CN105532831A - Lily biscuits and making method thereof - Google Patents
Lily biscuits and making method thereof Download PDFInfo
- Publication number
- CN105532831A CN105532831A CN201610111746.9A CN201610111746A CN105532831A CN 105532831 A CN105532831 A CN 105532831A CN 201610111746 A CN201610111746 A CN 201610111746A CN 105532831 A CN105532831 A CN 105532831A
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- CN
- China
- Prior art keywords
- parts
- lily
- biscuits
- biscuit
- flour
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Classifications
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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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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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
- A21D2/34—Animal 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
- A21D2/362—Leguminous plants
-
- 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
-
- 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
- A21D2/38—Seed germs; Germinated cereals; Extracts thereof
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses lily biscuits and a making method thereof. The lily biscuits are made from, by weight, 90-100 parts of wheat flour, 30-50 parts of wheat bran, 30-50 parts of sorghum flour, 20-35 parts of egg yolk powder, 2-3 parts of salt, 25-35 parts of white granulated sugar, 10-25 parts of lilies, 10-15 parts of honey, 10-20 parts of glucose syrup, 5-10 parts of peanut kernels, 5-10 parts of broad bean kernels, 3-8 parts of litchis, 1-5 parts of gardenia, 3-8 parts of peach kernels and 1-5 parts of malt. Compared with traditional biscuits, the lilies and other nutritional ingredients are added into the lily biscuits, the nutritional ingredients are reasonably matched to make the lily biscuits have the advantages of having good taste, good flavor, rich nutrition and an obvious health care effect and the like, and the lily biscuits are suitable for all kinds of people to eat.
Description
Technical field
The present invention relates to food technology field, particularly a kind of lily biscuit and preparation method thereof.
Background technology
Along with the quickening gradually with rhythm of life that improves constantly of living standard, leisure food has become one of food that people favor very much, biscuit is as the leisure food be loved by the people, its market demand is increasing, existing biscuit take wheat flour as primary raw material, and add sugar, grease and other raw materials, through adjusting the techniques such as powder, shaping, baking to make, kind generally has shortbread type biscuit, tough biscuit, cookies, wafer etc.But existing biscuit raw material components is simple, and mouthfeel is single, and comprehensive effect such as its nutrition, health care etc. is weak, and then greatly reduces the nutritive value of biscuit.
Summary of the invention
The object of this invention is to provide a kind of lily biscuit and preparation method thereof, it be nutritious, features good taste and manufacture craft is simple.
For achieving the above object, the invention provides following technical scheme:
A kind of lily biscuit, it is made up of the component of following weight portion: wheat flour 90-100 part, wheat bran 30-50 part, sorghum flour 30-50 part, yolk powder 20-35 part, salt 2-3 part, white granulated sugar 25-35 part, lily 10-25 part, honey 10-15 part, glucose syrup 10-20 part, shelled peanut 5-10 part, broad bean benevolence 5-10 part, lichee 3-8 part, cape jasmine 1-5 part, peach kernel 3-8 part, Fructus Hordei Germinatus 1-5 part.
Preferably, described lily biscuit is made up of the component of following weight portion: wheat flour 90 parts, wheat bran 40 parts, sorghum flour 35 parts, yolk powder 25 parts, salt 2.5 parts, white granulated sugar 28 parts, lily 22 parts, honey 14 parts, glucose syrup 16 parts, shelled peanut 7 parts, broad bean benevolence 6 parts, lichee 6 parts, cape jasmine 3 parts, 5 parts, peach kernel, 3 parts, Fructus Hordei Germinatus.
A preparation method for lily biscuit, comprises following sequential steps:
(1) lily is pulverized evenly, and the warm water putting into 40-50 DEG C soaks 30-35 minute;
(2) after shelled peanut, broad bean benevolence, lichee, cape jasmine, peach kernel and Fructus Hordei Germinatus being pulverized, Homogeneous phase mixing;
(3) after glucose syrup and honey being mixed and heated to 25-45 DEG C, again with yolk powder, salt, white granulated sugar mixing and stirring, add getting the raw materials ready in step (1) and step (2), be sieved into wheat flour, wheat bran and sorghum flour with sieve and make dough, then make face cake shaping with mould;
(4) the face cake after shaping is put into oven cooking cycle, take out after to be baked.
Preferably, described baking temperature is 145-155 DEG C, and baking time is 30-40 minute.
Compared with prior art, the invention has the beneficial effects as follows:
The advantages such as compared with conventional cookies, the lily biscuit in the present invention is added with lily and other nutritional labelings, and by rational proportion, each raw material components makes it have that mouthfeel is good, taste is good, nutritious and health-care efficacy is obvious, are applicable to all kinds of crowd and eat.
Detailed description of the invention
Describe technical scheme of the present invention in detail below in conjunction with embodiment, but protection domain is not limited thereto.
Embodiment one:
A kind of lily biscuit, it is made up of the component of following weight portion: wheat flour 90 parts, wheat bran 40 parts, sorghum flour 35 parts, yolk powder 25 parts, salt 2.5 parts, white granulated sugar 28 parts, lily 22 parts, honey 14 parts, glucose syrup 16 parts, shelled peanut 7 parts, broad bean benevolence 6 parts, lichee 6 parts, cape jasmine 3 parts, 5 parts, peach kernel, 3 parts, Fructus Hordei Germinatus.
The preparation method of described lily biscuit, comprises following sequential steps:
(1) lily is pulverized evenly, and the warm water putting into 40-50 DEG C soaks 30-35 minute;
(2) after shelled peanut, broad bean benevolence, lichee, cape jasmine, peach kernel and Fructus Hordei Germinatus being pulverized, Homogeneous phase mixing;
(3) after glucose syrup and honey being mixed and heated to 25-45 DEG C, again with yolk powder, salt, white granulated sugar mixing and stirring, add getting the raw materials ready in step (1) and step (2), be sieved into wheat flour, wheat bran and sorghum flour with sieve and make dough, then make face cake shaping with mould;
(4) the face cake after shaping is put into oven cooking cycle, take out after to be baked.
Embodiment two:
A kind of lily biscuit, it is made up of the component of following weight portion: wheat flour 90-100 part, wheat bran 30-50 part, sorghum flour 30-50 part, yolk powder 20-35 part, salt 2-3 part, white granulated sugar 25-35 part, lily 10-25 part, honey 10-15 part, glucose syrup 10-20 part, shelled peanut 5-10 part, broad bean benevolence 5-10 part, lichee 3-8 part, cape jasmine 1-5 part, peach kernel 3-8 part, Fructus Hordei Germinatus 1-5 part.
The preparation method of described lily biscuit is with embodiment one.
Embodiment three:
A kind of lily biscuit, is characterized in that: it is made up of the component of following weight portion: wheat flour 90-100 part, wheat bran 30-50 part, sorghum flour 30-50 part, yolk powder 20-35 part, salt 2-3 part, white granulated sugar 25-35 part, lily 10-25 part, honey 10-15 part, glucose syrup 10-20 part, shelled peanut 5-10 part, broad bean benevolence 5-10 part, lichee 3-8 part, cape jasmine 1-5 part, peach kernel 3-8 part, Fructus Hordei Germinatus 1-5 part.
The preparation method of described lily biscuit is with embodiment one.
What finally illustrate is, above embodiment is only in order to illustrate technical scheme of the present invention and unrestricted, although with reference to preferred embodiment to invention has been detailed description, those of ordinary skill in the art is to be understood that, can modify to technical scheme of the present invention or equivalent replacement, and not departing from aim and the scope of the technical program, it all should be encompassed in the middle of right of the present invention.
Claims (4)
1. a lily biscuit, is characterized in that: it is made up of the component of following weight portion: wheat flour 90-100 part, wheat bran 30-50 part, sorghum flour 30-50 part, yolk powder 20-35 part, salt 2-3 part, white granulated sugar 25-35 part, lily 10-25 part, honey 10-15 part, glucose syrup 10-20 part, shelled peanut 5-10 part, broad bean benevolence 5-10 part, lichee 3-8 part, cape jasmine 1-5 part, peach kernel 3-8 part, Fructus Hordei Germinatus 1-5 part.
2. a kind of lily biscuit according to claim 1, is characterized in that: it is made up of the component of following weight portion: wheat flour 90 parts, wheat bran 40 parts, sorghum flour 35 parts, yolk powder 25 parts, salt 2.5 parts, white granulated sugar 28 parts, lily 22 parts, honey 14 parts, glucose syrup 16 parts, shelled peanut 7 parts, broad bean benevolence 6 parts, lichee 6 parts, cape jasmine 3 parts, 5 parts, peach kernel, 3 parts, Fructus Hordei Germinatus.
3. a preparation method for lily biscuit according to claim 1, is characterized in that, comprises following sequential steps:
(1) lily is pulverized evenly, and the warm water putting into 40-50 DEG C soaks 30-35 minute;
(2) after shelled peanut, broad bean benevolence, lichee, cape jasmine, peach kernel and Fructus Hordei Germinatus being pulverized, Homogeneous phase mixing;
(3) after glucose syrup and honey being mixed and heated to 25-45 DEG C, again with yolk powder, salt, white granulated sugar mixing and stirring, add getting the raw materials ready in step (1) and step (2), be sieved into wheat flour, wheat bran and sorghum flour with sieve and make dough, then make face cake shaping with mould;
(4) the face cake after shaping is put into oven cooking cycle, take out after to be baked.
4. the preparation method of lily biscuit according to claim 3, is characterized in that: described baking temperature is 145-155 DEG C, and baking time is 30-40 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610111746.9A CN105532831A (en) | 2016-02-29 | 2016-02-29 | Lily biscuits and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610111746.9A CN105532831A (en) | 2016-02-29 | 2016-02-29 | Lily biscuits and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105532831A true CN105532831A (en) | 2016-05-04 |
Family
ID=55812833
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610111746.9A Pending CN105532831A (en) | 2016-02-29 | 2016-02-29 | Lily biscuits and making method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN105532831A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105994533A (en) * | 2016-07-29 | 2016-10-12 | 钦州市钦南区科学技术情报研究所 | Pitaya flower cake and making method thereof |
| CN107307040A (en) * | 2017-08-30 | 2017-11-03 | 安徽蜂献蜂业有限公司 | A kind of Chinese chestnut honey biscuit and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104719415A (en) * | 2015-04-02 | 2015-06-24 | 思朗食品（淮北）有限公司 | Biscuit assisting in blood fat reduction and manufacturing method thereof |
| CN104904795A (en) * | 2015-03-26 | 2015-09-16 | 安徽友源食品有限公司 | Haw lily biscuit |
| CN104996517A (en) * | 2015-06-24 | 2015-10-28 | 安徽麦德发食品有限公司 | Peanut kernel crisp biscuits and preparation method thereof |
-
2016
- 2016-02-29 CN CN201610111746.9A patent/CN105532831A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104904795A (en) * | 2015-03-26 | 2015-09-16 | 安徽友源食品有限公司 | Haw lily biscuit |
| CN104719415A (en) * | 2015-04-02 | 2015-06-24 | 思朗食品（淮北）有限公司 | Biscuit assisting in blood fat reduction and manufacturing method thereof |
| CN104996517A (en) * | 2015-06-24 | 2015-10-28 | 安徽麦德发食品有限公司 | Peanut kernel crisp biscuits and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105994533A (en) * | 2016-07-29 | 2016-10-12 | 钦州市钦南区科学技术情报研究所 | Pitaya flower cake and making method thereof |
| CN107307040A (en) * | 2017-08-30 | 2017-11-03 | 安徽蜂献蜂业有限公司 | A kind of Chinese chestnut honey biscuit and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160504 |