CN105010467A - Double potato biscuit and preparation method thereof - Google Patents
Double potato biscuit and preparation method thereof Download PDFInfo
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- CN105010467A CN105010467A CN201410155548.3A CN201410155548A CN105010467A CN 105010467 A CN105010467 A CN 105010467A CN 201410155548 A CN201410155548 A CN 201410155548A CN 105010467 A CN105010467 A CN 105010467A
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Abstract
The present invention provides a double potato biscuit preparation method, which is characterized by comprising the following steps: S1, sweet potatoes and purple sweet potatoes are cooked until the potatoes are well-done, taken out, cooled, peeled and stirred into double potato paste; S2, water, sugar, baking soda, oil, corn starch and wheat flour are added into the double potato paste, and the mixture is stirred sufficiently to prepare a dough; S3, the dough is divided into a plurality of biscuit semi-finished products and the biscuit semi-finished products are baked in an oven into finished products; and S4, the finished products are removed from the oven, cooled and packaged. The present invention also provides a double potato biscuit which consists of the following raw materials in parts by weight: 3-5 parts of the double potato paste, 40-50 parts of sugar, 0.5-1 part of baking soda, 20-25 parts of oil, 3-5 parts of cornstarch, and 90-110 parts of wheat flour. The double potato paste is prepared from the sweet potatoes and purple sweet potatoes in a weight ratio of 2 to 1. The double potato biscuit prepared by the double potato biscuit preparation method is nutritious and beneficial to people's body health.
Description
Technical field
The present invention relates to coarse grain food field, particularly relate to two potato biscuits and preparation method thereof.
Background technology
Ipomoea batatas has another name called sweet potato, yam, pachyrhizus etc., is one of important in the world cereal crops.In recent years, Ipomoea batatas deep processing obtains in China and develops rapidly, and the series foods such as the potato being Raw material processing with high-quality Ipomoea batatas is dry, candy, cake are subject to consumers day by day.And purple potato is rich in selenium and anthocyanidin, wherein selenium is cancer-resisting substance, and anthocyanidin is a kind of organic active polyphenoils, can be anticancer, anti-aging.
Summary of the invention
The features and advantages of the present invention are partly stated in the following description, or can be apparent from this description, or learn by putting into practice the present invention.
For overcoming the problem of prior art, the invention provides the preparation method of a kind of pair of potato biscuits, it is characterized in that, comprising step: S1, by Ipomoea batatas and purple potato boiling to after ripe, take out cooling, peeling, stir into two potato and stick with paste; S2, this pair of potato stuck with paste add water, sugar, sodium bicarbonate, oil, cornstarch, wheat flour fully stir, and is modulated into dough; S3, this dough is divided into multiple biscuit base, and carries out baking at baking box and form finished product; S4, this finished product is taken out in baking box after cool, packaging.
Preferably, the weight ratio of the Ipomoea batatas in this step S1 and purple potato is 2:1.
Preferably, this pair of potato paste, sugar, sodium bicarbonate, oil, cornstarch, wheat flour are by weight: two potato sticks with paste 3-5 part, sugared 40-50 part, sodium bicarbonate 0.5-1 part, oily 20-25 part, cornstarch 3-5 part, wheat flour 90-110 part.
The present invention also provides a kind of two potato biscuits, it is characterized in that, be made up of the raw material of following weight portion: two potato sticks with paste 3-5 part, sugared 40-50 part, sodium bicarbonate 0.5-1 part, oily 20-25 part, cornstarch 3-5 part, wheat flour 90-110 part, it is that the Ipomoea batatas of 2:1 and purple potato are made that the wherein said pair of potato is stuck with paste by weight ratio.
By reading description, those of ordinary skill in the art will understand the characteristic sum content of these technical schemes better.
Accompanying drawing explanation
Below by with reference to accompanying drawing describe the present invention particularly in conjunction with example, advantage of the present invention and implementation will be more obvious, wherein content shown in accompanying drawing is only for explanation of the present invention, and does not form restriction of going up in all senses of the present invention, in the accompanying drawings:
Fig. 1 is the flow chart of the preparation method of two potato biscuits of the embodiment of the present invention.
Detailed description of the invention
As shown in Figure 1, the invention provides the preparation method of a kind of pair of potato biscuits, comprise step: S1, by Ipomoea batatas and purple potato boiling to after ripe, take out cooling, peeling, stir into two potato and stick with paste; S2, this pair of potato stuck with paste add water, sugar, sodium bicarbonate, oil, cornstarch, wheat flour fully stir, and is modulated into dough; S3, this dough is divided into multiple biscuit base, and carries out baking at baking box and form finished product; S4, this finished product is taken out in baking box after cool, packaging.The weight ratio of the Ipomoea batatas wherein in this step S1 and purple potato is 2:1.This pair of potato paste, sugar, sodium bicarbonate, oil, cornstarch, wheat flour are by weight in step s 2: two potato sticks with paste 3-5 part, sugared 40-50 part, sodium bicarbonate 0.5-1 part, oily 20-25 part, cornstarch 3-5 part, wheat flour 90-110 part.
The present invention also provides a kind of two potato biscuits, be made up of the raw material of following weight portion: two potato sticks with paste 3-5 part, sugared 40-50 part, sodium bicarbonate 0.5-1 part, oily 20-25 part, cornstarch 3-5 part, wheat flour 90-110 part, it is that the Ipomoea batatas of 2:1 and purple potato are made that the wherein said pair of potato is stuck with paste by weight ratio.The two potato biscuits utilizing the preparation method of provided by the invention pair of potato biscuits to produce are nutritious, are conducive to people healthy.
Above with reference to the accompanying drawings of the preferred embodiments of the present invention, those skilled in the art do not depart from the scope and spirit of the present invention, and multiple flexible program can be had to realize the present invention.For example, to illustrate as the part of an embodiment or the feature that describes can be used for another embodiment to obtain another embodiment.These are only the better feasible embodiment of the present invention, not thereby limit to interest field of the present invention that the equivalence change that all utilizations description of the present invention and accompanying drawing content are done all is contained within interest field of the present invention.
Claims (4)
1. a preparation method for two potato biscuits, is characterized in that, comprise step:
S1, by Ipomoea batatas and purple potato boiling to after ripe, take out cooling, peeling, stir into two potato and stick with paste;
S2, the described pair of potato stuck with paste add water, sugar, sodium bicarbonate, oil, cornstarch, wheat flour fully stir, and is modulated into dough;
S3, described dough is divided into multiple biscuit base, and carries out baking at baking box and form finished product;
S4, described finished product is taken out in baking box after cool, packaging.
2. the preparation method of according to claim 1 pair of potato biscuits, is characterized in that, the weight ratio of the Ipomoea batatas in described step S1 and purple potato is 2:1.
3. the preparation method of according to claim 1 pair of potato biscuits, it is characterized in that, described pair of potato paste, sugar, sodium bicarbonate, oil, cornstarch, wheat flour are by weight: two potato sticks with paste 3-5 part, sugared 40-50 part, sodium bicarbonate 0.5-1 part, oily 20-25 part, cornstarch 3-5 part, wheat flour 90-110 part.
4. a two potato biscuits, it is characterized in that, be made up of the raw material of following weight portion: two potato sticks with paste 3-5 part, sugared 40-50 part, sodium bicarbonate 0.5-1 part, oily 20-25 part, cornstarch 3-5 part, wheat flour 90-110 part, it is that the Ipomoea batatas of 2:1 and purple potato are made that the wherein said pair of potato is stuck with paste by weight ratio.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410155548.3A CN105010467A (en) | 2014-04-17 | 2014-04-17 | Double potato biscuit and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410155548.3A CN105010467A (en) | 2014-04-17 | 2014-04-17 | Double potato biscuit and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105010467A true CN105010467A (en) | 2015-11-04 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410155548.3A Pending CN105010467A (en) | 2014-04-17 | 2014-04-17 | Double potato biscuit and preparation method thereof |
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| Country | Link |
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| CN (1) | CN105010467A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105379810A (en) * | 2015-12-04 | 2016-03-09 | 许昌学院 | Sweet potato and orange biscuit and preparation method thereof |
-
2014
- 2014-04-17 CN CN201410155548.3A patent/CN105010467A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105379810A (en) * | 2015-12-04 | 2016-03-09 | 许昌学院 | Sweet potato and orange biscuit and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20151104 |