CN107006575A - A kind of preparation method of purple potato biscuit - Google Patents
A kind of preparation method of purple potato biscuit Download PDFInfo
- Publication number
- CN107006575A CN107006575A CN201710372377.3A CN201710372377A CN107006575A CN 107006575 A CN107006575 A CN 107006575A CN 201710372377 A CN201710372377 A CN 201710372377A CN 107006575 A CN107006575 A CN 107006575A
- Authority
- CN
- China
- Prior art keywords
- parts
- apple
- chinese yam
- purple potato
- powder
- 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
-
- 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
Abstract
The present invention discloses a kind of purple potato biscuit, it is characterised in that by weight, be made up of following raw material：70~80 parts of Strong flour, 35~40 parts of purple sweet potato powder, 10~15 parts of taro powder, 10~15 parts of glutinous rice flour, 5~10 parts of honey, 10~20 parts of apple, 20~30 parts of Chinese yam, 10~20 parts of butter, 25~30 parts of white granulated sugar, 25~30 parts of egg liquid, 1~2 part of sodium bicarbonate, 3~4 parts of salt.The present invention chooses, and there is nutritious, healthcare function purple potato to be one of primary raw material, by a purple potato biscuit being processed into.Not only mouthfeel is loose for the purple potato biscuit, nutritious, but also the composition containing healthcare function, can be welcome surely by consumer.
Description
Technical field
The present invention relates to a kind of biscuit and preparation method thereof, more particularly to a kind of purple potato biscuit and preparation method thereof.
Background technology
Purple potato is nutritious and with health-care efficacy.Selenium element and anthocyanidin that particularly purple potato is rich in, it is tired to be that human body resists
Labor, anti-aging, the particularly essential elements enriched blood, selenium are referred to as " anticancer king ", are easily absorbed by the body, and can stay in serum,
Repairing cardiac muscle, strengthen immunity of organisms, remove interior free yl, suppress cancer cell in DNA synthesis and cancer cell division with
Growth, prevents the generation of the carninomatosis such as stomach cancer, liver cancer.In addition, purple potato is also enriched in cellulose, faecal volume can be increased, promote stomach
Wriggle, mucus, pneumatosis and the putrefaction being detained in cleaning enteric cavity discharge the noxious material and carcinogen in excrement, keep big
Just it is unimpeded, improve digestive tract environment, prevent the generation of enterogastric diseases.Therefore, the healthcare function of purple potato, the meals to improving people
Food structure and enhancing fitness have great importance.
Biscuit is, using wheat flour as primary raw material, to add grease, sugared and other raw materials, through with the technique such as face, shaping, baking
And a kind of moisture for being made is few, instant Flour product.In recent years, with the fast development of social economy, people couple
The safety of food is more paid attention to healthcare function, and the biscuit with healthcare function is increasingly welcome by consumer.
The content of the invention
The present invention discloses a kind of purple potato biscuit, it is characterised in that by weight, be made up of following raw material：Strong flour
70~80 parts, 35~40 parts of purple sweet potato powder, 10~15 parts of taro powder, 10~15 parts of glutinous rice flour, 5~10 parts of honey, apple 10~20
Part, 20~30 parts of Chinese yam, 10~20 parts of butter, 25~30 parts of white granulated sugar, 25~30 parts of egg liquid, 1~2 part of sodium bicarbonate, salt 3
~4 parts.
The present invention additionally provides the preparation method of above-mentioned purple potato biscuit simultaneously, comprises the following steps：
(1) apple and Chinese yam mud：After apple and Chinese yam cook, pureed is broken into cooking machine；
(2) preparation of Icing Sugar：White granulated sugar is put into after being crushed in pulverizer and Icing Sugar is made, cross 60 mesh sieves, it is standby；
(3) dough preparing：Butter adds Icing Sugar and beaten to color after softening at room temperature to turn white, and adds egg liquid, stirring is equal
Load weighted weak strength flour, purple sweet potato powder, taro powder, glutinous rice flour, honey, apple butter, Chinese yam mud, sodium bicarbonate, salt are added after even
Stir, and into dough；
(4) roll-forming：Dough brake, with mould molding, is put into baking tray into uniform sheet thick 2~3mm；
(5) toast：Oven temperature excessive internal heat temperature is 170 DEG C, and lower fire is 150 DEG C, toasts 8~10min, is taken after the completion of baking
Go out, be cooled to room temperature, as finished product.
The present invention chooses, and there is nutritious, healthcare function purple potato to be one of primary raw material, through being processed into one
Money purple potato biscuit.Not only mouthfeel is loose for the purple potato biscuit, nutritious, but also the composition containing healthcare function, surely can be by
The welcome of consumer.
Embodiment：
With reference to specific embodiment, the present invention is further detailed explanation.
Embodiment 1
A kind of purple potato biscuit is present embodiments provided, is made up of following raw material：75 parts of Strong flour, 38 parts of purple sweet potato powder is fragrant
12 parts of taro powder, 12 parts of glutinous rice flour, 8 parts of honey, 15 parts of apple, 25 parts of Chinese yam, 15 parts of butter, 28 parts of white granulated sugar, 27 parts of egg liquid,
1.5 parts of sodium bicarbonate, 3.5 parts of salt.
Its preparation process is as follows：
(1) apple and Chinese yam mud：After apple and Chinese yam cook, pureed is broken into cooking machine；
(2) preparation of Icing Sugar：White granulated sugar is put into after being crushed in pulverizer and Icing Sugar is made, cross 60 mesh sieves, it is standby；
(3) dough preparing：Butter adds Icing Sugar and beaten to color after softening at room temperature to turn white, and adds egg liquid, stirring is equal
Load weighted weak strength flour, purple sweet potato powder, taro powder, glutinous rice flour, honey, apple butter, Chinese yam mud, sodium bicarbonate, salt are added after even
Stir, and into dough；
(4) roll-forming：Dough brake, with mould molding, is put into baking tray into uniform sheet thick 2.5mm；
(5) toast：Oven temperature excessive internal heat temperature is 170 DEG C, and lower fire is 150 DEG C, toasts 9min, is taken out after the completion of baking,
It is cooled to room temperature, as finished product.
Embodiment 2
A kind of purple potato biscuit is present embodiments provided, is made up of following raw material：70 parts of Strong flour, 35 parts of purple sweet potato powder is fragrant
10 parts of taro powder, 10 parts of glutinous rice flour, 5 parts of honey, 10 parts of apple, 20 parts of Chinese yam, 10 parts of butter, 25 parts of white granulated sugar, 25 parts of egg liquid,
1 part of sodium bicarbonate, 3 parts of salt.
Its preparation process is as follows：
(1) apple and Chinese yam mud：After apple and Chinese yam cook, pureed is broken into cooking machine；
(2) preparation of Icing Sugar：White granulated sugar is put into after being crushed in pulverizer and Icing Sugar is made, cross 60 mesh sieves, it is standby；
(3) dough preparing：Butter adds Icing Sugar and beaten to color after softening at room temperature to turn white, and adds egg liquid, stirring is equal
Load weighted weak strength flour, purple sweet potato powder, taro powder, glutinous rice flour, honey, apple butter, Chinese yam mud, sodium bicarbonate, salt are added after even
Stir, and into dough；
(4) roll-forming：Dough brake, with mould molding, is put into baking tray into uniform sheet thick 2mm；
(5) toast：Oven temperature excessive internal heat temperature is 170 DEG C, and lower fire is 150 DEG C, toasts 8min, is taken out after the completion of baking,
It is cooled to room temperature, as finished product.
Embodiment 3
A kind of purple potato biscuit is present embodiments provided, is made up of following raw material：80 parts of Strong flour, 40 parts of purple sweet potato powder is fragrant
15 parts of taro powder, 15 parts of glutinous rice flour, 10 parts of honey, 20 parts of apple, 30 parts of Chinese yam, 20 parts of butter, 30 parts of white granulated sugar, egg liquid 30g
Part, 2 parts of sodium bicarbonate, 4 parts of salt.
Its preparation process is as follows：
(1) apple and Chinese yam mud：After apple and Chinese yam cook, pureed is broken into cooking machine；
(2) preparation of Icing Sugar：White granulated sugar is put into after being crushed in pulverizer and Icing Sugar is made, cross 60 mesh sieves, it is standby；
(3) dough preparing：Butter adds Icing Sugar and beaten to color after softening at room temperature to turn white, and adds egg liquid, stirring is equal
Load weighted weak strength flour, purple sweet potato powder, taro powder, glutinous rice flour, honey, apple butter, Chinese yam mud, sodium bicarbonate, salt are added after even
Stir, and into dough；
(4) roll-forming：Dough brake, with mould molding, is put into baking tray into uniform sheet thick 3mm；
(5) toast：Oven temperature excessive internal heat temperature is 170 DEG C, and lower fire is 150 DEG C, toasts 10min, is taken out after the completion of baking,
It is cooled to room temperature, as finished product.
Claims (2)
1. a kind of purple potato biscuit, it is characterised in that by weight, is made up of following raw material：70~80 parts of Strong flour, purple potato
35~40 parts of powder, 10~15 parts of taro powder, 10~15 parts of glutinous rice flour, 5~10 parts of honey, 10~20 parts of apple, Chinese yam 20~30
Part, 10~20 parts of butter, 25~30 parts of white granulated sugar, 25~30 parts of egg liquid, 1~2 part of sodium bicarbonate, 3~4 parts of salt.
2. a kind of preparation method of purple potato biscuit according to claim 1, comprises the following steps：
(1) apple and Chinese yam mud：After apple and Chinese yam cook, pureed is broken into cooking machine；
(2) preparation of Icing Sugar：White granulated sugar is put into after being crushed in pulverizer and Icing Sugar is made, cross 60 mesh sieves, it is standby；
(3) dough preparing：Butter adds Icing Sugar and beaten to color after softening at room temperature to turn white, and egg liquid is added, after stirring
Load weighted weak strength flour, purple sweet potato powder, taro powder, glutinous rice flour, honey, apple butter, Chinese yam mud, sodium bicarbonate, salt are added into stirring
Uniformly, and into dough；
(4) roll-forming：Dough brake, with mould molding, is put into baking tray into uniform sheet thick 2~3mm；
(5) toast：Oven temperature excessive internal heat temperature is 170 DEG C, and lower fire is 150 DEG C, toasts 8~10min, is taken out after the completion of baking,
It is cooled to room temperature, as finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710372377.3A CN107006575A (en) | 2017-05-11 | 2017-05-11 | A kind of preparation method of purple potato biscuit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710372377.3A CN107006575A (en) | 2017-05-11 | 2017-05-11 | A kind of preparation method of purple potato biscuit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107006575A true CN107006575A (en) | 2017-08-04 |
Family
ID=59451321
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710372377.3A Pending CN107006575A (en) | 2017-05-11 | 2017-05-11 | A kind of preparation method of purple potato biscuit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107006575A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108669160A (en) * | 2018-08-11 | 2018-10-19 | 张良刚 | A kind of Chinese yam biscuit and preparation method thereof |
| CN112400953A (en) * | 2020-12-01 | 2021-02-26 | 陕西天秦农产品开发有限公司 | Method for making coarse cereal biscuits |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104161100A (en) * | 2014-08-11 | 2014-11-26 | 广西大学 | Biscuit with cassava and lemons and making method thereof |
| CN104970072A (en) * | 2015-08-13 | 2015-10-14 | 饶世柱 | Health purple sweet potato biscuits and processing process thereof |
| CN105211219A (en) * | 2015-11-11 | 2016-01-06 | 青岛正能量食品有限公司 | The purple potato biscuits of a kind of fruits and vegetables |
| CN105248584A (en) * | 2015-11-18 | 2016-01-20 | 刘书元 | Vanilla flavor biscuit |
-
2017
- 2017-05-11 CN CN201710372377.3A patent/CN107006575A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104161100A (en) * | 2014-08-11 | 2014-11-26 | 广西大学 | Biscuit with cassava and lemons and making method thereof |
| CN104970072A (en) * | 2015-08-13 | 2015-10-14 | 饶世柱 | Health purple sweet potato biscuits and processing process thereof |
| CN105211219A (en) * | 2015-11-11 | 2016-01-06 | 青岛正能量食品有限公司 | The purple potato biscuits of a kind of fruits and vegetables |
| CN105248584A (en) * | 2015-11-18 | 2016-01-20 | 刘书元 | Vanilla flavor biscuit |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108669160A (en) * | 2018-08-11 | 2018-10-19 | 张良刚 | A kind of Chinese yam biscuit and preparation method thereof |
| CN112400953A (en) * | 2020-12-01 | 2021-02-26 | 陕西天秦农产品开发有限公司 | Method for making coarse cereal biscuits |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102960405A (en) | Chestnut cookies and preparation method thereof | |
| CN106035559A (en) | Potato and highland barley whole-powder biscuits and making method thereof | |
| CN109588451B (en) | Preparation method of high-pueraria-starch-content nutritional biscuits | |
| CN104186615A (en) | High-protein dietary fiber biscuits | |
| CN101422185A (en) | Low-sugar biscuit | |
| US20070098846A1 (en) | Method for the production of food with slowed release of nutriments | |
| CN104982476A (en) | Stuffed Chinese doughnut low in GI value and preparing method thereof | |
| CN104365810A (en) | High-resistance starch lotus seed biscuit and processing method thereof | |
| CN107006575A (en) | A kind of preparation method of purple potato biscuit | |
| KR101471628B1 (en) | Manufacturing method of seafood bread | |
| CN107373319B (en) | The sugared cereal of one kind control reconstitutes instant product | |
| KR101086294B1 (en) | The baked bread and its manufacturing method | |
| CN106173893A (en) | A kind of spleen benefiting and stimulating the appetite can rush food coarse cereals flour and preparation method thereof | |
| CN104542857A (en) | Butter flavor black rice biscuit and manufacturing method thereof | |
| CN107743996A (en) | A kind of biscuit of resistant starch containing Chinese yam rhizome and preparation method thereof | |
| CN103892182B (en) | A kind of mushroom fillings steamed dumpling stuffed with lard and sugar and preparation method thereof | |
| CN110637860A (en) | Tea stuffing moon cake and preparation method thereof | |
| CN109793034A (en) | A kind of coarse cereals moon cake and preparation method thereof | |
| CN108669160A (en) | A kind of Chinese yam biscuit and preparation method thereof | |
| CN104770444A (en) | High dietary fiber oat crisp cake and preparation method thereof | |
| CN108497024A (en) | A kind of glycan chiffon cake and preparation method thereof | |
| CN108925848A (en) | A kind of production method that quinoa reconstitutes ready-to-eat food | |
| CN104381405A (en) | Appetizing nutrient biscuit and preparation method thereof | |
| KR20130046017A (en) | Black garlic rice manufacturing method and black garlic rice | |
| CN108850080A (en) | A kind of brown sugar biscuit and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170804 |