WO2007073613A1 - Method of preparing novel healthy biscuit - Google Patents
Method of preparing novel healthy biscuit Download PDFInfo
- Publication number
- WO2007073613A1 WO2007073613A1 PCT/CN2005/002318 CN2005002318W WO2007073613A1 WO 2007073613 A1 WO2007073613 A1 WO 2007073613A1 CN 2005002318 W CN2005002318 W CN 2005002318W WO 2007073613 A1 WO2007073613 A1 WO 2007073613A1
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- WIPO (PCT)
- Prior art keywords
- biscuits
- water
- biscuit
- dried
- potato
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
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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
- A21D13/04—Products made from materials other than rye or wheat flour
-
- 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
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/043—Products made from materials other than rye or wheat flour from tubers, e.g. manioc or potato
-
- 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
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
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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
- A21D2/366—Tubers, roots
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/13—Mashed potato products
Definitions
- the invention relates to a preparation process of a brand new healthy biscuit
- the biscuits on the market have relatively simple raw materials, most of which are made of flour, and also add yeast powder, leavening agent, stabilizer, improver, etc., and are fried, puffed, and baked at a high temperature. Baked biscuit foods. However, when the cooking temperature exceeds 120 °C, the above-mentioned processed cakes, cereals, and starchy foods produce a large amount of chemical substances harmful to human body such as Acrylamide.
- the object of the present invention is to provide a process for preparing a new healthy biscuit, which can not only better preserve the nutrients of raw materials such as potato, taro, sweet potato, pumpkin, carrot, wheat flour, etc. in the production of biscuits, in production No harmful substances are produced in the process, and it is crisp and taste good, and it is convenient to carry and eat.
- the first type biscuits made directly from potato and taro.
- the second type biscuits made of a mixture of potato, taro, flour, sweet potato, pumpkin, carrot, and egg, boiled, steamed, and dried to make biscuits of various shapes such as round, rectangular, and square.
- the potato, taro, sweet potato, pumpkin, carrots are cut into small pieces into the pot to add 100% by weight of water, rice vinegar 1-2%, lemon 2-3% cooked; 3, by percentage: 20% potato, 30% steamed bread, 30% flour, 8% sweet potato, 6% pumpkin, 6% carrot, 28-32 eggs, moderate amount of water, stir into a mud with a blender (bubble (If you make sweet biscuits, you should add the right amount of white sugar and other sweeteners. If you make other flavors of biscuits, you should add biscuits such as MSG or chicken, salt, spices, and spicy ingredients. );
- the steamed biscuit body is blown with cold air and finally dried to make biscuit food.
- Dried and cooked biscuits can be prepared into finished products according to one of the following procedures: a) using sweeteners such as sucrose, milk and cold water to dissolve into sugar water, soak the dried biscuits for 5-10 minutes, then pick up and dry, ie Become a sweet biscuit or milk biscuit.
- sweeteners such as sucrose, milk and cold water to dissolve into sugar water, soak the dried biscuits for 5-10 minutes, then pick up and dry, ie Become a sweet biscuit or milk biscuit.
- the juice extracted from the fruits such as green leafy vegetables, alfalfa, cherry, bayberry, strawberry, hazelnut fruit, wild purple lotus fruit, etc.
- the biscuits of various flavors are dyed in the colored juice and picked up. Dry, that is, can be made into a variety of biscuits with natural colors. It is also possible to use artificial artificial coloring to prepare biscuits of various colors.
- the product of the invention is boiled with water, and compared with the existing biscuits processed by the frying, puffing and high-temperature baking process, the sweet potato, the potato, the taro pumpkin and the like which are used for the raw materials of the product of the invention are not only maintained.
- the various nutrients of the raw materials, and no harmful substances are produced during the production process, and the biscuits can be naturally bulky and crispy without the need to add yeast powder or leavening agent.
- a variety of flavors and a variety of edible flowers, vegetable juices, and fruit juices are used as natural pigments to prepare biscuits of various flavors and natural colors.
- the product of the present invention does not use harmful substances such as leavening agents, preservatives, bleaching agents, stabilizers, and improvers.
- the biscuit body after blowing the cold air is prepared into the finished cake according to the following process: 1) The sweetener such as sucrose or fructose is dissolved with milk or cold water to form syrup, which will be cooked. Put the biscuits in, soak them for 5-10 minutes and pick up the dried sweet biscuits or milk biscuits.
- the sweetener such as sucrose or fructose
Abstract
A method of preparing novel healthy biscuit, characterized in that potato, taro, flour, pumpkin, sweet potato, or red radish as raw materials are cooked with water, steamed, and dried to form biscuit in the form of roundness, rectangle, or square, etc. The present method doesn't create chemicals harmful to human body such as acrylamide, maintains a variety of nutrient ingredients in biscuit. The biscuit has natural color, crispness, and delicious taste, as well as is convenient in terms of carrying and eating.
Description
全新健康饼千的制备工艺 技术领域 New healthy cake thousand preparation process
本发明涉及一种全新健康饼干的制备工艺 The invention relates to a preparation process of a brand new healthy biscuit
背景技术 Background technique
现有市场上的饼干， 其原料比较单一， 大多数是用面粉制成的， 还要添加酵母粉、 膨松剂、 稳定剂、 改良剂等等， 而且都是经油炸、 膨化、 高温烘烤而成的饼干食品， 然而经过上述处理的饼千、 谷类、 淀粉类食品在烹调温度超过 120°C的情况下， 会产生大量的 Acrylamide (丙烯酶胺）等对人体有害的化学物质。 The biscuits on the market have relatively simple raw materials, most of which are made of flour, and also add yeast powder, leavening agent, stabilizer, improver, etc., and are fried, puffed, and baked at a high temperature. Baked biscuit foods. However, when the cooking temperature exceeds 120 °C, the above-mentioned processed cakes, cereals, and starchy foods produce a large amount of chemical substances harmful to human body such as Acrylamide.
发明内容 Summary of the invention
本发明目的是要提供一种全新健康饼干的制备工艺，该工艺制得 的产品不仅能较好保留饼干中的原料如马铃薯、 芋头、 红薯、 南瓜、 红萝卜、 小麦粉等的营养成分， 在生产工艺工程中不产生有害物质， 并且松脆、 口感好， 携带、 食用方便。 The object of the present invention is to provide a process for preparing a new healthy biscuit, which can not only better preserve the nutrients of raw materials such as potato, taro, sweet potato, pumpkin, carrot, wheat flour, etc. in the production of biscuits, in production No harmful substances are produced in the process, and it is crisp and taste good, and it is convenient to carry and eat.
本发明全新健康饼干的特征在于： The novel health biscuit of the present invention is characterized by:
第一种： 以马铃薯、 芋头直接切片制成的饼干。 The first type: biscuits made directly from potato and taro.
第二种： 以马铃薯、 芋头、 面粉、 红薯、 南瓜、 红萝卜、 鸡蛋混 合制成的饼干， 经过水煮、清蒸以及干燥步骤制成圆形、 长方形、 正 方形等等各种形状的饼干。 The second type: biscuits made of a mixture of potato, taro, flour, sweet potato, pumpkin, carrot, and egg, boiled, steamed, and dried to make biscuits of various shapes such as round, rectangular, and square.
-上述生产工艺步骤如下： - The above production process steps are as follows:
第一种： . The first: .
1、 将马铃薯、 芋头去皮、 洗净； 1. Peel and wash the potatoes and steamed bread;
2、 将马铃薯、 芋头切成圆形、 长方形、 正方形等等； 2. Cut the potato and steamed bread into round, rectangular, square, etc.
3、 将切好的马铃薯、 芋头分别放入容器中加入适量的盐、 料酒、 水浸泡； 3. Put the cut potato and steamed bread into the container and add the appropriate amount of salt, cooking wine and water to soak;
4、 将浸泡好的马铃薯、芋头分别放入锅中，加入适量的水、米醋, 柠檬汁煮熟； 4. Put the soaked potatoes and steamed buns into the pot, add the appropriate amount of water, rice vinegar, and lemon juice to cook;
5、 将煮熟后的马铃薯、，芋头捞起， 用冷风吹； 5. Pick up the cooked potatoes, hoes, and blow them with cold air;
6、 将冷风吹好后的马铃薯、 芋头进行干燥处理。 6. Dry the potato and steamed bread after the cold air is blown.
第二种： Second:
1、 ' 将马铃薯、 芋头、 红薯、 南瓜、 红萝卜去皮洗净； 1. Wash the potatoes, taro, sweet potatoes, pumpkins and carrots;
2、 将马铃薯、 芋头、 红薯、南瓜、 红萝卜切成小块放入锅中加入 重量百分比的水 100%、 米醋 1-2%、 柠檬 2-3%煮熟；
3、 按百分比： 马铃薯 20%、 芋头 30%、 面粉 30%、 红薯 8%、 南 瓜 6%、 红萝卜 6%， 鸡蛋 28-32个， 适量的水， 用搅拌机搅成泥 状（起泡为止） （如果做甜的饼干， 就要加入适量的白糖等甜料， 如果制成其他口味的饼干， 就要加入如： 味精或鸡精、 食用盐、 香辛料、 麻辣料等制成各种口味的饼干）； . 2, the potato, taro, sweet potato, pumpkin, carrots are cut into small pieces into the pot to add 100% by weight of water, rice vinegar 1-2%, lemon 2-3% cooked; 3, by percentage: 20% potato, 30% steamed bread, 30% flour, 8% sweet potato, 6% pumpkin, 6% carrot, 28-32 eggs, moderate amount of water, stir into a mud with a blender (bubble (If you make sweet biscuits, you should add the right amount of white sugar and other sweeteners. If you make other flavors of biscuits, you should add biscuits such as MSG or chicken, salt, spices, and spicy ingredients. );
4、 ' 用模具将上述原料制成饼干胚体后蒸熟； 4, 'The above raw materials are made into biscuit biscuit bodies by steaming;
5、 将蒸熟的饼干胚体用冷风吹， 最后干燥制成饼干食品。 5. The steamed biscuit body is blown with cold air and finally dried to make biscuit food.
干熟的饼干可以按下列之一后序工艺调制成成品 - a) 用蔗糖等甜料、牛奶与凉开水溶成糖水，将干熟的饼干放入浸 泡 5-10分钟后捞起干燥， 即成为甜饼干或牛奶饼干。 Dried and cooked biscuits can be prepared into finished products according to one of the following procedures: a) using sweeteners such as sucrose, milk and cold water to dissolve into sugar water, soak the dried biscuits for 5-10 minutes, then pick up and dry, ie Become a sweet biscuit or milk biscuit.
b) 用味精或鸡精、食用盐、香辛料等等与凉开水溶成调料水， 将 干熟的 干放入浸泡 5-10.分钟后捞起干燥， 即成为美味可口 的饼干。 b) Use MSG or chicken essence, edible salt, spices, etc. to dissolve the seasoning water with cold water, soak the dried dry ingredients for 5-10 minutes, then pick up and dry, which will become delicious biscuits.
c) 用麻辣料、 鸡精、 食用盐、 香辛料等等与凉开水溶成调料水， 将干熟的饼干放入浸泡 5-10分钟后捞起干燥， 即成为可口、 c) Soak the seasoned water with cold water, spicy chicken, salt, spices, etc., and put the cooked biscuits into the soak for 5-10 minutes, then pick them up and dry them.
. 麻辣美味的饼干。 Spicy and delicious cookies.
将绿叶蔬菜、 枸杞、 樱桃、 杨梅、 草莓、 梔子果、 野生紫莲果等 水果榨出的汁液调理好，.然后将各种口味的饼干，放入其中带颜色的 果汁中染色后捞起干燥， 即可以制成为各种带天然颜色的饼干。也可 以用食用人工色素， 调制成各种颜色的饼干。 The juice extracted from the fruits such as green leafy vegetables, alfalfa, cherry, bayberry, strawberry, hazelnut fruit, wild purple lotus fruit, etc., and then the biscuits of various flavors are dyed in the colored juice and picked up. Dry, that is, can be made into a variety of biscuits with natural colors. It is also possible to use artificial artificial coloring to prepare biscuits of various colors.
本发明具有如下优点： The invention has the following advantages:
1、 本发明的产品是用水煮煮熟， 与现有的经过油炸、膨化、高温 烘烤工艺处理的饼干相比， 不但保持了本发明产品原料所使用的 红薯、 马铃薯、 芋头南瓜等天然原料的各种营养成分， 而且在生 产工艺过程中不产生有害物质， 以及在不需要添加酵母粉、 膨松 剂的条件下， 能使饼干达到自然膨松、 爽脆的效果， 此处还可以 用各种口味的调料以及各种可食用的花卉、 蔬菜汁、 水果汁作为 天然色素， 调制成各种口味和各种天然颜色的饼干。 1. The product of the invention is boiled with water, and compared with the existing biscuits processed by the frying, puffing and high-temperature baking process, the sweet potato, the potato, the taro pumpkin and the like which are used for the raw materials of the product of the invention are not only maintained. The various nutrients of the raw materials, and no harmful substances are produced during the production process, and the biscuits can be naturally bulky and crispy without the need to add yeast powder or leavening agent. A variety of flavors and a variety of edible flowers, vegetable juices, and fruit juices are used as natural pigments to prepare biscuits of various flavors and natural colors.
2、 本发明的产品不使用膨松剂、 防腐剂、漂白剂、稳定剂、 改良 剂等有害物质。 2. The product of the present invention does not use harmful substances such as leavening agents, preservatives, bleaching agents, stabilizers, and improvers.
具体实施方式 detailed description
实施例 1 : ' ' Example 1 : ' '
工艺步骤如下： The process steps are as follows:
1、 将马铃薯、 芋头用切片机切成圆形、长方形、正方形等分别放
' 入容器中，加入占马铃薯、芋头重量百分比的水 100%，食用盐 2-3%, 米酒 2-3%， 浸泡 60-80分钟。 1. Cut the potato and steamed bread into round, rectangular, square, etc. with a slicer. 'Into the container, add 100% water by weight of potato and steamed bread, 2-3% of edible salt, 2-3% of rice wine, soak for 60-80 minutes.
2、 将浸泡好的马铃薯、 芋头捞起放入锅中加入重量百分比的水 100%, 米醋 1-2%、 柠檬汁 2-3%煮熟。 2. Pick up the soaked potatoes and taro into the pot and add 100% by weight of water, 1-2% of rice vinegar, 2-3% of lemon juice.
3、 将煮熟的马铃薯、 芋头用冷风吹。 3. Boil the cooked potatoes and taro with cold air.
4、 将冷风吹好后的马铃薯、 芋头按下列工艺调制成成品的饼干。 4. The potato and steamed bread after the cold air is blown are prepared into finished biscuits according to the following process.
1 ) 用蔗糖、 果糖等甜料与牛奶或凉幵水溶成糖水， 将干熟的 马铃薯、 芋头制成的淡饼干放入， 浸泡 5-10分钟后捞起干 燥即成甜饼干或牛奶饼干。. 1) Use sugar, fructose and other sweeteners to dissolve in milk or cold water to make syrup. Put the dried potato and taro into the light biscuits, soak for 5-10 minutes, then pick up the dried sweet biscuits or milk biscuits. .
2) 用味精或鸡精、食用盐、香辛料等等与凉幵水溶成调料水， 将干熟的马铃薯、 芋头制成的淡饼干放入浸泡 5-10分钟后 2) Use MSG or chicken essence, edible salt, spices, etc. to dissolve in the water with cold water, and put the dried potato and taro into the light cookies for 5-10 minutes.
' 捞起干燥，.即成为美味可口的饼干。 'Get it dry and dry. It becomes a delicious biscuit.
3 ) 用麻辣料、鸡精,、食用盐、香辛料等与凉开水溶成调料水， 将干熟的马铃薯、 芋头制成的淡饼千放入其中， 浸泡 5-10 分钟后捞起干燥即成为可口、 麻辣美味的饼干。 3) Use spicy ingredients, chicken essence, edible salt, spices, etc. to dissolve the seasoning water with cold boiled water, put the dried potato and taro into the light cake, soak it for 5-10 minutes, then pick it up and dry it. Delicious, spicy and delicious cookies.
4) 为了进一步着色， 先将可食用的各种花卉、 蔬菜、 枸杞、 樱桃、 杨梅、 草莓、 栀子果、 野生紫莲果等水果分别搾出的 汁液调理好，然后再将各种口味的饼干放入带颜色的果汁中 染色后捞起干燥， 即成为各种带天然颜色的饼干。 4) For further coloring, first adjust the juices of various edible flowers, vegetables, alfalfa, cherries, red bayberry, strawberry, hazelnut fruit, wild purple lotus fruit, etc., and then taste various flavors. The biscuits are dyed in a colored juice and then picked up to dry, which becomes a variety of biscuits with natural colors.
5 ) 用食用人工色素等， 调制成各种颜色的饼干。 5) Prepare biscuits of various colors by using artificial artificial colors or the like.
实施例 2: Example 2:
实施工艺步骤如下： . The implementation process steps are as follows:
K 将马铃薯、 芋头、 红薯、 南瓜、 红萝卜去皮洗净。 K Wash the potatoes, taro, sweet potatoes, pumpkin, and carrots.
2、 将马铃薯、 芋头、 红薯、 南瓜、 红萝卜切成小块放入锅中 加入重量百分比的水 100%、 米醋 1-2%、 柠檬汁 2- 3%煮熟。 2. Cut the potatoes, taro, sweet potatoes, pumpkin, and carrot into small pieces and add 100% by weight of water, 1-2% of rice vinegar, and 2-3% of lemon juice.
3、 按百分比： 芋头 30%、 马铃薯 20%、 面粉 30%、 红薯 8%、 南瓜 6%、 红萝卜 6%、 鸡蛋 28-32个， 适量的水， 用搅拌机 搅成泥状 （起泡为止）， 如果做甜的饼干， 就要加适量的白 糖等甜料， 做其他口味的饼干就不要加白糖等甜料。 3. Percentage: 30% of steamed bread, 20% of potato, 30% of flour, 8% of sweet potato, 6% of pumpkin, 6% of carrot, 28-32 of egg, moderate amount of water, stir into a mud with a blender (bubble If you make sweet biscuits, you should add the right amount of white sugar and other sweeteners. Do not add sugar and other sweeteners to other flavored biscuits.
4、 用模具将上述原料制成饼干胚体后蒸熟； 4. The above raw materials are made into a biscuit body by a mold and steamed;
5、 将蒸熟的饼干胚体用冷风吹， 5. Blow the steamed biscuit body with cold air.
6、 将冷风吹好后的饼干胚体按下列工艺调制成成品的饼 1 ) 用蔗糖、果糖等甜料与牛奶或凉开水溶成糖水，将干熟
的饼干放入， 浸泡 5-10分钟后捞起干燥即成甜饼干或牛奶饼干。6. The biscuit body after blowing the cold air is prepared into the finished cake according to the following process: 1) The sweetener such as sucrose or fructose is dissolved with milk or cold water to form syrup, which will be cooked. Put the biscuits in, soak them for 5-10 minutes and pick up the dried sweet biscuits or milk biscuits.
2) 用味精或鸡精、食用盐、香辛料等等与凉开水溶成调料 水， 将干熟的饼干放入浸泡 5-10分钟后捞起干燥， 即成为美味可口 的饼干。 2) Use MSG or chicken essence, salt, spices, etc. to dissolve in cold water. Season the dried biscuits for 5-10 minutes, then pick up and dry, which will become delicious biscuits.
3 ) 用麻辣料、鸡精、食用盐、香辛料等与凉开水溶成调料 水， 将干熟的饼干放入其中， 浸泡 5-10分钟后捞起干燥即成为可口、 麻辣美味的饼干。 3) Use spicy ingredients, chicken essence, salt, spices, etc. to dissolve the water with cold water. Put the cooked biscuits in it, soak it for 5-10 minutes, then pick it up and dry it to become a delicious, spicy and delicious biscuit.
4) 为了进一步着色，先将可食用的各种花卉、蔬菜、枸杞、 樱桃、杨梅、 草莓、栀子果、 野生紫莲果等水果分别榨出的汁液调理 好， 然后再将各种口味的饼干放入带颜色的果汁中染色后捞起干燥， 即成为各种带天然颜色的饼干。 4) For further coloring, first adjust the juices of various edible flowers, vegetables, alfalfa, cherries, bayberry, strawberry, hazelnut fruit, wild purple lotus fruit, etc., and then taste various flavors. The biscuits are dyed in a colored juice and then picked up to dry, which becomes a variety of biscuits with natural colors.
5) 用食用人工色素等，调制成各种颜色的饼干最后干燥制 成饼干食品。
5) Prepare biscuits of various colors with edible artificial colors, etc., and finally dry to make biscuit food.
Claims
权利要求书 Claim
U 一种全新健康饼干的制备工艺， 其特征在于以马铃薯、 芋头、 面粉、 南瓜、 红薯、 红萝卜为原料， 经过水煮、 清蒸和干燥步骤 制成圆形、 长方形、 正方形等等形状的饼干。 U A process for the preparation of a new healthy biscuit characterized by potato, taro, flour, pumpkin, sweet potato, carrots, boiled, steamed and dried to make biscuits in the shape of circles, rectangles, squares, etc. .
2、 根据权利要求 1所述的全新健康饼干的制备工艺，其特征在于 其工艺步骤如下： 2. The process for preparing a brand new healthy biscuit according to claim 1, wherein the process steps are as follows:
1 ) 将马铃薯、 芋头去皮洗净； 1) Wash the potatoes and taro;
2) 将马铃薯、 芋头切成圆形、 长方形、 正方形等等； 2) Cut the potato and taro into round, rectangular, square, etc.;
3 ) 将切好的马铃薯、 芋头分别放入容器中加入适量的盐、 米酒、 水浸泡； 3) Put the cut potato and steamed bread into the container and add the appropriate amount of salt, rice wine and water to soak;
4) 将浸泡好的马铃薯、 芋头分别放入锅中加入适量的水、 米醋、 , 柠檬汁煮熟； 4) Put the soaked potatoes and steamed buns into the pot and add the appropriate amount of water, rice vinegar, and lemon juice to cook;
5 ) 将煮熟后的马铃薯、 芋头捞起， 用冷风吹； 5) Pick up the cooked potatoes and taro and blow them with cold air;
6) 将冷风吹好后的马铃薯、 芋头进行干燥处理。 6) Dry the potatoes and steamed bread after the cold air is blown.
3、 根据权利要求 2所述的全新健康饼干的制备工艺， 其特征在 于： 第 3 )步骤中， 先将马铃薯、 芋头切成圆形、 长方形、 正方形 .等等放入容器中再加入占马铃薯、 芋头重量百分比的水 100%、盐 2-3%、 米酒 2-3%， 浸泡 60-80分钟； 3. The process for preparing a new healthy biscuit according to claim 2, wherein in the step 3), the potato and the steamed bread are first cut into a circle, a rectangle, a square, etc., and then placed in a container and then added to the potato. , 100% water by weight of steamed bread, 2-3% salt, 2-3% rice wine, soaked for 60-80 minutes;
第 4)步骤中先将浸泡的马铃薯、芋头捞起放入锅中再加入占马铃 薯、 芋头重量百分比的水 100%、 米醋 1-2%、 柠檬汁 2-3%煮熟。 In step 4), first pick up the soaked potatoes and taro into the pot and add 100% water, 1-2% rice vinegar, and 2-3% lemon juice to the weight of the potato and steamed bread.
4、 根据权利要求 1 所述的全新健康饼干的制备工艺， 其特征在 于， 工艺步骤如下： 4. The process for preparing a brand new healthy biscuit according to claim 1, wherein the process steps are as follows:
Γ) 将马铃薯、 芋头、 红薯、 南瓜、 红萝卜去皮洗净； Γ) Wash the potatoes, taro, sweet potatoes, pumpkin, and carrots;
2) 将马铃薯、芋头、红薯、 南瓜、 红萝卜切成小块放入锅中加入 重量百分比的水 100%、 米醋 1-2%、 柠檬汁 2-3%煮熟； 2) Cut the potatoes, taro, sweet potato, pumpkin, and carrot into small pieces and add 100% by weight of water, 1-2% of rice vinegar, and 2-3% of lemon juice.
3 ) 按百分比： 芋头 30%、 马铃薯 20%、 面粉 30°/。、 红薯 8%、 南 瓜 6%、 红萝卜 6%、 '鸡蛋 28-32个、 适量的水， 用搅拌机搅成 泥状； 如果做甜的饼干， 就要加适量的白糖等甜料， 做其他口 味的饼干就不要加白糖等甜料； 3) By percentage: 30% steamed bread, 20% potato, 30° flour. 8% sweet potato, 6% pumpkin, 6% carrot, 28-32 eggs, moderate amount of water, stir into a mud with a blender; if you make sweet biscuits, add some sugar and other sweeteners, do other Do not add sweeteners such as white sugar to the taste of the biscuits;
4) 用模具将上述原料制成饼干胚体后蒸熟； 4) steaming the above-mentioned raw materials into a biscuit body after using a mold;
•5 ) 将蒸熟的饼干胚体用冷风吹， 最后干燥制成饼干食品。 • 5) The steamed biscuit body is blown with cold air and finally dried to make biscuit food.
5、 根据权利要求 2所述的全新健康饼干的制备工艺，其特征在于 将干熟的饼干按下列之一后序工艺调制成成品：
A. 用蔗糖等甜料、 牛奶与凉开水溶成糖水， 将干熟的饼干放 入浸泡 5-10分钟后捞起干燥， 即成为甜饼干或牛奶饼干。5. The process for preparing a brand new healthy biscuit according to claim 2, wherein the dried biscuit is prepared into a finished product according to one of the following processes: A. Use sweeteners such as sucrose, milk and cold water to dissolve into sugar water. Soak the dried biscuits for 5-10 minutes, then pick them up and dry them to become sweet biscuits or milk biscuits.
B. 用味精或鸡精、食用盐、香辛料等等与凉开水溶成调料水， 将干熟的饼干放入浸泡 5-10分钟后捞起干燥， 即成为美味可 口的饼干。 B. Use MSG or chicken essence, salt, spices, etc. to dissolve the seasoning water with cold water. Soak the dried biscuits for 5-10 minutes, then pick them up and dry them to become delicious biscuits.
C. 用麻辣料、 鸡精、 食用盐、 香辛料等等与凉幵水溶成调料 水， 将干熟的饼干放入浸泡 5-10分钟后捞起干燥， 即成为可 C. Use spicy food, chicken essence, edible salt, spices, etc. to dissolve in the water with cold water, soak the dried biscuits for 5-10 minutes, then pick them up and dry them.
. 口、 麻辣美味的饼干。 Mouth, spicy and delicious cookies.
、 根据权利要求 4所述的全新健康饼干的制备工艺，其特征在于 将干熟的饼干按下列之一后序工艺调制成成品： ' The preparation process of the brand new healthy biscuit according to claim 4, characterized in that the dried biscuit is prepared into a finished product according to one of the following processes: '
A. 用蔗糖等甜料、 牛奶与凉开水溶成糖水，. 将干熟的饼干放 入浸泡 5-10分钟后捞起干燥， 即成为甜饼干或牛奶饼干。 A. Use sucrose and other sweeteners, milk and cold water to dissolve into sugar water. Put the dried biscuits into the soak for 5-10 minutes, then pick them up and dry them to become sweet biscuits or milk biscuits.
B. 用味精或鸡精、食用盐、香辛料等等与凉开水溶成调料水， 将干熟的饼干放入浸泡 5-10分钟后捞起干燥， 即成为美味可 口的饼干。 , -B. Use MSG or chicken essence, salt, spices, etc. to dissolve the seasoning water with cold water. Soak the dried biscuits for 5-10 minutes, then pick them up and dry them to become delicious biscuits. , -
C. 用麻辣料、 鸡精、 食用盐、 香辛料等等与凉开水溶成调料 水， 将干熟的饼干放入浸泡 5-10分钟后捞起干燥， 即成为可 口、 麻辣美味的饼干。 . . 、 · 根据权利要求 5 所述的全新健康饼干的制备工艺， 其特征：在 于： 将绿叶蔬菜、 枸杞、 樱桃、 杨梅、 草莓、 栀子果、 野生紫莲 果等水果榨出的汁液调理好， 然后将各种口味的饼干， 放入其中 带颜色的果汁中染色后捞起干燥， 即成为各种带天然颜色的饼干。 、 根据权利要求 5 所述的全新健康饼干的制备工艺， 其特征在 于： 用食用人工色素， 调制成各种颜色的饼干。 ' C. Use spicy food, chicken essence, salt, spices, etc. to dissolve the water with cold water. Soak the dried biscuits for 5-10 minutes, then pick them up and dry them, which will become a delicious and spicy biscuit. The preparation process of the brand new healthy biscuit according to claim 5, characterized in that: the juice of the green leafy vegetables, the sorghum, the cherry, the bayberry, the strawberry, the hazelnut fruit, the wild purple lotus fruit and the like are conditioned. Well, then the biscuits of various flavors are dyed in the colored juice and then picked up and dried to become a variety of biscuits with natural colors. The preparation process of the brand new healthy biscuit according to claim 5, characterized in that: the artificial artificial color is used to prepare biscuits of various colors. '
、 根据权利要求 · 6所述的全新健康饼干的制备工艺， 其特征在 于： 将绿叶蔬菜 枸杞、 樱桃、 杨梅、 草莓、 栀子果、 野生紫莲 果等水果榨出的汁液调理好， 然后将各种口味的饼干， 放入其中 带颜色的果汁中染色后捞起干燥， 即成为各种带天然颜色的饼干。0、 根据权利要求 6所述的全新健康饼干的制备工艺， 其特征在 于： 用食用人工色素， 调制成各种颜色的饼干。
The preparation process of the brand new healthy biscuit according to claim 6, characterized in that: the juice extracted from the fruits such as green leafy vegetables, cherries, red bayberry, strawberry, hazelnut fruit, wild purple lotus fruit, etc., is adjusted, and then The biscuits of various flavors are dyed in the colored juice and then picked up and dried to become a variety of biscuits with natural colors. The process for preparing a brand new healthy biscuit according to claim 6, characterized in that: the edible artificial color is used to prepare biscuits of various colors.
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| PCT/CN2005/002318 WO2007073613A1 (en) | 2005-12-26 | 2005-12-26 | Method of preparing novel healthy biscuit |
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