CN105265536A - Production method of purple sweet potato and white fungus fruity compressed biscuit - Google Patents
Production method of purple sweet potato and white fungus fruity compressed biscuit Download PDFInfo
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- CN105265536A CN105265536A CN201510668291.6A CN201510668291A CN105265536A CN 105265536 A CN105265536 A CN 105265536A CN 201510668291 A CN201510668291 A CN 201510668291A CN 105265536 A CN105265536 A CN 105265536A
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- purple sweet
- sweet potato
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- white fungus
- powder
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Abstract
The present invention discloses a production method of a purple sweet potato and white fungus fruity compressed biscuit, and belongs to the field of food processing. The purple sweet potato and white fungus fruity compressed biscuits are characterized by being processed from the following processing technology: raw material mixing, flour blending, rolling, compression molding, baking, packaging, and finished product obtaining. The beneficial effects are as follows: the purple sweet potato and white fungus fruity compressed biscuits are soft in mouthfeel, fresh, sweet and delicious, and have a unique delicate fragrance flavor of purple sweet potatoes. The product is rich in nutrients, and can help to improve human immunity, maintain and regulate body functions, has efficacies of preventing osteoporosis, aging and arteriosclerosis, and is a green pure food which integrates characteristics of being high in protein, low in fat, and low in sugar content, and having health-care and diet therapeutic effects.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to a kind of preparation method of purple sweet potato tremella fruital ship biscuit.
Background technology
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 high nutritive value, for being processed into the comprehensive utilization that purple sweet potato tremella fruital ship biscuit can realize purple potato, being convenient to store, improving its economic worth and nutritive value.
Summary of the invention
Object of the present invention provides a kind of preparation method of purple sweet potato tremella fruital ship biscuit, can play the health food of promoting health and curing diseases effect of Chinese medicine, can utilize the carrier function of health food, makes people just can eat purple potato in daily diet, builds up health.
The present invention solves the technical scheme that its technical problem takes:
A preparation method for purple sweet potato tremella fruital ship biscuit, is characterized in that: adopt raw material to mix → adjust the processing process of powder → rolling → moulded section → baking → packaging → finished product, concrete operation step is:
(1) powder is adjusted: corn flour, oatmeal are put on panel and surround circle, then butter, xylitol, HFCS, refined salt and purple sweet potato starch, white fungus powder, mango pulp, sodium alginate are put into circle successively, slowly corn flour is mixed with various spice and make dough, adjust powder temperature to control at 45-50 DEG C, the deadline is 28 minutes;
(2) rolling and moulded section: face block roller mill is pressed into the sake sheet be of moderate size, then sake sheet is put into mould extrusion forming, Stress control is in 8.56 MPas;
(3) toast: shaping sake sheet is put into baking box, and temperature controls at 180 DEG C, and time 18-22 minute can bake;
(4) pack: the biscuit baked is sprinkled one deck raisins and water caltrop Icing Sugar, use food bag packing, can go on the market.
Beneficial effect: products taste of the present invention is soft, fresh and sweet good to eat, has the distinctive delicate fragrance local flavor of purple potato.This product is rich in nutriment, be conducive to improve body immunity, maintain and regulate bodily fuctions, also have prevention of osteoporosis, anti-ageing, prevent arteriosclerotic effect, a kind of collection high protein, low fat, low sugar part, the pure food of health care dietotherapy green.
Detailed description of the invention
Embodiment 1
:
A preparation method for purple sweet potato tremella fruital ship biscuit, concrete operation step is:
(1) powder is adjusted: corn flour, buckwheat are put on panel and surround circle, then black sesame oil, fructose, Radix Glycyrrhizae and purple sweet potato powder, gynostemma pentaphylla particle, locust bean gum are put into circle successively, slowly corn flour is mixed with various spice and make dough, adjust powder temperature to control at 36 DEG C, the deadline is 20 minutes;
(2) rolling and moulded section: face block roller mill is pressed into the sake sheet be of moderate size, then sake sheet is put into mould extrusion forming, Stress control is in 6.72-7.23 MPa;
(3) toast: shaping sake sheet is put into baking box, and temperature controls at 180 DEG C, and time 5-8 minute can bake;
(4) pack: the biscuit baked is sprinkled one deck raisins and peanut powder, uses food bag packing, can go on the market.
Embodiment 2
:
A preparation method for purple sweet potato tremella fruital ship biscuit, concrete operation step is:
(1) powder is adjusted: superior wheat flour, smilax powder are put on panel and surround circle, then vegetable oil, maltose, corn dextrin and purple potato extract, white fleece-flower root powder, wolfberry juice, guar gum are put into circle successively, slowly superior wheat flour is mixed with various spice and make dough, adjust powder temperature to control at 28-32 DEG C, the deadline is 20 minutes;
(2) rolling and moulded section: face block roller mill is pressed into the sake sheet be of moderate size, then sake sheet is put into mould extrusion forming, Stress control is in 8.33 ~ 8.80 MPas;
(3) toast: shaping sake sheet is put into baking box, and temperature controls at 220 DEG C, 12 minutes time, can bake;
(4) pack: the biscuit baked is sprinkled the ripe sesame seed of one deck and hazelnut powder, use food bag packing, can go on the market.
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 purple sweet potato tremella fruital ship biscuit, is characterized in that: adopt raw material to mix → adjust the processing process of powder → rolling → moulded section → baking → packaging → finished product, concrete operation step is:
(1) powder is adjusted: corn flour, oatmeal are put on panel and surround circle, then butter, xylitol, HFCS, refined salt and purple sweet potato starch, white fungus powder, mango pulp, sodium alginate are put into circle successively, slowly corn flour is mixed with various spice and make dough, adjust powder temperature to control at 45-50 DEG C, the deadline is 28 minutes;
(2) rolling and moulded section: face block roller mill is pressed into the sake sheet be of moderate size, then sake sheet is put into mould extrusion forming, Stress control is in 8.56 MPas;
(3) toast: shaping sake sheet is put into baking box, and temperature controls at 180 DEG C, and time 18-22 minute can bake;
(4) pack: the biscuit baked is sprinkled one deck raisins and water caltrop Icing Sugar, use food bag packing, can go on the market.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510668291.6A CN105265536A (en) | 2015-10-17 | 2015-10-17 | Production method of purple sweet potato and white fungus fruity compressed biscuit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510668291.6A CN105265536A (en) | 2015-10-17 | 2015-10-17 | Production method of purple sweet potato and white fungus fruity compressed biscuit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105265536A true CN105265536A (en) | 2016-01-27 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510668291.6A Withdrawn CN105265536A (en) | 2015-10-17 | 2015-10-17 | Production method of purple sweet potato and white fungus fruity compressed biscuit |
Country Status (1)
| Country | Link |
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| CN (1) | CN105265536A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106106658A (en) * | 2016-07-27 | 2016-11-16 | 惠州市英帝拉科技有限公司 | The manufacture method of strobile ship biscuit |
| CN107094838A (en) * | 2017-06-08 | 2017-08-29 | 芜湖市三山区绿色食品产业协会 | A kind of preparation method of fruity dye yam health-caring biscuit |
| CN107197904A (en) * | 2017-06-12 | 2017-09-26 | 安徽智联管理咨询有限公司 | The preparation method of fruity dye yam health-caring biscuit |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101103736A (en) * | 2006-07-13 | 2008-01-16 | 上海水产大学 | Process for making sea-tangle biscuit |
| CN103404574A (en) * | 2013-08-27 | 2013-11-27 | 西北农林科技大学 | Grape biscuit and manufacturing method thereof |
| CN103564024A (en) * | 2013-11-10 | 2014-02-12 | 胡本奎 | Processing method for purple sweet potato biscuits |
| CN104738131A (en) * | 2015-03-28 | 2015-07-01 | 安徽先知缘食品有限公司 | Production technology of tea biscuit |
-
2015
- 2015-10-17 CN CN201510668291.6A patent/CN105265536A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101103736A (en) * | 2006-07-13 | 2008-01-16 | 上海水产大学 | Process for making sea-tangle biscuit |
| CN103404574A (en) * | 2013-08-27 | 2013-11-27 | 西北农林科技大学 | Grape biscuit and manufacturing method thereof |
| CN103564024A (en) * | 2013-11-10 | 2014-02-12 | 胡本奎 | Processing method for purple sweet potato biscuits |
| CN104738131A (en) * | 2015-03-28 | 2015-07-01 | 安徽先知缘食品有限公司 | Production technology of tea biscuit |
Non-Patent Citations (1)
| Title |
|---|
| 王耀文: "《山东粮棉持续增产理论与技术》", 27 February 1997, 中国农业出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106106658A (en) * | 2016-07-27 | 2016-11-16 | 惠州市英帝拉科技有限公司 | The manufacture method of strobile ship biscuit |
| CN107094838A (en) * | 2017-06-08 | 2017-08-29 | 芜湖市三山区绿色食品产业协会 | A kind of preparation method of fruity dye yam health-caring biscuit |
| CN107197904A (en) * | 2017-06-12 | 2017-09-26 | 安徽智联管理咨询有限公司 | The preparation method of fruity dye yam health-caring biscuit |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160127 |