CN102461621A - Ginger juice biscuit and preparation method thereof - Google Patents
Ginger juice biscuit and preparation method thereof Download PDFInfo
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- CN102461621A CN102461621A CN 201010550981 CN201010550981A CN102461621A CN 102461621 A CN102461621 A CN 102461621A CN 201010550981 CN201010550981 CN 201010550981 CN 201010550981 A CN201010550981 A CN 201010550981A CN 102461621 A CN102461621 A CN 102461621A
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Abstract
The invention provides ginger juice biscuits which comprise the following components: 400 parts of flour, 4-6 parts of soda powder, 45-55 parts of bruised ginger, 90-120 parts of butter, 180 parts of brown sugar, 50-70 parts of syrup, 10-25 parts of eggs and a proper amount of water. The ginger juice biscuit of the invention has the following advantages: 1. the nutrition of the ginger is fully preserved, and the nutrition is rich; 2. can be stored for a long time and is not easy to deteriorate; 3. the food prepared in the biscuit form can be produced on a large scale, can be widely circulated, and promotes people to utilize the nutrition of the ginger.
Description
Technical field
The present invention relates to a kind of biscuit, specifically, relate to a kind of ginger biscuit and preparation method thereof, belong to food processing technology field.
Background technology
Ginger belongs to Zingiber, is dry rhizome or the bright rhizome of plant ginger, herbaceos perennial.Ginger is a kind of very important flavouring, also can be used as vegetables simultaneously and eats separately, but also be important simply Chinese medicine.It can penetrate into acid and the special fragrance of self in the dish, makes it tasty, taste delicate fragrance.Ginger also has the effect of detoxicating, killing bacteria, daily we when eating aquatic products such as lime-preserved egg or fish crab, can put some bruised gingers, ginger juice usually.Human body can produce a kind of harmful substance oxygen radical when carrying out the eubolism physiological function, impel body generation cancer and aging.Gingerol in the ginger can produce a kind of anti-oxidant enzyme after getting in the body, and it has the very strong ability that tackles oxygen radical, and is also more much better than than vitamin E.So eating ginger can be anti-ageing, the elderly often eats ginger can remove " senile plaque expelling ".The extract of ginger can stimulate gastric mucosa, causes vasomotor center and orthosympathetic reflex excitation, stimulates circulation, and rouses oneself the stomach function, reach be good for the stomach, pain relieving, sweating, analgesic effect.The volatile oil of ginger can strengthen the secretion of gastric juice and the wriggling of intestines wall, thereby helps digest; The zingiberene of separating in the ginger, the mixture of zingiberone have tangible preventing or arresting vomiting to tell effect.Ginger extract has remarkable inhibition dermatophyte and the effect of killing the connections Trichomonas vaginalis, can treat various carbuncle sore tumefacting virus.Ginger has the toxic action that suppresses tumor cell viability, reduces cancer.
Though ginger belongs to good food materials; But because deposit, variety of problems such as circulation; Usually can go bad after a period of time and cause nutrient loss; And because people are busy with one's work, do not have time enough and energy to study usually and how reasonably it to be cooked, influenced nutritional utilization to it.
Summary of the invention
The object of the invention overcomes the weak point of prior art, provide a kind of can long-term storage and be convenient to ginger biscuit that people fully accept and preparation method thereof.
Ginger biscuit of the present invention comprises following composition:
Flour 300-400 part, soda ash 4-6 part, bruised ginger 45-55 part, butter 90-120 part, brown sugar 150-180 part, syrup 50-70 part, egg 10-25 part, water is an amount of;
Preferably, ginger biscuit of the present invention comprises following composition:
350 parts in flour, 5 parts of soda ash, 50 parts of bruised gingers, 100 parts in butter, 160 parts in brown sugar, 60 parts in syrup, 20 parts in egg, water is an amount of;
The preparation method of ginger biscuit of the present invention comprises the following steps:
1) transfers powder: butter, brown sugar, syrup and the egg of flour, soda ash, bruised ginger, fusing fully are mixed into dough;
2) moulding: the dough that mixes up is carried out extrusion modling;
3) baking: at 190 ℃ of baking 12-15min;
4) cooling packing.
Ginger biscuit of the present invention has following advantage:
1, fully preserved the nutrition of ginger, nutritious;
2, can long-term storage, not perishable;
3, the food of processing with the form of biscuit can carry out large-scale production, and can circulate extensively, and has promoted the nutritional utilization of people to ginger.
The specific embodiment
Come the present invention is done detailed description further below in conjunction with the specific embodiment.
Embodiment 1
The ginger biscuit of present embodiment comprises following component:
Flour 350kg, soda ash 5kg, bruised ginger 50kg, butter 100kg, brown sugar 160kg, syrup 60kg, egg 20kg, water is an amount of.
Its preparation method is following:
1) transfers powder: butter, brown sugar, syrup, egg and the water of flour, soda ash, bruised ginger, fusing fully are mixed into dough;
2) moulding: the dough that mixes up is carried out extrusion modling;
3) baking: at 190 ℃ of baking 12-15min;
4) cooling packing.
Embodiment 2
The ginger biscuit of present embodiment comprises following component:
Flour 300kg, soda ash 4kg, bruised ginger 45kg, butter 90kg, brown sugar 150kg, syrup 50kg, egg 10kg, water is an amount of.
Its preparation method is identical with embodiment 1.
Embodiment 3
The ginger biscuit of present embodiment comprises following component:
Flour 400kg, soda ash 6kg, bruised ginger 55kg, butter 120kg, brown sugar 180kg, syrup 70kg, egg 25kg, water is an amount of.
Its preparation method is identical with embodiment 1.
Claims (3)
1. ginger biscuit is characterized in that, comprises following composition: flour 300-400 part, and soda ash 4-6 part, bruised ginger 45-55 part, butter 90-120 part, brown sugar 150-180 part, syrup 50-70 part, egg 10-25 part, water is an amount of.
2. ginger biscuit according to claim 1 is characterized in that, comprises following composition: 350 parts in flour, and 5 parts of soda ash, 50 parts of bruised gingers, 100 parts in butter, 160 parts in brown sugar, 60 parts in syrup, 20 parts in egg, water is an amount of.
3. the preparation method of ginger biscuit is characterized in that, comprises the following steps:
1) transfers powder: butter, brown sugar, syrup and the egg of flour, soda ash, bruised ginger, fusing fully are mixed into dough;
2) moulding: the dough that mixes up is carried out extrusion modling;
3) baking: at 190 ℃ of baking 12-15min;
4) cooling packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010550981 CN102461621A (en) | 2010-11-19 | 2010-11-19 | Ginger juice biscuit and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010550981 CN102461621A (en) | 2010-11-19 | 2010-11-19 | Ginger juice biscuit and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102461621A true CN102461621A (en) | 2012-05-23 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201010550981 Pending CN102461621A (en) | 2010-11-19 | 2010-11-19 | Ginger juice biscuit and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN102461621A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104095016A (en) * | 2014-07-30 | 2014-10-15 | 桂林科技企业发展中心 | Infantile iron-deficiency anemia treating cookie and preparing method thereof |
| CN104222237A (en) * | 2014-10-08 | 2014-12-24 | 吉林大学 | Ginger biscuit containing soybean peptides and producing process thereof |
| CN104304397A (en) * | 2014-10-27 | 2015-01-28 | 赵慧 | Making method of health gingersnap |
| CN104621224A (en) * | 2015-01-26 | 2015-05-20 | 渤海大学 | Ginger fiber biscuit and manufacturing technology thereof |
| CN104621222A (en) * | 2015-01-26 | 2015-05-20 | 渤海大学 | Ginger dreg biscuit and making technology thereof |
| CN104621223A (en) * | 2015-01-26 | 2015-05-20 | 渤海大学 | Ginger powder biscuit and manufacturing technology thereof |
| CN104920547A (en) * | 2015-06-19 | 2015-09-23 | 许昌学院 | Spleen tonifying biscuit and manufacturing method thereof |
| CN105028579A (en) * | 2015-07-10 | 2015-11-11 | 渤海大学 | Blueberry ginger juice biscuit and manufacturing method thereof |
| CN107279230A (en) * | 2017-08-10 | 2017-10-24 | 河南省旷华食品有限公司 | A kind of brown sugar ginger energy biscuit and its production technology |
| CN107711973A (en) * | 2017-11-22 | 2018-02-23 | 东莞亿智食品有限公司 | A brown sugar ginger energy biscuit and its production process |
-
2010
- 2010-11-19 CN CN 201010550981 patent/CN102461621A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104095016A (en) * | 2014-07-30 | 2014-10-15 | 桂林科技企业发展中心 | Infantile iron-deficiency anemia treating cookie and preparing method thereof |
| CN104222237A (en) * | 2014-10-08 | 2014-12-24 | 吉林大学 | Ginger biscuit containing soybean peptides and producing process thereof |
| CN104304397A (en) * | 2014-10-27 | 2015-01-28 | 赵慧 | Making method of health gingersnap |
| CN104621224A (en) * | 2015-01-26 | 2015-05-20 | 渤海大学 | Ginger fiber biscuit and manufacturing technology thereof |
| CN104621222A (en) * | 2015-01-26 | 2015-05-20 | 渤海大学 | Ginger dreg biscuit and making technology thereof |
| CN104621223A (en) * | 2015-01-26 | 2015-05-20 | 渤海大学 | Ginger powder biscuit and manufacturing technology thereof |
| CN104920547A (en) * | 2015-06-19 | 2015-09-23 | 许昌学院 | Spleen tonifying biscuit and manufacturing method thereof |
| CN105028579A (en) * | 2015-07-10 | 2015-11-11 | 渤海大学 | Blueberry ginger juice biscuit and manufacturing method thereof |
| CN107279230A (en) * | 2017-08-10 | 2017-10-24 | 河南省旷华食品有限公司 | A kind of brown sugar ginger energy biscuit and its production technology |
| CN107711973A (en) * | 2017-11-22 | 2018-02-23 | 东莞亿智食品有限公司 | A brown sugar ginger energy biscuit and its production process |
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Legal Events
| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120523 |