CN105875773A - Purple potato cookie and making method thereof - Google Patents
Purple potato cookie and making method thereof Download PDFInfo
- Publication number
- CN105875773A CN105875773A CN201610454440.3A CN201610454440A CN105875773A CN 105875773 A CN105875773 A CN 105875773A CN 201610454440 A CN201610454440 A CN 201610454440A CN 105875773 A CN105875773 A CN 105875773A
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- CN
- China
- Prior art keywords
- parts
- cookies
- cookie
- sweet potato
- purple sweet
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- 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.)
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Classifications
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- 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
Abstract
The invention relates to a purple potato cookie and a making method thereof and belongs to the technical field of food processing. The cookie is made from, by weight, 100 parts of self-raising flour, 10-50 parts of purple potato powder, 20-30 parts of buckwheat powder, 55-65 parts of butter, 15-20 parts of shortening, 10-30 parts of soft sugar, 10-30 parts of fructose corn syrup, 25-40 parts of egg liquid and 0.3-0.6 part of calcium propionate. The materials are stirred, mixed, formed, baked and packaged to obtain the finished product. The cookie is rich in anthocyanin, dietary fiber amino acid, mineral element and the like, and has the advantage that nutrition components are rich and easy to absorb.
Description
Technical field
The present invention relates to a kind of cookies and preparation method thereof, particularly to a kind of Rhizoma Steudnerae Henryanae cookies and preparation method thereof,
Belong to food processing technology field.
Background technology
Rhizoma Steudnerae Henryanae makes again black potato, potato meat be that purple is to darkviolet, rich in proteins, starch, pectin, cellulose, aminoacid, dimension
Raw element and several mineral materials, the most also rich in selenium element and anthocyanidin.The special health care of the nutritious tool of Rhizoma Steudnerae Henryanae, egg therein
White matter aminoacid is all easily by human consumption and absorption.Wherein rich in vitamin A can improve the viscous of vision and skin
Film epithelial cell, vitamin C can make collagen protein normally synthesize, prevent and treat scorbutic generation, and anthocyanidin is natural potent freedom
Base scavenger.
Protein main in Semen Fagopyri Esculenti is globulin, and glutelin content is the lowest；Relying in the essential amino acids contained by Semen Fagopyri Esculenti
Histidine content is high and the content of methionine is low, and amino acid pattern can be with main corn (such as Semen Tritici aestivi, Semen Maydis, the bad ammonia of rice
Acid content is relatively low) complementary.The carbohydrate of Semen Fagopyri Esculenti is mainly starch.Because granule is relatively fine, so comparing with other frumentums,
Have the advantages that easily boil, easily digest, be easily worked.Semen Fagopyri Esculenti contains abundant dietary fiber, and its content is general refined
10 times of rice；The trace element such as ferrum that Semen Fagopyri Esculenti contains, manganese, zinc also enrich than general corn.
Summary of the invention
It is desirable to provide a kind of cookies adding Rhizoma Steudnerae Henryanae and Fagopyrum esculentum Moench powder and preparation method thereof, this cookies is sought
Form point abundant, in good taste.
A kind of Rhizoma Steudnerae Henryanae cookies and preparation method thereof, by weight, is prepared from by the raw material of following components: low muscle
100 parts of flour, purple sweet potato powder 10-50 part, Fagopyrum esculentum Moench powder 20-30 part, oils and fats 55-65 part, shortening 15-20 part, soft plantation white sugar 10-30
Part, high fructose syrup 10-30 part, egg liquid 25-40 part and calcium propionate 0.3-0.6 part.
A kind of Rhizoma Steudnerae Henryanae cookies and preparation method thereof, preparation technology is as follows:
(1) prepared by purple sweet potato powder: select high-quality Rhizoma Steudnerae Henryanae, cleans, and peeling is cut into 0.3cm thickness sheet, is naturally dried, and pulverizes, and crosses 200
Mesh sieve, obtains purple sweet potato powder, standby；
(2) oils and fats is beaten: oils and fats and shortening are softened, and puts into blender together with soft plantation white sugar, high fructose syrup, and stirring is to turning white
Immalleable, add egg liquid and continue to beat in fluffy state；
(3) dough-making powder: Self-raising flour, purple sweet potato powder and calcium propionate being separately added in step (2) gained mixed liquor, stirring at low speed is equal
Even, obtain dough；
(4) molding: the dough modulated is loaded cookie forming machine, is squeezed in the same size, the uniform biscuit of thickness；
(5) cookies of molding is put into baking box, toast 20-25min, 160 DEG C/reducing internal heat 130 DEG C of getting angry；
(6) packaging: cookie is taken out from oven, is cooled to 38-40 DEG C, packaging.
Described oils and fats is butter or Mai Qilin.
Beneficial effects of the present invention: become with mineral element etc. rich in anthocyanidin, dietary fiber aminoacid in this cookies
Point, there is the features such as rich in nutrition content easily absorption；Good looking appearance, organizational structure is fine and smooth, and processing technique is simple, and suitable batch is raw
Produce.
Further illustrate the present invention below in conjunction with detailed description of the invention, but the scope of protection of present invention is not limited to
In following embodiments.
Detailed description of the invention:
Embodiment 1:
This cookies by weight, is prepared from by the raw material of following components: Self-raising flour 100 parts, purple sweet potato powder 50 parts, buckwheat
Flour 20 parts, Margarine 65 parts, shortening 20 parts, soft plantation white sugar 10 parts, high fructose syrup 30 parts, egg liquid 40 parts and calcium propionate 0.5
Part.
Preparation technology is as follows:
(1) prepared by purple sweet potato powder: select high-quality Rhizoma Steudnerae Henryanae, cleans, and peeling is cut into 0.3cm thickness sheet, is naturally dried, and pulverizes, and crosses 200
Mesh sieve, obtains purple sweet potato powder, standby；
(2) oils and fats is beaten: Margarine and shortening are softened, and puts into blender together with soft plantation white sugar, high fructose syrup, and stirring is to sending out
The most immalleable, add egg liquid and continue to beat in fluffy state；
(3) dough-making powder: Self-raising flour, purple sweet potato powder and calcium propionate being separately added in step (2) gained mixed liquor, stirring at low speed is equal
Even, obtain dough；
(4) molding: the dough modulated is loaded cookie forming machine, is squeezed in the same size, the uniform biscuit of thickness；
(5) cookies of molding is put into baking box, toast 20-25min, 160 DEG C/reducing internal heat 130 DEG C of getting angry；
(6) packaging: cookie is taken out from oven, is cooled to 38-40 DEG C, packaging.
This cookies is purple, and organizational structure is fine and smooth, has strong Rhizoma Steudnerae Henryanae fragrance.
Embodiment 2:
This cookies by weight, is prepared from by the raw material of following components: Self-raising flour 100 parts, purple sweet potato powder 10 parts, wheat
River in Henan Province drenches 55 parts, shortening 15 parts, soft plantation white sugar 30 parts, high fructose syrup 10 parts, egg liquid 30 parts and calcium propionate 0.3 part.
This cookies is lavender, and organizational structure is fine and smooth, has the special aroma of Rhizoma Steudnerae Henryanae.
Claims (3)
1. Rhizoma Steudnerae Henryanae cookies and preparation method thereof, it is characterised in that by weight, is prepared by the raw material of following components
Form: Self-raising flour 100 parts, purple sweet potato powder 10-50 part, Fagopyrum esculentum Moench powder 20-30 part, butter 55-65 part, shortening 15-20 part, silk floss are in vain
Sugar 10-30 part, high fructose syrup 10-30 part, egg liquid 25-40 part and calcium propionate 0.3-0.6 part.
2. Rhizoma Steudnerae Henryanae cookies and preparation method thereof, it is characterised in that preparation technology is as follows:
Prepared by purple sweet potato powder: select high-quality Rhizoma Steudnerae Henryanae, cleans, and peeling is cut into 0.3cm thickness sheet, is naturally dried, and pulverizes, and crosses 200 mesh
Sieve, obtains purple sweet potato powder, standby；
(2) oils and fats is beaten: oils and fats and shortening are softened, and puts into blender together with soft plantation white sugar, high fructose syrup, and stirring is to turning white
Immalleable, add egg liquid and continue to beat in fluffy state；
(3) dough-making powder: Self-raising flour, purple sweet potato powder and calcium propionate being separately added in step (2) gained mixed liquor, stirring at low speed is equal
Even, obtain dough；
(4) molding: the dough modulated is loaded cookie forming machine, is squeezed in the same size, the uniform biscuit of thickness；
(5) cookies of molding is put into baking box, toast 20-25min, 160 DEG C/reducing internal heat 130 DEG C of getting angry；
(6) packaging: cookie is taken out from oven, is cooled to 38-40 DEG C, packaging.
3. a kind of Rhizoma Steudnerae Henryanae cookies as claimed in claim 1 or 2 and preparation method thereof, it is characterised in that described oils and fats is
Butter or Mai Qilin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610454440.3A CN105875773A (en) | 2016-06-22 | 2016-06-22 | Purple potato cookie and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610454440.3A CN105875773A (en) | 2016-06-22 | 2016-06-22 | Purple potato cookie and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105875773A true CN105875773A (en) | 2016-08-24 |
Family
ID=56731057
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610454440.3A Pending CN105875773A (en) | 2016-06-22 | 2016-06-22 | Purple potato cookie and making method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN105875773A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN107094841A (en) * | 2017-05-22 | 2017-08-29 | 上海交通大学 | A kind of feature purple-colored potato cookies and preparation method thereof |
| CN109221325A (en) * | 2018-09-17 | 2019-01-18 | 东北农业大学 | A kind of preparation method rich in anthocyanidin flavor cookies |
| CN112244060A (en) * | 2020-10-21 | 2021-01-22 | 辽宁康福食品有限责任公司 | Lutein ester purple sweet potato biscuit and preparation method thereof |
| CN112244062A (en) * | 2020-10-26 | 2021-01-22 | 湖州天宝珍生物科技有限公司 | High-dietary-fiber sugar-free cookie and preparation method thereof |
-
2016
- 2016-06-22 CN CN201610454440.3A patent/CN105875773A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN107094841A (en) * | 2017-05-22 | 2017-08-29 | 上海交通大学 | A kind of feature purple-colored potato cookies and preparation method thereof |
| CN109221325A (en) * | 2018-09-17 | 2019-01-18 | 东北农业大学 | A kind of preparation method rich in anthocyanidin flavor cookies |
| CN112244060A (en) * | 2020-10-21 | 2021-01-22 | 辽宁康福食品有限责任公司 | Lutein ester purple sweet potato biscuit and preparation method thereof |
| CN112244062A (en) * | 2020-10-26 | 2021-01-22 | 湖州天宝珍生物科技有限公司 | High-dietary-fiber sugar-free cookie and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
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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: 20160824 |