CN105557953A - Common yam rhizome, milk and konjak cookies and preparation method and application thereof - Google Patents
Common yam rhizome, milk and konjak cookies and preparation method and application thereof Download PDFInfo
- Publication number
- CN105557953A CN105557953A CN201610072541.4A CN201610072541A CN105557953A CN 105557953 A CN105557953 A CN 105557953A CN 201610072541 A CN201610072541 A CN 201610072541A CN 105557953 A CN105557953 A CN 105557953A
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- China
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- parts
- milk
- chinese yam
- cookies
- konjaku
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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
- A21D2/366—Tubers, roots
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses common yam rhizome, milk and konjak cookies and a preparation method and application thereof. The cookies are prepared from, by weight, 70-78 parts of wheat flour, 3-8 parts of honey, 10-20 parts of eggs, 10-15 parts of milk, 5-8 parts of corn stigmas, 55-60 parts of water, 8-12 parts of auricularia auricula, 5-12 parts of carrots, 1-5 parts of cornus officinalis, 1-3 parts of the root of kudzu vine, 3-8 parts of campsis grandiflora, 15-28 parts of common yam rhizomes and 3-8 parts of konjak flour. After all the raw materials are mixed to be uniform, the materials are transferred into a dough maker, after dough is formed, the dough is pressed and formed through a die and then baked, and the common yam rhizome, milk and konjak cookies are obtained. The common yam rhizome, milk and konjak cookies have the nutrition and healthcare functions of all the raw materials and have the advantages of being extremely rich in nutrition, strong in fragrance, easy to preserve and convenient to eat, achieving dual purposes of medicine and food and the like; satiety is easily generated after the cookies are eaten, digestion is facilitated, constipation is prevented and treated, and the cookies are very suitable for being eaten by obesity people.
Description
Technical field
The present invention relates to food processing technology field, specifically a kind of Chinese yam milk konjaku biscuit and its preparation method and application.
Background technology
Along with the raising day by day of people's living standard, a lot of people has that to eat be exactly the idea of good fortune, society now, food species is various, cuisines of all kinds are everlasting and are lured you, and adding has a big dinner almost becomes a kind of general amusement, and this becomes the main cause causing obesity certainly.Along with the continuous enhancing of health care consciousness, the food with health care is more and more subject to the welcome of consumer.Biscuit is the instant food of eating in people's daily life, conventional cookies is that to be equipped with white granulated sugar, grease etc. be auxiliary material to major ingredient mainly with flour, sweet taste is laid particular stress on, easily cause fat fat, sugar also can corrode tooth, along with the reinforcement with health care consciousness that improves constantly of people's living standard, functional form biscuit will become the main flow of biscuit industry from now on.
Summary of the invention
The object of the present invention is to provide the Chinese yam milk konjaku biscuit and its preparation method and application of a kind of aromatic flavour, easily preservation, instant, medicine-food two-purpose, to solve the problem proposed in above-mentioned background technology.
For achieving the above object, the invention provides following technical scheme:
A kind of Chinese yam milk konjaku biscuit, is made up of the following raw material according to weight portion: wheat flour 70-78 part, honey 3-8 part, egg 10-20 part, milk 10-15 part, corn stigma 5-8 part, water 55-60 part, black fungus 8-12 part, carrot 5-12 part, Fructus Corni 1-5 part, root of kudzu vine 1-3 part, Chinese trumpet creeper 3-8 part, Chinese yam 15-28 part, konjaku flour 3-8 part.
As the further scheme of the present invention: described Chinese yam milk konjaku biscuit, is made up of the following raw material according to weight portion: wheat flour 72-76 part, honey 4-7 part, egg 12-18 part, milk 11-14 part, corn stigma 6-7 part, water 57-59 part, black fungus 9-11 part, carrot 7-10 part, Fructus Corni 2-4 part, root of kudzu vine 2-3 part, Chinese trumpet creeper 4-7 part, Chinese yam 18-25 part, konjaku flour 4-7 part.
As the further scheme of the present invention: described Chinese yam milk konjaku biscuit, is made up of the following raw material according to weight portion: wheat flour 74 parts, honey 5 parts, 15 parts, egg, 13 parts, milk, corn stigma 6 parts, 58 parts, water, black fungus 10 parts, 8 parts, carrot, Fructus Corni 3 parts, the root of kudzu vine 3 parts, Chinese trumpet creeper 5 parts, Chinese yam 22 parts, konjaku flour 5 parts.
The preparation method of described Chinese yam milk konjaku biscuit, by wheat flour, honey, egg, milk, corn stigma, water, black fungus, carrot, Fructus Corni, the root of kudzu vine, Chinese trumpet creeper, Chinese yam, konjaku flour, after mixing, then material is transferred in dough mixing machine, after forming dough, bake after compressing with mould, to obtain final product.
The application of described Chinese yam milk konjaku biscuit in preparation prevention of obesity health products.
Compared with prior art, the invention has the beneficial effects as follows:
Biscuit of the present invention, with wheat flour, Chinese yam, konjaku for primary raw material, the alimentary health-care function of existing each raw material, vegetal pole horn of plenty, the advantage such as savory strong, easy preservation, instant, medicine-food two-purpose again, easily there is satiety after edible, be beneficial to digestion, prevent treating constipation, be suitable for very much obese people and eat.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, be clearly and completely described the technical scheme in the embodiment of the present invention, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1
In the embodiment of the present invention, a kind of Chinese yam milk konjaku biscuit, is made up of the following raw material according to weight portion: wheat flour 70 parts, honey 3 parts, 10 parts, egg, 10 parts, milk, corn stigma 5 parts, 55 parts, water, black fungus 8 parts, 5 parts, carrot, Fructus Corni 1 part, the root of kudzu vine 1 part, Chinese trumpet creeper 3 parts, Chinese yam 15 parts, konjaku flour 3 parts.
The preparation method of described Chinese yam milk konjaku biscuit, by wheat flour, honey, egg, milk, corn stigma, water, black fungus, carrot, Fructus Corni, the root of kudzu vine, Chinese trumpet creeper, Chinese yam, konjaku flour, after mixing, then material is transferred in dough mixing machine, after forming dough, bake after compressing with mould, to obtain final product.
Embodiment 2
In the embodiment of the present invention, a kind of Chinese yam milk konjaku biscuit, is made up of the following raw material according to weight portion: wheat flour 78 parts, honey 8 parts, 20 parts, egg, 15 parts, milk, corn stigma 8 parts, 60 parts, water, black fungus 12 parts, 12 parts, carrot, Fructus Corni 5 parts, the root of kudzu vine 3 parts, Chinese trumpet creeper 8 parts, Chinese yam 28 parts, konjaku flour 8 parts.
Preparation process is consistent with embodiment 1.
Embodiment 3
In the embodiment of the present invention, a kind of Chinese yam milk konjaku biscuit, is made up of the following raw material according to weight portion: wheat flour 72 parts, honey 4 parts, 12 parts, egg, 11 parts, milk, corn stigma 6 parts, 57 parts, water, black fungus 9 parts, 7 parts, carrot, Fructus Corni 2 parts, the root of kudzu vine 2 parts, Chinese trumpet creeper 4 parts, Chinese yam 18 parts, konjaku flour 4 parts.
Preparation process is consistent with embodiment 1.
Embodiment 4
In the embodiment of the present invention, a kind of Chinese yam milk konjaku biscuit, is made up of the following raw material according to weight portion: wheat flour 76 parts, honey 7 parts, 18 parts, egg, 14 parts, milk, corn stigma 7 parts, 59 parts, water, black fungus 11 parts, 10 parts, carrot, Fructus Corni 4 parts, the root of kudzu vine 3 parts, Chinese trumpet creeper 7 parts, Chinese yam 25 parts, konjaku flour 7 parts.
Preparation process is consistent with embodiment 1.
Embodiment 5
In the embodiment of the present invention, a kind of Chinese yam milk konjaku biscuit, is made up of the following raw material according to weight portion: wheat flour 74 parts, honey 5 parts, 15 parts, egg, 13 parts, milk, corn stigma 6 parts, 58 parts, water, black fungus 10 parts, 8 parts, carrot, Fructus Corni 3 parts, the root of kudzu vine 3 parts, Chinese trumpet creeper 5 parts, Chinese yam 22 parts, konjaku flour 5 parts.
Preparation process is consistent with embodiment 1.
Embodiment 5 product quality testing result is as shown in table 1.
Table 1
To those skilled in the art, obviously the invention is not restricted to the details of above-mentioned one exemplary embodiment, and when not deviating from spirit of the present invention or essential characteristic, the present invention can be realized in other specific forms.Therefore, no matter from which point, all should embodiment be regarded as exemplary, and be nonrestrictive, scope of the present invention is limited by claims instead of above-mentioned explanation, and all changes be therefore intended in the implication of the equivalency by dropping on claim and scope are included in the present invention.
In addition, be to be understood that, although this description is described according to embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should by description integrally, and the technical scheme in each embodiment also through appropriately combined, can form other embodiments that it will be appreciated by those skilled in the art that.
Claims (5)
1. a Chinese yam milk konjaku biscuit, it is characterized in that, be made up of the following raw material according to weight portion: wheat flour 70-78 part, honey 3-8 part, egg 10-20 part, milk 10-15 part, corn stigma 5-8 part, water 55-60 part, black fungus 8-12 part, carrot 5-12 part, Fructus Corni 1-5 part, root of kudzu vine 1-3 part, Chinese trumpet creeper 3-8 part, Chinese yam 15-28 part, konjaku flour 3-8 part.
2. Chinese yam milk konjaku biscuit according to claim 1, it is characterized in that, be made up of the following raw material according to weight portion: wheat flour 72-76 part, honey 4-7 part, egg 12-18 part, milk 11-14 part, corn stigma 6-7 part, water 57-59 part, black fungus 9-11 part, carrot 7-10 part, Fructus Corni 2-4 part, root of kudzu vine 2-3 part, Chinese trumpet creeper 4-7 part, Chinese yam 18-25 part, konjaku flour 4-7 part.
3. Chinese yam milk konjaku biscuit according to claim 2, it is characterized in that, be made up of the following raw material according to weight portion: wheat flour 74 parts, honey 5 parts, 15 parts, egg, 13 parts, milk, corn stigma 6 parts, 58 parts, water, black fungus 10 parts, 8 parts, carrot, Fructus Corni 3 parts, the root of kudzu vine 3 parts, Chinese trumpet creeper 5 parts, Chinese yam 22 parts, konjaku flour 5 parts.
4. one kind as arbitrary in claim 1-3 as described in the preparation method of Chinese yam milk konjaku biscuit, it is characterized in that, by wheat flour, honey, egg, milk, corn stigma, water, black fungus, carrot, Fructus Corni, the root of kudzu vine, Chinese trumpet creeper, Chinese yam, konjaku flour, after mixing, then material is transferred in dough mixing machine, after forming dough, bake after compressing with mould, to obtain final product.
5. according to the application of the arbitrary described Chinese yam milk konjaku biscuit of claim 1-3 in preparation prevention of obesity health products.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610072541.4A CN105557953A (en) | 2016-02-01 | 2016-02-01 | Common yam rhizome, milk and konjak cookies and preparation method and application thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610072541.4A CN105557953A (en) | 2016-02-01 | 2016-02-01 | Common yam rhizome, milk and konjak cookies and preparation method and application thereof |
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| CN105557953A true CN105557953A (en) | 2016-05-11 |
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| CN201610072541.4A Pending CN105557953A (en) | 2016-02-01 | 2016-02-01 | Common yam rhizome, milk and konjak cookies and preparation method and application thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103931709A (en) * | 2014-03-18 | 2014-07-23 | 桂玉平 | Pollen pini fiber biscuit and preparation method thereof |
| CN103931715A (en) * | 2014-03-18 | 2014-07-23 | 桂玉平 | Nutritional biscuits for pregnant women and producing method of nutritional biscuits |
| CN103931712A (en) * | 2014-03-18 | 2014-07-23 | 桂玉平 | Papaya feature beautifying biscuit and production method thereof |
| CN104115901A (en) * | 2014-06-13 | 2014-10-29 | 张其荣 | High-fiber biscuit and making method thereof |
-
2016
- 2016-02-01 CN CN201610072541.4A patent/CN105557953A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103931709A (en) * | 2014-03-18 | 2014-07-23 | 桂玉平 | Pollen pini fiber biscuit and preparation method thereof |
| CN103931715A (en) * | 2014-03-18 | 2014-07-23 | 桂玉平 | Nutritional biscuits for pregnant women and producing method of nutritional biscuits |
| CN103931712A (en) * | 2014-03-18 | 2014-07-23 | 桂玉平 | Papaya feature beautifying biscuit and production method thereof |
| CN104115901A (en) * | 2014-06-13 | 2014-10-29 | 张其荣 | High-fiber biscuit and making method thereof |
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Application publication date: 20160511 |