阅读说明：本技术 一种艾草饼干及其制作方法 (Wormwood biscuits and making method thereof ) 是由 李婷 田信文 于 2019-11-19 设计创作，主要内容包括：本发明提供了一种艾草饼干,将艾草叶放入适量沸水中煮2min后捞出过冷水,滤干水分后捣碎,将捣碎的艾草叶用纱布过滤,最终备用的艾草叶湿基水分含量为70％；白砂糖加工处理成糖粉；鸡蛋全蛋均匀打散；将原料按预设比例参数称量；将调和油、鸡蛋液、糖粉混合搅拌均匀,直至糖粉完全融化,无明显粉状,然后加入艾叶混合均匀,直至色泽均匀、无明显颗粒状；低筋面粉与膨松剂混合过筛,搅拌均匀,搅拌至颜色均一、无明显粉状、颗粒状；调制好的面团用保鲜膜覆盖静置；将静置好的面团分成若干的小块饼坯,然后使用饼干模具定型；将饼坯放入烤箱烘烤；将烤好的饼干从烤箱中取出,置于自然环境下冷却后进行包装。(The invention provides a wormwood biscuit, which is prepared by putting wormwood leaves into proper amount of boiling water, boiling for 2min, fishing out supercooled water, draining water, mashing, filtering the mashed wormwood leaves with gauze, and finally obtaining the wormwood leaf wet basis with the water content of 70%; processing white granulated sugar into powdered sugar; breaking the whole eggs evenly; weighing the raw materials according to preset proportion parameters; mixing the blend oil, the egg liquid and the powdered sugar, stirring uniformly until the powdered sugar is completely melted and has no obvious powder, and then adding the folium artemisiae argyi, and mixing uniformly until the color is uniform and no obvious particles exist; mixing the low-gluten flour and the leavening agent, sieving, stirring uniformly, and stirring until the color is uniform and no obvious powder or granule exists; covering the prepared dough with a preservative film and standing; dividing the well-standing dough into a plurality of small cake blanks, and then shaping by using a biscuit mold; putting the cake blank into an oven for baking; and taking the baked biscuits out of the oven, placing the biscuits in a natural environment for cooling, and packaging.)

1. The wormwood biscuit is characterized by comprising 100 parts of low-gluten flour, 65 parts of blend oil, 45 parts of powdered sugar, 20 parts of egg liquid, 20 parts of wormwood leaves and 2 parts of a swelling agent by weight.

2. The manufacturing method of the wormwood biscuit is characterized by comprising the following steps:

s1, preparing wormwood leaves: boiling folium Artemisiae Argyi in appropriate amount of boiling water for 2min, taking out, removing supercooled water, draining, mashing in a mashing machine, and filtering the mashed folium Artemisiae Argyi with gauze to obtain final wet basis water content of 70%;

s2, preparing powdered sugar: processing white granulated sugar into sugar powder by a pulverizer;

s3, preparing egg liquid: breaking the whole eggs evenly;

s4, weighing: weighing low-gluten flour, blend oil, powdered sugar, egg liquid, folium Artemisiae Argyi and swelling agent according to preset proportion parameters;

s5, premixing: mixing the blend oil, the egg liquid and the powdered sugar, stirring uniformly until the powdered sugar is completely melted and has no obvious powder, and then adding the folium artemisiae argyi, and mixing uniformly until the color is uniform and no obvious particles exist;

s6, dough preparation: mixing the low-gluten flour and the leavening agent, sieving, stirring uniformly, and stirring until the color is uniform and no obvious powder or granule exists;

s7, standing: covering the prepared dough with a preservative film, and standing for 10 minutes;

s8, molding: dividing the well-standing dough into a plurality of small cake blanks, then shaping by using a biscuit mould, and placing the shaped cake blanks on a baking tray;

s9, baking: baking the cake blank in an oven for 20 minutes at the temperature of 170 ℃ on top and 140 ℃ on bottom;

s10, cooling and packaging: and taking the baked biscuits out of the oven, placing the biscuits in a natural environment for cooling, and packaging.

3. The method for making wormwood cookies as claimed in claim 2, wherein the biscuit thickness is 3 mm.

4. The method for making a wormwood biscuit according to claim 2, wherein the wormwood biscuit is packaged after natural cooling to 25 ℃.

Technical Field

The invention belongs to the field of food processing, and particularly relates to a wormwood biscuit and a making method thereof.

Background

The mugwort is a plant of Artemisia of Compositae, and has perennial herb or slightly half-shrub shape, and strong fragrance. Mainly distributed in Mongolia, Korea, Russia (far east region) and China; wide distribution, and almost all China except extremely arid and alpine regions. The method is characterized in that the method is used for cultivating plants in areas from low altitude to middle altitude, such as wastelands, roadside rivers, hillsides and the like, and is also used in forest grasslands and grassland areas, and local areas are dominant species of plant communities. The whole herb of wormwood is used as a medicine and has the functions of warming channels, removing dampness, dispelling cold, stopping bleeding, diminishing inflammation, relieving asthma, relieving cough, preventing miscarriage, resisting allergy and the like. The mugwort leaves are dried in the sun and smashed to obtain mugwort floss which is used for moxibustion and can also be used as a raw material of inkpad. In addition, the whole grass can be used as pesticide for killing insects or used as room disinfectant and insecticide for fumigating cigarette. The tender shoots and seedlings are used as vegetables. The mugwort is dried in the sun and crushed into mugwort powder which is a high-quality feed additive for livestock and poultry. Can also be used as natural plant dye. The wormwood has great economic value and is widely planted.

At present, the research on the wormwood is mainly focused on the aspects of extraction of volatile oil and active ingredients, feed additives, cultivation technology and the like, and the development of health food of the wormwood is relatively less due to the fact that the wormwood has special smell and pungent and bitter taste. In recent years, as various nutritional health-care ingredients of wormwood are well known, the development of health-care wormwood food is more and more emphasized. The wormwood is taken as an additive, the crisp biscuits can not only increase the variety and flavor of the biscuits, but also enrich the nutritional ingredients of the biscuits, but related processes for processing the wormwood biscuits are fresh at present, and the biscuits containing the wormwood ingredients are also fresh in the market.

Disclosure of Invention

The invention aims to solve the technical problem that a wormwood ingredient is not added into the conventional biscuits, and provides a wormwood biscuit and a making method thereof to solve the technical defects.

The wormwood biscuit comprises, by weight, 100 parts of low-gluten flour, 65 parts of blend oil, 45 parts of powdered sugar, 20 parts of egg liquid, 20 parts of wormwood leaves and 2 parts of a swelling agent.

A method for making wormwood biscuits comprises the following steps:

s1, preparing wormwood leaves: boiling folium Artemisiae Argyi in appropriate amount of boiling water for 2min, taking out, removing supercooled water, draining, mashing in a mashing machine, and filtering the mashed folium Artemisiae Argyi with gauze to obtain final wet basis water content of 70%;

s2, preparing powdered sugar: processing white granulated sugar into sugar powder by a pulverizer;

s3, preparing egg liquid: breaking the whole eggs evenly;

s4, weighing: weighing low-gluten flour, blend oil, powdered sugar, egg liquid, folium Artemisiae Argyi and swelling agent according to preset proportion parameters;

s5, premixing: mixing the blend oil, the egg liquid and the powdered sugar, stirring uniformly until the powdered sugar is completely melted and has no obvious powder, and then adding the folium artemisiae argyi, and mixing uniformly until the color is uniform and no obvious particles exist;

s6, dough preparation: mixing the low-gluten flour and the leavening agent, sieving, stirring uniformly, and stirring until the color is uniform and no obvious powder or granule exists;

s7, standing: covering the prepared dough with a preservative film, and standing for 10 minutes;

s8, molding: dividing the well-standing dough into a plurality of small cake blanks, then shaping by using a biscuit mould, and placing the shaped cake blanks on a baking tray;

s9, baking: baking the cake blank in an oven for 20 minutes at the temperature of 170 ℃ on top and 140 ℃ on bottom;

s10, cooling and packaging: and taking the baked biscuits out of the oven, placing the biscuits in a natural environment for cooling, and packaging.

Further, the thickness of the cake blank is 3 mm.

Further, the packaging can be carried out after natural cooling to 25 ℃.

Detailed Description

In order to more clearly understand the technical features, objects, and effects of the present invention, specific embodiments of the present invention will now be described in detail.

The wormwood biscuit comprises, by weight, 100 parts of low-gluten flour, 65 parts of blend oil, 45 parts of powdered sugar, 20 parts of egg liquid, 20 parts of wormwood leaves and 2 parts of a swelling agent.

A method for making wormwood biscuits comprises the following steps:

s1, preparing wormwood leaves: boiling folium Artemisiae Argyi in appropriate amount of boiling water for 2min, taking out, removing supercooled water, draining, mashing in a mashing machine, and filtering the mashed folium Artemisiae Argyi with gauze to obtain final wet basis water content of 70%;

s2, preparing powdered sugar: processing white granulated sugar into sugar powder by a pulverizer;

s3, preparing egg liquid: breaking the whole eggs evenly;

s4, weighing: weighing low-gluten flour, blend oil, powdered sugar, egg liquid, folium Artemisiae Argyi and swelling agent according to preset proportion parameters;

s5, premixing: mixing the blend oil, the egg liquid and the powdered sugar, stirring uniformly until the powdered sugar is completely melted and has no obvious powder, and then adding the folium artemisiae argyi, and mixing uniformly until the color is uniform and no obvious particles exist;

s6, dough preparation: mixing the low-gluten flour and the leavening agent, sieving, stirring uniformly, and stirring until the color is uniform and no obvious powder or granule exists;

s7, standing: covering the prepared dough with a preservative film, and standing for 10 minutes;

s8, molding: dividing the well-standing dough into a plurality of small cake blanks, then shaping by using a biscuit mould, and placing the shaped cake blanks on a baking tray;

s9, baking: baking the cake blank in an oven for 20 minutes at the temperature of 170 ℃ on top and 140 ℃ on bottom;

s10, cooling and packaging: and taking the baked biscuits out of the oven, placing the biscuits in a natural environment for cooling, and packaging.

The thickness of the cake blank is 3 mm.

Naturally cooling to 25 deg.C, and packaging.

While embodiments of the present invention have been described, the present invention is not limited to the above-described embodiments, which are intended to be illustrative rather than limiting, and many modifications may be made by those skilled in the art without departing from the spirit and scope of the invention as defined by the appended claims.