CN102165965A - Celery cookies and preparation method thereof - Google Patents
Celery cookies and preparation method thereof Download PDFInfo
- Publication number
- CN102165965A CN102165965A CN2010105576372A CN201010557637A CN102165965A CN 102165965 A CN102165965 A CN 102165965A CN 2010105576372 A CN2010105576372 A CN 2010105576372A CN 201010557637 A CN201010557637 A CN 201010557637A CN 102165965 A CN102165965 A CN 102165965A
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- Prior art keywords
- butter
- celery
- flour
- dough
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- 240000007087 Apium graveolens Species 0.000 title claims abstract description 28
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 title claims abstract description 28
- 235000010591 Appio Nutrition 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000014510 cooky Nutrition 0.000 title abstract 4
- 235000014121 butter Nutrition 0.000 claims abstract description 27
- 235000013312 flour Nutrition 0.000 claims abstract description 17
- 235000013601 eggs Nutrition 0.000 claims abstract description 11
- CZMRCDWAGMRECN-UGDNZRGBSA-N D-sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 6
- 229940069338 Potassium Sorbate Drugs 0.000 claims abstract description 6
- CHHHXKFHOYLYRE-STWYSWDKSA-M Potassium sorbate Chemical compound [K+].C\C=C\C=C\C([O-])=O CHHHXKFHOYLYRE-STWYSWDKSA-M 0.000 claims abstract description 6
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 6
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 235000015895 biscuits Nutrition 0.000 claims description 22
- 239000000203 mixture Substances 0.000 claims description 14
- 239000012467 final product Substances 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 6
- 235000012970 cakes Nutrition 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 210000004369 Blood Anatomy 0.000 abstract description 2
- 206010020772 Hypertension Diseases 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract 2
- 206010062060 Hyperlipidaemia Diseases 0.000 abstract 1
- 206010028980 Neoplasm Diseases 0.000 abstract 1
- 235000019197 fats Nutrition 0.000 abstract 1
- 235000001497 healthy food Nutrition 0.000 abstract 1
- 201000001421 hyperglycemia Diseases 0.000 abstract 1
- 230000000050 nutritive Effects 0.000 abstract 1
- 239000000463 material Substances 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 210000000936 Intestines Anatomy 0.000 description 2
- 230000000711 cancerogenic Effects 0.000 description 2
- 231100000357 carcinogen Toxicity 0.000 description 2
- 239000003183 carcinogenic agent Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000000968 intestinal Effects 0.000 description 2
- 210000001367 Arteries Anatomy 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 210000001072 Colon Anatomy 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 206010013781 Dry mouth Diseases 0.000 description 1
- 210000004185 Liver Anatomy 0.000 description 1
- 210000004400 Mucous Membrane Anatomy 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 208000005946 Xerostomia Diseases 0.000 description 1
- 230000003078 antioxidant Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 101700066074 egg-5 Proteins 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 150000002596 lactones Chemical class 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000025627 positive regulation of urine volume Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 230000000153 supplemental Effects 0.000 description 1
Abstract
The invention relates to celery cookies and a preparation method thereof. Based on flour, the celery cookies comprise the following components in percentage by mass: 100 percent of flour, 1 to 10 percent of celery whole flour, 10 to 80 percent of butter, 20 to 80 percent of white granulated sugar, 5 to 30 percent of eggs, 0.05 to 0.1 percent of potassium sorbate and a proper amount of water. The preparation method comprises the following steps of: mixing, blending dough, forming, baking and the like. The celery cookies have the characteristics of good appearance and mouthfeel and high nutritive value, are easy to form, have the effects of reducing blood fat and resisting tumors, are healthy food for people who suffer from hyperlipaemia, hypertension and hyperglycemia, and contribute to the deep processing of celery simultaneously.
Description
Technical field
The present invention relates to a kind of celery biscuit and preparation method thereof, belong to food processing field.
Background technology
Celery is a fiber diet, and the process pipe intestinal digesting can produce the material of a kind of lignin or intestines lactones, and this material is a kind of antioxidant, can suppress the carcinogen that intestinal bacterium produces during high concentration.It can also accelerate the duration of runs of ight soil in intestines, reduces contacting of carcinogen and mucous membrane of colon, reaches the purpose of preventing colon cancer.Celery is cool in nature, and the sweet suffering of distinguishing the flavor of has clearing heat and relieving fidgetness, flat liver, and inducing diuresis for removing edema, the effect of cooling blood and hemostasis, all very useful to prevention hypertension, artery sclerosis etc., and the supplemental treatment effect is arranged.
Biscuit is the common pot foods of people's daily life, can be used as snacks, also can be used as the staple food of dinner.The celery powder is added in the biscuit, not only enriched the nutrition of biscuit, and people's meals are rationalized more.Existing various biscuit, a flour is major ingredient, and cream, chocolate etc. is the filling material, and it is high to contain sugar, and food back xerostomia is eaten nondigestible more.
The present invention is main batching with flour, and adding the celery powder is the biscuit of auxiliary material, can increase local flavor, can play a role in health care again, obtain a kind of mouthfeel loose, be easy to digest, nutritious health-caring biscuit.
Summary of the invention
It is main batching with flour that the object of the invention is to provide a kind of, and adding the celery powder is biscuit of auxiliary material and preparation method thereof.
Celery biscuit of the present invention, its composition and proportioning are as follows:
Flour 100%
The full powder 1-10% of celery
Butter 10-100%
White granulated sugar 20-80%
Egg 5-30%
Potassium sorbate 0.05-0.1%
Water is an amount of
A kind of preparation method of celery biscuit is characterized in that,
(1) after butter softens, adds Icing Sugar, stir.
(2) slowly be stirred to Icing Sugar and butter and mix and get final product, butter is not dismissed.
(3) in butter, add egg, and stir.
(4) egg and butter mix fully and get final product.Do not dismiss equally.
(5) after Self-raising flour sieves, pour in the butter paste.
(6) mix thoroughly with rubber squeegee, flour and butter are mixed fully, become dough.Dough is put into refrigerator cold-storage more than half an hour, up to the dough dryer and comfortableer easy operation that becomes.
(7) dough that refrigerates dryer and comfortablelyer is placed on the chopping board, rolls into the rectangle that thickness is 1-2cm, makes different shapes.
(8) ready-made biscuit face cake is put into baking tray, 180-200 ℃ of roasting 10-15min gets final product.
The specific embodiment
Embodiment 1
The celery biscuit of present embodiment, its composition and proportioning are as follows:
Flour 100%
The full powder 1% of celery
Butter 30%
White granulated sugar 20%
Egg 5%
Potassium sorbate 0.05%
Water is an amount of
The preparation method of present embodiment celery biscuit is as follows:
(1) after butter softens, adds Icing Sugar, stir.
(2) slowly be stirred to Icing Sugar and butter and mix and get final product, butter is not dismissed.
(3) in butter, add egg, and stir.
(4) egg and butter mix fully and get final product.Do not dismiss equally.
(5) after Self-raising flour sieves, pour in the butter paste.
(6) mix thoroughly with rubber squeegee, flour and butter are mixed fully, become dough.Dough is put into refrigerator cold-storage more than half an hour, up to the dough dryer and comfortableer easy operation that becomes.
(7) dough that refrigerates dryer and comfortablelyer is placed on the chopping board, rolls into the rectangle that thickness is 1cm, makes different shapes.
(8) ready-made biscuit face cake is put into baking tray, 180 ℃ of roasting 12min get final product.
Embodiment 2
The celery biscuit of present embodiment, its composition and proportioning are as follows:
Flour 100%
The full powder 2% of celery
Butter 40%
White granulated sugar 45%
Egg 10%
Potassium sorbate 0.1%
Water is an amount of
Prepare celery biscuit as method as described in the embodiment 1.
Embodiment 3
The celery biscuit of present embodiment, its composition and proportioning are as follows:
Flour 100%
The full powder 2.5% of celery
Butter 50%
White granulated sugar 25%
Egg 15%
Potassium sorbate 0.1%
Water is an amount of
Prepare celery biscuit as method as described in the embodiment 1.
Claims (2)
1. celery biscuit, its composition and proportioning are as follows:
Flour 100%
The full powder 1-10% of celery
Butter 10-100%
White granulated sugar 20-80%
Egg 5-30%
Potassium sorbate 0.05-0.1%
Water is an amount of
2. the preparation method of a celery biscuit is characterized in that,
(1) after butter softens, adds Icing Sugar, stir.
(2) slowly be stirred to Icing Sugar and butter and mix and get final product, butter is not dismissed.
(3) in butter, add egg, and stir.
(4) egg and butter mix fully and get final product.Do not dismiss equally.
(5) after Self-raising flour sieves, pour in the butter paste.
(6) mix thoroughly with rubber squeegee, flour and butter are mixed fully, become dough.Dough is put into refrigerator cold-storage more than half an hour, up to the dough dryer and comfortableer easy operation that becomes.
(7) dough that refrigerates dryer and comfortablelyer is placed on the chopping board, rolls into the rectangle that thickness is 1-2cm, makes different shapes.
(8) ready-made biscuit face cake is put into baking tray, 180-200 ℃ of roasting 10-15min gets final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105576372A CN102165965A (en) | 2010-11-23 | 2010-11-23 | Celery cookies and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105576372A CN102165965A (en) | 2010-11-23 | 2010-11-23 | Celery cookies and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102165965A true CN102165965A (en) | 2011-08-31 |
Family
ID=44487433
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105576372A Pending CN102165965A (en) | 2010-11-23 | 2010-11-23 | Celery cookies and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102165965A (en) |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599216A (en) * | 2012-03-28 | 2012-07-25 | 常熟市玉山食品有限公司 | Preparation method of vegetable health biscuit |
| CN102613271A (en) * | 2012-03-28 | 2012-08-01 | 常熟市玉山食品有限公司 | Fruit and vegetable health biscuit capable of reducing blood sugar and blood lipid |
| CN103125561A (en) * | 2012-08-01 | 2013-06-05 | 大连工业大学 | Preparation method for breakfast biscuits with plateau distinguished features |
| CN103444823A (en) * | 2013-01-05 | 2013-12-18 | 胡素芳 | Walnut cake with therapy effect |
| CN103704309A (en) * | 2014-01-23 | 2014-04-09 | 金陵科技学院 | Xueyingzi biscuit and preparation method of xueyingzi biscuit |
| CN104054772A (en) * | 2013-03-18 | 2014-09-24 | 上海耶里夏丽实业有限公司 | Healthy and tasty pastry and preparation method thereof |
| CN104137875A (en) * | 2014-07-23 | 2014-11-12 | 安徽金麦乐面业有限公司 | High-fiber celery biscuit and production method thereof |
| CN104186613A (en) * | 2014-08-20 | 2014-12-10 | 常熟市汇康食品厂 | Composite healthcare biscuits |
| CN104365810A (en) * | 2014-12-17 | 2015-02-25 | 福建闽江源绿田实业投资发展有限公司 | High-resistance starch lotus seed biscuit and processing method thereof |
| CN104757060A (en) * | 2015-03-20 | 2015-07-08 | 武汉轻工大学 | Lotus seedpod dietary fiber cookies and preparation method thereof |
| CN104957224A (en) * | 2015-06-26 | 2015-10-07 | 桐城市牯牛背农业开发有限公司 | Making method of crispy cress biscuits |
| CN104957223A (en) * | 2015-06-26 | 2015-10-07 | 桐城市牯牛背农业开发有限公司 | Manufacturing method of cress tough biscuit |
| CN107156237A (en) * | 2017-05-26 | 2017-09-15 | 怀远县富盈农产品加工有限公司 | The preparation method of celery biscuit |
| CN108184959A (en) * | 2018-04-09 | 2018-06-22 | 杨在侠 | A kind of faint scent green tea Western-style pastry |
-
2010
- 2010-11-23 CN CN2010105576372A patent/CN102165965A/en active Pending
Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613271A (en) * | 2012-03-28 | 2012-08-01 | 常熟市玉山食品有限公司 | Fruit and vegetable health biscuit capable of reducing blood sugar and blood lipid |
| CN102599216B (en) * | 2012-03-28 | 2013-09-11 | 常熟市玉山食品有限公司 | Preparation method of vegetable health biscuit |
| CN102599216A (en) * | 2012-03-28 | 2012-07-25 | 常熟市玉山食品有限公司 | Preparation method of vegetable health biscuit |
| CN103125561A (en) * | 2012-08-01 | 2013-06-05 | 大连工业大学 | Preparation method for breakfast biscuits with plateau distinguished features |
| CN103444823A (en) * | 2013-01-05 | 2013-12-18 | 胡素芳 | Walnut cake with therapy effect |
| CN104054772A (en) * | 2013-03-18 | 2014-09-24 | 上海耶里夏丽实业有限公司 | Healthy and tasty pastry and preparation method thereof |
| CN104054772B (en) * | 2013-03-18 | 2015-12-23 | 上海耶里夏丽实业有限公司 | A kind of preparation method of health delicious cake |
| CN103704309B (en) * | 2014-01-23 | 2015-09-16 | 金陵科技学院 | A kind of snow cherry biscuit and preparation method thereof |
| CN103704309A (en) * | 2014-01-23 | 2014-04-09 | 金陵科技学院 | Xueyingzi biscuit and preparation method of xueyingzi biscuit |
| CN104137875A (en) * | 2014-07-23 | 2014-11-12 | 安徽金麦乐面业有限公司 | High-fiber celery biscuit and production method thereof |
| CN104186613A (en) * | 2014-08-20 | 2014-12-10 | 常熟市汇康食品厂 | Composite healthcare biscuits |
| CN104365810A (en) * | 2014-12-17 | 2015-02-25 | 福建闽江源绿田实业投资发展有限公司 | High-resistance starch lotus seed biscuit and processing method thereof |
| CN104757060A (en) * | 2015-03-20 | 2015-07-08 | 武汉轻工大学 | Lotus seedpod dietary fiber cookies and preparation method thereof |
| CN104757060B (en) * | 2015-03-20 | 2017-12-19 | 武汉轻工大学 | A kind of seedpod of the lotus dietary fiber cookies and preparation method thereof |
| CN104957224A (en) * | 2015-06-26 | 2015-10-07 | 桐城市牯牛背农业开发有限公司 | Making method of crispy cress biscuits |
| CN104957223A (en) * | 2015-06-26 | 2015-10-07 | 桐城市牯牛背农业开发有限公司 | Manufacturing method of cress tough biscuit |
| CN107156237A (en) * | 2017-05-26 | 2017-09-15 | 怀远县富盈农产品加工有限公司 | The preparation method of celery biscuit |
| CN108184959A (en) * | 2018-04-09 | 2018-06-22 | 杨在侠 | A kind of faint scent green tea Western-style pastry |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20110831 |