CN104686622A - Cookie biscuit with purple potato and Chinese yam, and preparation method thereof - Google Patents
Cookie biscuit with purple potato and Chinese yam, and preparation method thereof Download PDFInfo
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- CN104686622A CN104686622A CN201510069191.1A CN201510069191A CN104686622A CN 104686622 A CN104686622 A CN 104686622A CN 201510069191 A CN201510069191 A CN 201510069191A CN 104686622 A CN104686622 A CN 104686622A
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Abstract
The invention discloses a cookie biscuit with purple potato and Chinese yam, and a preparation method thereof. The raw materials for preparing the cookie biscuit with purple potato and Chinese yam comprise purple potato powder, Chinese yam powder, butter, white granulated sugar, eggs, water, fruits, a swelling agent and auxiliary materials. The preparation method comprises the following steps: (1) preparing the raw materials, namely peeling and drying the purple potatoes and the Chinese yam which serve as the raw materials, then grinding the purple potatoes and the Chinese yam to prepare 70-90-mesh purple potato powder and Chinese yam powder; (2) preparing paste, namely firstly mixing the purple potato powder with the Chinese yam powder fully to prepare mixed powder, adding the white granulated sugar and the eggs into water, fully stirring and mixing, then adding the mixture into the mixed powder, simultaneously adding the butter, the swelling agent and the auxiliary materials, stirring and mixing uniformly, and finally adding the fruits to stir; (3) forming and roasting; (4) cooling and packaging. According to the cookie biscuit, the purple potato powder and the Chinese yam powder are used for replacing ordinary flour and are used as the base raw materials for preparing the cookie biscuit; the original cookie taste is retained; the taste of the consumers is met; the risk of the harm of the sugar and the fat in the cookie biscuit to the health of the body is reduced.
Description
Technical field
The present invention relates to a kind of health food and food processing technology field, be specifically related to a kind of purple potato Chinese yam cookies and preparation method thereof.
Background technology
Cookies is the food of a kind of high sugar, high grease, and along with the raising of people's living standard, the food of high sugared high grease easily brings some diseases, therefore needs badly to develop not only to have health care, but also can not lose the former zestful new varieties of cookies.
Purple potato is rich in selenium and iron, and these elements are human body antifatigue, anti-ageing, the essential elements of enriching blood.Purple potato is rich in cellulose, can increase faecal volume, promotes enterogastric peristalsis, the mucus, pneumatosis and the putrefaction that are detained in cleaning enteric cavity, and the noxious material in defecate and carcinogen keep stool unimpeded, improve digestive tract environment, prevent the generation of enterogastric diseases.Protein in purple potato and amino acid all very easily digested.The vitamin A be rich in purple potato can improve the mucomembranous epithelial cell of eyesight and skin, and vitamin C can make collagen normally synthesize, and prevents and treats scorbutic generation.Purple sweet potato anthocyanin is natural potent free radical scavenger.
Chinese yam is vegetables common in daily life, has very high medical value.Chinese yam has following effect: (1) healthcare, delays senility; Domestic and international research confirms, Chinese yam can promote that brain secretes dehydrobenzene, can make sleep improvement, happy, dynamic, reaches the effect of body-building.Chinese yam has nourishing cell, strengthening endocrine, strengthens the effect of body hematopoiesis function, can inducement interferon, improves body's immunity, improves resistance against diseases, play an important role to the process of delaying senility.(2) inducing astrigency intestine-stabling and anti-diarrheal; Chinese yam taste is sweet, mends and oiliness, fragrant and not dry, and nourishing yin for diuresis, lubrication inducing astrigency, can be good at treating insufficiency of the spleen diarrhoea.(3) artery sclerosis and coronary heart disease is prevented and treated; Chinese yam is the ultimate food preventing and treating artery sclerosis and coronary heart disease, reason is as follows: 1. Chinese yam can supply a large amount of mucus protein of human body, and this is the mixture of kind of GL-PP, has special health-care effect to human body, the fat deposition of cardiovascular system can be prevented, avoid occurring that transition is fat.2. the amylase that Chinese yam contains can resolve into the protein and sugar class maintaining human life, energy weight loss; Sitosterol contained by Chinese yam, has and reduces the effect of cholesterolemia, and to preventing and treating coronary heart disease, hypercholesterolemia has certain curative effect.3. Chinese yam contains abundant cellulose, it can reduce cholesterol, because dietary fiber can shorten the time of food by small intestine, thus reduce the absorption of cholesterol, be conducive to cholesterol change cholic acid and bile acid into and excrete, the content avoiding cholesterolemia increases, and decreases unnecessary cholesterol and the chance of fat deposition on vascular wall.4. contained in Chinese yam mucilaginous substance, amylase, amino acid, trace element, vitamin etc. more than 20 plants nutrient, has anti arteriosclerosis, the function improving myocardial blood supply.5. dopamine is as one of the important component of Chinese yam, and have hemangiectasis, improve sanguimotor function, this composition occupies critical role in the treatment of circulatory failure.6. Chinese yam has adjustment endocrine, the tonifying Qi effect of promoting blood circulation, and can improve coronary artery and microcirculation blood flow, treatment coronary heart diseases and angina pectoris etc.(4) brain healthy; Nutritive yam enriches, and containing the multiple nutritional components such as starch, protein, particularly contained amylase has hydrolyzed starch to be the effect of glucose, directly for brain provides heat energy, can play an important role to brain tonic; Also containing abundant choline and lecithin in Chinese yam, contribute to the memory improving brain.(5) qi-restoratives is hypoglycemic, treatment diabetes; Glycoprotein contained in Chinese yam, is hydrolyzed to protein and sugar class in vivo, has hypoglycemic effect.(6) Chinese yam can beneficial gas tonifying Qi, relieving cough and relieving asthma; Chinese yam has invigorating the lung and benefiting vital QI, yin-nourishing cough-relieving, adjusts the lung effect of reducing phlegm, and can treat deficiency syndrome of the lung deficiency of both vital energy and Yin, can inducement interferon, strengthen immunity of organisms, regulate endocrine, the effect such as kobadrin is relievingd asthma, can chronic bronchitis be treated.(7) reducing weight and beautifying features, skin-protecting face nursing; Containing abundant dietary fiber in Chinese yam, after edible, produce satiety, thus control feeding urges, reach slim effect; Containing Dioscin in Chinese yam, be the precursor materials of synthesis estrogen, have nourishment for vitality, strengthen metabolic effect.(8) increase essence to reinforce the kidney, enhancing sexual function, treatment frequent urination; Chinese yam can make qi and blood biochemistry active, reaches the effect of kidney tonifying and treatment frequent micturition.(9) organic germanium is rich in, Therapeutic cancer; Chinese yam is rich in a lot of trace element useful to human body, and be particularly rich in organic germanium, Ge element has antitumaous effect.(10) strengthen human consumption absorption function, treatment poor appetite, indigestion, Chinese yam can invigorating spleen and reinforcing stomach, makes the strong fortune of taste.(11) sclerotin is strengthened, treatment osteomalacia; After glue polysaccharide material in Chinese yam is combined with inorganic salts, can sclerotin be formed, make cartilage have certain elasticity, so there is certain curative effect to osteomalacia.(12) adesmosis is prevented; Chinese yam can prevent the adesmosis in liver and kidney, collagen disease can be prevented to occur, can keep the lubrication of alimentary canal, respiratory tract and articular cavity.
Purple potato and Chinese yam are all the raw-food materials with health care, also do not have at present and purple potato and Chinese yam are applied to the relevant report of biscuit manufacture craft as raw material.
Summary of the invention
The technical problem to be solved in the present invention is that the cookies too much eating high glucose and high fat easily makes human body occur some relevant diseases, in order to solve the problem, the invention provides one and can either retain cookies local flavor, purple potato Chinese yam cookies also with health care and preparation method thereof.
One of the present invention purple potato Chinese yam cookies, with weight parts, the raw material preparing described purple potato Chinese yam cookies comprises 400 parts of-600 parts of purple sweet potato powders, 150 parts of-250 parts of yam flours, 200 parts of-250 parts of butter, 130 portions of-170 portions of white granulated sugars, 80 parts of-100 parts of eggs, 45 parts of-55 parts of water, 30 parts-50 parts fruit material, 10 parts of-20 parts of leavening agents and 0.5 part of-1 part of auxiliary material.
Preferably, with weight parts, the raw material preparing described purple potato Chinese yam cookies comprises 450 parts of-550 parts of purple sweet potato powders, 180 parts of-220 parts of yam flours, 210 parts of-240 parts of butter, 140 portions of-150 portions of white granulated sugars, 85 parts of-95 parts of eggs, 48 parts of-52 parts of water, 40 parts-45 parts fruit material, 12 parts of-18 parts of leavening agents and 0.7 part of-0.9 part of auxiliary material.
Preferably, with weight parts, the raw material preparing described purple potato Chinese yam cookies comprises 500 parts of purple sweet potato powders, 200 parts of yam flours, 230 parts of butter, 145 portions of white granulated sugars, 90 parts of eggs, 50 parts of water, 43 parts of fruit material, 15 parts of leavening agents and 0.8 part of auxiliary material.
Preferably, described auxiliary material comprises vanillic aldehyde and citric acid, and in described auxiliary material, the ratio of vanillic aldehyde and citric acid is 5:2-4.
Preferably, described leavening agent comprises sodium acid carbonate and carbonic hydroammonium, and in described leavening agent, the ratio of sodium acid carbonate and carbonic hydroammonium is 4:1-3.
Preferably, described fruit material is dry fruit, comprises at least one of walnut kernel or green kernel or Hawaii kernel or dry almond.
A preparation method for purple potato Chinese yam cookies, comprises the following steps:
(1) raw material preparation: after purple potato and Chinese yam raw material peeling drying, obtained 70 order-90 object purple sweet potato powder and the yam flours of grinding;
(2) dough preparing: first purple sweet potato powder and yam flour are fully mixed to get mixed powder, again white granulated sugar and egg are added to the water, and add after being fully uniformly mixed in mixed powder, add butter, leavening agent and auxiliary material simultaneously and be uniformly mixed, finally add fruit material to stir, need to be ground into 10 order-20 orders before fruit material adds;
(3) shaping baking: after the dough that modulates in a mold excision forming, send in baking oven and toast, baking temperature is 185 DEG C-195 DEG C, and baking time is 13min-17min;
(4) cooling packing: after baking terminates, after finished product cookies naturally cool to normal temperature, carry out vacuum packaging.
Beneficial effect of the present invention is: 1, the present invention's basic material of adopting purple sweet potato powder and yam flour to replace common flour to make as cookies, original cookies local flavor can be retained, meet the mouthfeel of consumer, carbohydrate in cookies can be reduced again, risk that lipid is unfavorable for health; 2, the present invention is raw materials used comprises coarse food grain and dry fruit, while contributing to digesting and assimilating, also has the health-care efficacy of brain healthy.
Detailed description of the invention
Embodiment 1
One of the present invention purple potato Chinese yam cookies, with weight parts, the raw material preparing described purple potato Chinese yam cookies comprises 400 parts of purple sweet potato powders, 150 parts of yam flours, 200 parts of butter, 130 portions of white granulated sugars, 80 parts of eggs, 45 parts of water, 30 parts of fruit material, 10 parts of leavening agents and 0.5 part of auxiliary material.Auxiliary material comprises vanillic aldehyde and citric acid, and in described auxiliary material, the ratio of vanillic aldehyde and citric acid is 5:2.Leavening agent comprises sodium acid carbonate and carbonic hydroammonium, and in leavening agent, the ratio of sodium acid carbonate and carbonic hydroammonium is 4:1.Fruit material for dry fruit, comprises at least one of walnut kernel or green kernel or Hawaii kernel or dry almond, and each peaberry is with arbitrarily than mixing.
The preparation method of described purple potato Chinese yam cookies, comprises the following steps: prepared by (1) raw material: after purple potato and Chinese yam raw material peeling drying, the obtained order number of grinding is 70 object purple sweet potato powder and yam flours; The present invention modulates dough need add more grease and carbohydrate, requires that dough is loose and has good plasticity, the not tough contracting of semi-finished product, therefore purple sweet potato powder and yam flour should comparatively thick as well.(2) dough preparing: first purple sweet potato powder and yam flour are fully mixed to get mixed powder, again white granulated sugar and egg are added to the water, and be fully uniformly mixed and (can avoid can not well dissolving with white granulated sugar in the process of face) to adding in mixed powder after white granulated sugar dissolves completely, add butter, sodium acid carbonate, carbonic hydroammonium, vanillic aldehyde and citric acid simultaneously and be uniformly mixed, finally add fruit material, need to be ground into 10 orders before fruit material adds.(3) shaping baking: the shaping employing machine die of dough of the present invention is shaping, is that the dough of becoming reconciled is put into hopper, is rotated, pushed by dough in plunger bushing by Double-helix propeller, the action of compacting drift, by quantitative for dough compacting in hole; While compacting drift rises, template is advanced, and exports the time of drift decline 0.5s, go out on conveyer belt by purple potato Chinese yam cookies base, automatic balance, so far completes forming process, Double-helix propeller turns once, and plunger punch die system pumps once, gets final product punch die action once; Sent in baking oven by shaping cookies green compact and toast, make product approval, bake and have certain color and luster, baking temperature is 185 DEG C, and baking time is 17min.(4) cooling packing: after cookies is come out of the stove, due to the interaction at high temperature of grease, sugar, water, oven-fresh cookies can be made softer, therefore toast after the cookies of coming out of the stove will drop to the stable sizing of uniform temperature and just can pack, goods can not only be made like this to keep distinctive moulding, can also stop to go mouldy; In addition, cool the open structure of goods inside favourable, prevent interior heart tissue from boning, therefore, after baking terminates, after finished product cookies naturally cools to normal temperature, carry out vacuum packaging.
Embodiment 2
One of the present invention purple potato Chinese yam cookies, with weight parts, the raw material preparing described purple potato Chinese yam cookies comprises 450 parts of purple sweet potato powders, 180 parts of yam flours, 210 parts of butter, 140 portions of white granulated sugars, 85 parts of eggs, 48 parts of water, 40 parts of fruit material, 12 parts of leavening agents and 0.7 part of auxiliary material.Auxiliary material comprises vanillic aldehyde and citric acid, and in described auxiliary material, the ratio of vanillic aldehyde and citric acid is 5:3.Leavening agent comprises sodium acid carbonate and carbonic hydroammonium, and in leavening agent, the ratio of sodium acid carbonate and carbonic hydroammonium is 2:1.Fruit material for dry fruit, comprises at least one of walnut kernel or green kernel or Hawaii kernel or dry almond, and each peaberry is with arbitrarily than mixing.
The preparation method of described purple potato Chinese yam cookies, comprises the following steps: prepared by (1) raw material: after purple potato and Chinese yam raw material peeling drying, the obtained order number of grinding is 80 object purple sweet potato powder and yam flours; The present invention modulates dough need add more grease and carbohydrate, requires that dough is loose and has good plasticity, the not tough contracting of semi-finished product, therefore purple sweet potato powder and yam flour should comparatively thick as well.(2) dough preparing: first purple sweet potato powder and yam flour are fully mixed to get mixed powder, again white granulated sugar and egg are added to the water, and be fully uniformly mixed and add in mixed powder after white granulated sugar dissolves completely, add butter, sodium acid carbonate, carbonic hydroammonium, vanillic aldehyde and citric acid simultaneously and be uniformly mixed, finally add fruit material, need to be ground into 15 orders before fruit material adds.(3) shaping baking: the shaping employing machine die of dough of the present invention is shaping, is that the dough of becoming reconciled is put into hopper, is rotated, pushed by dough in plunger bushing by Double-helix propeller, the action of compacting drift, by quantitative for dough compacting in hole; While compacting drift rises, template is advanced, and exports the time of drift decline 0.5s, go out on conveyer belt by purple potato Chinese yam cookies base, automatic balance, so far completes forming process, Double-helix propeller turns once, and plunger punch die system pumps once, gets final product punch die action once; Sent in baking oven by shaping cookies green compact and toast, make product approval, bake and have certain color and luster, baking temperature is 190 DEG C, and baking time is 15min.(4) cooling packing: after cookies are come out of the stove, due to the interaction at high temperature of grease, sugar, water, oven-fresh cookies can be made softer, therefore toast after the cookies of coming out of the stove must drop to the stable sizing of uniform temperature and just can pack, goods can not only be made like this to keep distinctive moulding, can also stop to go mouldy; In addition, cool the open structure of goods inside favourable, prevent interior heart tissue from boning, therefore, after baking terminates, after finished product cookies naturally cool to normal temperature, carry out vacuum packaging.
Embodiment 3
One of the present invention purple potato Chinese yam cookies, with weight parts, the raw material preparing described purple potato Chinese yam cookies comprises 500 parts of purple sweet potato powders, 200 parts of yam flours, 230 parts of butter, 145 portions of white granulated sugars, 90 parts of eggs, 50 parts of water, 43 parts of fruit material, 15 parts of leavening agents and 0.8 part of auxiliary material.Auxiliary material comprises vanillic aldehyde and citric acid, and in described auxiliary material, the ratio of vanillic aldehyde and citric acid is 5:2.Leavening agent comprises sodium acid carbonate and carbonic hydroammonium, and in leavening agent, the ratio of sodium acid carbonate and carbonic hydroammonium is 4:1.Fruit material for dry fruit, comprises at least one of walnut kernel or green kernel or Hawaii kernel or dry almond, and each peaberry is with arbitrarily than mixing.
The preparation method of described purple potato Chinese yam cookies, comprises the following steps: prepared by (1) raw material: after purple potato and Chinese yam raw material peeling drying, the obtained order number of grinding is 90 object purple sweet potato powder and yam flours; The present invention modulates dough need add more grease and carbohydrate, requires that dough is loose and has good plasticity, the not tough contracting of semi-finished product, therefore purple sweet potato powder and yam flour should comparatively thick as well.(2) dough preparing: first purple sweet potato powder and yam flour are fully mixed to get mixed powder, again white granulated sugar and egg are added to the water, and be fully uniformly mixed and add in mixed powder after white granulated sugar dissolves completely, add butter, sodium acid carbonate, carbonic hydroammonium, vanillic aldehyde and citric acid simultaneously and be uniformly mixed, finally add fruit material, need to be ground into 20 orders before fruit material adds.(3) shaping baking: the shaping employing machine die of dough of the present invention is shaping, is that the dough of becoming reconciled is put into hopper, is rotated, pushed by dough in plunger bushing by Double-helix propeller, the action of compacting drift, by quantitative for dough compacting in hole; While compacting drift rises, template is advanced, and exports the time of drift decline 0.5s, go out on conveyer belt by purple potato Chinese yam cookies base, automatic balance, so far completes forming process, Double-helix propeller turns once, and plunger punch die system pumps once, gets final product punch die action once; Sent in baking oven by shaping cookies green compact and toast, make product approval, bake and have certain color and luster, baking temperature is 185 DEG C, and baking time is 17min.(4) cooling packing: after cookies are come out of the stove, due to the interaction at high temperature of grease, sugar, water, oven-fresh cookies can be made softer, therefore toast after the cookies of coming out of the stove must drop to the stable sizing of uniform temperature and just can pack, goods can not only be made like this to keep distinctive moulding, can also stop to go mouldy; In addition, cool the open structure of goods inside favourable, prevent interior heart tissue from boning, therefore, after baking terminates, after finished product cookies naturally cool to normal temperature, carry out vacuum packaging.
Embodiment 4
One of the present invention purple potato Chinese yam cookies, with weight parts, the raw material preparing described purple potato Chinese yam cookies comprises 550 parts of purple sweet potato powders, 220 parts of yam flours, 240 parts of butter, 150 portions of white granulated sugars, 95 parts of eggs, 52 parts of water, 45 parts of fruit material, 18 parts of leavening agents and 0.9 part of auxiliary material.Auxiliary material comprises vanillic aldehyde and citric acid, and in described auxiliary material, the ratio of vanillic aldehyde and citric acid is 5:4.Leavening agent comprises sodium acid carbonate and carbonic hydroammonium, and in leavening agent, the ratio of sodium acid carbonate and carbonic hydroammonium is 4:3.Fruit material for dry fruit, comprises at least one of walnut kernel or green kernel or Hawaii kernel or dry almond, and each peaberry is with arbitrarily than mixing.
The preparation method of described purple potato Chinese yam cookies, comprises the following steps: prepared by (1) raw material: after purple potato and Chinese yam raw material peeling drying, the obtained order number of grinding is 85 object purple sweet potato powder and yam flours; The present invention modulates dough need add more grease and carbohydrate, requires that dough is loose and has good plasticity, the not tough contracting of semi-finished product, therefore purple sweet potato powder and yam flour should comparatively thick as well.(2) dough preparing: first purple sweet potato powder and yam flour are fully mixed to get mixed powder, again white granulated sugar and egg are added to the water, and be fully uniformly mixed and add in mixed powder after white granulated sugar dissolves completely, add butter, sodium acid carbonate, carbonic hydroammonium, vanillic aldehyde and citric acid simultaneously and be uniformly mixed, finally add fruit material, need to be ground into 18 orders before fruit material adds.(3) shaping baking: the shaping employing machine die of dough of the present invention is shaping, is that the dough of becoming reconciled is put into hopper, is rotated, pushed by dough in plunger bushing by Double-helix propeller, the action of compacting drift, by quantitative for dough compacting in hole; While compacting drift rises, template is advanced, and exports the time of drift decline 0.5s, go out on conveyer belt by purple potato Chinese yam cookies base, automatic balance, so far completes forming process, Double-helix propeller turns once, and plunger punch die system pumps once, gets final product punch die action once; Sent in baking oven by shaping cookies green compact and toast, make product approval, bake and have certain color and luster, baking temperature is 195 DEG C, and baking time is 13min.(4) cooling packing: after cookies are come out of the stove, due to the interaction at high temperature of grease, sugar, water, oven-fresh cookies can be made softer, therefore toast after the cookies of coming out of the stove must drop to the stable sizing of uniform temperature and just can pack, goods can not only be made like this to keep distinctive moulding, can also stop to go mouldy; In addition, cool the open structure of goods inside favourable, prevent interior heart tissue from boning, therefore, after baking terminates, after finished product cookies naturally cool to normal temperature, carry out vacuum packaging.
Embodiment 5
One of the present invention purple potato Chinese yam cookies, with weight parts, the raw material preparing described purple potato Chinese yam cookies comprises 600 parts of purple sweet potato powders, 250 parts of yam flours, 250 parts of butter, 170 portions of white granulated sugars, 100 parts of eggs, 55 parts of water, 50 parts of fruit material, 20 parts of leavening agents and 1 part of auxiliary material.Auxiliary material comprises vanillic aldehyde and citric acid, and in described auxiliary material, the ratio of vanillic aldehyde and citric acid is 5:2.Leavening agent comprises sodium acid carbonate and carbonic hydroammonium, and in leavening agent, the ratio of sodium acid carbonate and carbonic hydroammonium is 4:1.Fruit material for dry fruit, comprises at least one of walnut kernel or green kernel or Hawaii kernel or dry almond, and each peaberry is with arbitrarily than mixing.
The preparation method of described purple potato Chinese yam cookies, comprises the following steps: prepared by (1) raw material: after purple potato and Chinese yam raw material peeling drying, the obtained order number of grinding is 75 object purple sweet potato powder and yam flours; The present invention modulates dough need add more grease and carbohydrate, requires that dough is loose and has good plasticity, the not tough contracting of semi-finished product, therefore purple sweet potato powder and yam flour should comparatively thick as well.(2) dough preparing: first purple sweet potato powder and yam flour are fully mixed to get mixed powder, again white granulated sugar and egg are added to the water, and be fully uniformly mixed and add in mixed powder after white granulated sugar dissolves completely, add butter, sodium acid carbonate, carbonic hydroammonium, vanillic aldehyde and citric acid simultaneously and be uniformly mixed, finally add fruit material, need to be ground into 12 orders before fruit material adds.(3) shaping baking: the shaping employing machine die of dough of the present invention is shaping, is that the dough of becoming reconciled is put into hopper, is rotated, pushed by dough in plunger bushing by Double-helix propeller, the action of compacting drift, by quantitative for dough compacting in hole; While compacting drift rises, template is advanced, and exports the time of drift decline 0.5s, go out on conveyer belt by purple potato Chinese yam cookies base, automatic balance, so far completes forming process, Double-helix propeller turns once, and plunger punch die system pumps once, gets final product punch die action once; Sent in baking oven by shaping cookies green compact and toast, make product approval, bake and have certain color and luster, baking temperature is 192 DEG C, and baking time is 16min.(4) cooling packing: after cookies are come out of the stove, due to the interaction at high temperature of grease, sugar, water, oven-fresh cookies can be made softer, therefore toast after the cookies of coming out of the stove must drop to the stable sizing of uniform temperature and just can pack, goods can not only be made like this to keep distinctive moulding, can also stop to go mouldy; In addition, cool the open structure of goods inside favourable, prevent interior heart tissue from boning, therefore, after baking terminates, after finished product cookies naturally cool to normal temperature, carry out vacuum packaging.
Set forth a lot of detail in the above description so that fully understand the present invention.But above description is only preferred embodiment of the present invention, the present invention can be much different from alternate manner described here to implement, and therefore the present invention is not by the disclosed concrete restriction implemented above.Any those skilled in the art are not departing under technical solution of the present invention ambit simultaneously, the Method and Technology content of above-mentioned announcement all can be utilized to make many possible variations and modification to technical solution of the present invention, or be revised as the Equivalent embodiments of equivalent variations.Every content not departing from technical solution of the present invention, according to technical spirit of the present invention to any simple modification made for any of the above embodiments, equivalent variations and modification, all still belongs in the scope of technical solution of the present invention protection.
Claims (7)
1. a purple potato Chinese yam cookies, it is characterized in that, with weight parts, the raw material preparing described purple potato Chinese yam cookies comprises 400 parts of-600 parts of purple sweet potato powders, 150 parts of-250 parts of yam flours, 200 parts of-250 parts of butter, 130 portions of-170 portions of white granulated sugars, 80 parts of-100 parts of eggs, 45 parts of-55 parts of water, 30 parts-50 parts fruit material, 10 parts of-20 parts of leavening agents and 0.5 part of-1 part of auxiliary material.
2. a kind of purple potato Chinese yam cookies according to claim 1, it is characterized in that, with weight parts, the raw material preparing described purple potato Chinese yam cookies comprises 450 parts of-550 parts of purple sweet potato powders, 180 parts of-220 parts of yam flours, 210 parts of-240 parts of butter, 140 portions of-150 portions of white granulated sugars, 85 parts of-95 parts of eggs, 48 parts of-52 parts of water, 40 parts-45 parts fruit material, 12 parts of-18 parts of leavening agents and 0.7 part of-0.9 part of auxiliary material.
3. a kind of purple potato Chinese yam cookies according to claim 2, it is characterized in that, with weight parts, the raw material preparing described purple potato Chinese yam cookies comprises 500 parts of purple sweet potato powders, 200 parts of yam flours, 230 parts of butter, 145 portions of white granulated sugars, 90 parts of eggs, 50 parts of water, 43 parts of fruit material, 15 parts of leavening agents and 0.8 part of auxiliary material.
4. a kind of purple potato Chinese yam cookies according to any one of claim 1-3, it is characterized in that, described auxiliary material comprises vanillic aldehyde and citric acid, and in described auxiliary material, the ratio of vanillic aldehyde and citric acid is 5:2-4.
5. a kind of purple potato Chinese yam cookies according to any one of claim 1-3, it is characterized in that, described leavening agent comprises sodium acid carbonate and carbonic hydroammonium, and in described leavening agent, the ratio of sodium acid carbonate and carbonic hydroammonium is 4:1-3.
6. a kind of purple potato Chinese yam cookies according to any one of claim 1-3, it is characterized in that, described fruit material is dry fruit, comprises at least one of walnut kernel or green kernel or Hawaii kernel or dry almond.
7. a kind of preparation method of purple potato Chinese yam cookies according to any one of claim 1-6, is characterized in that, comprise the following steps:
(1) raw material preparation: after purple potato and Chinese yam raw material peeling drying, obtained 70 order-90 object purple sweet potato powder and the yam flours of grinding;
(2) dough preparing: first purple sweet potato powder and yam flour are fully mixed to get mixed powder, again white granulated sugar and egg are added to the water, and add after being fully uniformly mixed in mixed powder, add butter, leavening agent and auxiliary material simultaneously and be uniformly mixed, finally add fruit material to stir, need to be ground into 10 order-20 orders before fruit material adds;
(3) shaping baking: after the dough that modulates in a mold excision forming, send in baking oven and toast, baking temperature is 185 DEG C-195 DEG C, and baking time is 13min-17min;
(4) cooling packing: after baking terminates, after finished product cookies naturally cool to normal temperature, carry out vacuum packaging.
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| CN104996521A (en) * | 2015-07-26 | 2015-10-28 | 江荧 | Preparation process for apricot and Chinese yam biscuits |
| CN105341104A (en) * | 2015-11-20 | 2016-02-24 | 广州聚注专利研发有限公司 | Health-care purple sweet potato and Chinese yam biscuits and preparation method thereof |
| CN105794935A (en) * | 2016-04-26 | 2016-07-27 | 江苏农林职业技术学院 | Cordyceps militaris and purple sweet potato cookies and preparing method thereof |
| CN107047685A (en) * | 2017-01-11 | 2017-08-18 | 北京农业职业学院 | A kind of purple potato cookies and preparation method thereof |
| CN109275680A (en) * | 2018-12-14 | 2019-01-29 | 中国农业科学院农产品加工研究所 | The preparation method of full beans cookies |
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| CN109275680A (en) * | 2018-12-14 | 2019-01-29 | 中国农业科学院农产品加工研究所 | The preparation method of full beans cookies |
| CN109275680B (en) * | 2018-12-14 | 2022-05-03 | 中国农业科学院农产品加工研究所 | Preparation method of whole-bean cookies |
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