CN104381386A - Making method for taro and purple sweet potato biscuits - Google Patents
Making method for taro and purple sweet potato biscuits Download PDFInfo
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- CN104381386A CN104381386A CN201410647021.2A CN201410647021A CN104381386A CN 104381386 A CN104381386 A CN 104381386A CN 201410647021 A CN201410647021 A CN 201410647021A CN 104381386 A CN104381386 A CN 104381386A
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- taro
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a making method for taro and purple sweet potato biscuits and belongs to the field of food processing. The making method is characterized by comprising the following steps of selecting materials; peeling; cleaning and dicing; precooking; flavoring; shaping; baking; packaging; obtaining finished products. The making method has the beneficial effects that the products are aromatic, glutinous and soft, are smooth and gentle in mouthfeel, and have unique fragrant flavor of purple sweet potatoes and taros. The products are rich in various nutrients, can promote appetite and help digestion, are favorable for improving the immunity of a human body, have effects of tonifying middle-Jiao and Qi, maintaining beauty and keeping young, and detoxifying and resisting ageing, and are a health food which is hard to get, is suitable for people of all ages and is used for nourishing and maintaining health.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to the preparation method of the purple potato biscuits of a kind of taro.
Background technology
Taro, is commonly called as taro, taro, hair taro, claims crouching sparrow hawk in ancient times, gain the name because its profile is squatted down as sparrow hawk bird.Taro is the stem tuber of monocotyledon aroid taro, and annual maturation listing autumn and winter is ecological pollution-free food; Its excellent in color, sweet, glutinous, cunning has concurrently.Hair taro bud and the tender stalk of hair taro also edible after specially treated, and do not have some local flavor.The high nutritive value of taro, the content of starch in stem tuber has 70%, both can work as grain, can do vegetables again, is to mend vegetarian diet one treasured the suitable to people of all ages autumn.Taro has abundant nutritive value, can strengthen the immunologic function of human body, can be used as the conventional herbal cuisine staple food of anti-knurl for cancer, particularly in cancer operation or postoperation radiotherapy, chemotherapy again its rehabilitation course, has the effect of supplemental treatment.Taro contains a kind of mucus albumen, can produce immunoglobulin (Ig) after being absorbed by the body, the resistance of body can be improved, therefore the traditional Chinese medical science thinks that taro can be detoxified, comprising cancer poison to the carbuncle pyogenic infections pain of human body has suppression to clear up effect, can be used to the illnesss such as anti-curing oncoma and scrofula.Taro contains abundant mucus saponin and various trace elements, and what body correction microelement deficiencies can be helped to cause is physically different, can improve a poor appetite simultaneously, help digest, therefore the traditional Chinese medical science think that taro can tonifying middle-Jiao and Qi.Taro is basic food, the acidic materials accumulated in energy and in body, and the acid-base balance of adjustment human body, produces the effect of beautifying face and moistering lotion, pitch-black hair, also can be used to prevent and treat hyperchlorhydria.
Purple potato, be again black potato, potato meat is that purple is to darkviolet.It is rich in protein, starch, pectin, cellulose, amino acid, vitamine and several mineral materials, is also rich in selenium element and anthocyanidin simultaneously.The special health care of the purple nutritious tool of potato, gal4 amino acid is wherein all very easily by human consumption and absorption.The vitamin A be wherein rich in can improve the mucomembranous epithelial cell of eyesight and skin, and vitamin C can make collagen protein normally synthesize, and prevents and treats scorbutic generation, and anthocyanidin is natural potent free radical scavenger.The effect of purple potato: 1. develop immunitypty: purple potato contains a large amount of mucus albumen, can prevent liver and kidney adesmosis, improves immunity of organisms, and prevention collagen disease occurs; In purple potato, contained mineral matter is for maintenance and adjustment bodily fuctions, plays a very important role; Contained calcium and magnesium, can prevention of osteoporosis disease; 2. cancer-resisting: containing a kind of cancer-resisting substance in purple potato, colon cancer and breast cancer can be prevented and treated; In addition, purple potato also has the effect of Scavenging active oxygen, and active oxygen is one of reason of bringing out cancer, therefore the effect of purple potato inhibition cancer cell propagation is fairly obvious; 3. anti-ageing, prevent artery sclerosis: contained by purple potato, mucus albumen can keep the elasticity of vascular wall, the generation of atherosclerosis; Chlorogenic acid in purple potato, can the generation of check melanin, prevents the appearance of sparrow class and age mark; Can also skin ageing be suppressed, keep elasticity of skin, slow down the senescence process of body.
Purple potato, taro not storage tolerance, and be of high nutritive value, for being processed into the comprehensive utilization that the purple potato biscuits of taro can realize taro, purple potato, being convenient to store, improving its economic worth and nutritive value.
Summary of the invention
The object of the invention is the problem solving purple potato, taro not easily preserves, the preparation method of the purple potato biscuits of a kind of taro is provided.
The present invention solves the technical scheme that its technical problem takes:
A preparation method for the purple potato biscuits of taro, is characterized in that: adopt select materials → remove the peel → clean the processing process of stripping and slicing → precook → seasoning → sizing → oven dry → packaging → finished product, concrete operation step is:
A, to select materials: select ripe, make raw material without the purple potato of disease and pest, taro;
B, peeling, clean stripping and slicing: purple potato and taro are cleaned, removed the peel, is then cut into bulk;
C, to precook: taro and purple potato are placed in pot, add proper amount of clear water, put into a little osmanthus concrete and honey, well-done in pot;
D, seasoning: hazelnut, sucrose, walnut are pulverized, dissolved, be together added in the purple potato of well-done taro, fully stir;
E, sizing: the biscuit be stirred is placed in calibrator, make the biscuit of various shape;
F, oven dry: shaping biscuit is placed in baking oven, dry, pack, be finished product by cake form at 115-120 DEG C.
Beneficial effect: product of the present invention is fragrant glutinous soft, delicate mouthfeel is soft, the local flavor with purple potato, the peculiar delicate fragrance of taro.This product is rich in multiple nutrients material, can improve a poor appetite, help digest, be conducive to the immunologic function strengthening human body, strengthening body resistance, also having tonifying middle-Jiao and Qi, beautifying face and moistering lotion, the antidotal effect of removing toxic substances, is a kind of health food of rare all-ages, nourishing and health preserving.
Detailed description of the invention
Embodiment 1
:
A preparation method for the purple potato biscuits of taro, concrete operation step is:
A, to select materials: select ripe, make raw material without the purple potato of disease and pest, taro; Choose the impurity in iblet and red bean, soak stand-by after 2-3 hour;
B, peeling, clean stripping and slicing: purple potato and taro are cleaned, removed the peel, is then cut into bulk;
C, to precook: taro and purple potato are placed in pot, add proper amount of clear water, put into a little salt, well-done in pot;
D, seasoning: red bean, peanut, iblet are carried out drying, pulverizing, then banana is stirred into pasty state, be together added to above-mentioned auxiliary material in the purple potato of well-done taro, fully stir;
E, sizing: the biscuit be stirred is placed in calibrator, can do circular, square biscuit;
F, oven dry: purple for shaping taro potato biscuits is placed in baking oven, dries at 88 DEG C, sprinkle one deck white sesameseed, pack by cake form, be finished product.
Embodiment 2
:
A preparation method for the purple potato biscuits of taro, concrete operation step is:
A, to select materials: select maturation, the purple potato without disease and pest, taro, potato to make raw material;
B, peeling, clean stripping and slicing: purple potato, potato and taro are cleaned, removes the peel, be then cut into bulk;
C, to precook: taro, potato and purple potato are placed in pot, add proper amount of clear water, put into a little white granulated sugar, well-done in pot;
D, seasoning: almond, chive, sesame, rock sugar are carried out drying, pulverizing, then red bean is boiled stir into pasty state, above-mentioned auxiliary material is together added in the purple potato of well-done taro, fully stirs;
E, sizing: the biscuit be stirred is placed in calibrator, can make animals shaped biscuit;
F, oven dry: purple for shaping taro potato biscuits is placed in baking oven, after drying at 106 DEG C, sprinkles one deck black pepper, pack by cake form, be finished product.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. a preparation method for the purple potato biscuits of taro, is characterized in that: adopt select materials → remove the peel → clean the processing process of stripping and slicing → precook → seasoning → sizing → oven dry → packaging → finished product, concrete operation step is:
A, to select materials: select ripe, make raw material without the purple potato of disease and pest, taro;
B, peeling, clean stripping and slicing: purple potato and taro are cleaned, removed the peel, is then cut into bulk;
C, to precook: taro and purple potato are placed in pot, add proper amount of clear water, put into a little osmanthus concrete and honey, well-done in pot;
D, seasoning: hazelnut, sucrose, walnut are pulverized, dissolved, be together added in the purple potato of well-done taro, fully stir;
E, sizing: the biscuit be stirred is placed in calibrator, make the biscuit of various shape;
F, oven dry: shaping biscuit is placed in baking oven, dry, pack, be finished product by cake form at 115-120 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410647021.2A CN104381386A (en) | 2014-11-17 | 2014-11-17 | Making method for taro and purple sweet potato biscuits |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410647021.2A CN104381386A (en) | 2014-11-17 | 2014-11-17 | Making method for taro and purple sweet potato biscuits |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104381386A true CN104381386A (en) | 2015-03-04 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410647021.2A Pending CN104381386A (en) | 2014-11-17 | 2014-11-17 | Making method for taro and purple sweet potato biscuits |
Country Status (1)
| Country | Link |
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| CN (1) | CN104381386A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105901087A (en) * | 2016-06-21 | 2016-08-31 | 上海交通大学 | Potato angelica keiskei koidzumi healthcare biscuit and making method thereof |
Citations (5)
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