CN105815398A - Heat-removing blood-cooling health Rubus parvifolius biscuits and preparation method thereof - Google Patents
Heat-removing blood-cooling health Rubus parvifolius biscuits and preparation method thereof Download PDFInfo
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- CN105815398A CN105815398A CN201610230949.XA CN201610230949A CN105815398A CN 105815398 A CN105815398 A CN 105815398A CN 201610230949 A CN201610230949 A CN 201610230949A CN 105815398 A CN105815398 A CN 105815398A
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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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- 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
- A21D2/186—Starches; Derivatives thereof
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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
- A21D2/364—Nuts, e.g. cocoa
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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
- A21D2/38—Seed germs; Germinated cereals; Extracts thereof
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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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
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- Bakery Products And Manufacturing Methods Therefor (AREA)
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Abstract
The invention discloses heat-removing blood-cooling health Rubus parvifolius biscuits and a preparation method thereof. The heat-removing blood-cooling health Rubus parvifolius biscuits are prepared from the following raw materials in parts by weight: 2-3 parts of unpolished rice flour, 3-4 parts of Rubus parvifolius, 8-10 parts of cherry juice, 3-4 parts of walnut powder, 1-2 parts of ginseng fruit, 1-2 parts of Portulaca oleracea, 1-2 parts of Lilium brownie, 200-220 parts of flour, 30-40 parts of fresh mulberry leaves, 1.5-2 parts of yeast, 18-20 parts of white granulated sugar, 10-12 parts of milk, 8-10 parts of corn dietary fiber, 15-18 parts of wheat germ oil, 6-7 parts of eggs, 2-3 parts of table salt, 4-5 parts of sodium bicarbonate and proper amount of water. The unpolished rice flour and the walnut powder are mixed and stir-fried in a pan to produce rich fragrance, the mixture is mixed with the cherry juice and Rubus parvifolius and is pulped, and the mixture obtained is spray-dried to obtain powder. The biscuits have sweet taste and moderate composition, the added traditional Chinese medicines have efficacies on clearing heat and promoting diuresis, and the prepared biscuits have pure fragrance and crispy mouthfeel, are free of coarse feeling, and have complete color, aroma and taste.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of Rubus Parvifolius L. clearing away heat and cooling blood health-caring biscuit and preparation method thereof.
Background technology
Mulberry is the perennial Moraceae xylophyta of fallen leaves property.Mulberry is distributed in whole nation most area, with especially river, the Yangtze river basin, the distribution of Zhejiang one band at most.Containing multiple nutrients and bioactive ingredients such as aminoacid necessary to crude protein, soluble-carbohydrate, vitamin, polyphenols, Flavonoid substances, mineral, alkaloid, Plant fiber and human body in Folium Mori, thus one of become the natural desirable feedstock of cheap and good-quality functional food.Along with the raising of people's living standard, there is notable change in dietary structure, does one's utmost to seek natural, the food of safety, health, and the diet of back to nature has become trend with health care hope.So, aboundresources and have again the Folium Mori of preferable nutritive value and medical value and be widely used, wherein Folium Mori cookies is one of health mulberry leaf food of deeply being liked by consumer.The technique existing defects of existing making Folium Mori cookies, owing to Folium Mori itself have certain bitterness, causes the cookies made with bitterness, and additionally Folium Mori are when pulverizing, and can pulverize not exclusively, affect the mouthfeel of cookies.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of Rubus Parvifolius L. clearing away heat and cooling blood health-caring biscuit and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of Rubus Parvifolius L. clearing away heat and cooling blood health-caring biscuit, is to be prepared from the following raw materials in parts by weight: coarse rice powder 2-3, Rubus Parvifolius L. 3-4, cherry juice 8-10, walnut powder 3-4, Herba Herminii 1-2, Herba Portulacae 1-2, Bulbus Lilii 1-2, flour 200-220, fresh mulberry leaf 30-40, yeast 1.5-2, white sugar 18-20, milk 10-12, corn dietary fiber 8-10, Semen Tritici aestivi germ oil 15-18, egg 6-7, Sal 2-3, sodium bicarbonate 4-5, water are appropriate.
The preparation method of described a kind of Rubus Parvifolius L. clearing away heat and cooling blood health-caring biscuit, comprise the following steps: fresh mulberry leaf is spread out in gauze by (1) uniformly, and fresh mulberry leaf is embedded in sand together with gauze, and in sand, pour yellow wine into, after standing 3-4 hour, again with clear water by fresh mulberry leaf rinsed clean, it is put under room temperature and withers 4-5 hour, place in being covered with the food steamer of gauze and steam, big fire is steamed 8-10 minute, change little fire again to steam 2-2.5 minute, airing again, dry 25-30 minute in placing into dehydrator after cooling, fresh mulberry leaf is first carried out coarse pulverization again, carry out micronizing again, after sieve, obtain powder of Folium Mori；
(2) Herba Herminii, Herba Portulacae, Bulbus Lilii are uniformly mixed, add water infusion 20-30 minute of 10-12 times, filter to obtain medicinal liquid；
(3) stir-fry 4-5 minute in coarse rice powder and walnut powder mixing being put into pot, add cherry juice and Rubus Parvifolius L. mixing pulping, be spray-dried to obtain powder；
(4) flour of half is mixed with yeast stir evenly, add appropriate warm water moderate-speed mixer the most quickly to stir 5 minutes for 2 minutes, it is 28-30 DEG C in temperature, humidity is 75%-80% environment bottom fermentation 4-5 hour, obtain dough, again by white sugar with appropriate water dissolution, add cattle milk, corn dietary fiber, Semen Tritici aestivi germ oil, egg, Sal, sodium bicarbonate mixing and stirring, add gains in (1) (2), powder of Folium Mori, remaining flour and above-mentioned dough, high-speed stirred 7-8 minute, to dough uniform and smooth, it is 28-30 DEG C in temperature, humidity is 75%-80% environment bottom fermentation 1.5-2 hour, obtain fermented dough；
(5) fermented dough is placed on roll-in in cracker forming machine, develops and prints molding, roll-in 20-30 time, every twice folding once, turns 90 ° every 5 times, and thickness is 1.5mm-2mm, it is put into baking in baking oven again, first toast 1-2 minute at 200 DEG C, then temperature is increased to 230 DEG C of bakings 2-3 minute, temperature is reduced to 180 DEG C the most again and toasts 1-2 minute, cool down again, obtain cookies.
The invention have the advantage that the present invention stir-fries in coarse rice powder and walnut powder mixing are put into pot, aromatic flavor, add cherry juice and Rubus Parvifolius L. mixing pulping, be spray-dried to obtain powder, taste is sweet, arranges in pairs or groups moderate, and the Chinese medicine of addition has effect of clearing away heat-damp and promoting diuresis；Being wrapped in gauze by fresh mulberry leaf, and be embedded in together with gauze in sand by fresh mulberry leaf, pour yellow wine in sand into, this process is possible not only to well keep freshness and the color of fresh mulberry leaf, and can remove the bitterness in Folium Mori with yellow wine；Folium Mori are first carried out coarse pulverization and carries out micronizing again, be possible not only to ensure to pulverize completely, and the cookies that the powder of Folium Mori after micronizing is made has good expansion function, can have satiety after eating；Dough elder generation low rate mixing the most quickly stirs, and makes dough smooth, and toughness is good, the adjuvant added can promote cookies mouthfeel, increase the function of cookies health care, adjust powder and fermenting twice through twice, make dough fermentation moderate, dough uniform and smooth, roll-in mode and baking are moderate, and the cookies fragrance made is pure, shortcakeization that mouthfeel is crisp, sense without coarse grain, looks good, smell good and taste good.
Detailed description of the invention
A kind of Rubus Parvifolius L. clearing away heat and cooling blood health-caring biscuit, is to be prepared from the following raw materials in parts by weight: coarse rice powder 2, Rubus Parvifolius L. 3, cherry juice 8, walnut powder 3, Herba Herminii 1, Herba Portulacae 1, Bulbus Lilii 1, flour 200, fresh mulberry leaf 30, yeast 1.5, white sugar 18, milk 10, corn dietary fiber 8, Semen Tritici aestivi germ oil 15, egg 6, Sal 2, sodium bicarbonate 4, water are appropriate.
The preparation method of described a kind of Rubus Parvifolius L. clearing away heat and cooling blood health-caring biscuit, comprise the following steps: fresh mulberry leaf is spread out in gauze by (1) uniformly, and fresh mulberry leaf is embedded in sand together with gauze, and in sand, pour yellow wine into, after standing 3 hours, again with clear water by fresh mulberry leaf rinsed clean, it is put under room temperature and withers 4 hours, steam in placing into the food steamer being covered with gauze, big fire is steamed 8 minutes, change little fire again to steam 2 minutes, then airing, dry 25 minutes in placing into dehydrator after cooling, fresh mulberry leaf is first carried out coarse pulverization again, carry out micronizing again, after sieve, obtain powder of Folium Mori；
(2) Herba Herminii, Herba Portulacae, Bulbus Lilii are uniformly mixed, add the water infusion 20 minutes of 10 times, filter to obtain medicinal liquid；
(3) stir-fry 4 minutes in coarse rice powder and walnut powder mixing being put into pot, add cherry juice and Rubus Parvifolius L. mixing pulping, be spray-dried to obtain powder；
(4) flour of half is mixed with yeast stir evenly, add appropriate warm water moderate-speed mixer the most quickly to stir 5 minutes for 2 minutes, it it is 28 DEG C in temperature, humidity is 75% environment bottom fermentation 4 hours, obtain dough, again by white sugar with appropriate water dissolution, add cattle milk, corn dietary fiber, Semen Tritici aestivi germ oil, egg, Sal, sodium bicarbonate mixing and stirring, add gains in (1) (2), powder of Folium Mori, remaining flour and above-mentioned dough, high-speed stirred 7 minutes, to dough uniform and smooth, it it is 28 DEG C in temperature, humidity is 75% environment bottom fermentation 1.5 hours, obtain fermented dough；
(5) fermented dough is placed on roll-in in cracker forming machine, develops and prints molding, roll-in 20 times, every twice folding once, turns 90 ° every 5 times, and thickness is 1.5mm, it is put into baking in baking oven again, first toast 1 minute at 200 DEG C, then temperature is increased to 230 DEG C of bakings 2 minutes, temperature is reduced to 180 DEG C the most again and toasts 1 minute, cool down again, obtain cookies.
Claims (2)
1. a Rubus Parvifolius L. clearing away heat and cooling blood health-caring biscuit, it is characterised in that be to be prepared from the following raw materials in parts by weight: coarse rice powder 2-3, Rubus Parvifolius L. 3-4, cherry juice 8-10, walnut powder 3-4, Herba Herminii 1-2, Herba Portulacae 1-2, Bulbus Lilii 1-2, flour 200-220, fresh mulberry leaf 30-40, yeast 1.5-2, white sugar 18-20, milk 10-12, corn dietary fiber 8-10, Semen Tritici aestivi germ oil 15-18, egg 6-7, Sal 2-3, sodium bicarbonate 4-5, water are appropriate.
The preparation method of a kind of Rubus Parvifolius L. clearing away heat and cooling blood health-caring biscuit the most according to claim 1, it is characterized in that comprising the following steps: fresh mulberry leaf is spread out in gauze by (1) uniformly, and fresh mulberry leaf is embedded in sand together with gauze, and in sand, pour yellow wine into, after standing 3-4 hour, again with clear water by fresh mulberry leaf rinsed clean, it is put under room temperature and withers 4-5 hour, place in being covered with the food steamer of gauze and steam, big fire is steamed 8-10 minute, change little fire again to steam 2-2.5 minute, airing again, dry 25-30 minute in placing into dehydrator after cooling, fresh mulberry leaf is first carried out coarse pulverization again, carry out micronizing again, after sieve, obtain powder of Folium Mori；
(2) Herba Herminii, Herba Portulacae, Bulbus Lilii are uniformly mixed, add water infusion 20-30 minute of 10-12 times, filter to obtain medicinal liquid；
(3) stir-fry 4-5 minute in coarse rice powder and walnut powder mixing being put into pot, add cherry juice and Rubus Parvifolius L. mixing pulping, be spray-dried to obtain powder；
(4) flour of half is mixed with yeast stir evenly, add appropriate warm water moderate-speed mixer the most quickly to stir 5 minutes for 2 minutes, it is 28-30 DEG C in temperature, humidity is 75%-80% environment bottom fermentation 4-5 hour, obtain dough, again by white sugar with appropriate water dissolution, add cattle milk, corn dietary fiber, Semen Tritici aestivi germ oil, egg, Sal, sodium bicarbonate mixing and stirring, add gains in (1) (2), powder of Folium Mori, remaining flour and above-mentioned dough, high-speed stirred 7-8 minute, to dough uniform and smooth, it is 28-30 DEG C in temperature, humidity is 75%-80% environment bottom fermentation 1.5-2 hour, obtain fermented dough；
(5) fermented dough is placed on roll-in in cracker forming machine, develops and prints molding, roll-in 20-30 time, every twice folding once, turns 90 ° every 5 times, and thickness is 1.5mm-2mm, it is put into baking in baking oven again, first toast 1-2 minute at 200 DEG C, then temperature is increased to 230 DEG C of bakings 2-3 minute, temperature is reduced to 180 DEG C the most again and toasts 1-2 minute, cool down again, obtain cookies.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610230949.XA CN105815398A (en) | 2016-04-14 | 2016-04-14 | Heat-removing blood-cooling health Rubus parvifolius biscuits and preparation method thereof |
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| CN201610230949.XA CN105815398A (en) | 2016-04-14 | 2016-04-14 | Heat-removing blood-cooling health Rubus parvifolius biscuits and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103876040A (en) * | 2014-03-25 | 2014-06-25 | 临泉县金禾面粉有限公司 | Lilium brownii and grape noodles |
| CN104095076A (en) * | 2014-06-20 | 2014-10-15 | 马鞍山市黄池食品（集团）有限公司 | Health-care hazel mushroom dried bean curd and preparation method thereof |
| CN105123842A (en) * | 2015-07-08 | 2015-12-09 | 秦红梅 | Cherry biscuits capable of invigorating spleen |
| CN105123872A (en) * | 2015-09-25 | 2015-12-09 | 倪巧玲 | Schizonepeta blood-cooling health cookie and preparation method thereof |
-
2016
- 2016-04-14 CN CN201610230949.XA patent/CN105815398A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103876040A (en) * | 2014-03-25 | 2014-06-25 | 临泉县金禾面粉有限公司 | Lilium brownii and grape noodles |
| CN104095076A (en) * | 2014-06-20 | 2014-10-15 | 马鞍山市黄池食品（集团）有限公司 | Health-care hazel mushroom dried bean curd and preparation method thereof |
| CN105123842A (en) * | 2015-07-08 | 2015-12-09 | 秦红梅 | Cherry biscuits capable of invigorating spleen |
| CN105123872A (en) * | 2015-09-25 | 2015-12-09 | 倪巧玲 | Schizonepeta blood-cooling health cookie and preparation method thereof |
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Application publication date: 20160803 |
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