Dandelion coarse grain biscuit and preparation method thereof

A technology of dandelion and dandelion powder is applied in the directions of dough preparation, pre-baked dough processing, baking, etc., to achieve the effects of simplifying the processing process, high residual rate, and shortening the production and processing time.

Inactive Publication Date: 2017-06-09
刘华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the current research on biscuits, there is no report on the preparation of biscuits with raw materials such as dandelion hydrolyzate, millet and soybean flour.

Method used

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  • Dandelion coarse grain biscuit and preparation method thereof
  • Dandelion coarse grain biscuit and preparation method thereof
  • Dandelion coarse grain biscuit and preparation method thereof

Examples

Experimental program
Comparison scheme
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preparation example Construction

[0041] The preparation method of described dandelion multigrain biscuit, its process step is:

[0042] (1) Raw material pretreatment

[0043] Select fresh dandelions in the vigorous growth period to remove roots, soil and impurities, etc., wash them with clean water, add appropriate amount of white vinegar to the water, adjust the pH value to 6.5, heat to 75-80°C, and put fresh dandelions in water to blanch for 1-2 Minutes, then washed with water, removed and drained, then dried, crushed, sieved through an 80-mesh sieve, and reserved for use; millet was ground into powder and passed through an 80-mesh sieve, and soybeans and white sesame were passed through a 120-mesh sieve for later use.

[0044] (2) Preparation of dandelion extract

[0045] Select fresh dandelions in the vigorous growth period to remove roots, soil and impurities, and drain; then dry, crush, and sieve through a 100-mesh sieve; take appropriate amount of dandelion powder, add water, keep the ratio of materia...

Embodiment 1

[0058] A kind of dandelion coarse grain biscuit described in the present embodiment, the component during batching and the mass parts of each component are:

[0059] 2.5 parts of dandelion powder, 30 parts of millet flour, 8 parts of vegetable oil, 18 parts of xylitol, 1.8 parts of yeast, 10 parts of eggs, 0.6 parts of salt, 0.8 parts of soybean flour, 50 parts of wheat flour, 1.6 parts of baking soda, 30 parts of water, 3.0 parts of dandelion extract, 0.5 parts of sesame powder, 2.0 parts of skimmed milk powder, 0.02 parts of enzyme preparation Ⅰ, 0.03 parts of enzyme preparation Ⅱ, and the amount of compound enzyme solution added was 50 μL / 100m parts of dandelion.

[0060] The process steps are as follows:

[0061] (1) Raw material pretreatment

[0062] Select fresh dandelions in the vigorous growth period to remove roots, soil and impurities, etc., wash them with clean water, add appropriate amount of white vinegar to the water, adjust the pH value to 6.5, heat to 75-80°C,...

Embodiment 2

[0077] A kind of dandelion coarse grain biscuit described in the present embodiment, the component during batching and the mass parts of each component are:

[0078] 3.0 parts of dandelion powder, 25 parts of millet flour, 7 parts of vegetable oil, 17 parts of xylitol, 2.0 parts of yeast, 10 parts of eggs, 0.5 parts of salt, 1.0 parts of soybean flour, 55 parts of wheat flour, 1.4 parts of baking soda, 32 parts of water , 2.5 parts of dandelion extract, 0.6 part of sesame powder, 2.0 parts of skimmed milk powder, 0.03 part of enzyme preparation Ⅰ, 0.02 part of enzyme preparation Ⅱ, and the amount of compound enzyme solution added was 50 μL / 100m parts of dandelion.

[0079] The process steps are as follows:

[0080] (1) Raw material pretreatment

[0081] Select fresh dandelions in the vigorous growth period to remove roots, soil and impurities, etc., wash them with clean water, add appropriate amount of white vinegar to the water, adjust the pH value to 6.5, heat to 75-80°C, and...

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Abstract

The invention discloses a dandelion coarse grain biscuit and a preparation method thereof, and relates to the technical field of foods. According to the method, an improved semifermentation method and a zymin staged adding method are adopted, with the combination of a modern biotechnology enzymolysis technology: the surface fire baking temperature is 190 to 200 DEG C, the bottom fire baking temperature is 180 to 190 DEG C, and the baking time is 6min; the biscuit comprises the following materials: 2.0 to 3.0 parts of benefit dandelion, 20 to 40 parts of millet flour, 7 to 9 parts of vegetable oil, 16 to 20 parts of xylitol, 1.6 to 2.0 parts of yeast, 9 to 11 parts of eggs, 0.4 to 1.0 part of salt, 0.6 to 1.0 part of soybean meal, 40 to 60 parts of wheatmeal, 1.4 to 1.8 parts of sodium bicarbonate, 25 to 35 parts of water, 2.5 to 3.5 parts of dandelion extracting solution, 0.4 to 0.6 part of sesame powder, 1.0 to 2.5 parts of skim milk powder, 0.01 to 0.04 part of a zymin I, 0.02 to 0.04 part of a zymin II. The biscuit is green and natural, crispy and delicious, unique in flavor and high in nutritive value, and has health care and dietary therapy efficacies.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a dandelion multigrain biscuit and a preparation method thereof. Background technique [0002] Dandelion (Latin scientific name: Taraxacum mongolicum Hand.-Mazz.) is a perennial herbaceous plant belonging to the family Asteraceae. Fields, river beaches. Because dandelion has nutrients that cannot be matched by cultivated vegetables, it has strong growth potential and stress resistance. Therefore, it is loved by people for its high nutrition, high health care function, return to nature, and pollution-free quality. The future market development potential is huge. Dandelion is a plant with both medicine and food, and the edible rate is as high as 84%. The whole herb of dandelion contains amino acids, vitamins, minerals and other elements necessary for the human body, which can delay aging and protect the human body. Bitter element, pectin, inulin and choline can prevent and treat lu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/18A21D2/36A21D8/04
CPCA21D2/181A21D2/36A21D2/362A21D2/364A21D8/042
Inventor 刘华
Owner 刘华
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