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Walnut and red date paste biscuit and preparation method thereof

A jujube puree and biscuit technology, which is applied in baking, baked goods with modified ingredients, and dough processing, etc., can solve the problems of low nutritional value and poor taste, and achieve rich nutrition, suitable sweetness, comprehensive and balanced nutrition. Effect

Inactive Publication Date: 2019-07-02
山西鑫炳记食业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to overcome the shortcomings of the prior art, provide a walnut date paste biscuit and its preparation method, and solve the technical problems of low nutritional value and poor taste in the existing biscuit food

Method used

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Embodiment Construction

[0020] The technical solutions of the present invention are clearly and completely described below in conjunction with the embodiments.

[0021] A kind of walnut jujube paste biscuit in the present embodiment, it is made of the following raw materials by weight: 75 parts of low-gluten flour, 35 parts of corn oil, 25 parts of soft white sugar, 15 parts of cornstarch, 40 parts of walnut kernels, 40 parts of red dates 60 parts of egg liquid;

[0022] A method for preparing walnut date paste biscuits, which consists of the following steps:

[0023] 1) Processing of raw materials: take 40 parts of red dates, clean them, remove the pits and make red date paste for later use, and take 40 parts of walnut kernels and chop them for later use;

[0024] 2) Stirring: Stir 60 parts of egg liquid and 15 parts of cornstarch evenly, then add the jujube puree and walnut kernels processed in step 1) for stirring, and finally add 75 parts of low-gluten flour and 35 parts of corn oil and stir tho...

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Abstract

The invention belongs to the technical field of food products and a preparation method thereof, and especially relates to a walnut and red date paste biscuit and the preparation method thereof. The walnut and red date paste biscuit and the preparation method thereof mainly solve the technical problems of low nutritive value and poor mouthfeel of existing biscuit food products. A technical scheme of the walnut and red date paste biscuit and the preparation method thereof is that: the walnut and red date paste biscuit and the preparation method thereof are achieved by the following technical scheme: the walnut and red date paste biscuit is prepared from, by weight, the following raw materials: 75 parts of low-gluten flour, 35 parts of corn oil, 25 parts of soft white sugar, 15 parts of cornstarch, 40 parts of walnut kernels, 40 parts of red dates, and 60 parts of egg juice; and the method for preparing the walnut and red date paste biscuit includes the following steps: 1) processing rawmaterials; 2) stirring; 3) shaping; 4) moulding; 5) slicing; 6) baking; 7) cooling; and 8) obtaining finished products. The biscuit has the advantages of high nutritive value, good health care performance, good mouthfeel, and the like.

Description

technical field [0001] The invention belongs to the technical field of food and its preparation method, in particular to a walnut date paste biscuit and its preparation method. Background technique [0002] Red dates (red dates) have the effects of invigorating the spleen and appetizing, reducing fire and nourishing yin, health care and prolonging life, and are rich in vitamin C, known as "the king of vitamin C, rich in various trace elements, especially rich in selenium. An anti-cancer health element, the medicinal value can be seen. Walnut (walnut), using black walnut as raw material, is very rich in nutritional value, rich in various proteins and fatty acids, and has the effect of promoting blood circulation and removing blood stasis. Organs such as intestines, lungs, etc. have very considerable medicinal value. Walnut itself has a high edible value, no matter in terms of taste or taste, it is mouth-watering. [0003] Since the 21st century, the focus of consumers' dieta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36
CPCA21D2/36A21D2/364A21D13/06
Inventor 卢智李俊伟李俊瑞朱俊玲闫巧珍
Owner 山西鑫炳记食业股份有限公司
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