CN111296533A - Dried orange peel vegetarian biscuit - Google Patents
Dried orange peel vegetarian biscuit Download PDFInfo
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- CN111296533A CN111296533A CN202010284946.0A CN202010284946A CN111296533A CN 111296533 A CN111296533 A CN 111296533A CN 202010284946 A CN202010284946 A CN 202010284946A CN 111296533 A CN111296533 A CN 111296533A
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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
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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
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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)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to a dried orange peel vegetarian biscuit, belonging to the technical field of functional food processing; is prepared from oat flour, wheat flour, granulated sugar, vegetable oil, anhydrous cream, egg, salt, baking powder, folium Mori, fructus Citri Sarcodactylis, Poria, rhizoma Dioscoreae, Bulbus Lilii, fructus fici, and pericarpium Citri Tangerinae; the preparation method comprises the following steps: uniformly mixing oat flour, wheat flour, fine granulated sugar, vegetable oil, anhydrous cream, eggs, salt and baking powder in proportion to obtain a material I; crushing mulberry leaves, fingered citron, poria cocos, Chinese yam and lily, and stirring to obtain a material II; soaking the figs and the dried orange peel in water, and crushing into powder to obtain a material III; taking 70 parts of the material I, 20 parts of the material II and 10 parts of the material III, adding water, uniformly mixing, kneading into dough, and baking after roll forming; the dried orange peel vegetarian biscuit has comprehensive nutritional value, has multiple functions of regulating qi, tonifying spleen, regulating middle warmer, eliminating dampness, eliminating phlegm, relieving cough, clearing heat, improving eyesight, nourishing heart, nourishing lung, tranquilizing mind, reducing blood sugar, and effectively improving immunity.
Description
Technical Field
The invention relates to a dried orange peel vegetarian biscuit, belonging to the technical field of functional food processing.
Background
The biscuit is various in variety, can meet the requirements of different people, different occasions and different time periods, and has the advantages that in the great biscuit consumption countries such as Europe, the per-capita annual consumption of the biscuit is 25-35 kg, the per-capita annual consumption of the moderately developed countries is 12-18 kg, the per-capita annual consumption of China is only 1kg, the biscuit consumption is in an increasing trend in recent years, and the biscuit has great market potential.
The biscuit is a leisure food with strong adaptability, high popularity and wide sales range. Consumers can select according to their own preferences, and production enterprises develop a certain scale, and will pay more attention to the development of products with excellent nutrition, health, safety and quality. The quality and grade of the product are improved by adopting a new process, new equipment and new package, the establishment and the improvement of brands are emphasized, and the development is promoted.
With the prominent problems of 'rich diseases' and 'sub-health' in the current society, functional foods gradually become the mainstream trend of the modern food industry. The functional food is mainly a food which has ideal effects of building up the body, preventing diseases, prolonging life and the like after being absorbed by a human body by strengthening certain nutrient substances of the food. The biscuits are added with some green and pollution-free organic food materials, so that the living idea that consumers seek green and healthy at present is met, at present, mushroom biscuits, bean curd residue biscuits, red yeast rice and brown rice biscuits, konjak biscuits and the like are common, the special mouthfeel can be generated due to different added raw materials, and the selection of the consumers is enriched.
The raw materials of the biscuit mainly comprise wheat flour, sugar, oil, eggs and milk, and the biscuit is prepared by baking at high temperature. The term "biscuit" is derived from French and means "bread baked twice", and the raw material and process characteristics determine the characteristics of high oil content and high sugar content of the biscuit, for example, the oil content of the biscuit is up to 25%, the sugar content is about 20%, and the blood fat and blood sugar are likely to be increased after long-term eating. The functional biscuits in the market are relatively few in added function, traditional Chinese medicine and food nutriology are carefully researched, and reasonable and targeted development of the functional biscuits is carried out on the basis of the function of the functional biscuits, so that the functional biscuits are an important direction for development in the future.
Disclosure of Invention
Aiming at the problems in the prior art, the invention provides the dried orange peel vegetarian biscuit which is natural in raw materials and simple in method, has comprehensive nutritional value, has multiple functions of regulating qi, strengthening spleen, regulating middle warmer, eliminating dampness, eliminating phlegm, relieving cough, clearing heat, improving eyesight, tonifying heart, nourishing lung, solidifying heart, soothing nerves and reducing blood sugar, and can effectively improve immunity.
In order to achieve the purpose, the invention adopts the technical scheme that:
the dried orange peel vegetarian biscuit consists of the following components in parts by weight:
1400 portions of oat powder, 2100 portions of wheat flour, 800 portions of fine granulated sugar, 1000 portions of vegetable oil, 600 portions of anhydrous cream, 950 portions of 200 portions of egg, 10 to 60 portions of edible powder, 10 to 30 portions of baking powder, 70 to 90 portions of mulberry leaf, 5 to 8 portions of fingered citron, 2 to 6 portions of tuckahoe, 2 to 5 portions of yam, 2 to 4 portions of lily, 350 portions of fig 250, and 80 to 120 portions of dried orange peel.
The invention also aims to provide a preparation method of the dried orange peel vegetarian biscuit, which comprises the following steps:
(1) preparation of material I: uniformly mixing oat flour, wheat flour, fine granulated sugar, vegetable oil, anhydrous cream, eggs, edible powder and baking powder in proportion to obtain a material I;
(2) preparation of material II: pulverizing folium Mori, fructus Citri Sarcodactylis, Poria, rhizoma Dioscoreae, and Bulbus Lilii respectively to 10-25 mesh, mixing and stirring for 1-5min, and stirring to obtain material II;
(3) preparation of Material III: soaking the figs and the dried orange peel in water for 0.3-1h, and crushing into 10-25 meshes of powder to obtain a material III;
(4) molding: taking 70 parts of the material I, 20 parts of the material II and 10 parts of the material III, adding a proper amount of water, uniformly mixing, kneading into dough, standing for 2-3h, placing into a biscuit forming machine for automatic rolling and forming, and placing into an oven for baking for 15-25min at the temperature of 140 plus 180 ℃.
The invention has the beneficial effects that:
(1) the prepared vegetarian biscuit has comprehensive nutritive value, has various functions of regulating qi, strengthening spleen, regulating middle energizer, eliminating dampness, eliminating phlegm, relieving cough, clearing heat, improving eyesight, tonifying heart, nourishing lung, condensing heart and soothing nerves, and can effectively improve immunity.
(2) The oat flour is used for replacing part of wheat flour, has low sugar content and high nutrition, and has the effects of reducing cholesterol and blood sugar.
(3) The raw materials are natural, the method is simple, and the method is suitable for large-scale popularization.
Detailed Description
The present invention is further illustrated in detail by the following examples, which are provided only for illustrating the present invention and are not intended to limit the scope of the present invention.
Example 1
The dried orange peel vegetarian biscuit consists of the following components in parts by weight:
1400 parts of oat flour, 1800 parts of wheat flour, 800 parts of fine granulated sugar, 600 parts of vegetable oil, 600 parts of anhydrous cream, 200 parts of eggs, 10 parts of edible powder, 10 parts of baking powder, 70 parts of mulberry leaves, 5 parts of fingered citron, 2 parts of poria cocos, 2 parts of Chinese yam, 2 parts of lily, 250 parts of fig and 80 parts of dried orange peel.
A preparation method of dried orange peel vegetarian biscuit comprises the following steps:
(1) preparation of material I: uniformly mixing oat flour, wheat flour, fine granulated sugar, vegetable oil, anhydrous cream, eggs, edible powder and baking powder in proportion to obtain a material I;
(2) preparation of material II: pulverizing folium Mori, fructus Citri Sarcodactylis, Poria, rhizoma Dioscoreae, and Bulbus Lilii respectively to 10-25 mesh, mixing and stirring for 1min, and stirring to obtain material II;
(3) preparation of Material III: soaking the figs and the dried orange peel in water for 0.3h, and crushing into 10-25 meshes of powder to obtain a material III;
(4) molding: taking 70 parts of the material I, 20 parts of the material II and 10 parts of the material III, adding a proper amount of water, uniformly mixing, kneading into dough, standing for 2 hours, putting into a biscuit forming machine for automatic rolling and forming, and putting into an oven for baking for 25min at the temperature of 140 ℃.
Example 2
The dried orange peel vegetarian biscuit consists of the following components in parts by weight:
1600 parts of oat flour, 2100 parts of wheat flour, 1200 parts of fine granulated sugar, 1000 parts of vegetable oil, 950 parts of anhydrous cream, 400 parts of eggs, 60 parts of edible powder, 30 parts of baking powder, 90 parts of mulberry leaves, 8 parts of fingered citron, 6 parts of poria cocos, 5 parts of Chinese yam, 4 parts of lily, 350 parts of fig and 120 parts of dried orange peel.
A preparation method of dried orange peel vegetarian biscuit comprises the following steps:
(1) preparation of material I: uniformly mixing oat flour, wheat flour, fine granulated sugar, vegetable oil, anhydrous cream, eggs, edible powder and baking powder in proportion to obtain a material I;
(2) preparation of material II: pulverizing folium Mori, fructus Citri Sarcodactylis, Poria, rhizoma Dioscoreae, and Bulbus Lilii respectively to 10-25 mesh, mixing and stirring for 5min, and stirring to obtain material II;
(3) preparation of Material III: soaking the figs and the dried orange peel in water for 1 hour, and crushing into 10-25 meshes of powder to obtain a material III;
(4) molding: taking 70 parts of the material I, 20 parts of the material II and 10 parts of the material III, adding a proper amount of water, uniformly mixing, kneading into dough, standing for 3 hours, putting into a biscuit forming machine for automatic rolling and forming, and putting into an oven for baking for 15min at 180 ℃.
Example 3
The dried orange peel vegetarian biscuit consists of the following components in parts by weight:
1550 parts of oat flour, 2000 parts of wheat flour, 1000 parts of fine granulated sugar, 800 parts of vegetable oil, 800 parts of anhydrous cream, 300 parts of eggs, 40 parts of edible powder, 20 parts of baking powder, 80 parts of mulberry leaves, 6 parts of fingered citron, 4 parts of poria cocos, 3 parts of Chinese yam, 3 parts of lily, 300 parts of fig and 100 parts of dried orange peel.
A preparation method of dried orange peel vegetarian biscuit comprises the following steps:
(1) preparation of material I: uniformly mixing oat flour, wheat flour, fine granulated sugar, vegetable oil, anhydrous cream, eggs, edible powder and baking powder in proportion to obtain a material I;
(2) preparation of material II: pulverizing folium Mori, fructus Citri Sarcodactylis, Poria, rhizoma Dioscoreae, and Bulbus Lilii respectively to 10-25 mesh, mixing and stirring for 3min, and stirring to obtain material II;
(3) preparation of Material III: soaking the figs and the dried orange peel in water for 0.5h, and crushing into 10-25 meshes of powder to obtain a material III;
(4) molding: taking 70 parts of the material I, 20 parts of the material II and 10 parts of the material III, adding a proper amount of water, uniformly mixing, kneading into dough, standing for 2.5 hours, putting into a biscuit forming machine for automatic rolling and forming, and putting into an oven for baking for 20min at 160 ℃.
Example 4
The dried orange peel vegetarian biscuit consists of the following components in parts by weight:
1600 parts of oat flour, 1800 parts of wheat flour, 1200 parts of fine granulated sugar, 700 parts of vegetable oil, 700 parts of anhydrous cream, 400 parts of eggs, 20 parts of edible powder, 15 parts of baking powder, 75 parts of mulberry leaves, 5 parts of fingered citron, 5 parts of poria cocos, 2 parts of Chinese yam, 3 parts of lily, 250 parts of fig and 120 parts of dried orange peel.
A preparation method of dried orange peel vegetarian biscuit comprises the following steps:
(1) preparation of material I: uniformly mixing oat flour, wheat flour, fine granulated sugar, vegetable oil, anhydrous cream, eggs, edible powder and baking powder in proportion to obtain a material I;
(2) preparation of material II: pulverizing folium Mori, fructus Citri Sarcodactylis, Poria, rhizoma Dioscoreae, and Bulbus Lilii respectively to 10-25 mesh, mixing and stirring for 2min, and stirring to obtain material II;
(3) preparation of Material III: soaking the figs and the dried orange peel in water for 1 hour, and crushing into 10-25 meshes of powder to obtain a material III;
(4) molding: taking 70 parts of the material I, 20 parts of the material II and 10 parts of the material III, adding a proper amount of water, uniformly mixing, kneading into dough, standing for 2 hours, putting into a biscuit forming machine for automatic rolling and forming, and putting into an oven for baking for 25min at 150 ℃.
Example 5
The dried orange peel vegetarian biscuit consists of the following components in parts by weight:
1500 parts of oat flour, 1900 parts of wheat flour, 1200 parts of fine granulated sugar, 900 parts of vegetable oil, 850 parts of anhydrous cream, 200 parts of eggs, 50 parts of edible powder, 26 parts of baking powder, 830 parts of mulberry leaves, 8 parts of fingered citron, 2 parts of poria cocos, 2 parts of Chinese yam, 4 parts of lily, 280 parts of fig and 110 parts of dried orange peel.
A preparation method of dried orange peel vegetarian biscuit comprises the following steps:
(1) preparation of material I: uniformly mixing oat flour, wheat flour, fine granulated sugar, vegetable oil, anhydrous cream, eggs, edible powder and baking powder in proportion to obtain a material I;
(2) preparation of material II: pulverizing folium Mori, fructus Citri Sarcodactylis, Poria, rhizoma Dioscoreae, and Bulbus Lilii respectively to 10-25 mesh, mixing and stirring for 4min, and stirring to obtain material II;
(3) preparation of Material III: soaking the figs and the dried orange peel in water for 0.6h, and crushing into 10-25 meshes of powder to obtain a material III;
(4) molding: taking 70 parts of the material I, 20 parts of the material II and 10 parts of the material III, adding a proper amount of water, uniformly mixing, kneading into dough, standing for 3 hours, putting into a biscuit forming machine for automatic rolling and forming, and putting into an oven for baking for 18min at the temperature of 170 ℃.
Claims (3)
1. The dried orange peel vegetarian biscuit is characterized in that: the composition is prepared from the following components in parts by weight:
1400 portions of oat powder, 2100 portions of wheat flour, 800 portions of fine granulated sugar, 1000 portions of vegetable oil, 600 portions of anhydrous cream, 950 portions of 200 portions of egg, 10 to 60 portions of edible powder, 10 to 30 portions of baking powder, 70 to 90 portions of mulberry leaf, 5 to 8 portions of fingered citron, 2 to 6 portions of tuckahoe, 2 to 5 portions of yam, 2 to 4 portions of lily, 350 portions of fig 250, and 80 to 120 portions of dried orange peel.
2. A method for preparing the dried orange peel vegetarian biscuit of claim 1, characterized by: the method comprises the following steps:
(1) preparation of material I: uniformly mixing oat flour, wheat flour, fine granulated sugar, vegetable oil, anhydrous cream, eggs, edible powder and baking powder in proportion to obtain a material I;
(2) preparation of material II: pulverizing folium Mori, fructus Citri Sarcodactylis, Poria, rhizoma Dioscoreae, and Bulbus Lilii respectively to 10-25 mesh, mixing and stirring for 1-5min, and stirring to obtain material II;
(3) preparation of Material III: soaking the figs and the dried orange peel in water for 0.3-1h, and crushing into 10-25 meshes of powder to obtain a material III;
(4) molding: taking 70 parts of the material I, 20 parts of the material II and 10 parts of the material III, adding a proper amount of water, uniformly mixing, kneading into dough, standing for 2-3h, putting into a biscuit forming machine for automatic rolling and forming, and putting into an oven for baking.
3. The preparation method of the dried orange peel vegetarian biscuit according to claim 2, characterized by comprising the following steps: the baking in the step (4) is performed for 15-25min at the temperature of 140-180 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010284946.0A CN111296533A (en) | 2020-04-13 | 2020-04-13 | Dried orange peel vegetarian biscuit |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010284946.0A CN111296533A (en) | 2020-04-13 | 2020-04-13 | Dried orange peel vegetarian biscuit |
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| CN111296533A true CN111296533A (en) | 2020-06-19 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202010284946.0A Pending CN111296533A (en) | 2020-04-13 | 2020-04-13 | Dried orange peel vegetarian biscuit |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111728007A (en) * | 2020-07-22 | 2020-10-02 | 上海市浦东新区公利医院(第二军医大学附属公利医院) | Spleen-invigorating, phlegm-reducing and cough-relieving edible composition and preparation and application thereof |
| CN112293454A (en) * | 2020-11-03 | 2021-02-02 | 四川农业大学 | Mulberry leaf biscuit and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719392A (en) * | 2018-08-30 | 2018-11-02 | 中山市百威食品有限公司 | Biscuit with health care function and processing method thereof |
-
2020
- 2020-04-13 CN CN202010284946.0A patent/CN111296533A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719392A (en) * | 2018-08-30 | 2018-11-02 | 中山市百威食品有限公司 | Biscuit with health care function and processing method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111728007A (en) * | 2020-07-22 | 2020-10-02 | 上海市浦东新区公利医院(第二军医大学附属公利医院) | Spleen-invigorating, phlegm-reducing and cough-relieving edible composition and preparation and application thereof |
| CN112293454A (en) * | 2020-11-03 | 2021-02-02 | 四川农业大学 | Mulberry leaf biscuit and preparation method thereof |
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Application publication date: 20200619 |
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| RJ01 | Rejection of invention patent application after publication |