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A kind of ginseng leaf biscuit and preparation method thereof

A technology of ginseng leaves and ginseng leaf powder, which is applied in the directions of baking, dough processing, baked food, etc., can solve problems such as no ginseng leaves, and achieve the effects of good taste, rich nutrition and effective utilization.

Inactive Publication Date: 2016-03-30
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] But so far, there is no record of using ginseng leaves as raw materials for making biscuits

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Weigh 1 g of corn oil and 15 g of xylitol, and prepare a homogeneous emulsion with 15 ml of water at 40° C. for later use. Weigh the dried ginseng leaves, rinse them with water, soak them for 2 hours, rinse them again with water, steam them for 30 minutes at a temperature of 105°C and a pressure of 102.9kPa, dry them in the sun, crush them with a universal grinder, and pass through a 140-mesh sieve to obtain ginseng Leaf powder, spare.

[0014] Weigh 0.1g of ginseng leaf powder, 40g of flour, 10g of oatmeal flour, 0.5g of starch, 0.05g of baking soda, and 10g of skimmed milk powder, mix the above powders evenly, add the above emulsion, prepare the dough, and let it stand for 15 minutes. The dough is processed into a dough sheet with a thickness of 0.2cm by a roller press, and the mold is punched to make the surface of the dough have uniform pores. Put the biscuit dough into the baking tray and push it into the oven to bake. The first stage of baking is 150°C, 180°C for...

Embodiment 2

[0016] Weigh 5 g of corn oil and 20 g of xylitol, prepare a uniform emulsion with 25 ml of water at 50° C., and set aside. Weigh the dried ginseng leaves, wash them with water, soak them for 2 hours, wash them again with water, steam them for 40 minutes at a temperature of 120°C and a pressure of 205.8kPa, dry them in the sun, crush them with a universal grinder, and pass through a 140-mesh sieve to obtain ginseng Leaf powder, spare.

[0017] Weigh 1g of ginseng leaf powder, 60g of flour, 20g of buckwheat flour, 0.8g of starch, 0.10g of baking soda, and 15g of skimmed milk powder, mix the above powders evenly, add the above emulsion, prepare the dough, and let it stand for 15 minutes. The dough is processed into a dough sheet with a thickness of 0.2cm by a roller press, and the mold is punched to make the surface of the dough have uniform pores. Put the biscuit dough into the baking tray and push it into the oven to bake. The first stage of baking is 150°C, 180°C for 5 minute...

Embodiment 3

[0019] Weigh 3 g of corn oil and 17 g of xylitol, and prepare a uniform emulsion in advance with 20 ml of water at 40° C. for later use. Weigh the dried ginseng leaves, rinse them with water, soak them for 2 hours, rinse them again with water, steam them for 35 minutes at a temperature of 110°C and a pressure of 118.7kPa, dry them in the sun, crush them with a universal grinder, and pass through a 140-mesh sieve to obtain ginseng Leaf powder, spare.

[0020] Weigh 0.6g of ginseng leaf powder, 50g of flour, 15g of oatmeal flour, 0.7g of starch, 0.08g of baking soda, and 13g of skimmed milk powder, mix the above powders evenly, add the above emulsion, prepare the dough, and let it stand for 15 minutes. The dough is processed into a dough sheet with a thickness of 0.2cm by a roller press, and the mold is punched to make the surface of the dough have uniform pores. Put the biscuit dough into the baking tray and push it into the oven to bake. The first stage of baking is 150°C, 18...

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PUM

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Abstract

The invention relates to a ginseng leaf biscuit and a making method of the ginseng leaf biscuit, and belongs to the technical field of food. The ginseng leaf biscuit comprises, by weight, 0.1-1 part of ginseng leaf powder, 40-60 parts of flour, 10-20 parts of oat flour, 0.5-0.8 part of starch, one to five parts of corn oil, 10-15 parts of skim milk powder, 15-20 parts of newtol and 0.05-0.10 part of baking soda. Emulsion is made, the powder is mixed, dough is adjusted and made, rolling forming is carried out, and the ginseng leaf biscuit is obtained through baking and cooling. The ginseng leaf powder and the newtol are added to the formula of the ginseng leaf biscuit, raw materials are natural and healthy, and abandoned ginseng leaves can be utilized effectively. The ginseng leaf biscuit made through the formula and the method is good in taste, rich in nutrition and better for health than common biscuits.

Description

Technical field: [0001] The invention belongs to the field of food and relates to a ginseng leaf biscuit and a preparation method thereof. Background technique: [0002] According to the records in "The Classic", ginseng leaves mainly nourish the five internal organs, soothe the spirit, relieve palpitations, eliminate evil spirits, improve eyesight, and improve intelligence. Therefore, ginseng leaves can be used clinically to treat summer heat, thirst, dry cough, and toothache due to deficiency fire. Wait. However, in the past, most ginseng leaves were not effectively utilized and were mostly discarded, resulting in a waste of resources. Recently, with the approval of ginseng as a new resource food, the application of ginseng leaves in medicine and food is further expanding. [0003] But up to now, there is no record that ginseng leaves are used to make biscuit raw materials. Invention content: [0004] In order to solve the above-mentioned technical problems, the prese...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 于亚莉高绿莎高峰刘静波杨锐姜宇
Owner JILIN UNIV