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Pale butterflybush flower flavored biscuits

A technology of honeysuckle and biscuits, which is applied in baking, dough processing, baked food, etc., to achieve the effect of easy implementation, simple production process, and improvement of liver heat and red eyes

Inactive Publication Date: 2017-04-26
南陵县葛业协会
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

A kind of biscuit with the flavor of Budisma biscuit has been produced by using Budhimonica japonica and Herba huixincao as the main raw materials, and lemongrass flower and long-distance orchid as health-care raw materials. There has not been any report or product launch yet.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1, a kind of dense Menghua flavor biscuit, adopts the following steps to make:

[0025] A. Buddleia Pretreatment: Take the dried Budisma without mildew, insects, and soak it in warm water at 40°C for 20 minutes, then pick it up and put it in the sink, wash it with running water, and drain the surface water. Cut the drained Mimenghua into pieces, put them in a steamer and steam them until they are cooked, then add sweet wine koji with a weight of 2% of Mimenghua fragments, seal and leave to ferment until the alcohol content reaches 1% by volume, and the fermentation ends;

[0026] B. Pre-treatment of Herba huixin: Take the dried huixincao, soak it in warm water at 40°C for 30 minutes, pick it up and wash it with clean water, drain the surface water, cut it into 1 cm long pieces, add the huixincao 1 times the amount of water, stir evenly, and then put it into an 80 mesh sieve beater for beating to obtain heart-returning grass pulp;

[0027] C. Pretreatment ...

Embodiment 2

[0036] Embodiment 2, a kind of dense Menghua flavor biscuit, adopts the following steps to make:

[0037] A. Buddleia Pretreatment: Take no mildew, no insects, and dry Budisma, soak it in warm water at 40°C for 25 minutes, then pick it up and put it in the sink, wash it with running water, and drain the surface water. Cut the drained Mimenghua into pieces, put them in a steamer and steam them until they are cooked, then add sweet wine koji with a weight of 3% of Mimenghua fragments, seal and leave to ferment until the alcohol content reaches 1.4% by volume, and the fermentation ends;

[0038] B. Pre-treatment of Herba huixin: Take the dried huixincao, soak it in warm water at 40°C for 40 minutes, pick it up and wash it with clean water, drain the surface water, cut it into 1 cm long pieces, add the huixincao 2 times the amount of water, stir evenly, and then put it into an 80-mesh sieve beater for beating to obtain heart-returning grass pulp;

[0039] C. Pretreatment of Ch...

Embodiment 3

[0053] Embodiment 3, a kind of dense Menghua flavor biscuit, adopts the following steps to make:

[0054] A. Buddleia Pretreatment: Take no mildew, no insects, and dry Budisma, soak it in warm water at 40°C for 25 minutes, then pick it up and put it in the sink, wash it with running water, and drain the surface water. Cut the drained Mimenghua flowers into pieces, put them in a steamer and steam them until they are cooked, then add sweet wine koji with a weight of 4% of the Mimenghua fragments, seal and leave to ferment until the alcohol content reaches 1.8% by volume, and the fermentation ends;

[0055] B. Pre-treatment of Herba huixin: Take the dried huixincao, soak it in warm water at 40°C for 50 minutes, pick it up and wash it with clean water, drain the surface water, cut it into 2 cm long pieces, add the huixincao 2 times the amount of water, stir evenly, and then put it into an 80-mesh sieve beater for beating to obtain heart-returning grass pulp;

[0056] C. Pretre...

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PUM

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Abstract

The invention discloses pale butterflybush flower flavored biscuits. Pale butterflybush flowers and rhodobryum giganteum are used as raw materials, and besides, cymbopogon citratus flowers and platanthera japonica are added, so that the pale butterflybush flower flavored biscuits are made. The nutrient value of the pale butterflybush flowers and the nutrient value of the rhodobryum giganteum are fully used, and the pale butterflybush flowers, the rhodobryum giganteum and traditional Chinese medicines are in mutual compatibility to achieve synergistic interaction, so that the pale butterflybush flower flavored biscuits have the efficacies of clearing heat-fire and nourishing the liver to improve visual acuity. After the pale butterflybush flower flavored biscuits are eaten for a long term, the discomfort of crowds with hepatic heat, red eyes and cloudy vision can be obviously alleviated. A making technology of the pale butterflybush flower flavored biscuits is simple and easy to realize, and a new way is provided for peasants to shake off poverty and build up a fortune.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a biscuit with the flavor of Budisma japonica and Chinese herbal medicines with health-care effects, which are prepared by taking Budhimonica japonica and huixincao as raw materials. Background technique [0002] Buddleia japonica is a shrub of the genus Buddleiaceae and Buddleia, 1-4 meters high. Branchlets are slightly quadrangular, taupe; branchlets, undersides of leaves, petioles and inflorescences are densely covered with grayish-white star-shaped short hairs. Budmija flower is sweet in taste, slightly cold in nature, and returns to the liver meridian. It has the effects of clearing away heat and purging fire, nourishing the liver and improving eyesight, and reducing nebula. Symptoms such as blurred vision. [0003] Grass huixin, a perennial bryophyte; mostly scattered in patches; rhizomes run horizontally, with many hairy rhizomes. Stems branched, erect, purple-red. The l...

Claims

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Application Information

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IPC IPC(8): A21D13/80A21D2/36A23L33/105A23L33/00
CPCA21D2/36
Inventor 申健
Owner 南陵县葛业协会
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