阅读说明：本技术 一种以天麻渣为特色原料的饼干及其制备方法 (Biscuit with gastrodia elata residue as special raw material and preparation method thereof ) 是由 王平 刘军锋 金少俊 金少勇 尹灿 于 2021-08-16 设计创作，主要内容包括：本发明属于保健食品技术领域,提供一种以天麻渣为特色原料的饼干及其制备方法,按其重量粉的配方为：天麻渣粉4-8份、低筋粉90-110份、泡打粉1-3份、黄油35-45份、糖35-45份、鸡蛋液25-35份、牛奶13-17份；所述天麻渣粉的制备方法是：取新鲜天麻清洗干净后,榨汁,保留天麻渣,烘干后打粉所得；所述以天麻渣为特色原料的饼干的制备方法为：黄油打发,糖油打发,加入鸡蛋牛奶调糊,再加入天麻渣粉、低筋粉、泡打粉调制面团,整型,冷冻,烘烤,冷却,包装；本发明制作出的饼干既保留了天麻的营养成分,又有饼干的独特风味,酥脆可口,香气色泽俱佳营养丰富,储存稳定,是一种保健功能和营养价值皆高的营养保健食品,长期食用有益于身体健康。(The invention belongs to the technical field of health-care food, and provides a biscuit taking rhizoma gastrodiae residue as a characteristic raw material and a preparation method thereof, wherein the formula of the biscuit according to the weight powder is as follows: 4-8 parts of rhizoma gastrodiae residue powder, 90-110 parts of low-gluten powder, 1-3 parts of baking powder, 35-45 parts of butter, 35-45 parts of sugar, 25-35 parts of egg liquid and 13-17 parts of milk; the preparation method of the rhizoma gastrodiae residue powder comprises the following steps: cleaning fresh rhizoma Gastrodiae, squeezing to obtain juice, keeping rhizoma Gastrodiae residue, oven drying, and pulverizing into powder; the preparation method of the biscuit taking the gastrodia elata residues as the characteristic raw material comprises the following steps: foaming butter, foaming sugar oil, adding egg and milk, mixing, adding rhizoma Gastrodiae residue powder, low-gluten powder, and baking powder, making dough, shaping, freezing, baking, cooling, and packaging; the biscuit manufactured by the invention not only retains the nutrient components of the gastrodia elata, but also has the unique flavor of the biscuit, is crisp and delicious, has good aroma, color and luster, rich nutrition and stable storage, is a nutrient health food with high health care function and high nutritional value, and is beneficial to body health after being eaten for a long time.)

1. A biscuit taking rhizoma gastrodiae residue as a characteristic raw material is characterized in that: the raw materials are mixed according to the parts by weight and comprise: 4-8 parts of rhizoma gastrodiae residue powder, 90-110 parts of low-gluten powder, 1-3 parts of baking powder, 35-45 parts of butter, 35-45 parts of sugar, 25-35 parts of egg liquid and 13-17 parts of milk.

2. The biscuit as claimed in claim 1, characterized in that: the rhizoma Gastrodiae residue powder is prepared by cleaning fresh rhizoma Gastrodiae, squeezing to obtain juice, keeping rhizoma Gastrodiae residue, oven drying in oven at 50-120 deg.C until water content is 5-15%, and grinding into 300 mesh with fineness of 120 plus materials.

3. The method for preparing biscuits featuring gastrodia elata residue as a raw material according to claim 1, wherein the method comprises the following steps:

the preparation method comprises the following steps:

the method comprises the following steps: accurately weighing rhizoma Gastrodiae residue powder, low-gluten powder, baking powder, butter, sugar, egg liquid, and milk by electronic scale according to the weight ratio of the raw materials in claim 1;

step two: placing the weighed butter slices at room temperature, softening the butter slices until small holes appear when the fingers slightly press the butter slices, placing the butter slices in a seasoning box, fully beating the butter slices, adding white granulated sugar, continuously beating the butter slices until sugar oil is uniformly mixed, adding egg liquid twice, beating the egg liquid until the egg liquid and the swelled butter slices are completely uniformly mixed, and then adding milk, quickly beating the egg liquid and the swelled butter slices until the egg liquid and the swelled butter slices are completely mixed into paste;

step three: mixing rhizoma Gastrodiae residue powder, low-gluten flour, and baking powder, sieving, adding the sieved powder into the final product of step two, stirring, mixing, making into dough, pressing into cake with thickness of 1-3 mm, freezing for two hours, molding with mold, and placing into baking tray;

step four: pre-heating the oven to 200 deg.C for 10min, placing the baking tray in the oven, baking for 15-40min, taking out the biscuit from the oven after the biscuit is cooked, cooling at room temperature, and packaging.

Technical Field

The invention belongs to the technical field of health-care food, and particularly relates to a biscuit taking gastrodia elata dregs as a characteristic raw material and a preparation method thereof.

Background

The Gastrodia elata is a dried tuber of Gastrodia elata Bl. which is an orchidaceae plant, is one of common and rare Chinese medicinal materials in China, is also named as a red arrow, is a perennial symbiotic meat herbaceous plant and is mainly distributed in the east of Asia. Rhizoma gastrodiae is a rare Chinese medicinal material which can be used as a medicine and also can be used as a daily food material. The underground part of the gastrodia elata has fleshy tubers or coral-shaped tubers, mostly grows in forests with the altitude of 400-3000m, is symbiotic with fungi armillaria mellea, and the latter invades the gastrodia elata tubers and generates nutrient substances and energy for the gastrodia elata tubers. Gastrodia elata is listed as the top grade in Shen nong Ben Cao Jing, and long-term administration of Gastrodia elata is considered to be capable of invigorating qi, strengthening body, nourishing yin, benefiting health and prolonging life. In Ben Cao gang mu, Tian Ma is classified as liver meridian, also called Ding Feng Cao, and is a good herb for treating diseases caused by wind invasion as its name suggests. Tian Ma is sweet and neutral in nature and flavor, and enters liver meridian. Has effects in calming endogenous wind, relieving spasm, suppressing liver yang, dispelling pathogenic wind, and dredging collaterals. It is used for treating infantile convulsion, epilepsy, convulsion, paralysis of limbs, numbness of limbs, headache, vertigo, rheumatalgia, and tetanus.

The gastrodia elata is a precious Chinese medicinal material, has important pharmacological effects in medicine, and comprises an anti-epilepsy effect, an anti-convulsion effect, an immunity enhancing effect, an antibacterial effect, a sedative-hypnotic effect shown by reducing the content of dopamine and norepinephrine in four brain areas of rats and the like. The rhizoma Gastrodiae polysaccharide has effects of lowering blood pressure by promoting survival of endogenous vasodilator, inhibiting endogenous vasoconstrictor, and restoring antagonistic balance of the two. The rhizoma gastrodiae water decoction can obviously prevent microcirculation disturbance and thrombosis, and can also obviously protect brain tissue damage caused by ischemia, anoxia and blood reperfusion. Rhizoma Gastrodiae also has effects of dilating blood vessel, improving blood vessel elasticity, and improving blood supply of basilar artery. Gastrodin has effects of repairing brain cell injury, protecting cerebral vessels, improving synaptic plasticity injury of hippocampal region, and inhibiting apoptosis of hippocampal nerve cells, and can be used for preventing and treating senile dementia.

Rhizoma Gastrodiae is also a health food, and can be used in medicated liquor, medicated diet, and medicated tea. The earliest one is described in Ben Jing: gastrodia elata can tonify qi after being taken for a long time, nourish yin, be fertile and healthy, Songshan and Heishan take the honey of a person who is born to be fried as fruit food, even treasure. Fresh rhizoma gastrodiae is commonly used for cooking, and the rhizoma gastrodiae medicated diet not only has the functions of improving intelligence and strengthening brain, and promoting qi and blood circulation, but also can relieve symptoms such as headache, dizziness, neurasthenia, hypertension and the like caused by endogenous wind. Rhizoma Gastrodiae is approved by the national ministry of health, and can be used as common health product for the elderly to resist diseases and delay aging.

The invention aims to provide a gastrodia elata residue biscuit with a health care effect and a preparation method thereof, residual raw materials of fresh gastrodia elata after juicing are utilized, the unpleasant smell of the gastrodia elata is covered to the maximum extent, the prepared biscuit is crisp in taste, sweet but not greasy, and rich in gastrodia elata polysaccharide, cellulose and various amino acid components, the requirement of people in China on food diversification when the dietary structure is changed from a full-warm type to a health care type can be met, the gastrodia elata raw materials can be fully utilized, and resource waste is avoided.

Disclosure of Invention

The invention relates to a biscuit taking rhizoma gastrodiae residue as a characteristic raw material, which adopts the technical scheme that: the raw materials are mixed according to the parts by weight and comprise: 4-8 parts of rhizoma gastrodiae residue powder, 90-110 parts of low-gluten powder, 1-3 parts of baking powder, 35-45 parts of butter, 35-45 parts of sugar, 25-35 parts of egg liquid and 13-17 parts of milk.

The technical scheme of the invention also comprises: the rhizoma gastrodiae residue powder is prepared by crushing rhizoma gastrodiae residues, and the specific preparation method comprises the following steps: cleaning fresh rhizoma Gastrodiae, squeezing, keeping rhizoma Gastrodiae residue, oven drying in oven at 50-120 deg.C until water content is 5-15%, and pulverizing into powder with fineness of 120 plus 300 mesh.

The preparation method comprises the following steps:

the method comprises the following steps: accurately weighing rhizoma gastrodiae residue powder, low-gluten powder, baking powder, butter, sugar, eggs and milk by using an electronic scale according to the weight part ratio of the various raw materials in the first section of the invention;

step two: placing the weighed butter slices at room temperature, softening the butter slices until small holes appear when the fingers slightly press the butter slices, placing the butter slices in a seasoning box, fully beating the butter slices, adding white granulated sugar, continuously beating the butter slices until sugar oil is uniformly mixed, adding egg liquid twice, beating the egg liquid twice until the egg liquid and the swelled butter are completely uniformly mixed, and then adding milk, quickly beating the egg liquid and the swelled butter slices until the egg liquid and the swelled butter slices are completely mixed into paste;

step three: mixing rhizoma Gastrodiae residue powder, low-gluten flour, and baking powder, sieving, adding the sieved powder into the final product of step two, stirring, mixing, making into dough, pressing into cake with thickness of 1-3 mm, freezing for two hours, molding with mold, and placing into baking tray;

step four: pre-heating the oven to 200 deg.C for 10min, placing the baking tray in the oven, baking for 15-40min, taking out the biscuit from the oven after the biscuit is cooked, cooling at room temperature, and packaging.

The invention has the advantages that:

1. through the steps of juicing, slag-taking and powdering the gastrodia elata and the addition of quantitative butter, egg liquid and white granulated sugar, the smell of the gastrodia elata similar to horse urine is effectively covered, the nutritional ingredients of the gastrodia elata are reserved, and the gastrodia elata biscuit has crisp and fine taste.

2. The butter has strong milk fragrance, can control the formation of gluten to make biscuit dough soft, slices the butter in advance and softens and stir and burst, can shorten butter softening time, makes the butter more even, and the taste of the prepared gastrodia elata dreg biscuit is better.

3. The egg liquid is added and frothed twice, so that the butter can be better fused with the egg liquid, the phenomenon of egg-oil separation is prevented, and the prepared batter has higher swelling degree.

4. By controlling the fineness and the adding proportion of the gastrodia elata dreg powder, the color, the flavor and other characteristics of the gastrodia elata dreg biscuit can be effectively adjusted, the gastrodia elata dreg biscuit is beneficial to uniformly mixing various raw materials, and in order to ensure that the smell similar to horse urine of the gastrodia elata is effectively covered, the proportion of the various raw materials is optimized.

5. The gastrodia elata residue powder, the low-gluten flour and the baking powder are uniformly mixed and then sieved, so that the baking powder and the gastrodia elata residue powder can be effectively and uniformly distributed in the batter, the condition that gastrodia elata residue biscuits are not uniform in size due to nonuniform mixing of the baking powder or the condition that gastrodia elata residue biscuits are not uniform in color distribution due to nonuniform mixing of the gastrodia elata residue powder is prevented, impurities in the low-gluten flour can be removed through sieving, and the taste of the biscuits is fine and smooth.

The specific implementation method comprises the following steps:

for the purpose of clarifying the technical solution of the present invention, the following further describes the invention with reference to examples

Example 1

The gastrodia elata dreg biscuit comprises the following raw materials in parts by weight: 6 parts of rhizoma gastrodiae residue powder, 100 parts of low-gluten powder, 2 parts of baking powder, 40 parts of butter, 40 parts of sugar, 30 parts of egg liquid and 15 parts of milk. The preparation method comprises the following steps:

the method comprises the following steps: cleaning fresh rhizoma Gastrodiae, cutting into pieces, squeezing, filtering, keeping rhizoma Gastrodiae residue, oven drying the rhizoma Gastrodiae residue in a 120 deg.C oven until the water content is not higher than 8%, pulverizing, and selecting powder capable of smoothly passing through 300 mesh sieve (pulverizing the rest powder repeatedly to target specification) to obtain rhizoma Gastrodiae residue powder;

step two: accurately weighing rhizoma Gastrodiae residue powder, low-gluten powder, baking powder, butter, sugar, egg, and milk with an electronic scale according to the above ratio;

step three: placing the weighed butter slices at room temperature, softening the butter slices until small holes appear when the fingers slightly press the butter slices, placing the butter slices in a seasoning box, fully beating the butter slices, adding white granulated sugar, continuously beating the butter slices until sugar oil is uniformly mixed, adding egg liquid twice, beating the egg liquid until the egg liquid and the swelled butter slices are completely uniformly mixed, and then adding milk, quickly beating the egg liquid and the swelled butter slices until the egg liquid and the swelled butter slices are completely mixed into paste;

step four: mixing rhizoma Gastrodiae residue powder, low-gluten flour, and baking powder, sieving, adding the sieved powder into the final product of step two, stirring, mixing, making into dough, pressing into cake with thickness of about 3 mm, freezing for two hours, molding with mold, and placing into baking tray;

step five: adjusting the oven to 200 deg.C, preheating for 10min, placing the baking tray in the oven, baking for 40min, taking out the biscuit from the oven after the biscuit is cooked, cooling at room temperature, and packaging.

Example 2

The gastrodia elata dreg biscuit comprises the following raw materials in parts by weight: 4 parts of rhizoma gastrodiae residue powder, 90 parts of low-gluten powder, 1 part of baking powder, 35 parts of butter, 35 parts of sugar, 25 parts of egg liquid and 13 parts of milk. The preparation method comprises the following steps:

the method comprises the following steps: cleaning fresh rhizoma Gastrodiae, cutting into pieces, squeezing, filtering, keeping rhizoma Gastrodiae residue, oven drying the rhizoma Gastrodiae residue in a 100 deg.C oven until the water content is not higher than 10%, pulverizing, and selecting powder which can smoothly pass through 200 mesh sieve (pulverizing the rest powder repeatedly to target specification) to obtain rhizoma Gastrodiae residue powder;

step two: accurately weighing rhizoma Gastrodiae residue powder, low-gluten powder, baking powder, butter, sugar, egg, and milk with an electronic scale according to the above ratio;

step three: placing the weighed butter slices at room temperature, softening the butter slices until small holes appear when the fingers slightly press the butter slices, placing the butter slices in a seasoning box, fully beating the butter slices, adding white granulated sugar, continuously beating the butter slices until sugar oil is uniformly mixed, adding egg liquid twice, beating the egg liquid until the egg liquid and the swelled butter slices are completely uniformly mixed, and then adding milk, quickly beating the egg liquid and the swelled butter slices until the egg liquid and the swelled butter slices are completely mixed into paste;

step four: mixing rhizoma Gastrodiae residue powder, low-gluten flour, and baking powder, sieving, adding the sieved powder into the final product of step two, stirring, mixing, making into dough, pressing into cake with thickness of about 2 mm, freezing for two hours, molding with mold, and placing into baking tray;

step five: adjusting the oven to 200 deg.C, preheating for 10min, placing the baking tray in the oven, baking for 25 min, taking out the biscuit from the oven after the biscuit is cooked, cooling at room temperature, and packaging.

Example 3

The gastrodia elata dreg biscuit comprises the following raw materials in parts by weight: 8 parts of rhizoma gastrodiae residue powder, 110 parts of low-gluten flour, 3 parts of baking powder, 45 parts of butter, 45 parts of sugar, 35 parts of egg liquid and 17 parts of milk. The preparation method comprises the following steps:

the method comprises the following steps: cleaning fresh rhizoma Gastrodiae, cutting into pieces, squeezing, filtering, keeping rhizoma Gastrodiae residue, oven drying at 50 deg.C until water content is not higher than 15%, pulverizing, and sieving with 120 mesh sieve (pulverizing the rest powder repeatedly to target specification) to obtain rhizoma Gastrodiae residue powder;

step two: accurately weighing rhizoma Gastrodiae residue powder, low-gluten powder, baking powder, butter, sugar, egg, and milk with an electronic scale according to the above ratio;

step three: placing the weighed butter slices at room temperature, softening the butter slices until small holes appear when the fingers slightly press the butter slices, placing the butter slices in a seasoning box, fully beating the butter slices, adding white granulated sugar, continuously beating the butter slices until sugar oil is uniformly mixed, adding egg liquid twice, beating the egg liquid until the egg liquid and the swelled butter slices are completely uniformly mixed, and then adding milk, quickly beating the egg liquid and the swelled butter slices until the egg liquid and the swelled butter slices are completely mixed into paste;

step four: mixing rhizoma Gastrodiae residue powder, low-gluten flour, and baking powder, sieving, adding the sieved powder into the final product of step two, stirring, mixing, making into dough, pressing into cake with thickness of about 1mm, freezing for two hours, molding with mold, and placing into baking tray;

step five: adjusting the oven to 200 deg.C, preheating for 10min, placing the baking tray in the oven, baking for 15min, taking out the biscuit from the oven after the biscuit is cooked, cooling at room temperature, and packaging.

The biscuit prepared by the method has the advantages of complete appearance, uniform size, brown yellow color, uniform color, no overburning phenomenon, obvious milk fragrance, no unpleasant smell of rhizoma gastrodiae similar to mare's urine, crisp taste and no tooth sticking.

While the foregoing shows and describes the principles of the present invention, together with the principal features and advantages thereof, the present invention is not limited by the foregoing examples, which are included to illustrate the principles of the invention, and various changes and modifications may be made therein without departing from the spirit and scope of the invention.