阅读说明：本技术 一种桑葚饼干及其生产方法 (Mulberry biscuit and production method thereof ) 是由 杨成东 于 2019-08-30 设计创作，主要内容包括：本发明公开了一种桑葚饼干及其生产方法,其技术特征在于：重量百分比分别是小麦粉为75-89份,桑葚糊为25-11份。本发明具有与众不同的浪漫特点,既保留了桑葚的浓厚风味、独特的口感和营养价值,同时还具有携带方便、营养均衡、食用方便、容易消化的优点。另外,制作工艺简单、不需要复杂的设备,利于工业化生产。桑葚饼干的推出可以给浪漫市场增添新的一员,增加市场卖点。(The invention discloses a mulberry biscuit and a production method thereof, and is technically characterized in that: the weight percentages are respectively 75-89 parts of wheat flour and 25-11 parts of mulberry paste. The mulberry fruit juice beverage has the distinctive romantic characteristic, not only retains the thick flavor, unique taste and nutritive value of the mulberry fruit, but also has the advantages of convenience in carrying, balanced nutrition, convenience in eating and easiness in digestion. In addition, the preparation process is simple, does not need complex equipment and is beneficial to industrial production. The mulberry biscuit can add a new member to the romantic market, and market selling points are increased.)

1. A mulberry biscuit and a production method thereof are technically characterized in that: the weight percentages of the wheat flour and the mulberry paste are respectively 75-89 and 25-11.

Technical Field

The invention relates to the field of food, and in particular relates to a mulberry biscuit and a production method thereof.

Background

The mulberry has the effects of improving blood supply of skin (including scalp), nourishing skin, whitening and tendering skin, blackening hair and the like, and can delay aging. The mulberry is a good fruit and good medicine for the middle-aged and the elderly to strengthen the body, beautify the face and resist aging. The mulberry can improve eyesight and relieve the symptoms of eye fatigue and dryness by frequent eating. The mulberry has the function of promoting immunity. Mulberry has the effects of increasing weight of spleen, enhancing hemolytic reaction, preventing arteriosclerosis and bone and joint sclerosis, and promoting metabolism. It can promote the growth of red blood cells, prevent leukopenia, and has adjuvant effect in treating diabetes, anemia, hypertension, hyperlipidemia, coronary heart disease, neurasthenia, etc. Mulberry has the functions of promoting the production of body fluid to quench thirst, promoting digestion, helping defecation and the like, and can promote gastric secretion, stimulate intestinal peristalsis and remove dryness-heat when being eaten in a proper amount. According to traditional Chinese medicine, the mulberry has sweet and cold nature and taste, and has the effects of tonifying liver and kidney, promoting fluid production, moistening intestines, blackening hair, improving eyesight and the like.

Disclosure of Invention

The invention aims to provide a mulberry biscuit and a production method thereof, so as to achieve the purpose.

The invention provides a mulberry biscuit comprising mulberries and biscuits. Wherein the Mori fructus is fresh and cleaned flower, and the fresh flower is broken into paste by machine.

A mulberry biscuit and a production method thereof are technically characterized in that: the weight percentages of the wheat flour and the mulberry paste are respectively 75-89 and 25-11.

The production method of the mulberry biscuit comprises the following steps: the wheat flour, the mulberry paste, the clear water and other auxiliary materials are put into a dough mixing jar to be mixed, and then the grease is added to be stirred and the dough is prepared at a certain time. After the dough preparation work is finished, the prepared tough dough is subjected to standing treatment to eliminate the internal tension of the dough and improve the plasticity of the wet gluten. Then, the dough sheet is pressed by a rolling mill. The rolled dough can meet the process requirements. The biscuit may then be shaped. And (5) transferring the formed cake blank into an oven for baking. Baking

The biscuit is selected from: one or more of crisp biscuit, tough biscuit, fermented (soda) biscuit, thin crisp biscuit, cookie biscuit, wafer biscuit, egg ball biscuit, egg roll, biscuit with sticky flowers and water-soaked biscuit.

The mulberry fruit juice beverage has the distinctive romantic characteristic, not only retains the thick flavor, unique taste and nutritive value of the mulberry fruit, but also has the advantages of convenience in carrying, balanced nutrition, convenience in eating and easiness in digestion. In addition, the preparation process is simple, does not need complex equipment and is beneficial to industrial production. The mulberry biscuit can be produced in a large scale when the flower price of a mulberry production place (such as Yunnan) is low, so that the production cost of the mulberry biscuit is greatly reduced, and the market share is seized. In addition, the introduction of the mulberry biscuit can add a new member to the romantic market, and market selling points are increased.

In the embodiment, wheat flour and mulberry paste are used as raw materials, and the weight percentage (formula) is as follows:

wheat flour 80 Mulberry paste 10 others 10

The mulberry is fresh and clean flower, and the fresh flower is smashed into paste by a machine.

The production method of the mulberry biscuit comprises the following steps: the wheat flour, the mulberry paste, the clear water and other auxiliary materials are put into a dough mixing jar to be mixed, and then the grease is added to be stirred and the dough is prepared at a certain time. After the dough preparation work is finished, the prepared tough dough is subjected to standing treatment to eliminate the internal tension of the dough and improve the plasticity of the wet gluten. Then, the dough sheet is pressed by a rolling mill. The dough after 9-13 rolling can meet the process requirements. The biscuit-forming die must have a pin to perforate the biscuit blank and prevent large bubbles from forming on the biscuit surface. The formed biscuit is transferred into an oven and heated at high temperature for a short time to generate chemical, physical and biological changes, so that the biscuit can be changed into loose and delicious and pleasant aroma and coffee color. The baked biscuit is at a higher temperature, and the biscuit is in a soft state and is easy to deform under the influence of external force. During the cooling process, the moisture in the biscuit is continuously evaporated, the moisture in the biscuit is reduced along with the reduction of the temperature of the biscuit, the biscuit is hardened from soft, and the shape of the biscuit is gradually fixed. The taste becomes crisp, and the cooled biscuit can be finished and packaged at the temperature of between 30 and 40 ℃.

The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.