CN105230736A - Licorice root, pomelo and cocoa biscuits - Google Patents
Licorice root, pomelo and cocoa biscuits Download PDFInfo
- Publication number
- CN105230736A CN105230736A CN201510755182.8A CN201510755182A CN105230736A CN 105230736 A CN105230736 A CN 105230736A CN 201510755182 A CN201510755182 A CN 201510755182A CN 105230736 A CN105230736 A CN 105230736A
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- China
- Prior art keywords
- cocoa
- parts
- shaddock
- biscuits
- pomelo
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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
-
- 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
- A21D2/364—Nuts, e.g. cocoa
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses licorice root, pomelo and cocoa biscuits. The cinnamon, pomelo and cocoa biscuits consist of the following raw materials in parts by weight: 30-40 parts of unsalted butter, 30-40 parts of white sugar, 70-80 parts of low-gluten flour, 15-25 parts of eggs, 5-8 parts of cocoa powder, 10-15 parts of licorice powder, 5-8 parts of baking soda powder, 20-30 parts of dried pomelos, and 10-15 parts of white chocolates. The licorice root, pomelo and cocoa biscuits disclosed by the invention are unique in flavor, crisp and delicious in mouth feel, and comprehensive in nutrition. The licorice root, pomelo and cocoa biscuits disclosed by the invention are made by selecting medicinal and edible raw materials which interact, and the dainty function of foods and the medicinal health care function of the foods are combined together, so that the cinnamon, pomelo and cocoa biscuits not only conform to a conventional medical concept, but also approach the concept of modern health care foods. No food additives are added, so that the cinnamon, pomelo and cocoa biscuits are suitable for both old people and young people. The licorice root, walnut and cocoa biscuits are simple in production working procedures, convenient to make, and low in cost, can meet the requirements of industrialized production, are convenient to carry and eat, and can be eaten when being opened and then brewed with water.
Description
Technical field
The present invention relates to food technology field, specifically relate to a kind of Radix Glycyrrhizae shaddock cocoa biscuit.
Background technology
Nutrition be human body constantly from extraneous pickuping food, through digestion, absorb, metabolism and utilize the overall process of material to the activity of sustaining life of somagenic need in food, it is a kind of comprehensively physiology course, instead of the special a certain nutritional labeling of finger.Various nutrient all plays important role in the body of people, has lacked any one and all can produce serious consequence to the health of people.But any one nutrient neither be The more the better, the surplus of nutrient also can cause the various disease of people's health.And adequate nutrition is by the various nutrient absorbed in food and health, and the needs to these nutrients reach balance, both had no lack of, many only.Lack some nutrient and can cause deficiency disease, as the rickets that calcium deficiency causes, anaemia that iron deficiency causes etc.Some nutrient is taken in as fat and carbohydrate too much can cause fat again " rich man's diseases " such as disease, diabetes, cardiovascular diseases.The morbid state that nutritional deficiency and overnutrition cause is referred to as malnutrition, is all the irrational consequence of nutrition, is all extremely harmful to health.Reasonable equalizing nutrient needed for people's health can be supplied owing to there is no a kind of food, so diversified food will be adopted when arranging meals as far as possible, allocating rightly according to nutritional labelings different in various food and meeting the needs of health to various nutrient comprehensively.
Biscuit, dessert and cake are a kind of common, and as a kind of snacks or interpolation diet, instant is easy to carry again, has become a kind of food indispensable in daily life.Along with the increase day by day of biscuit, dessert and cake kind, add the enhancing of modern's health perception, not only will meet taste hobby also will to healthy useful, a kind of not only comprehensive nutrition but also edible healthy biscuit, dessert and cake is just needed to eat, but so far, be not reported.
Summary of the invention
The object of this invention is to provide a kind of Radix Glycyrrhizae shaddock cocoa biscuit, its comprehensive nutrition, unique flavor, palatable crisp, be applicable to ordinary populace crowd and eat.
The technical scheme realizing the object of the invention is:
A kind of Radix Glycyrrhizae shaddock cocoa biscuit, is made up of the raw material of following weight parts proportioning:
Salt-free butter 30-40, white sugar 30-40, Self-raising flour 70-80, egg 15-25, cocoa power 5-8, licorice powder 10-15, saleratus power 5-8,20-30 done by shaddock, white chocolate 10-15.
Above-mentioned Radix Glycyrrhizae shaddock cocoa biscuit, preferably, is made up of the raw material of following weight parts proportioning:
Salt-free butter 35, white sugar 35, Self-raising flour 75, egg 20, cocoa power 6, licorice powder 12, saleratus power 7, shaddock dry 25, white chocolate 12.
The preparation method of above-mentioned Radix Glycyrrhizae shaddock cocoa biscuit, comprises the steps:
1, add white sugar after being softened by salt-free butter, stir with agitator, send out until turn kahikatea, then add egg, continue to mix thoroughly, for subsequent use;
2, after Self-raising flour, cocoa power, licorice powder and saleratus power being sieved, add in step 1 and mix thoroughly, for subsequent use;
3, get the material that step 2 is mixed thoroughly, rub with the hands and be evenly rolled into bead, be stained with shaddock and do, put into baking tray, for subsequent use;
4, baking tray is put into baking box, with the 180-185 degree Celsius that gets angry, lower fiery 120-125 degree Celsius, after baking 15-18min, takes out for subsequent use;
5, white chocolate water proof is heated, for subsequent use;
6, the white chocolate of thawing is decorated baked biscuit, vacuum packaging after cooling.
Above-mentioned raw materials is commercially available prod.
Radix Glycyrrhizae in product has beneficial gas bowl spares, and relieving spasm to stop pain, moistens the lung and relieve the cough, purging intense heat and detonicating, effect of coordinating the drug actions of a prescription.Main burnout food is few, flesh thin Huang, palpitation, stomachache loose stool, and the anxious pain of four limbs contraction, hysteria, cough and asthma, abscess of throat, carbuncle sore swells and ache, infant fetal toxin and medicine, food poisoning.For weakness of the spleen and the stomach, lassitude hypodynamia, palpitation, coughing with a lot of sputum, the anxious pain of gastral cavity abdomen, four limbs contraction, carbuncle sore tumefacting virus, cushion toxicity, strong.
Shaddock has the medical function of relieving cough and asthma, clearing heat and eliminating phlegm, reinforcing spleen to promote digestion, relieving restlessness of relieving the effect of alcohol.
Compared with prior art, beneficial effect of the present invention is:
(1) Radix Glycyrrhizae shaddock cocoa biscuit of the present invention, unique flavor, crispy in taste is good to eat, comprehensive nutrition, and does not add any food additives, suitable for all ages;
(2) raw material of the selected integration of drinking and medicinal herbs of this product is made, the interphase interaction of each raw material, the cuisines function of food and medicines and health protection function is combined, has both met traditional medical sense, again close to the concept of modern health food;
(3) production process is simple, and easy to make, cost is lower, can meet the demand of suitability for industrialized production;
(4) be easy to carry and eat, opening bag and edible.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further described, but the present invention is not limited to these embodiments.
Embodiment 1
A kind of Radix Glycyrrhizae shaddock cocoa biscuit, is made up of the raw material of following weight parts proportioning:
Salt-free butter 30g, white sugar 30g, Self-raising flour 70g, egg 15g, cocoa power 5g, licorice powder 10g, saleratus power 5g, 20g done by shaddock, white chocolate 10g.
The preparation method of above-mentioned Radix Glycyrrhizae shaddock cocoa biscuit, comprises the steps:
1, add white sugar after being softened by salt-free butter, stir with agitator, send out until turn kahikatea, then add egg, continue to mix thoroughly, for subsequent use;
2, after Self-raising flour, cocoa power, licorice powder and saleratus power being sieved, add in step 1 and mix thoroughly, for subsequent use;
3, get the material that step 2 is mixed thoroughly, rub with the hands and be evenly rolled into bead, be stained with shaddock and do, put into baking tray, for subsequent use;
4, baking tray is put into baking box, to get angry 180 degrees Celsius, lower fiery 120 degrees Celsius, after baking 15min, take out for subsequent use;
5, white chocolate water proof is heated, for subsequent use;
6, the white chocolate of thawing is decorated baked biscuit, vacuum packaging after cooling.
Carry out taste scoring test to the present embodiment gained Radix Glycyrrhizae shaddock cocoa biscuit, through 20 people's sensory evaluations, have 15 people to represent the taste liking the present embodiment, have 2 people to represent the taste not liking the present embodiment, all the other 3 people represent that the present embodiment taste is general.Visible, popular to the present embodiment mouthfeel and taste acceptance level higher.
Embodiment 2
A kind of Radix Glycyrrhizae shaddock cocoa biscuit, is made up of the raw material of following weight parts proportioning:
Salt-free butter 35g, white sugar 35g, Self-raising flour 75g, egg 20g, cocoa power 6g, licorice powder 12g, saleratus power 7g, 25g done by shaddock, white chocolate 12g.
The preparation method of above-mentioned Radix Glycyrrhizae shaddock cocoa biscuit, comprises the steps:
1, add white sugar after being softened by salt-free butter, stir with agitator, send out until turn kahikatea, then add egg, continue to mix thoroughly, for subsequent use;
2, after Self-raising flour, cocoa power, licorice powder and saleratus power being sieved, add in step 1 and mix thoroughly, for subsequent use;
3, get the material that step 2 is mixed thoroughly, rub with the hands and be evenly rolled into bead, be stained with shaddock and do, put into baking tray, for subsequent use;
4, baking tray is put into baking box, to get angry 182 degrees Celsius, lower fiery 122 degrees Celsius, after baking 16min, take out for subsequent use;
5, white chocolate water proof is heated, for subsequent use;
6, the white chocolate of thawing is decorated baked biscuit, vacuum packaging after cooling.
Time edible, open packaging and edible.
Carry out taste scoring test to the present embodiment gained Radix Glycyrrhizae shaddock cocoa biscuit, through 30 people's sensory evaluations, have 25 people to represent the taste liking the present embodiment, have 2 people to represent the taste not liking the present embodiment, all the other 3 people represent that the present embodiment taste is general.Visible, popular to the present embodiment mouthfeel and taste acceptance level higher.
Embodiment 3
A kind of Radix Glycyrrhizae shaddock cocoa biscuit, is made up of the raw material of following weight parts proportioning:
Salt-free butter 38g, white sugar 38g, Self-raising flour 78g, egg 22g, cocoa power 7g, licorice powder 14g, saleratus power 7g, 28g done by shaddock, white chocolate 14g.
The preparation method of above-mentioned Radix Glycyrrhizae shaddock cocoa biscuit, comprises the steps:
1, add white sugar after being softened by salt-free butter, stir with agitator, send out until turn kahikatea, then add egg, continue to mix thoroughly, for subsequent use;
2, after Self-raising flour, cocoa power, licorice powder and saleratus power being sieved, add in step 1 and mix thoroughly, for subsequent use;
3, get the material that step 2 is mixed thoroughly, rub with the hands and be evenly rolled into bead, be stained with shaddock and do, put into baking tray, for subsequent use;
4, baking tray is put into baking box, to get angry 184 degrees Celsius, lower fiery 124 degrees Celsius, after baking 17min, take out for subsequent use;
5, white chocolate water proof is heated, for subsequent use;
6, the white chocolate of thawing is decorated baked biscuit, vacuum packaging after cooling.
Time edible, open packaging and edible.
Carry out taste scoring test to the present embodiment gained Radix Glycyrrhizae shaddock cocoa biscuit, through 40 people's sensory evaluations, have 36 people to represent the taste liking the present embodiment, have 2 people to represent the taste not liking the present embodiment, all the other 2 people represent that the present embodiment taste is general.Visible, popular to the present embodiment mouthfeel and taste acceptance level higher.
Embodiment 4
A kind of Radix Glycyrrhizae shaddock cocoa biscuit, is made up of the raw material of following weight parts proportioning:
Salt-free butter 40g, white sugar 40g, Self-raising flour 80g, egg 25g, cocoa power 8g, licorice powder 15g, saleratus power 8g, 30g done by shaddock, white chocolate 15g.
The preparation method of above-mentioned Radix Glycyrrhizae shaddock cocoa biscuit, comprises the steps:
1, add white sugar after being softened by salt-free butter, stir with agitator, send out until turn kahikatea, then add egg, continue to mix thoroughly, for subsequent use;
2, after Self-raising flour, cocoa power, licorice powder and saleratus power being sieved, add in step 1 and mix thoroughly, for subsequent use;
3, get the material that step 2 is mixed thoroughly, rub with the hands and be evenly rolled into bead, be stained with shaddock and do, put into baking tray, for subsequent use;
4, baking tray is put into baking box, to get angry 185 degrees Celsius, lower fiery 125 degrees Celsius, after baking 18min, take out for subsequent use;
5, white chocolate water proof is heated, for subsequent use;
6, the white chocolate of thawing is decorated baked biscuit, vacuum packaging after cooling.
Time edible, open packaging brewed in hot water and edible.
Carry out taste scoring test to the present embodiment gained Radix Glycyrrhizae shaddock cocoa biscuit, through 50 people's sensory evaluations, have 45 people to represent the taste liking the present embodiment, have 1 people to represent the taste not liking the present embodiment, all the other 4 people represent that the present embodiment taste is general.Visible, popular to the present embodiment mouthfeel and taste acceptance level higher.
Claims (2)
1. a Radix Glycyrrhizae shaddock cocoa biscuit, is characterized in that: be made up of the raw material of following weight parts proportioning:
Salt-free butter 30-40, white sugar 30-40, Self-raising flour 70-80, egg 15-25, cocoa power 5-8, licorice powder 10-15, saleratus power 5-8,20-30 done by shaddock, white chocolate 10-15;
The preparation method of above-mentioned Radix Glycyrrhizae shaddock cocoa biscuit, comprises the steps:
(1) add white sugar after being softened by salt-free butter, stir with agitator, send out until turn kahikatea, then add egg, continue to mix thoroughly, for subsequent use;
(2), after Self-raising flour, cocoa power, licorice powder and saleratus power being sieved, add in step 1 and mix thoroughly, for subsequent use;
(3) get the material that step 2 is mixed thoroughly, rub with the hands and be evenly rolled into bead, be stained with shaddock and do, put into baking tray, for subsequent use;
(4) baking tray is put into baking box, with the 180-185 degree Celsius that gets angry, lower fiery 120-125 degree Celsius, after baking 15-18min, takes out for subsequent use;
(5) white chocolate water proof is heated, for subsequent use;
(6) white chocolate of thawing is decorated baked biscuit, vacuum packaging after cooling.
2. Radix Glycyrrhizae shaddock cocoa biscuit according to claim 1, is characterized in that: be made up of the raw material of following weight parts proportioning:
Salt-free butter 35, white sugar 35, Self-raising flour 75, egg 20, cocoa power 6, licorice powder 12, saleratus power 7, shaddock dry 25, white chocolate 12.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510755182.8A CN105230736A (en) | 2015-11-09 | 2015-11-09 | Licorice root, pomelo and cocoa biscuits |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510755182.8A CN105230736A (en) | 2015-11-09 | 2015-11-09 | Licorice root, pomelo and cocoa biscuits |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105230736A true CN105230736A (en) | 2016-01-13 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510755182.8A Pending CN105230736A (en) | 2015-11-09 | 2015-11-09 | Licorice root, pomelo and cocoa biscuits |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108308235A (en) * | 2018-05-04 | 2018-07-24 | 莫守刚 | A kind of lily cocoa biscuit |
| CN114097851A (en) * | 2020-08-27 | 2022-03-01 | 普罗觅新(广州)食品科技有限公司 | Baked pastry and preparation method and application thereof |
Citations (3)
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|---|---|---|---|---|
| CN104186608A (en) * | 2014-07-28 | 2014-12-10 | 东莞市禾田食品有限公司 | Fruit cookies |
| CN104509564A (en) * | 2013-09-27 | 2015-04-15 | 张政 | Biscuit with grapefruit taste |
| CN104585280A (en) * | 2013-10-31 | 2015-05-06 | 张俊霆 | Biscuits |
-
2015
- 2015-11-09 CN CN201510755182.8A patent/CN105230736A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104509564A (en) * | 2013-09-27 | 2015-04-15 | 张政 | Biscuit with grapefruit taste |
| CN104585280A (en) * | 2013-10-31 | 2015-05-06 | 张俊霆 | Biscuits |
| CN104186608A (en) * | 2014-07-28 | 2014-12-10 | 东莞市禾田食品有限公司 | Fruit cookies |
Non-Patent Citations (1)
| Title |
|---|
| 飞雪无霜: "《飞雪无霜•手工饼干72变》", 31 March 2014, 浙江科学技术出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108308235A (en) * | 2018-05-04 | 2018-07-24 | 莫守刚 | A kind of lily cocoa biscuit |
| CN114097851A (en) * | 2020-08-27 | 2022-03-01 | 普罗觅新(广州)食品科技有限公司 | Baked pastry and preparation method and application thereof |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160113 |
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