CN105875756A - Fruit-flavor leisure biscuits and preparation method thereof - Google Patents
Fruit-flavor leisure biscuits and preparation method thereof Download PDFInfo
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- CN105875756A CN105875756A CN201410803306.0A CN201410803306A CN105875756A CN 105875756 A CN105875756 A CN 105875756A CN 201410803306 A CN201410803306 A CN 201410803306A CN 105875756 A CN105875756 A CN 105875756A
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- fruit
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- fruity
- leisure
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- 235000015895 biscuits Nutrition 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 239000008369 fruit flavor Substances 0.000 title abstract 5
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 53
- 235000013312 flour Nutrition 0.000 claims abstract description 15
- 235000012907 honey Nutrition 0.000 claims abstract description 13
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 12
- 239000006071 cream Substances 0.000 claims abstract description 12
- 235000013601 eggs Nutrition 0.000 claims abstract description 12
- 235000013336 milk Nutrition 0.000 claims abstract description 12
- 239000008267 milk Substances 0.000 claims abstract description 12
- 210000004080 milk Anatomy 0.000 claims abstract description 12
- 235000014121 butter Nutrition 0.000 claims abstract description 11
- 238000000855 fermentation Methods 0.000 claims abstract description 11
- 230000004151 fermentation Effects 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 10
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 5
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 5
- 238000000227 grinding Methods 0.000 claims abstract description 3
- 235000015203 fruit juice Nutrition 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 239000002893 slag Substances 0.000 claims description 8
- 235000007119 Ananas comosus Nutrition 0.000 claims description 7
- 244000276331 Citrus maxima Species 0.000 claims description 7
- 235000001759 Citrus maxima Nutrition 0.000 claims description 7
- 244000018633 Prunus armeniaca Species 0.000 claims description 7
- 235000009827 Prunus armeniaca Nutrition 0.000 claims description 7
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 244000099147 Ananas comosus Species 0.000 claims description 6
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 238000001035 drying Methods 0.000 abstract description 4
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 3
- 235000011869 dried fruits Nutrition 0.000 abstract 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 241000234671 Ananas Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- BHEPBYXIRTUNPN-UHFFFAOYSA-N hydridophosphorus(.) (triplet) Chemical compound [PH] BHEPBYXIRTUNPN-UHFFFAOYSA-N 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 230000007170 pathology Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 235000013403 specialized food Nutrition 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses fruit-flavor leisure biscuits and a preparation method thereof. The fruit-flavor leisure biscuits comprise the following raw materials in parts by weight: 20-30 parts of flour, 3-6 parts of eggs, 4-7 parts of butter, 4-10 parts of honey, 2-4 parts of baking soda, 1-2 parts of yeast, 10-20 parts of fresh milk, 10-15 parts of cream and 30-40 parts of fruits. The preparation method comprises the following major steps: juicing the fruits, drying fruit residues, grinding the dried fruit residues, carrying out mixed fermentation, carrying out baking and so on. Compared with traditional leisure biscuits, the fruit-flavor leisure biscuits provided by the invention have the advantages of mellow fruit flavor, sweet but not greasy taste as well as delicious and sweet taste.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to the manufacture field of leisure biscuit, particularly relate to
A kind of fruity leisure biscuit and preparation method thereof.
Background technology
Leisure biscuit is a kind of traditional and time-honored food, and it has softness, fragrant and sweet, tasty and refreshing, color and luster
Deep yellow, high resilience, entrance egg perfume, long times of aftertaste, the digestible feature of appearance.Detect according to scientific research department,
This cake contains the trace elements such as protein 9.1%, plant fat 7.6%, total reducing sugar 38%, the most phosphorous, calcium, is
Suitable the aged,middle aged person and young man and a kind of specialty food of children.The living standard day by day improved along with people, demand increases
Greatly, leisure biscuit has combined with modern science by traditional handicraft and has carried out industrialized production, beats as used
Mechanical production line and the raw material such as egg machine, far-infrared roaster, the most both improve work efficiency, improved again
Quality, meets consumers in general's demand.Leisure biscuit be usually with fresh hen egg, white sugar, sesame oil essence,
Flour is primary raw material, and refined baking forms, golden yellow glossy, and of fine quality delicious, finger pressure plays nest, refers to put and puts down again,
Raw meat is not oiliness, soft good to eat.
Along with being continually changing of people's taste, it is real that traditional leisure biscuit does not the most possess bigger market competition
Power, society is one and pursues natural, the healthy epoch, so traditional common leisure biscuit is the most not
Can meet requirement, sales volume is reasonable the most on the market is usually Fruit cake, owing to Fruit cake has essence
Cause beautiful outward appearance, and the interspersing so that the great appearance of this kind of Fruit cake of fruit pulp, become sales volume the highest
Kind.But its basic or preparation method of the leisure biscuit that employing is conventional of present Fruit cake, only
It is addition pulp on the basis of this, although taste and appearance can be promoted, but the moisture also having in fruit can affect
The shelf-life of finished product cake, rotten situation of going mouldy easily occurs, have a strong impact on quality and be easily caused edible
There are the problems such as pathology in person, and potential safety hazard is bigger；And fruit is placed in cake for a long time, nutritional labeling is easy
Run off, lose the nutrition essence of Fruit cake；Additionally, traditional Fruit cake uses sucrose as sugar equally
The primary raw material divided, sweet taste weight is the most greasy.
Summary of the invention
It is desirable to provide a kind of fruity leisure biscuit and preparation method thereof, to solve traditional fruit cake
Existing easily going mouldy is rotten, the shelf-life is short, nutritional labeling easily runs off, harmful components are many and sweet taste
The problem of weight.
The present invention is achieved by following technical solution:
A kind of fruity leisure biscuit, including following raw material: flour 20-30 part, egg 3-6 part is yellow
Oil 4-7 part, honey 4-10 part, sodium bicarbonate 2-4 part, yeast 1-2 part, fresh milk 10-20 part, cream 10-15 part,
Fruit 30-40 part.
It is composed of the following raw materials by weight: flour 23-26 part, egg 4-5 part, butter 5-6 part, honey 5-8
Part, sodium bicarbonate 2.5-3.5 part, 1.5 parts of yeast, fresh milk 15-17 part, cream 11-13 part, fruit 33-38 part.
It is composed of the following raw materials by weight: 24 parts of flour, 4.5 parts of egg, 5.5 parts of butter, honey 7 parts,
3 parts of sodium bicarbonate, 1.5 parts of yeast, fresh milk 16 parts, 12 parts of cream, fruit 35 parts.
Described fruit is that pineapple, apricot and shaddock are seen, and water content is all higher than 75%.
A kind of preparation method of fruity leisure biscuit, the method comprises the following steps:
(1) water intaking fruit by weight is the most some, cleans up and removes the peel, benevolence, and different fruit separately hold；
(2) by juice extractor, the fruit in step (1) being processed into fruit juice respectively standby, marc also divides
Open hold standby；
(3) marc of gained in step (2) is toasted 3-5 hour in the baking oven of 60-80 DEG C, until water
Divide content less than 5%；
(4) it is standby that the marc after step (3) being dried grinds to form powdery；
(5) take flour, egg, butter, honey, sodium bicarbonate, yeast and fresh milk by weight to be sufficiently mixed
Stir, be subsequently adding step (2) gained fruit juice and be again sufficiently stirred for, standing for fermentation 30-45min；
(6) the fruit ground-slag after step (4) being ground and the dough after fermentation are mixed and stirred for uniformly；
(7) dough mould mixed in step (6) is held as in baking box that temperature is 120-140 DEG C
Baking 20-30min；
(8) to be baked complete and be cooled to coat after room temperature cream on surface.
Pineapple in the fruit used in described step (1): apricot: shaddock=5: 3: 2.
After grinding in described step (4), the granularity of fruit ground-slag is 200-300 mesh.
The invention has the beneficial effects as follows:
Compared with prior art, fruity leisure biscuit that the present invention provides and preparation method thereof, first by fruit
Squeezing the juice, fruit juice is substituted water and mixes with flour etc., the marc after squeezing the juice the most again is dried and grinds
Grinds, and together ferment, compared to traditional Fruit cake, the present invention in Fruit powder is blended in flour
Use fruit juice as intermixture, can ensure that finished product cake entirety all has the fragrance of fruit as far as possible, and by fruit
It is dried and pulverizes and cake together toasts, can guarantee that as far as possible using of fruit, do not waste and water can be prevented
Divide the problem too much causing cake limited shelf life；Additionally, use honey and fruit as sugar in leisure biscuit
The primary raw material divided, compared to traditional sucrose, has agreeably sweet, the advantage that taste is fragrant and sweet.
Detailed description of the invention
Below in conjunction with embodiment, technical scheme is described further, but required protection domain
It is not limited to described；
Embodiment 1: water intaking fruit 30 parts, wherein 15 parts of pineapple, apricot 9 parts, shaddock 6 parts, clean up and remove the peel,
Benevolence, different fruit separately hold；By juice extractor, fruit being processed into fruit juice respectively standby, marc also divides
Open hold standby；Marc is toasted 5 hours in the baking oven of 80 DEG C, until moisture is less than in marc
5%；The powdery that marc after drying grinds to form 200 mesh is standby；Take flour 30,3 parts of egg, butter 4
Part, honey 4 parts, 2 parts of sodium bicarbonate, 1 part of yeast and fresh milk 10 parts, be then sufficiently mixed and stir, and adds
Fruit juice is sufficiently stirred for again, standing for fermentation 45min；Fruit ground-slag is mixed with the dough after fermentation and stirs
Mix uniformly；Dough mould is held as toasted 30min in baking box that temperature is 140 DEG C；To be baked complete also
Coat 10 parts of cream on surface after being cooled to room temperature.
Embodiment 2: water intaking fruit 40 parts, wherein 20 parts of pineapple, apricot 12 parts, shaddock 8 parts, clean up and go
Skin, benevolence, different fruit separately hold；Fruit is processed into fruit juice by juice extractor respectively standby, marc
The most separately hold standby；Marc is toasted 4 hours in the baking oven of 75 DEG C, until moisture in marc
Less than 5%；The powdery that marc after drying grinds to form 250 mesh is standby；Take 24 parts of flour, 4.5 parts of egg,
5.5 parts of butter, honey 7 parts, 3 parts of sodium bicarbonate, 1.5 parts of yeast and fresh milk 16 parts, be then sufficiently mixed stirring all
Even, add fruit juice and be again sufficiently stirred for, standing for fermentation 40min；By the dough after fruit ground-slag and fermentation
It is mixed and stirred for uniformly；Dough mould is held as toasted 25min in baking box that temperature is 130 DEG C；Wait to dry
Coat 15 parts of cream on surface after having baked and being cooled to room temperature
Embodiment 3: water intaking fruit 35 parts, wherein 17.5 parts of pineapple, apricot 10.5 parts, shaddock 7 parts, clean up also
Peeling, benevolence, different fruit separately hold；Fruit is processed into fruit juice by juice extractor respectively standby, fruit
Slag the most separately holds standby；Marc is toasted 5 hours in the baking oven of 80 DEG C, until moisture contains in marc
Amount is less than 5%；The powdery that marc after drying grinds to form 300 mesh is standby；Take flour 20,6 parts of egg,
7 parts of butter, honey 10 parts, 4 parts of sodium bicarbonate, 2 parts of yeast and fresh milk 20 parts, be then sufficiently mixed and stir,
Add fruit juice to be again sufficiently stirred for, standing for fermentation 45min；Fruit ground-slag is mixed with the dough after fermentation
And stir；Dough mould is held as toasted 20min in baking box that temperature is 140 DEG C；To be baked complete
Coat 12 parts of cream on surface after becoming and being cooled to room temperature.
Claims (7)
1. fruity leisure biscuit, it is characterised in that: include following raw material: flour 20-30
Part, egg 3-6 part, butter 4-7 part, honey 4-10 part, sodium bicarbonate 2-4 part, yeast 1-2 part, fresh milk 10-20
Part, cream 10-15 part, fruit 30-40 part.
Fruity the most according to claim 1 leisure biscuit, it is characterised in that: it is by following weight portion
Raw material forms: flour 23-26 part, egg 4-5 part, butter 5-6 part, honey 5-8 part, sodium bicarbonate 2.5-3.5 part,
1.5 parts of yeast, fresh milk 15-17 part, cream 11-13 part, fruit 33-38 part.
Fruity the most according to claim 1 leisure biscuit, it is characterised in that: it is by following weight portion
Raw material forms: 24 parts of flour, 4.5 parts of egg, 5.5 parts of butter, honey 7 parts, 3 parts of sodium bicarbonate, yeast 1.5
Part, fresh milk 16 parts, 12 parts of cream, fruit 35 parts.
4. according to the fruity leisure biscuit described in any one of claim 1-3, it is characterised in that: described fruit
See for pineapple, apricot and shaddock, and water content is all higher than 75%.
5. a preparation method for the fruity leisure biscuit as described in any one of claim 1-3, its feature exists
In: the method comprises the following steps:
(1) water intaking fruit by weight is the most some, cleans up and removes the peel, benevolence, and different fruit separately hold；
(2) by juice extractor, the fruit in step (1) being processed into fruit juice respectively standby, marc also divides
Open hold standby；
(3) marc of gained in step (2) is toasted 3-5 hour in the baking oven of 60-80 DEG C, until water
Divide content less than 5%；
(4) it is standby that the marc after step (3) being dried grinds to form powdery；
(5) take flour, egg, butter, honey, sodium bicarbonate, yeast and fresh milk by weight to be sufficiently mixed
Stir, be subsequently adding step (2) gained fruit juice and be again sufficiently stirred for, standing for fermentation 30-45min；
(6) the fruit ground-slag after step (4) being ground and the dough after fermentation are mixed and stirred for uniformly；
(7) dough mould mixed in step (6) is held as in baking box that temperature is 120-140 DEG C
Baking 20-30min；
(8) to be baked complete and be cooled to coat after room temperature cream on surface.
The preparation method of fruity the most according to claim 5 leisure biscuit, it is characterised in that: described
Pineapple in the fruit used in step (1): apricot: shaddock=5: 3: 2.
The preparation method of fruity the most according to claim 5 leisure biscuit, it is characterised in that: described
After grinding in step (4), the granularity of fruit ground-slag is 200-300 mesh.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410803306.0A CN105875756A (en) | 2014-12-19 | 2014-12-19 | Fruit-flavor leisure biscuits and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410803306.0A CN105875756A (en) | 2014-12-19 | 2014-12-19 | Fruit-flavor leisure biscuits and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105875756A true CN105875756A (en) | 2016-08-24 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410803306.0A Pending CN105875756A (en) | 2014-12-19 | 2014-12-19 | Fruit-flavor leisure biscuits and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106386985A (en) * | 2016-11-30 | 2017-02-15 | 贵州省生物研究所 | Preparation method of cordyceps sinensis-blueberry biscuit |
| CN106417542A (en) * | 2016-12-27 | 2017-02-22 | 合肥工业大学 | Method for producing pear residue dietary fiber biscuits |
| CN106614913A (en) * | 2016-09-13 | 2017-05-10 | 淮南市农康生态农业有限公司 | Green ecological fruit biscuits and preparation method thereof |
| CN109645081A (en) * | 2019-01-24 | 2019-04-19 | 安徽华米生物科技有限公司 | A kind of gumbo biscuit and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101711530A (en) * | 2008-09-30 | 2010-05-26 | 张明 | Nutritious bread for breakfast |
| CN102972471A (en) * | 2012-09-29 | 2013-03-20 | 江苏爱福特科技开发有限公司 | Making method for green tea fruit cake |
| CN103210973A (en) * | 2013-03-22 | 2013-07-24 | 高雷 | Papaw butter bread |
| CN103461419A (en) * | 2013-09-18 | 2013-12-25 | 吴淑芬 | Vegetable bread and manufacturing method thereof |
-
2014
- 2014-12-19 CN CN201410803306.0A patent/CN105875756A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101711530A (en) * | 2008-09-30 | 2010-05-26 | 张明 | Nutritious bread for breakfast |
| CN102972471A (en) * | 2012-09-29 | 2013-03-20 | 江苏爱福特科技开发有限公司 | Making method for green tea fruit cake |
| CN103210973A (en) * | 2013-03-22 | 2013-07-24 | 高雷 | Papaw butter bread |
| CN103461419A (en) * | 2013-09-18 | 2013-12-25 | 吴淑芬 | Vegetable bread and manufacturing method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106614913A (en) * | 2016-09-13 | 2017-05-10 | 淮南市农康生态农业有限公司 | Green ecological fruit biscuits and preparation method thereof |
| CN106386985A (en) * | 2016-11-30 | 2017-02-15 | 贵州省生物研究所 | Preparation method of cordyceps sinensis-blueberry biscuit |
| CN106417542A (en) * | 2016-12-27 | 2017-02-22 | 合肥工业大学 | Method for producing pear residue dietary fiber biscuits |
| CN109645081A (en) * | 2019-01-24 | 2019-04-19 | 安徽华米生物科技有限公司 | A kind of gumbo biscuit and preparation method thereof |
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