CN104115903A - Mung bean-flavored heat clearing biscuits and production method thereof - Google Patents

Abstract

The invention discloses mung bean-flavored heat clearing biscuits and a production method thereof. The mung bean-flavored heat clearing biscuit is produced by the following raw materials, by weight, mung bean powder 30-40 parts, flour 80-120 parts, kudzu vine root powder 10-20 parts, vegetable oil 3-5 parts, lophatherum gracile 1-3 parts, honeysuckle 2-3 parts, cape jasmine 1-3 parts, rehmannia glutinosa 2-4 parts, eadix ophiopogonis 1-4 parts, lalang grass rhizome 2-3 parts, barley stalks 1-4 parts, an appropriate amount of white granulated sugar and nutrition additives 8-10 parts. The production method is simple in operation and reasonable in formula, the mung bean powder and the kudzu vine root powder serve as main raw materials, meanwhile the lophatherum gracile, the honeysuckle, the cape jasmine and other traditional Chinese medicine ingredients serve as auxiliary materials, and products produced by the method are unique in flavor and has the heat clearing and internal heat decreasing effect.

Description

A kind of mung bean taste heat-clearing biscuit and production method thereof

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Technical field

The present invention relates to a kind of mung bean taste heat-clearing biscuit and production method thereof, belong to food processing technology field.

Background technology

In very fast now rhythm of life, leisure food, particularly biscuit, in people life in occupation of very important position, they can significantly save the meal time, promote people's operating efficiency, but the thing followed is health problem, on market, existing biscuit taste is numerous and diverse, but nutritional labeling is single, cannot meet the demand of health to nutrient, long-term use can cause in poor health, resistance reductions etc. are healthy is topic, therefore develop a kind of new there is the biscuit that healthy nutritive value combines with taste will be very popular.

In barley culm, contain polysaccharide component, preliminary animal experiment, controls angina pectoris effect better, has antitumaous effect.Warm in nature nontoxic, but in prior art, big or small wheat straw is not utilized substantially, the application provides the new for window of barley culm in food, confers benefits on society.

 

Summary of the invention

The present invention has overcome deficiency of the prior art, and a kind of mung bean taste heat-clearing biscuit and production method thereof are provided.

The present invention is achieved by the following technical solutions:

A kind of mung bean taste heat-clearing biscuit, it is characterized in that being made up of the raw material of following weight portion: appropriate, the nourishing additive agent 8-10 of mung bean flour 30-40, flour 80-120, kudzu-vine root powder 10-20, vegetable oil 3-5, lophatherum gracile 1-3, honeysuckle 2-3, cape jasmine 1-3, cultivated land 2-4, tuber of dwarf lilyturf 1-4, cogongrass rhizome 2-3, barley culm 1-4, white granulated sugar;

Described food additives by shepherd's purse rapeseed oil, Radix Notoginseng powder, smear tea powder, sheep milk powder forms by the weight ratio of 0.5-1.5:0.2-0.4:5-8:8-10;

The preparation method of described food additives is as follows, will smear tea powder, sheep milk powder and put into heat pot and fry, and then canola and Radix Notoginseng powder is added wherein, fully stirs, and stir-fries for a moment after mixing, and to obtain final product.

The production method of described mung bean taste heat-clearing biscuit, it is characterized in that being made up of the raw material of following weight portion:

(1) mung bean flour, kudzu-vine root powder are mixed, put into frying pan, the slow stir-fry of little fire is to going out perfume (or spice);

(2) lophatherum gracile, honeysuckle, cape jasmine, cultivated land, the tuber of dwarf lilyturf, cogongrass rhizome, barley culm are got 2-3 time by appropriate water extraction, merged extract;

(3) mung bean flour of flour and frying, kudzu-vine root powder are merged, after mixing, add extract, after being uniformly mixed, add the residual components such as vegetable oil, white granulated sugar, nourishing additive agent, then material is transferred in dough mixing machine, form after dough, after compressing with mould, bake, to obtain final product.

Advantage of the present invention is:

The invention provides a kind of mung bean taste heat-clearing biscuit and production method thereof, the inventive method is simple to operate, formula is reasonable, taking mung bean flour and kudzu-vine root powder as primary raw material, be aided with the plurality of Chinese compositions such as lophatherum gracile, honeysuckle, cape jasmine simultaneously, products obtained therefrom is unique flavor not only, has more effect of heat-clearing and fire-reducing.

Detailed description of the invention

Embodiment 1:

A kind of mung bean taste heat-clearing biscuit, it is characterized in that being made up of the raw material of following weight portion: mung bean flour 40, face 100, kudzu-vine root powder 20, vegetable oil 5, lophatherum gracile 3, honeysuckle 2, cape jasmine 1, cultivated land 2, the tuber of dwarf lilyturf 3, cogongrass rhizome 2, barley culm 3, white granulated sugar are appropriate, nourishing additive agent 10;

Described food additives by shepherd's purse rapeseed oil, Radix Notoginseng powder, smear tea powder, sheep milk powder forms by the weight ratio of 0.8:0.2:5:10;

The preparation method of described food additives is as follows, will smear tea powder, sheep milk powder and put into heat pot and fry, and then canola and Radix Notoginseng powder is added wherein, fully stirs, and stir-fries for a moment after mixing, and to obtain final product.

The production method of described mung bean taste heat-clearing biscuit, it is characterized in that being made up of the raw material of following weight portion:

(1) mung bean flour, kudzu-vine root powder are mixed, put into frying pan, the slow stir-fry of little fire is to going out perfume (or spice);

(2) lophatherum gracile, honeysuckle, cape jasmine, cultivated land, the tuber of dwarf lilyturf, cogongrass rhizome, barley culm are got 2 times by appropriate water extraction, merged extract;

(3) mung bean flour of flour and frying, kudzu-vine root powder are merged, after mixing, add extract, after being uniformly mixed, add the residual components such as vegetable oil, white granulated sugar, nourishing additive agent, then material is transferred in dough mixing machine, form after dough, after compressing with mould, bake, to obtain final product.

The invention provides a kind of mung bean taste heat-clearing biscuit and production method thereof, the inventive method is simple to operate, formula is reasonable, taking mung bean flour and kudzu-vine root powder as primary raw material, be aided with the plurality of Chinese compositions such as lophatherum gracile, honeysuckle, cape jasmine simultaneously, products obtained therefrom is unique flavor not only, has more effect of heat-clearing and fire-reducing.

Claims (2)

1. a mung bean taste heat-clearing biscuit, it is characterized in that being made up of the raw material of following weight portion: appropriate, the nourishing additive agent 8-10 of mung bean flour 30-40, flour 80-120, kudzu-vine root powder 10-20, vegetable oil 3-5, lophatherum gracile 1-3, honeysuckle 2-3, cape jasmine 1-3, cultivated land 2-4, tuber of dwarf lilyturf 1-4, cogongrass rhizome 2-3, barley culm 1-4, white granulated sugar;

Described food additives by shepherd's purse rapeseed oil, Radix Notoginseng powder, smear tea powder, sheep milk powder forms by the weight ratio of 0.5-1.5:0.2-0.4:5-8:8-10;

The preparation method of described food additives is as follows, will smear tea powder, sheep milk powder and put into heat pot and fry, and then canola and Radix Notoginseng powder is added wherein, fully stirs, and stir-fries for a moment after mixing, and to obtain final product.

2. a production method for mung bean taste heat-clearing biscuit as claimed in claim 1, it is characterized in that being made up of the raw material of following weight portion:

(1) mung bean flour, kudzu-vine root powder are mixed, put into frying pan, the slow stir-fry of little fire is to going out perfume (or spice);

(2) lophatherum gracile, honeysuckle, cape jasmine, cultivated land, the tuber of dwarf lilyturf, cogongrass rhizome, barley culm are got 2-3 time by appropriate water extraction, merged extract;

(3) mung bean flour of flour and frying, kudzu-vine root powder are merged, after mixing, add extract, after being uniformly mixed, add the residual components such as vegetable oil, white granulated sugar, nourishing additive agent, then material is transferred in dough mixing machine, form after dough, after compressing with mould, bake, to obtain final product.