Lavender biscuit and making method thereof

A technology of lavender and lavender powder, which is applied in the direction of baking, baked food with modified ingredients, dough processing, etc. It can solve the problems of lavender production and other problems, and achieve the effect of eliminating flatulence, relaxing nerves and relieving pressure

Pending Publication Date: 2020-03-06
大连大万食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are not many lavenders used in the food field. At present, lavender has been used as tea, but it is rarely used to make lavender into biscuits and other convenience foods.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A lavender biscuit, comprising the following raw materials in mass ratio: butter, white granulated sugar, eggs, cumin powder, black pepper powder, low-gluten flour and lavender powder, the ratio is 15: 6:5:0.5:0.5: 60: 60 . To prepare Lavender Cookies:

[0019] 1) Accurately weigh various raw materials for making lavender biscuits, among which lavender powder is extracted by adding 5-10 times of water to the residue after steam distillation of lavender, and then spray-dried at 150°C.

[0020] 2) Take butter, soften at room temperature, first add white sugar and eggs to beat and stir, then add the rest of the ingredients prepared in step 1), mix well, and stir into a mixed dough;

[0021] 3) Shape the evenly mixed dough with a mold, put it in the refrigerator for quick freezing, and make the lavender biscuit green body;

[0022] 4) Take out the raw lavender biscuit, slice, bake, and process the finished product;

[0023] 5) Take the baked lavender biscuits out of the ...

Embodiment 2

[0025] A lavender biscuit, comprising the following raw materials in mass ratio: butter, white granulated sugar, eggs, cumin powder, black pepper powder, low-gluten flour and lavender powder, the ratio is 30: 6: 15: 1.0:0.8: 60: 60 . To prepare Lavender Cookies:

[0026] 1) Accurately weigh various raw materials for making lavender biscuits, among which lavender powder is extracted by adding 5-10 times of water to the residue after steam distillation of lavender, and then spray-dried at 180°C;

[0027] 2) Take butter, soften at room temperature, first add white sugar and eggs to beat and stir, then add the rest of the ingredients prepared in step 1), mix well, and stir into a mixed dough;

[0028] 3) Shape the evenly mixed dough with a mold, put it in the refrigerator for quick freezing, and make the lavender biscuit green body;

[0029] 4) Take out the raw lavender biscuit, slice, bake, and process the finished product;

[0030] 5) Take the baked lavender biscuits out of t...

Embodiment 3

[0032] A kind of lavender biscuit, comprises the raw material of following mass ratio: butter, white granulated sugar, egg, cumin powder, black pepper powder, low-gluten flour and lavender powder, ratio is 20:5:10:0.5:0.6:50:50 . To prepare Lavender Cookies:

[0033] 1) Accurately weigh various raw materials for making lavender biscuits, among which lavender powder is extracted by adding 5-10 times of water to the residue after steam distillation of lavender, and then spray-dried at 200°C;

[0034] 2) Take butter, soften at room temperature, first add white sugar and eggs to beat and stir, then add the rest of the ingredients prepared in step 1), mix well, and stir into a mixed dough;

[0035] 3) Shape the evenly mixed dough with a mold, put it in the refrigerator for quick freezing, and make the lavender biscuit green body;

[0036] 4) Take out the raw lavender biscuit, slice, bake, and process the finished product;

[0037] 5) Take the baked lavender biscuits out of the o...

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PUM

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Abstract

The invention discloses lavender biscuits and a making method thereof. The lavender biscuits comprise butter, white granulated sugar, eggs, cumin powder, black pepper powder, low-gluten flour and lavender powder in proportion. The lavender is directly added into the flour to prepare the biscuit, the taste of the biscuit is guaranteed, and meanwhile the effects of purifying mind, relieving pressure, relaxing nerves, helping sleep, expelling wind, calming and eliminating flatulence, diarrhea and dizziness headache by the lavender are fully exerted. According to the method, the lavender residuesobtained after steam distillation are adopted as raw materials, and waste is fully utilized; the lavender dry powder is obtained by adopting extraction and spray drying methods, the active ingredientsof the lavender dry powder are more sufficient than those of directly crushed powder obtained by directly adding lavender, and the effect of lavender is more effectively exerted.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a lavender biscuit and a preparation method thereof. Background technique [0002] Lavender (Latin name: Lavandula angustifolia Mill. ) aka Perfume Plant, Spirit Herb, Vanilla, Yellow Herb, Lavender. It belongs to Lamiaceae Lavender, a small shrub. Stems erect, stellate tomentose, old branches taupe, with strip-like exfoliating cortex. Leaves are strip-shaped or lanceolate, covered with sparse or dense gray stellate hairs, off-white or olive green when dry, entire and curled outward. Verticels gather into intermittent or nearly continuous spikes at the top of branches; bracts are diamond-shaped ovate, bracteoles are not obvious; calyx is ovate-cylindrical or nearly tubular; corolla is about twice as long as calyx, tube Straight, glandular hairs in throat. Nutlets elliptic, smooth. It is native to the Mediterranean coast, various parts of Europe and the Oceanian arch...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D13/02A21D2/36A21D2/34A21D2/18
CPCA21D13/06A21D13/02A21D2/36A21D2/34A21D2/181
Inventor 蔡万刚
Owner 大连大万食品有限公司
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