Gastrodia elata biscuit and preparation method thereof

Abstract

The invention discloses a gastrodia elata biscuit and a preparation method thereof. The gastrodia elata biscuit is prepared from the following components in parts by weight: 44 to 46 parts of butter, 19.5 to 20.5 parts of white granulated sugar, 49 to 51 parts of egg liquid, 49 to 51 parts of cake flour, 0.95 to 1.05 parts of baking powder, and 9.8 to 10.2 parts of smashed gastrodia elata. The gastrodia elata biscuit is characterized by being prepared from the following components in parts by weight: 44 to 46 parts of butter, 19.5 to 20.5 parts of white granulated sugar, 49 to 51 parts of egg liquid, 49 to 51 parts of cake flour, 0.95 to 1.05 parts of baking powder, and 9.8 to 10.2 parts of smashed gastrodia elata. The gastrodia elata biscuit has the advantages that the flavor and mouth feel are good; by adding a certain ratio of butter, white granulated sugar, egg and smashed gastrodia elata, the unpleasant flavor and stench can be covered; the health-care function of the gastrodia elata is realized, and the flavor of the biscuit is good; the smashed gastrodia elata is prepared from fresh gastrodia elata, the content of medical components and nutrition components in the prepared gastrodia elata biscuit is higher, and the problems of slow releasing of medical components and easiness in losing of nutrition components in the biscuit of the prior art are effectively solved.

Description

Technical field [0001] The invention belongs to the technical field of gastrodia biscuits and relates to a gastrodia biscuits and a preparation method thereof. Background technique [0002] Gastrodia is an orchid plant and its dry tubers are used medicinally. It is also known as Shencao, Dingfengcao, Dingfengcao, Helicao, etc., and is known as the "king of medicinal materials". It has reached more than two thousand in the history of Chinese medicine. In 1970, the "Shen Nong's Materia Medica" made Gastrodia "Red Ma" and was listed as the top grade. Modern pharmacological studies have proved that Gastrodia has sedative, anti-syncope, analgesic, anti-inflammatory, anti-aging, learning and memory effects, and has different effects on the high-level nervous center and cardiovascular system. Combined use with other Chinese herbal medicines can lower blood pressure and treat liver disease. [0003] Gastrodia is rich in gastrodin, vanillin, protein, amino acids and trace elements. It is...

AI Technical Summary

Problems solved by technology

[0006] (1) The butter does not disperse and is not evenly beaten. After a period of time, some of the butter is darker in color and some of the butter is lighter in color. It takes too long to soften the butter;

[0007] (2) After the egg liquid is directly added to the butter, the butter and the egg liquid will not be fused and will be separated. The addition of food additives makes the prepared Gastrodia biscuits not green and tastes bad;

[0009] (4) When making Gastrodia elata biscuits, the way of adding Gastrodia elata has a great influence on the quality, nutritional value and medicinal value of Gastrodia elata biscuits, and Gastrodia elata is a kind of traditional Chinese medicine, the amount of Gastrodia elata added will affect the taste of Gastrodia elata biscuits , mouthfeel, color and luster and health-care effect, too much Gastrodia elata can cause bad taste, and have the fishy smell of Gastrodia elata, too little, can't reach the health-care effect of Gastrodia elata biscuit, and existing technology provides technical guidance for;

[0010] (5) Although the molds used to make Gastrodia biscuits are the same, the biscuit batter in each mold is the same, but some of the baked biscuits are big and some are small, some will crack and some will not, and the baked biscuits are also Difficult to demould;

[0011] (6) Baking at one temperature, the temperature is not easy to control during the baking stage, the baked biscuits are either mushy or not cooked, and the taste and texture are poor