阅读说明：本技术 一种牡丹籽油儿童饼干及其制作方法 (Peony seed oil biscuit for children and making method thereof ) 是由 张静 魏爱荣 花峰 黎晓东 于 2021-02-02 设计创作，主要内容包括：本发明公开一种牡丹籽油儿童饼干及其制作方法,本发明制作的牡丹籽油儿童饼干,由于饼干的成分中含有牡丹籽油,利用牡丹籽油中含有的亚油酸抑制胆固醇合成,调节血压,利用亚麻酸降血脂,降低胆固醇和促进脂肪代谢,从而在一定程度上解决青少年肥胖的问题,从而降低慢性病发病率。而且本发明制作的儿童饼干,趣味性十足,利用连接凸起与插接槽和插接孔的连接,可以将饼干拼接成不同形状的结构,产生类似于积木的效果；而且在饼干上印制的图案,可以丰富儿童的认知,有助于儿童智力的开发。(The invention discloses a peony seed oil children biscuit and a preparation method thereof. The children biscuits made by the invention are very interesting, and the biscuits can be spliced into structures with different shapes by utilizing the connection of the connecting bulges, the inserting grooves and the inserting holes, so that the effect similar to building blocks is generated; and the patterns printed on the biscuits can enrich the cognition of children and contribute to the development of the intelligence of the children.)

1. The making method of the peony seed oil children biscuit is characterized by comprising the following steps:

firstly, preparing materials, in parts by weight: 3-5 parts of eggs, 2-5 parts of corn starch, 20-40 parts of flour, 4-6 parts of butter, 2-5 parts of peony seed oil, 0.2-0.6 part of fruit powder, 2-4 parts of granulated sugar, 6-10 parts of milk, 0.5-1 part of salt, 0.1-0.5 part of baking soda, 2-6 parts of whole milk powder and 1-3 parts of glucose syrup;

softening butter, namely taking the butter out, softening the butter by using room temperature or water bath, adding the fine granulated sugar, the egg yolk and the peony seed oil into the butter, and fully stirring to fully dissolve the fine granulated sugar in the butter to obtain a butter mixture;

kneading dough, namely mixing and stirring corn starch, flour, fruit powder, salt, baking soda, whole milk powder, a mixture of glucose syrup and butter, milk and water;

fourthly, biscuit forming, namely pressing the stirred dough into a flour cake with the thickness of 3-5 mm by a flour press, and printing the flour cake into a shape meeting the requirement by a biscuit die;

baking the biscuits, namely putting the formed biscuits into a baking tray in order, putting the baked biscuits into an electric oven for baking, adjusting the temperature to 115-130 ℃, and baking for 25-35 min until the biscuits are golden yellow;

and sixthly, packaging the finished product, taking out the baked biscuit, cooling, and packaging and sealing.

2. The making method of the peony seed oil children biscuit according to claim 1, characterized in that: naturally cooling the baked biscuits to 25-30 ℃, picking out the baked biscuits with irregular shapes, and packaging and sealing the biscuits.

3. The making method of the peony seed oil children biscuit according to claim 1, characterized in that: the water content of the biscuit in the sixth step is 5.5-6.5%.

4. The making method of the peony seed oil children biscuit according to claim 1, characterized in that: and in the second step, the egg yolk is added for three times, and the egg yolk and the butter are fully fused and then added for the next time.

5. The making method of the peony seed oil children biscuit according to claim 1, characterized in that: in the first step, the flour is sieved by a 100-mesh sieve before use.

6. The peony seed oil children biscuit is characterized by comprising a biscuit main body, wherein the top end face and the bottom end face of the biscuit main body are respectively coated with an adhesive food layer (3), the biscuit main body comprises a first main body (1) and a second main body (2), and nut crushed particle layers (4) are attached to the first main body (1) and the second main body (2) through the adhesive food layers (3);

a plurality of connecting bulges (5) are fixedly connected to the side wall of the first main body (1) at equal intervals in the circumferential direction, a plurality of inserting grooves (6) are formed in the side wall of the second main body (2), and the connecting bulges (5) are matched with the inserting grooves (6); the middle part of the top end of the first main body (1) and the middle part of the top end of the second main body (2) are both provided with inserting holes (7), and the connecting bulge (5) is matched with the inserting holes (7); the first body (1) and the second body (2) have the same thickness.

7. The peony seed oil children biscuit of claim 6, wherein: the plane shapes of the first main body (1) and the second main body (2) are regular polygons, the middle part of each side face of the first main body (1) is provided with one connecting protrusion (5), and the middle part of each side face of the second main body (2) is provided with one inserting groove (6).

8. The peony seed oil children biscuit of claim 6, wherein: patterns (8) are arranged on the first main body (1) and the second main body (2), and the patterns (8) are located on two sides of the inserting hole (7).

9. The peony seed oil children biscuit of claim 6, wherein: the thickness of the first main body (1) and the thickness of the second main body (2) are both 4-6 mm, and the height of the insertion groove (6) is 2 mm.

10. The peony seed oil children biscuit of claim 6, wherein: the viscous food layer (3) is a maltose layer.

Technical Field

The invention relates to the technical field of food processing, in particular to a peony seed oil biscuit for children and a making method thereof.

Background

Since the 21 st century, the material level of people is greatly improved, the excessive drowning of parents and elders to children, and the habit of children to eat snacks and food preference are easy to cause the condition of overnutrition, and in addition to the small amount of exercise of children, the obesity problem of teenagers is more and more serious, and the incidence of some chronic diseases is obviously increased due to obesity.

The biscuit is a baked food, has loose mouthfeel, low moisture content, light weight, easy storage, convenient packaging and carrying and convenient eating, and is popular with children. However, most of the biscuits supplied in the current market are high-calorie, high-fat and high-sweet varieties, and the appetite and digestion of children are inhibited instead.

Peony seeds are a byproduct in the production of moutan bark, and have the effects of resisting oxidation and diminishing inflammation, and can be used for treating lumbago and skelalgia. The peony seed has rich oil content, the peony seed oil contains 18 kinds of amino acids necessary for human body and a large amount of trace elements beneficial to human body, the total unsaturated acid content is up to more than 92%, wherein: 42.4% of alpha-linolenic acid (known as plant brain gold), 25% of oleic acid and 28.5% of linoleic acid; the edible vegetable oil contains rare bioactive components such as vitamin E, vitamin F, squalene, phytosterol and the like, has multiple indexes exceeding those of olive oil and tea tree oil, and is the best edible vegetable oil containing alpha-linolenic acid. Alpha-linolenic acid is a fatty acid which can not be synthesized by human body and is especially important for human health because the alpha-linolenic acid is supplied by food, the linoleic acid has the functions of inhibiting the synthesis of cholesterol, regulating blood pressure and the like, and the linolenic acid has the functions of reducing blood fat, reducing cholesterol, promoting fat metabolism, regenerating liver cells, enhancing immunity, resisting anaphylactic reaction, delaying senility and the like.

Disclosure of Invention

The invention aims to provide a peony seed oil children biscuit and a making method thereof, and aims to solve the problems in the prior art.

In order to achieve the purpose, the invention provides the following scheme: the invention provides a method for making peony seed oil children biscuits, which specifically comprises the following steps:

firstly, preparing materials, in parts by weight: 3-5 parts of eggs, 2-5 parts of corn starch, 20-40 parts of flour, 4-6 parts of butter, 2-5 parts of peony seed oil, 0.2-0.6 part of fruit powder, 2-4 parts of granulated sugar, 6-10 parts of milk, 0.5-1 part of salt, 0.1-0.5 part of baking soda, 2-6 parts of whole milk powder and 1-3 parts of glucose syrup;

softening butter, namely taking the butter out, softening the butter by using room temperature or water bath, adding the fine granulated sugar, the egg yolk and the peony seed oil into the butter, and fully stirring to fully dissolve the fine granulated sugar in the butter to obtain a butter mixture;

kneading dough, namely mixing and stirring corn starch, flour, fruit powder, salt, baking soda, whole milk powder, a mixture of glucose syrup and butter, milk and water;

fourthly, biscuit forming, namely pressing the stirred dough into a flour cake with the thickness of 3-5 mm by using a flour press, and printing the flour cake into a shape meeting the requirement by using a biscuit die;

baking the biscuits, namely putting the formed biscuits into a baking tray in order, putting the baked biscuits into an electric oven for baking, adjusting the temperature to 115-130 ℃, and baking for 25-35 min until the biscuits are golden yellow;

and sixthly, packaging the finished product, taking out the baked biscuit, cooling, and packaging and sealing.

Preferably, after the baked biscuits in the sixth step are naturally cooled to 25-30 ℃, the baked biscuits with irregular shapes are picked out and packaged and sealed.

Preferably, the water content of the biscuit in the sixth step is 5.5-6.5%.

Preferably, in the second step, the egg yolk is added in three times, and the egg yolk and the butter are fully fused and then added in the next time.

Preferably, the flour in the first step is sieved by a 100-mesh sieve before use.

A peony seed oil children biscuit comprises a biscuit main body, wherein the top end face and the bottom end face of the biscuit main body are respectively coated with an adhesive food material layer, the biscuit main body comprises a first main body and a second main body, and nut crushed particle layers are attached to the first main body and the second main body through the adhesive food material layers;

a plurality of connecting bulges are fixedly connected to the side wall of the first main body at equal intervals in the circumferential direction, a plurality of inserting grooves are formed in the side wall of the second main body, and the connecting bulges are matched with the inserting grooves; the middle part of the top end of the first main body and the middle part of the top end of the second main body are both provided with inserting holes, and the connecting bulges are matched with the inserting holes; the first body and the second body have the same thickness.

Preferably, the planar shapes of the first main body and the second main body are regular polygons, the middle part of each side surface of the first main body is provided with the connecting protrusion, and the middle part of each side surface of the second main body is provided with the inserting groove.

Preferably, the first main body and the second main body are both provided with patterns, and the patterns are positioned on two sides of the inserting hole.

Preferably, the thickness of the first main body and the thickness of the second main body are both 4-6 mm, and the height of the insertion groove is 2 mm.

Preferably, the viscous food layer is a maltose layer.

The invention discloses the following technical effects: according to the peony seed oil children biscuit, due to the fact that the peony seed oil is contained in the biscuit, linoleic acid contained in the peony seed oil is used for inhibiting cholesterol synthesis, regulating blood pressure, and linolenic acid is used for reducing blood fat, reducing cholesterol and promoting fat metabolism, the problem of obesity of teenagers is solved to a certain extent, and therefore the incidence rate of chronic diseases is reduced. The children biscuits made by the invention are very interesting, and the biscuits can be spliced into structures with different shapes by utilizing the connection of the connecting bulges, the inserting grooves and the inserting holes, so that the effect similar to building blocks is generated; and the patterns printed on the biscuits can enrich the cognition of children and contribute to the development of the intelligence of the children.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings needed to be used in the embodiments will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings without inventive exercise.

FIG. 1 is a schematic structural view of the present invention;

FIG. 2 is a cross-sectional view taken along A-A of FIG. 1;

wherein, the first body-1; a second body-2; a viscous food layer-3; nut kernel layer-4; a connecting projection-5; a plug groove-6; a plug hole-7; pattern-8.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

In order to make the aforementioned objects, features and advantages of the present invention comprehensible, embodiments accompanied with figures are described in further detail below.

Example one

The invention provides a method for making peony seed oil children biscuits, which specifically comprises the following steps:

firstly, preparing materials, in parts by weight: 3 parts of eggs, 2 parts of corn starch, 20 parts of flour, 4 parts of butter, 2 parts of peony seed oil, 0.2 part of fruit powder, 2 parts of fine granulated sugar, 6 parts of milk, 0.5 part of salt, 0.1 part of baking soda, 2 parts of whole milk powder and 1 part of glucose syrup, wherein the flour is sieved by a 100-mesh sieve before use;

softening butter, namely taking the butter out, softening the butter by using room temperature or water bath, adding the muscovado, egg yolk and peony seed oil into the butter, adding the egg yolk into the butter for three times, adding the egg yolk into the butter for the next time after the egg yolk and the butter are fully fused each time, and fully stirring to fully dissolve the muscovado into the butter to obtain a butter mixture;

kneading dough, namely mixing and stirring corn starch, flour, fruit powder, salt, baking soda, whole milk powder, a mixture of glucose syrup and butter, milk and water; the requirements on the prepared dough are as follows: the dough has moderate hardness, small elasticity and toughness and strong plasticity, and the dough is not sticky and can leave clear hand mark when being kneaded;

fourthly, biscuit forming, namely pressing the stirred dough into a flour cake with the thickness of 3 mm by using a flour press, and printing the flour cake into a shape meeting the requirement by using a biscuit die;

baking the biscuits, namely putting the formed biscuits into a baking tray in order, putting the baked biscuits into an electric oven for baking, adjusting the temperature to 130 ℃, and baking for 25min until the biscuits are golden yellow;

and sixthly, packaging the finished product, taking out the baked biscuit, spraying a layer of maltose on the outer surface of the biscuit, scattering a layer of nut particles on the maltose, attaching the nut particles to the biscuit main body by using the viscosity of the maltose, naturally cooling to 30 ℃, keeping the water content of the biscuit at 5.5% by using the waste heat of the biscuit, picking out the biscuit which is scorched and has an irregular shape, and packaging and bagging the biscuit.

Example two

The invention provides a method for making peony seed oil children biscuits, which specifically comprises the following steps:

firstly, preparing materials, in parts by weight: 5 parts of eggs, 5 parts of corn starch, 40 parts of flour, 6 parts of butter, 5 parts of peony seed oil, 0.6 part of fruit powder, 4 parts of fine granulated sugar, 10 parts of milk, 1 part of salt, 0.5 part of baking soda, 6 parts of whole milk powder and 3 parts of glucose syrup, wherein the flour is sieved by a 100-mesh sieve before use;

softening butter, namely taking the butter out, softening the butter by using room temperature or water bath, adding the muscovado, egg yolk and peony seed oil into the butter, adding the egg yolk into the butter for three times, adding the egg yolk into the butter for the next time after the egg yolk and the butter are fully fused each time, and fully stirring to fully dissolve the muscovado into the butter to obtain a butter mixture;

kneading dough, namely mixing and stirring corn starch, flour, fruit powder, salt, baking soda, whole milk powder, a mixture of glucose syrup and butter, milk and water; the requirements on the prepared dough are as follows: the dough has moderate hardness, small elasticity and toughness and strong plasticity, and the dough is not sticky and can leave clear hand mark when being kneaded;

fourthly, biscuit forming, namely pressing the stirred dough into a flour cake with the thickness of 5 mm by using a flour press, and printing the flour cake into a shape meeting the requirement by using a biscuit die;

baking the biscuits, namely putting the formed biscuits into a baking tray in order, putting the baked biscuits into an electric oven for baking, adjusting the temperature to 130 ℃, and baking for 25min until the biscuits are golden yellow;

and sixthly, packaging the finished product, taking out the baked biscuit, spraying a layer of maltose on the outer surface of the biscuit, scattering a layer of nut particles on the maltose, attaching the nut particles to the biscuit main body by using the viscosity of the maltose, naturally cooling to 25 ℃, keeping the water content of the biscuit at 6.5% by using the waste heat of the biscuit, picking out the biscuit which is scorched and has an irregular shape, and packaging and bagging the biscuit.

EXAMPLE III

The invention provides a method for making peony seed oil children biscuits, which specifically comprises the following steps:

firstly, preparing materials, in parts by weight: 4 parts of eggs, 3 parts of corn starch, 30 parts of flour, 5 parts of butter, 3 parts of peony seed oil, 0.4 part of fruit powder, 3 parts of fine granulated sugar, 8 parts of milk, 0.7 part of salt, 0.3 part of baking soda, 4 parts of whole milk powder and 2 parts of glucose syrup, wherein the flour is sieved by a 100-mesh sieve before use;

softening butter, namely taking the butter out, softening the butter by using room temperature or water bath, adding the muscovado, egg yolk and peony seed oil into the butter, adding the egg yolk into the butter for three times, adding the egg yolk into the butter for the next time after the egg yolk and the butter are fully fused each time, and fully stirring to fully dissolve the muscovado into the butter to obtain a butter mixture;

kneading dough, namely mixing and stirring corn starch, flour, fruit powder, salt, baking soda, whole milk powder, a mixture of glucose syrup and butter, milk and water; the requirements on the prepared dough are as follows: the dough has moderate hardness, small elasticity and toughness and strong plasticity, and the dough is not sticky and can leave clear hand mark when being kneaded;

fourthly, biscuit forming, namely pressing the stirred dough into a cake with the thickness of 4 mm by using a noodle press, and printing the cake into a shape meeting the requirement by using a biscuit die;

baking the biscuits, namely putting the formed biscuits into a baking tray in order, putting the baked biscuits into an electric oven for baking, adjusting the temperature to 120 ℃, and baking for 30min until the biscuits are golden yellow;

and sixthly, packaging the finished product, taking out the baked biscuit, spraying a layer of maltose on the outer surface of the biscuit, scattering a layer of nut particles on the maltose, attaching the nut particles to the biscuit main body by using the viscosity of the maltose, naturally cooling to 28 ℃, keeping the water content of the biscuit at 6% by using the waste heat of the biscuit, sorting out the baked biscuit with irregular shape, and packaging and bagging the biscuit.

The peony seed oil children biscuit comprises a biscuit main body, wherein the top end face and the bottom end face of the biscuit main body are respectively coated with an adhesive food material layer 3, the biscuit main body comprises a first main body 1 and a second main body 2, and the first main body 1 and the second main body 2 are both attached with nut particle layers 4 through the adhesive food material layers 3; the planar shapes of the first main body 1 and the second main body 2 are both square, the middle part of each side surface of the first main body 1 is provided with the connecting bulge 5, the middle part of each side surface of the second main body 2 is provided with the inserting groove 6, and the connecting bulge 5 is matched with the inserting groove 6; the middle part of the top end of the first main body 1 and the middle part of the top end of the second main body 2 are both provided with inserting holes 7, and the connecting bulge 5 is matched with the inserting holes 7; the first body 1 and the second body 2 have the same thickness; patterns 8 are arranged on the first main body 1 and the second main body 2, and the patterns 8 are positioned on two sides of the plug hole 7; the thickness of the first main body 1 and the thickness of the second main body 2 are both 4-6 mm, the height of the insertion groove 6 is 2 mm, and the viscous food layer 3 is a maltose layer.

According to the peony seed oil children biscuit, due to the fact that the peony seed oil is contained in the biscuit, linoleic acid contained in the peony seed oil is used for inhibiting cholesterol synthesis, regulating blood pressure, and linolenic acid is used for reducing blood fat, reducing cholesterol and promoting fat metabolism, the problem of obesity of teenagers is solved to a certain extent, and therefore the incidence rate of chronic diseases is reduced. The children biscuits made by the invention are very interesting, and the biscuits can be spliced into structures with different shapes by utilizing the connection of the connecting protrusions 5, the inserting grooves 6 and the inserting holes 7, so that the effect similar to building blocks is generated; and the pattern 8 printed on the biscuit can enrich the cognition of children and is beneficial to the development of intelligence of children.

In the description of the present invention, it is to be understood that the terms "longitudinal", "lateral", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", and the like, indicate orientations or positional relationships based on those shown in the drawings, are merely for convenience of description of the present invention, and do not indicate or imply that the referenced devices or elements must have a particular orientation, be constructed and operated in a particular orientation, and thus, are not to be construed as limiting the present invention.

The above-described embodiments are merely illustrative of the preferred embodiments of the present invention, and do not limit the scope of the present invention, and various modifications and improvements of the technical solutions of the present invention can be made by those skilled in the art without departing from the spirit of the present invention, and the technical solutions of the present invention are within the scope of the present invention defined by the claims.