CN104137874A - Hypotensive cookie tasting like pumpkin and production method thereof - Google Patents
Hypotensive cookie tasting like pumpkin and production method thereof Download PDFInfo
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- CN104137874A CN104137874A CN201410352007.XA CN201410352007A CN104137874A CN 104137874 A CN104137874 A CN 104137874A CN 201410352007 A CN201410352007 A CN 201410352007A CN 104137874 A CN104137874 A CN 104137874A
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Abstract
The invention discloses a hypotensive cookie tasting like the pumpkin. The hypotensive cookie tasting like the pumpkin is prepared by the raw materials, by weight, 30-40 parts of pumpkins, 80-100 parts of flour, 5-7 parts of vegetable shortening, 10-20 parts of soybean flour, 1-3 parts of roots of kudzu vines, 2-3 parts of cortex lycii radicis, 3-4 parts of selfheal, 2-4 parts of scutellaria baicalensis, 1-5 parts of uncaria, 2-4 parts of gastrodia elata, 1-3 parts of barley stalks, a proper amount of white granulated sugar, and 8-12 parts of nutrition additives. The hypotensive cookie tasting like the pumpkin is unique in taste, the manufacturing process is simple, the Chinese herbal medicine with the hypotensive function, such as scutellaria baicalensis, roots of kudzu vines and selfheal are added into the raw materials, a certain hypotensive function is achieved, and the hypotensive cookie tasting like the pumpkin is suitable for being eaten by hypertension patients.
Description
Technical field
The present invention relates to a kind of hypotensive pumpkin taste biscuit and production method thereof, belong to food processing technology field.
Background technology
In very fast now rhythm of life, leisure food, biscuit particularly, 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 had to utilize 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 hypotensive pumpkin taste biscuit and production method thereof are provided.
The present invention is achieved by the following technical solutions:
A hypotensive pumpkin taste biscuit, it is characterized in that being comprised of the raw material of following weight portion: pumpkin 30-40, flour 80-100, shortening 5-7, soy meal 10-20, root of kudzu vine 1-3, root bark of Chinese wolf-berry 2-3, selfheal 3-4, root of large-flowered skullcap 2-4, yncaria stem with hooks 1-5, rhizoma Gastrodiae 2-4, barley culm 1-3, white granulated sugar are appropriate, nourishing additive agent 8-12;
Described food additives are comprised of by the weight ratio of 0.3-0.5:1-1.5:3-5:0.03-0.05 red date powder, Chinese hawthorn seed powder, cod powder, angelica powder;
The preparation method of described food additives is as follows, and red date, Chinese hawthorn seed are dried respectively, then grinds to form fine powder, after cod deburring, put into that pot clear water is stewing to be boiled to thoroughly cooked, then blend, then dry through baking box, pulverize, then by above-mentioned weight ratio, mix, add angelica powder, mix and blend and get final product.
The production method of described hypotensive pumpkin taste biscuit, it is characterized in that being comprised of the raw material of following weight portion:
(1) after pumpkin peeling is cleaned, put into steamer, water proof cooks, and is pressed into while hot mud after taking-up;
(2) root of kudzu vine, the root bark of Chinese wolf-berry, selfheal, the root of large-flowered skullcap, yncaria stem with hooks, rhizoma Gastrodiae, barley culm are got 2-3 time by appropriate water extraction, merged extract;
(3) soy meal, flour are merged, after mixing, add extract, after being uniformly mixed, add the residual components such as minced pumpkin, shortening, salt, nourishing additive agent, then material is transferred in dough mixing machine, form after dough, after compressing with mould, bake, obtain.
Advantage of the present invention is:
The invention provides a kind of hypotensive pumpkin taste biscuit, special taste, manufacture craft is simple; In the raw material of product of the present invention, add yellow Cen, the root of kudzu vine, selfheal etc. to there is the Chinese herbal medicine of hypotensive activity, there is certain hypotensive effect, be applicable to edible for patients with elevated blood pressure.
The specific embodiment
Embodiment 1:
A hypotensive pumpkin taste biscuit, it is characterized in that being comprised of the raw material of following weight portion: pumpkin 40, flour 80, shortening 6, soy meal 20, the root of kudzu vine 3, the root bark of Chinese wolf-berry 2, selfheal 3, the root of large-flowered skullcap 4, yncaria stem with hooks 4, rhizoma Gastrodiae 3, barley culm 2, white granulated sugar are appropriate, nourishing additive agent 10;
Described food additives are comprised of by the weight ratio of 0.5:1:5:0.05 red date powder, Chinese hawthorn seed powder, cod powder, angelica powder;
The preparation method of described food additives is as follows, and red date, Chinese hawthorn seed are dried respectively, then grinds to form fine powder, after cod deburring, put into that pot clear water is stewing to be boiled to thoroughly cooked, then blend, then dry through baking box, pulverize, then by above-mentioned weight ratio, mix, add angelica powder, mix and blend and get final product.
The production method of described hypotensive pumpkin taste biscuit, it is characterized in that being comprised of the raw material of following weight portion:
(1) after pumpkin peeling is cleaned, put into steamer, water proof cooks, and is pressed into while hot mud after taking-up;
(2) root of kudzu vine, the root bark of Chinese wolf-berry, selfheal, the root of large-flowered skullcap, yncaria stem with hooks, rhizoma Gastrodiae, barley culm are got 2 times by appropriate water extraction, merged extract;
(3) soy meal, flour are merged, after mixing, add extract, after being uniformly mixed, add the residual components such as minced pumpkin, shortening, salt, nourishing additive agent, then material is transferred in dough mixing machine, form after dough, after compressing with mould, bake, obtain.
The invention provides a kind of hypotensive pumpkin taste biscuit, special taste, manufacture craft is simple; In the raw material of product of the present invention, add yellow Cen, the root of kudzu vine, selfheal etc. to there is the Chinese herbal medicine of hypotensive activity, there is certain hypotensive effect, be applicable to edible for patients with elevated blood pressure.
Claims (2)
1. a hypotensive pumpkin taste biscuit, it is characterized in that being comprised of the raw material of following weight portion: pumpkin 30-40, flour 80-100, shortening 5-7, soy meal 10-20, root of kudzu vine 1-3, root bark of Chinese wolf-berry 2-3, selfheal 3-4, root of large-flowered skullcap 2-4, yncaria stem with hooks 1-5, rhizoma Gastrodiae 2-4, barley culm 1-3, white granulated sugar are appropriate, nourishing additive agent 8-12;
Described food additives are comprised of by the weight ratio of 0.3-0.5:1-1.5:3-5:0.03-0.05 red date powder, Chinese hawthorn seed powder, cod powder, angelica powder;
The preparation method of described food additives is as follows, and red date, Chinese hawthorn seed are dried respectively, then grinds to form fine powder, after cod deburring, put into that pot clear water is stewing to be boiled to thoroughly cooked, then blend, then dry through baking box, pulverize, then by above-mentioned weight ratio, mix, add angelica powder, mix and blend and get final product.
2. a production method for hypotensive pumpkin taste biscuit as claimed in claim 1, it is characterized in that being comprised of the raw material of following weight portion:
(1) after pumpkin peeling is cleaned, put into steamer, water proof cooks, and is pressed into while hot mud after taking-up;
(2) root of kudzu vine, the root bark of Chinese wolf-berry, selfheal, the root of large-flowered skullcap, yncaria stem with hooks, rhizoma Gastrodiae, barley culm are got 2-3 time by appropriate water extraction, merged extract;
(3) soy meal, flour are merged, after mixing, add extract, after being uniformly mixed, add the residual components such as minced pumpkin, shortening, salt, nourishing additive agent, then material is transferred in dough mixing machine, form after dough, after compressing with mould, bake, obtain.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410352007.XA CN104137874A (en) | 2014-07-23 | 2014-07-23 | Hypotensive cookie tasting like pumpkin and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410352007.XA CN104137874A (en) | 2014-07-23 | 2014-07-23 | Hypotensive cookie tasting like pumpkin and production method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN104137874A true CN104137874A (en) | 2014-11-12 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201410352007.XA Pending CN104137874A (en) | 2014-07-23 | 2014-07-23 | Hypotensive cookie tasting like pumpkin and production method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104770439A (en) * | 2015-03-26 | 2015-07-15 | 安徽友源食品有限公司 | Pumpkin biscuit and processing technology thereof |
| CN106213183A (en) * | 2016-08-14 | 2016-12-14 | 郭欢 | Squid wine with taste of rice Fructus Cucurbitae moschatae steamed sponge cake and preparation method thereof |
| CN108402135A (en) * | 2018-05-12 | 2018-08-17 | 芜湖喜源味食品有限公司 | A kind of preparation method of rice bran oil breakfast biscuits |
| RU2809194C1 (en) * | 2022-12-02 | 2023-12-07 | Федеральное Государственное Бюджетное Образовательное Учреждение Высшего Образования "Московский Государственный Университет Технологий И Управления Имени К.Г. Разумовского (Первый Казачий Университет)" | Method of producing butter cookies |
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| CN101028096A (en) * | 2006-03-04 | 2007-09-05 | 王珍 | Yeast food with hyperlipemia, hyperglycosemia, cardiovascular disease and sub-health improvement |
| CN103300104A (en) * | 2013-06-08 | 2013-09-18 | 丁素珍 | Blood sugar-reducing bitter gourd biscuit |
| CN103371364A (en) * | 2012-04-23 | 2013-10-30 | 李国庆 | Health-care food for diabetics |
| CN103461434A (en) * | 2013-08-15 | 2013-12-25 | 鲁杨 | Kelp blood pressure reduction cake and production method thereof |
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2014
- 2014-07-23 CN CN201410352007.XA patent/CN104137874A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101028096A (en) * | 2006-03-04 | 2007-09-05 | 王珍 | Yeast food with hyperlipemia, hyperglycosemia, cardiovascular disease and sub-health improvement |
| CN103371364A (en) * | 2012-04-23 | 2013-10-30 | 李国庆 | Health-care food for diabetics |
| CN103300104A (en) * | 2013-06-08 | 2013-09-18 | 丁素珍 | Blood sugar-reducing bitter gourd biscuit |
| CN103461434A (en) * | 2013-08-15 | 2013-12-25 | 鲁杨 | Kelp blood pressure reduction cake and production method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 李瑜等: "南瓜饼干工艺研究", 《粮食与油脂》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104770439A (en) * | 2015-03-26 | 2015-07-15 | 安徽友源食品有限公司 | Pumpkin biscuit and processing technology thereof |
| CN106213183A (en) * | 2016-08-14 | 2016-12-14 | 郭欢 | Squid wine with taste of rice Fructus Cucurbitae moschatae steamed sponge cake and preparation method thereof |
| CN108402135A (en) * | 2018-05-12 | 2018-08-17 | 芜湖喜源味食品有限公司 | A kind of preparation method of rice bran oil breakfast biscuits |
| RU2809194C1 (en) * | 2022-12-02 | 2023-12-07 | Федеральное Государственное Бюджетное Образовательное Учреждение Высшего Образования "Московский Государственный Университет Технологий И Управления Имени К.Г. Разумовского (Первый Казачий Университет)" | Method of producing butter cookies |
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| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20141112 |