soft flexible, simultaneously cutaneous respiration and perspire normal, skin comparatively before when not using, obviously bleach.
Claims (2)
1. there is a preparation method for the linseed biscuit of whitening effect, it is characterized in that concrete steps are:
(1) mix by the persimmon leaf powder of mass fraction by the semen litchi powder of 2 ~ 3% and 1 ~ 2%, put into container, add distilled water wherein, water exceedes mixed powder 2 ~ 3cm, heating 10 ~ 15min, and temperature is set to 80 ~ 90 DEG C, then add the trehalose of 0.4 ~ 0.6%, stir into pureed, for subsequent use;
(2) get total 50 ~ 60% palm oils of palm oil quality that use and fully dissolve 0.3 ~ 0.4% lecithin, until saturated, for subsequent use;
(3) wholewheat flour of 35 ~ 55%, the white granulated sugar of 5 ~ 8%, corn flour, the fresh milk of 0.5 ~ 1%, the salt of 0.8 ~ 1% and above-mentioned purees and the palm oil of 8 ~ 10% are put into mixer, rotating speed is set to 200 ~ 300r/min, mix and blend 20 ~ 25min, then speed governing is 500 ~ 600r/min, stir 3 ~ 5min, obtain material group;
(4) material group mould is made the shape of biscuit, always use 25 ~ 30% palm oils of palm oil quality in its surface sprinkling, then put into baking oven baking 5 ~ 10min, temperature is set to 105 ~ 110 DEG C;
(5) the biscuit surface after baking is continued to spray total 25 ~ 30% palm oils using palm oil quality, naturally cool to room temperature again, then the linseed meal of 8 ~ 10% is sprayed equably on biscuit surface, toast 10 ~ 15min in an oven, temperature is set to 105 ~ 110 DEG C, then food is naturally cooled to room temperature.
2. a kind of preparation method with the linseed biscuit of whitening effect according to claim 1, it is characterized in that: the linseed meal in described step (5) is broken into Powdered by mixer by linseed, powder is added in boiling water, powder and water ratio are 1:5, continuous boiling 15 minutes under fluidized state, when slurry is cooled to 50 DEG C, add water again, the ratio of powder and water is made to reach 1:20, again by slurries centrifugation under 12000r/min, the vacuum drying under 40 DEG C of conditions of gained slurry, sieves obtained.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510539545.4A CN105145739A (en) | 2015-08-30 | 2015-08-30 | Method for preparing flaxseed biscuit having whitening effect |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510539545.4A CN105145739A (en) | 2015-08-30 | 2015-08-30 | Method for preparing flaxseed biscuit having whitening effect |
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| Publication Number | Publication Date |
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| CN105145739A true CN105145739A (en) | 2015-12-16 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510539545.4A Withdrawn CN105145739A (en) | 2015-08-30 | 2015-08-30 | Method for preparing flaxseed biscuit having whitening effect |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111838255A (en) * | 2019-04-19 | 2020-10-30 | 青援食品有限公司 | Poria cocos and sweet potato biscuit and preparation method thereof |
-
2015
- 2015-08-30 CN CN201510539545.4A patent/CN105145739A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111838255A (en) * | 2019-04-19 | 2020-10-30 | 青援食品有限公司 | Poria cocos and sweet potato biscuit and preparation method thereof |
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Application publication date: 20151216 |
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