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Bighead atractylodes rhizome poria cocos butter biscuits

The technology of cream biscuits and Poria cocos is applied in the field of biscuits, which can solve problems such as inconvenience in eating, and achieve the effects of uniform layers, enhancement of hematopoietic function, and enhancement of body immunity.

Inactive Publication Date: 2014-02-12
JIANGXI YUQINSAO FOOD TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Atractylodes macrocephala and Poria cocos are generally eaten as Chinese herbal medicines in soup, and it is inconvenient to eat them normally

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Atractylodes macrocephala and Poria cocos were respectively made into 10 μm ultrafine powders by cell wall breaking technology, according to the formula: 96 Kg of wheat flour, 4 Kg of starch, 34 Kg of white sugar powder, 4 Kg of maltose, 8 Kg of refined oil, 18 Kg of margarine, Milk powder 5Kg, eggs 3 Kg, Poria cocos 3.5 Kg, Atractylodes macrocephala 3.46 Kg, salt 0.5 Kg, sodium bicarbonate 0.3 Kg, ammonium bicarbonate 0.2 Kg, vanillin 0.035 Kg, citric acid 0.003 Kg, antioxidant 0.002 Kg Weigh each raw material . Add 18% water to the mass of the dough, adjust the powder at 26°C for 12 minutes, and then roll into shape. According to the surface layer temperature rises to 100 ° C, 1.5 minutes, the surface reaches 120 ° C, the center layer reaches 100 ° C, 2.5 minutes, a large amount of dehydration stage: 0.5 minutes, surface coloring stage: 0.5 minutes, bake for 5 minutes, and then cool to 30°C, packed.

Embodiment 2

[0017] Atractylodes macrocephala and Poria cocos were respectively made into 15 μm ultrafine powders by cell wall breaking technology, according to the formula: 96 Kg of wheat flour, 4 Kg of starch, 34 Kg of white sugar powder, 4 Kg of maltose, 8 Kg of refined oil, 18 Kg of margarine, Milk powder 5Kg, eggs 3 Kg, Poria cocos 3.5 Kg, Atractylodes macrocephala 3.46 Kg, salt 0.5 Kg, sodium bicarbonate 0.3 Kg, ammonium bicarbonate 0.2 Kg, vanillin 0.035 Kg, citric acid 0.003 Kg, antioxidant 0.002 Kg Weigh each raw material . Add 16% water to the mass of the dough, adjust the powder at 30°C for 6 minutes, and then roll into shape. According to the temperature of the surface layer reaches 100 ℃, 1 minute, the surface reaches 120 ℃, the center layer reaches 100 ℃, 1.5 minutes, a large amount of dehydration stage: about 1 minute, the surface coloring stage: 0.5 minutes, the temperature system is baked for 4 minutes, and then cooled to 40°C, packaged.

Embodiment 3

[0019] Atractylodes macrocephala and Poria cocos were respectively made into 12 μm ultrafine powders by cell wall breaking technology, according to the formula: 96 Kg of wheat flour, 4 Kg of starch, 34 Kg of white sugar powder, 4 Kg of maltose, 8 Kg of refined oil, 18 Kg of margarine, Milk powder 5Kg, eggs 3 Kg, Poria cocos 3.5 Kg, Atractylodes macrocephala 3.46 Kg, salt 0.5 Kg, sodium bicarbonate 0.3 Kg, ammonium bicarbonate 0.2 Kg, vanillin 0.035 Kg, citric acid 0.003 Kg, antioxidant 0.002 Kg Weigh each raw material . Add 17% water to the mass of the dough, adjust the powder at 28°C for 1 minute, and then roll into shape. According to the temperature of the surface layer reaches 100 ℃, 1.5 minutes, the surface reaches 120 ℃, the center layer reaches 100 ℃, 2 minutes, a large amount of dehydration stage: about 1 minute, surface coloring stage: 0.5 minutes, bake for 4.5 minutes, then cool to 30°C, packaged.

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PUM

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Abstract

The invention discloses bighead atractylodes rhizome poria cocos butter biscuits. According to the formula, raw materials for making the bighead atractylodes rhizome poria cocos butter biscuits comprise 96kg of wheat flour, 4kg of starch, 34kg of white granulated sugar powder, 4kg of malt sugar, 8kg of refined oil, 18kg of margarine, 5kg of milk powder, 3kg of eggs, 3.5kg of poria cocos, 3.46kg of bighead atractylodes rhizome, 0.5kg of table salt, 0.3kg of sodium bicarbonate, 0.2kg of ammonium bicarbonate, 0.035kg of vanillin, 0.003kg of citric acid and 0.002kg of antioxidants. The bighead atractylodes rhizome poria cocos butter biscuits have the effects of protecting health, preventing tumors, protecting the livers, invigorating spleen and supplementing qi, preventing miscarriage, adjusting gastrointestinal motility, preventing anabrosis, enhancing body immunity, resisting stress and enhancing the hematopoietic function.

Description

technical field [0001] The invention relates to a biscuit, in particular to a health biscuit. Background technique [0002] Poria cocos can enhance the immune function of the body. Poria cocos polysaccharide has obvious anti-tumor and liver protection effects. It can cure dysuria, edema and fullness, cough with phlegm, vomiting, nausea, diarrhea, spermatorrhea, stranguria, palpitations, and forgetfulness. embolism. Atractylodes macrocephala has the effects of invigorating the spleen and nourishing qi, drying dampness and promoting diuresis, antiperspirant and anti-abortion, can adjust gastrointestinal motility function, resist ulcer, protect liver, enhance body immunity, resist stress, enhance hematopoietic function, diuresis, inhibit uterine contraction, Anti-oxidation, anti-aging and other effects. Atractylodes macrocephala and Poria cocos are generally eaten as Chinese herbal medicines in soup, and it is inconvenient to eat them normally. Biscuits are a popular conveni...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 陈瑞林
Owner JIANGXI YUQINSAO FOOD TECH
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