CN107279230A - A kind of brown sugar ginger energy biscuit and its production technology - Google Patents
A kind of brown sugar ginger energy biscuit and its production technology Download PDFInfo
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- CN107279230A CN107279230A CN201710681569.2A CN201710681569A CN107279230A CN 107279230 A CN107279230 A CN 107279230A CN 201710681569 A CN201710681569 A CN 201710681569A CN 107279230 A CN107279230 A CN 107279230A
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- brown sugar
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- ginger
- production technology
- biscuit
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- 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
-
- 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
- A21D2/366—Tubers, roots
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention relates to a kind of brown sugar ginger energy biscuit and its production technology, it is made up of the raw material proportioning of following parts by weight：90 110 parts of brown sugar, 25 40 parts of butter, 40 50 parts of high-strength flour, 15 25 parts of whole milk powder, 90 110 parts of ginger splices, 10 15 parts of egg pulp, the present invention can supplement required every nutrient, not only nutritious, promote body metabolism, be difficult to get fat, also have the advantages that health value.
Description
Technical field
The invention belongs to food technology field, and in particular to a kind of brown sugar ginger energy biscuit and its production technology.
Background technology
Brown sugar, ginger are that a kind of carbohydrate that contains is more, including glucose, fructose etc., also containing amino acid, vitamin, fiber
Element, acids and pigment Auto-regulator.Also containing abundant ferro element, calcium constituent, potassium element, magnesium elements, P elements, selenium element etc.
Mineral matter element；Fortunately have
Vitamin A, vitamin B2, vitamin C, carrotene, folic acid etc..Brown sugar is warm-natured sweet, the effect with blood-enrich,
Brown sugar ginger property warm, can be used for recuperating qi-blood, with toxin expelling moisten, white-skinned face function；Carrotene, the core contained in brown sugar
The compositions such as flavine, amino acid, glucose have potent anti-oxidant and maintenance effect to cell, can make rapid after subcutaneous cell toxin expelling
Growth, enhances metabolism.Jiang Xingre, with the effect dispeled cold, the QI-blood circulation of whole body can be driven well, cold air is expelled
In vitro.Expert also found brown sugar, ginger, and with helping spleen, slow irritability with, blood-enriching face-nourishing, dispel cold, warming middle energizer to arrest vomiting, warm lung are stopped by stomach for temperature
The effect coughed.Brown sugar gingerbread biscuit on the market, is usually the nutriture value of product using wheat flour as primary raw material in production at present
Value is than product that is relatively limited, not combining brown sugar and ginger.
The content of the invention
It is an object of the invention to overcome the deficiencies in the prior art and provide a kind of brown sugar, ginger snacks after processing with baking
Roast cake to combine, obtain a kind of high heat, brand-new coated snack product, every nutrient rich in needed by human body, supplement energy
Meanwhile, it is nutritious, promote body metabolism, be difficult to get fat, contribute to recuperating qi-blood, the brown sugar ginger energy cake with health value
Dry and its production technology.
The technical scheme is that：A kind of brown sugar ginger energy biscuit, it is made up of the raw material proportioning of following parts by weight：
90-110 parts of brown sugar, 25-40 parts of butter, 40-50 parts of high-strength flour, 15-25 parts of whole milk powder, 90-110 parts of ginger splices, egg pulp 10-
15 parts.
A kind of production technology of brown sugar ginger energy biscuit, described production technology comprises the following steps：
Step 1：Take 25-40 parts of butter to be mixed with warm water by weight, and be heated to melting state；
Step 2：90-110 parts of brown sugar is added in the mixing of the melting state obtained to step 1, and is well mixed it；
Step 3：15-25 part of 40-50 parts of high-strength flour and whole milk powder is taken to mix by weight, by mixed high-strength flour and full-cream
Milk powder is added in the mixed liquor that step 2 is obtained, and stirring is well mixed it；
Step 4：The ginger splices of 90-110 parts by weight is added in the mixed liquor obtained to step 3, and is uniformly mixed；
Step 5：10-15 parts of egg pulp is added in the mixed material obtained to step 4, and is uniformly mixed；
Step 6：The mixed material that step 5 is obtained carries out moulding by moulding machine, obtains biscuit of shaping；
Step 7：The sizing biscuit that step 6 is obtained is toasted by baking machine, is obtained pancake and is done；
Step 8：The pancake that step 7 is obtained does progress and is cooled to normal temperature.
The water temperature for melting butter in described step 1 is controlled at 45-52 DEG C.
High-strength flour and whole milk powder in described step 3 are well mixed after sieving.
It is real that moulding in described step 6 is placed in square dies central roll coining for the material that mixes, and controls the thickness to be
0.7-0.75cm。
Baking temperature in described step 7 is 160-180 DEG C, and baking time is 20-25min.
Described brown sugar is to use conventional powder shape brown sugar.
Described ginger splices is selected from 100% pure ginger processing piece after shortening, and ginger splices crushes footpath in 5mm × below 5mm.
Beneficial effects of the present invention：The present invention mixes several brown sugar and ginger splices in proportion, obtains brown sugar, ginger mixed material
Rich in multivitamin, blood-enriching face-nourishing is reached, allows people to produce health sense, brown sugar ginger compound ratio >=20%, powder in the formula of biscuit
Broken rear ginger splices, easily with the mixed-forming such as flour, not loosely；Arranged in pairs or groups according to its nutrition and taste, make obtained biscuit battalion
Support abundant, high-strength flour：Used after protein content >=12%, sieving；Protein in flour can play branch after baking
Support the effect of product structure；Protein content height can be such that finished product structure more consolidates, and be difficult loose；Brown sugar powder：Have heat resistance, it is acidproof
Property, moisture retention and the features such as non-fermented, one of it is acted on for enhancing local flavor effect, the second is all are used as product with butter
Shortening property composition, makes product palatable crisp, will not be too hard, thirdly being the adhesive of dryness material, plays shaping effect；Milk powder makes
Common whole milk powder, the Flavor effect of increase milk；Egg liquid uses egg pulp, and it act as the dry and wet of last regulation dough
Degree, product is more easy to moulding, especially in last agitation phases, dough too it is dry can cause it is square be difficult keep, be now accomplished by adding
Plus egg liquid is adjusted.
Compared with prior art, the present invention is combined nut snack after processing with bakeing cake, design brown sugar, ginger
Piece, butter, the consumption proportion of milk powder and egg pulp, obtain a kind of high heat, the brand-new coated snack product of blood-enriching face-nourishing, rich in human body
Required every nutrient, it is nutritious while supplement energy, promote body metabolism, blood-enriching face-nourishing has health value.
Embodiment
With reference to embodiment, the present invention is further illustrated.
Embodiment 1
The present invention in the specific implementation, is made of the following raw material：Brown sugar 90g, butter 25g, high-strength flour 50g, whole milk powder
25g, ginger splices 100g, egg pulp 10g.
A kind of production technology of brown sugar ginger energy biscuit, described production technology comprises the following steps：
Step 1：Take butter 25g to be mixed with warm water by weight, and be heated to melting state；
Step 2：90g brown sugar is added in the mixing of the melting state obtained to step 1, and is well mixed it；
Step 3：Take high-strength flour 50g and whole milk powder 25g to mix by weight, mixed high-strength flour and whole milk powder are added
In the mixed liquor that step 2 is obtained, and stirring is well mixed it；
Step 4：100g ginger splices is added in the mixed liquor obtained to step 3, and is uniformly mixed；
Step 5：Egg pulp 10g is added in the mixed material obtained to step 4, and is uniformly mixed；
Step 6：The mixed material that step 5 is obtained carries out moulding by moulding machine, obtains biscuit of shaping；
Step 7：The sizing biscuit that step 6 is obtained is toasted by baking machine, is obtained pancake and is done；
Step 8：The pancake that step 7 is obtained does progress and is cooled to normal temperature.
The water temperature for melting butter in described step 1 is controlled at 50 DEG C.
High-strength flour and whole milk powder in described step 3 are well mixed after sieving.
It is real that moulding in described step 6 is placed in square dies central roll coining for the material that mixes, and controls the thickness to be
0.7cm。
Baking temperature in described step 7 is 160 DEG C, and baking time is 25min.
The present invention mixes several brown sugar and ginger splices in proportion, obtains brown sugar, ginger mixed material rich in multivitamin, reaches
To blood-enriching face-nourishing, people is allowed to produce health sense, brown sugar ginger compound ratio >=20% in the formula of biscuit, ginger splices after crushing, easily and face
The mixed-formings such as powder, not loosely；Arranged in pairs or groups according to its nutrition and taste, make obtained biscuit nutritious, high-strength flour：Albumen
Used after matter content >=12%, sieving；Protein in flour can play a part of supporting product structure after baking；
Protein content height can be such that finished product structure more consolidates, and be difficult loose；Brown sugar powder：There are heat resistance, acid resistance, moisture retention and non-fermented
Property the features such as, its act on one of for enhancing local flavor effect, the second is with butter all as product shortening property composition, make product
Palatable crisp, will not be too hard, thirdly being the adhesive of dryness material, plays shaping effect；The common whole milk powder that milk powder is used,
Increase the effect of milk Flavor；Egg liquid uses egg pulp, and it act as the humidity of last regulation dough, and product is more easy to moulding, especially
It is in last agitation phases, dough too it is dry can cause it is square be difficult to keep, be now accomplished by addition egg liquid and adjust.
Compared with prior art, the present invention is combined nut snack after processing with bakeing cake, design brown sugar, ginger
Piece, butter, the consumption proportion of milk powder and egg pulp, obtain a kind of high heat, the brand-new coated snack product of blood-enriching face-nourishing, rich in human body
Required every nutrient, it is nutritious while supplement energy, promote body metabolism, blood-enriching face-nourishing has health value.
Embodiment 2
The present invention in the specific implementation, is made of the following raw material：Brown sugar 110g, butter 25g, high-strength flour 40g, whole milk powder
15g, ginger splices 95g, egg pulp 15g.
A kind of production technology of brown sugar ginger energy biscuit, described production technology comprises the following steps：
Step 1：Take butter 25g to be mixed with warm water by weight, and be heated to melting state；
Step 2：110g brown sugar is added in the mixing of the melting state obtained to step 1, and is well mixed it；
Step 3：Take high-strength flour 40g and whole milk powder 15g to mix by weight, mixed high-strength flour and whole milk powder are added
In the mixed liquor that step 2 is obtained, and stirring is well mixed it；
Step 4：95g ginger splices is added in the mixed liquor obtained to step 3, and is uniformly mixed；
Step 5：Egg pulp 15g is added in the mixed material obtained to step 4, and is uniformly mixed；
Step 6：The mixed material that step 5 is obtained carries out moulding by moulding machine, obtains biscuit of shaping；
Step 7：The sizing biscuit that step 6 is obtained is toasted by baking machine, is obtained pancake and is done；
Step 8：The pancake that step 7 is obtained does progress and is cooled to normal temperature.
The water temperature for melting butter in described step 1 is controlled at 49 DEG C.
High-strength flour and whole milk powder in described step 3 are well mixed after sieving.
It is real that moulding in described step 6 is placed in square dies central roll coining for the material that mixes, and controls the thickness to be
0.75cm。
Baking temperature in described step 7 is 180 DEG C, and baking time is 20min.
The present invention mixes several brown sugar and ginger splices in proportion, obtains brown sugar, ginger mixed material rich in multivitamin, reaches
To blood-enriching face-nourishing, people is allowed to produce health sense, brown sugar ginger compound ratio >=20% in the formula of biscuit, ginger splices after crushing, easily and face
The mixed-formings such as powder, not loosely；Arranged in pairs or groups according to its nutrition and taste, make obtained biscuit nutritious, high-strength flour：Albumen
Used after matter content >=12%, sieving；Protein in flour can play a part of supporting product structure after baking；
Protein content height can be such that finished product structure more consolidates, and be difficult loose；Brown sugar powder：There are heat resistance, acid resistance, moisture retention and non-fermented
Property the features such as, its act on one of for enhancing local flavor effect, the second is with butter all as product shortening property composition, make product
Palatable crisp, will not be too hard, thirdly being the adhesive of dryness material, plays shaping effect；The common whole milk powder that milk powder is used,
Increase the effect of milk Flavor；Egg liquid uses egg pulp, and it act as the humidity of last regulation dough, and product is more easy to moulding, especially
It is in last agitation phases, dough too it is dry can cause it is square be difficult to keep, be now accomplished by addition egg liquid and adjust.
Compared with prior art, the present invention is combined nut snack after processing with bakeing cake, design brown sugar, ginger
Piece, butter, the consumption proportion of milk powder and egg pulp, obtain a kind of high heat, the brand-new coated snack product of blood-enriching face-nourishing, rich in human body
Required every nutrient, it is nutritious while supplement energy, promote body metabolism, blood-enriching face-nourishing has health value.
Claims (8)
1. a kind of brown sugar ginger energy biscuit, it is characterised in that：It is made up of the raw material proportioning of following parts by weight：Brown sugar 90-110
Part, 25-40 parts of butter, 40-50 parts of high-strength flour, 15-25 parts of whole milk powder, 90-110 parts of ginger splices, 10-15 parts of egg pulp.
2. a kind of production technology of brown sugar ginger energy biscuit, it is characterised in that：Described production technology comprises the following steps：
Step 1：Take 25-40 parts of butter to be mixed with warm water by weight, and be heated to melting state；
Step 2：90-110 parts of brown sugar is added in the mixing of the melting state obtained to step 1, and is well mixed it；
Step 3：15-25 part of 40-50 parts of high-strength flour and whole milk powder is taken to mix by weight, by mixed high-strength flour and full-cream
Milk powder is added in the mixed liquor that step 2 is obtained, and stirring is well mixed it；
Step 4：The ginger splices of 90-110 parts by weight is added in the mixed liquor obtained to step 3, and is uniformly mixed；
Step 5：10-15 parts of egg pulp is added in the mixed material obtained to step 4, and is uniformly mixed；
Step 6：The mixed material that step 5 is obtained carries out moulding by moulding machine, obtains biscuit of shaping；
Step 7：The sizing biscuit that step 6 is obtained is toasted by baking machine, is obtained pancake and is done；
Step 8：The pancake that step 7 is obtained does progress and is cooled to normal temperature.
3. a kind of production technology of brown sugar ginger energy biscuit as claimed in claim 2, it is characterised in that：In described step 1
The water temperature for melting butter is controlled at 45-52 DEG C.
4. a kind of production technology of brown sugar ginger energy biscuit as claimed in claim 2, it is characterised in that：In described step 3
High-strength flour and whole milk powder after sieving be well mixed.
5. a kind of production technology of brown sugar ginger energy biscuit as claimed in claim 2, it is characterised in that：In described step 6
Moulding for the material that mixes to be placed in square dies central roll coining real, and control thickness to be 0.7-0.75cm.
6. a kind of production technology of brown sugar ginger energy biscuit as claimed in claim 2, it is characterised in that：In described step 7
Baking temperature be 160-180 DEG C, baking time is 20-25min.
7. a kind of production technology of brown sugar ginger energy biscuit as claimed in claim 1, it is characterised in that：Described brown sugar is to adopt
With conventional powder shape brown sugar.
8. a kind of production technology of brown sugar ginger energy biscuit as claimed in claim 1, it is characterised in that：Described ginger splices is selected from
100% pure ginger processing piece after shortening, and ginger splices crushes footpath in 5mm × below 5mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710681569.2A CN107279230A (en) | 2017-08-10 | 2017-08-10 | A kind of brown sugar ginger energy biscuit and its production technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710681569.2A CN107279230A (en) | 2017-08-10 | 2017-08-10 | A kind of brown sugar ginger energy biscuit and its production technology |
Publications (1)
| Publication Number | Publication Date |
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| CN107279230A true CN107279230A (en) | 2017-10-24 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201710681569.2A Pending CN107279230A (en) | 2017-08-10 | 2017-08-10 | A kind of brown sugar ginger energy biscuit and its production technology |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107711973A (en) * | 2017-11-22 | 2018-02-23 | 东莞亿智食品有限公司 | A kind of brown sugar ginger energy biscuit and its production technology |
| CN108378102A (en) * | 2018-05-08 | 2018-08-10 | 镇远县李氏食品有限责任公司 | A kind of shortcake course biscuit and preparation method thereof |
| CN108522594A (en) * | 2018-05-09 | 2018-09-14 | 大连民族大学 | A kind of mushroom biscuit and preparation method thereof |
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| CN102461621A (en) * | 2010-11-19 | 2012-05-23 | 南通金土地绿色食品有限公司 | Ginger juice biscuits and preparation method thereof |
| CN104304397A (en) * | 2014-10-27 | 2015-01-28 | 赵慧 | Making method of health gingersnap |
| CN106417477A (en) * | 2016-11-01 | 2017-02-22 | 三只松鼠股份有限公司 | Chocolate and nut energy biscuit and production process thereof |
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2017
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102461621A (en) * | 2010-11-19 | 2012-05-23 | 南通金土地绿色食品有限公司 | Ginger juice biscuits and preparation method thereof |
| CN104304397A (en) * | 2014-10-27 | 2015-01-28 | 赵慧 | Making method of health gingersnap |
| CN106417477A (en) * | 2016-11-01 | 2017-02-22 | 三只松鼠股份有限公司 | Chocolate and nut energy biscuit and production process thereof |
Non-Patent Citations (1)
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| 傅涛: "几种饼干的配方和制作方法", 《广州食品工业科技》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107711973A (en) * | 2017-11-22 | 2018-02-23 | 东莞亿智食品有限公司 | A kind of brown sugar ginger energy biscuit and its production technology |
| CN108378102A (en) * | 2018-05-08 | 2018-08-10 | 镇远县李氏食品有限责任公司 | A kind of shortcake course biscuit and preparation method thereof |
| CN108522594A (en) * | 2018-05-09 | 2018-09-14 | 大连民族大学 | A kind of mushroom biscuit and preparation method thereof |
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Application publication date: 20171024 |