CN105475431A - Crisp sweet potato biscuit - Google Patents
Crisp sweet potato biscuit Download PDFInfo
- Publication number
- CN105475431A CN105475431A CN201510824146.2A CN201510824146A CN105475431A CN 105475431 A CN105475431 A CN 105475431A CN 201510824146 A CN201510824146 A CN 201510824146A CN 105475431 A CN105475431 A CN 105475431A
- Authority
- CN
- China
- Prior art keywords
- sweet potato
- biscuit
- shortcake
- oil
- flour
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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
- 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
- A21D2/366—Tubers, roots
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to the food field, and particularly discloses a crisp sweet potato biscuit which is prepared from the following raw materials by weight: 100 parts of flour, 20-50 parts of sweet potato flesh, 0.5-3 parts of swelling agents, 15-30 parts of sweetening agents, 20-50 parts of oil, and 20-50 parts of water. The crisp sweet potato biscuit made from the sweet potato flesh combines the sweet taste of the sweet potatoes and the crispness of biscuits, and meanwhile the addition of sugar in the biscuit is reduced, and the heat is cut down. By adding the sweet potato flesh, the biscuit of the invention contains a large quantity of dietary fibers, facilities digestion, prevents constipation, and is suitable for obesity people.
Description
Technical field
The present invention relates to field of food, specifically disclose a kind of shortcake sweet potato biscuit.
Background technology
Biscuit is the instant food of eating in people's daily life, conventional cookies is that to be equipped with white granulated sugar, grease etc. be auxiliary material to major ingredient mainly with flour, sweet taste is laid particular stress on, easily cause fat fat, sugar also can corrode tooth, along with the reinforcement with health care consciousness that improves constantly of people's living standard, functional form biscuit will become the main flow of biscuit industry from now on.
Sweet potato, also known as Ipomoea batatas, containing unique bioflavonoid composition, can impel defecation unobstructed, effectively can suppress the generation of breast cancer and colon cancer; Can Alimentary function be improved, nourishing liver and kidney, also can effectively treat hepatitis and jaundice.Ipomoea batatas protein quality is high, can make up the nutritional deficiency in rice, fine flour, often eats and can improve human body to the mesotrophic utilization rate of staple food, makes person health, promotes longevity.Ipomoea batatas is rich in dietary fiber, has the specific function stoping sugar transition fat; Gastrointestinal peristalsis can be promoted and prevent constipation, being used for treating hemorrhoid and anal fissure etc., also having certain effect to prevention rectum cancer and colon cancer.Ipomoea batatas has special protective effect to human organ mucous membrane, can suppress the deposition of cholesterol, keep blood vessel elasticity, prevent the adesmosis in liver kidney, prevent the generation of collagen disease.Prior art utilizes sweet potato to prepare the food such as biscuit, is usually processed as powdery or directly utilizes starch from sweet potato, and this can not play mouthfeel and the taste of sweet potato meat very well.
Summary of the invention
In order to solve the problems of the technologies described above, the invention provides the shortcake sweet potato biscuit utilizing sweet potato meat directly to prepare.
The technical solution adopted in the present invention is:
A kind of shortcake sweet potato biscuit, described biscuit is made up of the raw material of following weight portion: flour 100, sweet potato meat 20-50, leavening agent 0.5-3, sweetener 15 ~ 30, grease 20 ~ 50, water 20 ~ 50.
Further, described flour is wheat flour
Further, described sweet potato meat is thread or granular.
Further, the processing method of described sweet potato meat is: sweet potato being processed into particle diameter is the thread or granular of 3-8mm, and cleaning, dries to its water content lower than 40%.
Further, described sweet potato is Ipomoea batatas or purple potato.
Further, described leavening agent is selected from one or more in sodium bicarbonate, baking powder, yeast, sodium pyrosulfite, Sodium Acid Pyrophosphate.
Further, described grease is selected from one or more in butter, butter, lard, shortening, edible vegetable oil.
Further, described vegetable oil is selected from one or more in coconut oil, palm oil, olive oil, salad oil, peanut oil, tea-seed oil, soya-bean oil, sesame oil.
Further, between the monolithic of biscuit, scribble chocolate cream, jam or other tartar sauces make sandwich biscuits or decoration biscuit.
Content of the present invention also comprises the preparation method of above-mentioned shortcake sweet potato biscuit, comprises the following steps:
(1) sweet potato pretreatment: sweet potato being processed into particle diameter is the thread or granular of 3-8mm, cleaning, dries to its water content lower than 40%.
(2) modulation dough: weigh each raw material according to described formula, adds the mixing of sweetener, grease, leavening agent and water in mixer and mixes thoroughly, then add mixer after sweet potato meat and flour tentatively being mixed, and continues to be stirred to fully to be mixed, for subsequent use;
(3) roll forming: make various shape biscuit green compact through forming machine;
(4) cure: biscuit is sent into curer baking;
(5) oil spout, cooling;
(6) pack.
Beneficial effect of the present invention is: utilize sweet potato meat to make biscuit, combine the crisp of the fragrant and sweet mouthfeel of sweet potato and biscuit, decreases adding of sugar in biscuit simultaneously, reduces heat.By adding sweet potato meat, making biscuit of the present invention contain a large amount of dietary fiber, being beneficial to digestion, prevent treating constipation, be suitable for very much obese people and eat.
In order to understand better and implement, the following detailed description of the present invention.
Detailed description of the invention
[embodiment 1]
The shortcake sweet potato biscuit of the present embodiment is made up of the raw material of following weight portion: wheat flour 100, purple potato meat 20, sodium bicarbonate 0.5, sucrose 30, butter 50, water 50.
The preparation method of the shortcake sweet potato biscuit of the present embodiment is as follows:
(1) sweet potato pretreatment: sweet potato being processed into particle diameter is the thread or granular of 3-8mm, cleaning, dries to its water content lower than 40%.
(2) modulation dough: weigh each raw material according to described formula, adds the mixing of sweetener, grease, leavening agent and water in mixer and mixes thoroughly, then add mixer after sweet potato meat and flour tentatively being mixed, and continues to be stirred to fully to be mixed, for subsequent use;
(3) roll forming: make various shape biscuit green compact through forming machine;
(4) cure: biscuit is sent into curer baking;
(5) oil spout, cooling;
(6) pack.
[embodiment 2]
The shortcake sweet potato biscuit of the present embodiment makes wheat flour 100, Ipomoea batatas meat 50, baking powder 3, sucrose 15, palm oil 50, water 20 by the raw material of following weight portion.
The shortcake sweet potato biscuit preparation method of the present embodiment has embodiment 1 substantially identical, and its difference is, because sweet potato meat use amount is higher, therefore needs sweet potato meat to be processed into granular to mix.
Use sweet potato meat ratio higher in the present embodiment, therefore it needs the sugar that adds and aqueous phase to less, and its heat is lower.
The present invention is not limited to above-mentioned embodiment, if do not depart from the spirit and scope of the present invention to various change of the present invention or distortion, if these are changed and distortion belongs within claim of the present invention and equivalent technologies scope, then the present invention is also intended to comprise these changes and distortion.
Claims (10)
1. a shortcake sweet potato biscuit, is characterized in that, described biscuit is made up of the raw material of following weight portion: flour 100, sweet potato meat 20 ~ 50, leavening agent 0.5 ~ 3, sweetener 15 ~ 30, grease 20 ~ 50, water 20 ~ 50.
2. shortcake sweet potato biscuit according to claim 1, is characterized in that, described flour is wheat flour.
3. shortcake sweet potato biscuit according to claim 1, is characterized in that, described sweet potato meat is thread or granular.
4. shortcake sweet potato biscuit according to claim 3, is characterized in that, the processing method of described sweet potato meat is: sweet potato being processed into particle diameter is the thread or granular of 3-8mm, and cleaning, dries to its water content lower than 40%.
5. shortcake sweet potato biscuit according to claim 1, is characterized in that, described sweet potato is Ipomoea batatas or purple potato.
6. shortcake sweet potato biscuit according to claim 1, it is characterized in that, described leavening agent is selected from one or more in sodium bicarbonate, baking powder, yeast, sodium pyrosulfite, Sodium Acid Pyrophosphate.
7. shortcake sweet potato biscuit according to claim 1, it is characterized in that, described grease is selected from one or more in butter, butter, lard, shortening, edible vegetable oil.
8. shortcake sweet potato biscuit according to claim 7, it is characterized in that, described vegetable oil is selected from one or more in coconut oil, palm oil, olive oil, salad oil, peanut oil, tea-seed oil, soya-bean oil, sesame oil.
9. shortcake sweet potato biscuit according to claim 1, is characterized in that, scribbles chocolate cream, jam or other tartar sauces and make sandwich biscuits or decoration biscuit between the monolithic of biscuit.
10. the preparation method of the shortcake sweet potato biscuit in claim 1-9 described in arbitrary, comprises the following steps:
(1) sweet potato pretreatment: sweet potato being processed into particle diameter is the thread or granular of 3-8mm, cleaning, dries to its water content lower than 40%.
(2) modulation dough: weigh each raw material according to described formula, adds the mixing of sweetener, grease, leavening agent and water in mixer and mixes thoroughly, then add mixer after sweet potato meat and flour tentatively being mixed, and continues to be stirred to fully to be mixed, for subsequent use;
(3) roll forming: make various shape biscuit green compact through forming machine;
(4) cure: biscuit is sent into curer baking;
(5) oil spout, cooling;
(6) pack.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510824146.2A CN105475431A (en) | 2015-11-24 | 2015-11-24 | Crisp sweet potato biscuit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510824146.2A CN105475431A (en) | 2015-11-24 | 2015-11-24 | Crisp sweet potato biscuit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105475431A true CN105475431A (en) | 2016-04-13 |
Family
ID=55663010
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510824146.2A Pending CN105475431A (en) | 2015-11-24 | 2015-11-24 | Crisp sweet potato biscuit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105475431A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105746658A (en) * | 2016-05-13 | 2016-07-13 | 李建贤 | Method for making sea sedge cookies |
| CN105767100A (en) * | 2016-05-16 | 2016-07-20 | 李建贤 | Production method of sweet potato fragrant crisp cookies |
| CN105901070A (en) * | 2016-05-16 | 2016-08-31 | 李建贤 | Manufacturing method for olive crispy cookies |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103636720A (en) * | 2013-12-12 | 2014-03-19 | 贵州华力农化工程有限公司 | Sweet potato biscuit and preparing method thereof |
| CN103651657A (en) * | 2013-08-09 | 2014-03-26 | 江西江中制药(集团)有限责任公司 | Health-care flour composition and food |
| CN104585282A (en) * | 2014-12-31 | 2015-05-06 | 无限极（中国）有限公司 | Biscuit and preparation method thereof |
-
2015
- 2015-11-24 CN CN201510824146.2A patent/CN105475431A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103651657A (en) * | 2013-08-09 | 2014-03-26 | 江西江中制药(集团)有限责任公司 | Health-care flour composition and food |
| CN103636720A (en) * | 2013-12-12 | 2014-03-19 | 贵州华力农化工程有限公司 | Sweet potato biscuit and preparing method thereof |
| CN104585282A (en) * | 2014-12-31 | 2015-05-06 | 无限极（中国）有限公司 | Biscuit and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105746658A (en) * | 2016-05-13 | 2016-07-13 | 李建贤 | Method for making sea sedge cookies |
| CN105767100A (en) * | 2016-05-16 | 2016-07-20 | 李建贤 | Production method of sweet potato fragrant crisp cookies |
| CN105901070A (en) * | 2016-05-16 | 2016-08-31 | 李建贤 | Manufacturing method for olive crispy cookies |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP5189945B2 (en) | Diet composition and method for producing diet food and pet food using the same | |
| CN105394137A (en) | Crispy potato biscuit | |
| CN105341105A (en) | Chinese yam and oat biscuits | |
| JP2008079606A (en) | Raw material powder for processed foods | |
| JP2014003952A (en) | Low carbohydrate food material, and fermented dough, bread, confectionery, and noodles using low carbohydrate food material | |
| CN102308864B (en) | Konjak dietary fiber moon cake | |
| CN102265915A (en) | Mooncake stuffed with sweet potatoes and red bean paste | |
| CN105475431A (en) | Crisp sweet potato biscuit | |
| KR101700508B1 (en) | Loaf bread manufacturing method using domestic wheat and oats | |
| CN105360210A (en) | Sweet potato-oatmeal biscuit | |
| CN101766281A (en) | Resistant starch rice noodles with good taste | |
| CN105248598A (en) | Potato oat biscuit | |
| CN103181404A (en) | Sea cucumber healthcare noodles | |
| CN105145730A (en) | Wheat bran shortcake and production method thereof | |
| CN105265550A (en) | Banana oat biscuit | |
| CN102265916A (en) | Mooncake stuffed with sweet potatoes and Chinese yam | |
| CN102265917A (en) | Mooncake stuffed with sweet potatoes and cereals | |
| KR20160139966A (en) | Method for making the cookie | |
| CN105265552A (en) | Crisp banana biscuit | |
| CN102258073A (en) | Moon cake stuffed with sweet potato and mixed kernelss | |
| CN105265551A (en) | Crisp taro biscuit | |
| KR20170039862A (en) | The method of manufacture for garlic bread | |
| CN105265553A (en) | Crisp Chinese yam biscuit | |
| CN102258072A (en) | Moon cake with sweet potato black sesame stuffing | |
| CN105230700A (en) | Purple sweet potato bread and making process thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160413 |