CN103798336A - Tomato spinach biscuit - Google Patents

Abstract

The invention discloses a tomato spinach biscuit which comprises, by weight, 2-3% of tomatoes, 2-3% of spinach, 10-15% of vegetable oil, 5-10% of sugar, 0.2-1.0% of leavening agent, 0.1-0.5% of bulking agent, 0.1-1.0% of salt, 0.1-0.5% of emulsifier, 0.1-1.0% of essence, and the balance is flour and brown rice powder. The leavening agent is baking soda or yeast, the bulking agent is food-grade ammonium bicarbonate, and the emulsifier is monoglycerides.

Description

Tomato spinach biscuit

Technical field

The present invention relates to field of food, what be specifically related to is a kind of tomato spinach biscuit.

Background technology

Biscuit, as one of main bakery product, has consumption figure large, and accumulating is convenient, long shelf-life, old children all should etc. feature, be leisure or the better food of allaying one's hunger.But in biscuit, contained nutrient is relatively less at present, the kind of functional biscuit is few, causes the nutritive value of biscuit product not high.Tomato is nutrition fruit and vegetable, no matter eats raw, cooks and be all suitable.Fruit body is containing abundant Alphalin, B1, C, P and phosphorus, sodium, potassium, magnesium.Eat energy preventing hypertension, artery sclerosis, anaemia, bicker inflammation, hepatopathy and enterogastritis raw.When fruit uses, there is the heat-clearing of relieving summer heat effect at ordinary times.As very few in gastric acid secretion, poor appetite, eats sugaring tomato or tomato juice after meal, can help digest the deficiency of replenishing gastric acid.It is reported, eat tomato more and can prevent above cancer, this is because tomato contains the element such as Alphalin, Vitamin C.And vegetables, especially spinach health care is more, and 1. hemorrhoid are led just, prevented and treated to logical intestines: spinach contains a large amount of plant crude fibers, has the effect that promotes intestines peristalsis, is beneficial to defecation, and can promotes pancreatic secretion, helps digest.There is therapeutic action for illnesss such as hemorrhoid, chronic pancreatitis, constipation, anal fissure; Enhancing development, strengthen resistance against diseases: contained carrotene in spinach, in human body, be transformed into vitamin A, can safeguard twenty-twenty vision and epithelial health, increase the ability keeping off infection, promote upgrowth and development of children; 3. ensure nutrition, improve health: in spinach, contain the beneficiating ingredients such as abundant carrotene, vitamin C, calcium, phosphorus and a certain amount of iron, vitamin E, can supply with human body multiple nutrients material; Its contained irony, has good auxiliary therapeutic action to hypoferric anemia; 4. promote human body metabolism: contained microelement substance in spinach, can promote human body metabolism, promote healthy.A large amount of edible spinach, can reduce the danger of apoplexy; 5. cleaning skin, anti-ageing: extract of spinach has the effect that promotes cultured cell propagation, not only anti-ageing but also can strengthen youthful vigor.China is among the people mashes and gets juice with spinach, washes one's face weekly for several times, uses continuously a period of time, can cleaning skin pore, reduce wrinkle and pigmented spots, and keep skin bright and clean.

Summary of the invention

The technical problem to be solved in the present invention is to provide a kind of vegetable biscuit, has good health care and is worth.

The present invention adopts following technical scheme to complete:

A kind of tomato spinach biscuit, is made up of tomato 2-3% the raw material of following percentage by weight, spinach 2-3%, vegetable oil 10-15%, sugared 5-10%, leavening 0.2-1.0%, raising agent 0.1-0.5%, salt 0.1-1.0%, emulsifying agent 0.1-0.5%, essence 0.1-1.0%, surplus is flour and coarse rice powder, and the ratio of described flour and coarse rice powder is 1: 1.

2. a kind of tomato spinach biscuit according to claim 1, is characterized in that: described leavening is sodium acid carbonate or yeast; Raising agent is food-grade carbonic hydroammonium; Emulsifying agent is monoglyceride.

3. a kind of tomato spinach biscuit according to claim 1, is characterized in that preparing according to the following steps:

(1) by tomato, that spinach breaks into pasty state is for subsequent use;

(2) by the percentage by weight described in claim, by after vegetable oil and emulsifying agent mixing and emulsifying, add again tomato, the spinach of pasty state, sugar, leavening, raising agent, salt, essence, flour and coarse rice powder and face, with the water content of face time control dough making be 30% left and right, and after face in 30 ℃ of standing 30min left and right;

(3) by the dough rolling modulating 10-15 time, moulding moulage;

(4) by the biscuit of above-mentioned moulding, put into stove and bake, bake to golden yellow and come out of the stove, then naturally cool to room temperature.

The specific embodiment

A kind of vegetable biscuit, is made up of tomato 3%, spinach 2%, vegetable oil 10% raw material of following percentage by weight, sugar 5%, leavening 0.5%, raising agent 0.5%, salt 0.8%, emulsifying agent 0.1%, essence 0.1%, surplus is flour and coarse rice powder, the ratio of described flour and coarse rice powder is 1: 1.

Described leavening is sodium acid carbonate or yeast; Raising agent is food-grade carbonic hydroammonium; Emulsifying agent is monoglyceride.

Preparation according to the following steps:

(1) by tomato, that spinach breaks into pasty state is for subsequent use;

(2) by the percentage by weight described in claim, by after vegetable oil and emulsifying agent mixing and emulsifying, add again tomato, the celery of pasty state, sugar, leavening, raising agent, salt, essence, flour and coarse rice powder and face, with the water content of face time control dough making be 30% left and right, and after face in 30 ℃ of standing 30min left and right;

(3) by the dough rolling modulating 10-15 time, moulding moulage;

(4) by the biscuit of above-mentioned moulding, put into stove and bake, bake to golden yellow and come out of the stove, then naturally cool to room temperature.

Claims (3)

1. a tomato spinach biscuit, is characterized in that being made up of the raw material of following percentage by weight tomato 2-3%, spinach 2-3%, vegetable oil 10-15%, sugared 5-10%, leavening 0.2-1.0%, raising agent 0.1-0.5%, salt 0.1-1.0%, emulsifying agent 0.1-0.5%, essence 0.1-1.0%, surplus is flour and coarse rice powder, and the ratio of described flour and coarse rice powder is 1: 1.

2. a kind of tomato spinach biscuit according to claim 1, is characterized in that: described leavening is sodium acid carbonate or yeast; Raising agent is food-grade carbonic hydroammonium; Emulsifying agent is monoglyceride.

3. a kind of tomato spinach biscuit according to claim 1, is characterized in that preparing according to the following steps:

(1) by tomato, that spinach breaks into pasty state is for subsequent use;

(2) by the percentage by weight described in claim, by after vegetable oil and emulsifying agent mixing and emulsifying, add again tomato, the spinach of pasty state, sugar, leavening, raising agent, salt, essence, flour and coarse rice powder and face, with the water content of face time control dough making be 30% left and right, and after face in 30 ℃ of standing 30min left and right;

(3) by the dough rolling modulating 10-15 time, moulding moulage;

(4) by the biscuit of above-mentioned moulding, put into stove and bake, bake to golden yellow and come out of the stove, then naturally cool to room temperature.