CN107047685A - A kind of purple potato cookies and preparation method thereof - Google Patents
A kind of purple potato cookies and preparation method thereof Download PDFInfo
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- CN107047685A CN107047685A CN201710020715.7A CN201710020715A CN107047685A CN 107047685 A CN107047685 A CN 107047685A CN 201710020715 A CN201710020715 A CN 201710020715A CN 107047685 A CN107047685 A CN 107047685A
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Abstract
The present invention provides a kind of purple potato cookies, in terms of parts by weight, is made up of following raw material：90 110 parts of purple sweet potato powder, 90 100 parts of butter, 60 70 parts of Icing Sugar, 60 70 parts of egg.Preparation method is：The first step：Purple sweet potato powder and Icing Sugar are sieved respectively；Second step：Egg is added into eggbeater, Icing Sugar, stirring at low speed 57 minutes, then high-speed stirred is added, egg is mixed with Icing Sugar to the egg paste of butyrous；3rd step：Butter is put into Stainless steel basin, it is paste to melt under the conditions of 60 65 DEG C；4th step：Butter after thawing is added in eggbeater, beaten to cotton-shaped.5th step：Purple sweet potato powder is poured into eggbeater, stirred to full and uniform；6th step：Mould is selected, biscuit is extruded, biscuit is in hollow ellipticity；7th step：Baking.Purple potato cookies produced by the invention, loose tasty, decorative pattern is attractive in appearance, rich in anthocyanidin, dietary fiber, enriches local flavor and the nutrition of traditional cookie biscuit.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of health food, more particularly to a kind of purple potato cookies
Biscuit and preparation method thereof.
Background technology
Purple sweetpotato rich in anthocyanidin, dietary fiber by consumer because being paid close attention to, but light violet sweet potato not storage tolerance, its deeply plus
Chemical product is mainly purple sweet potato powder, develops the downstream product of purple sweet potato powder, extends purple sweetpotato industrial chain, very necessary.
In the market is not with the bakery product that pure purple sweet potato powder is development of raw materials, and purple sweet potato powder is intended only as a small amount of addition
Dispensing is used for the processing of bread.
Chinese patent CN 201510069191.1 discloses a kind of purple potato Chinese yam cookies and preparation method thereof, prepares
The raw material of the purple potato Chinese yam cookies include purple sweet potato powder, yam flour, butter, white granulated sugar, egg, water, fruit material, leavening agent and
Auxiliary material.The preparation method is prepared including (1) raw material：After purple potato and the peeling of Chinese yam raw material are dried, the mesh of 70 mesh -90 is made in grinding
Purple sweet potato powder and yam flour；(2) dough preparing：First purple sweet potato powder and yam flour are sufficiently mixed and obtain mixed powder, then by white granulated sugar
It is added to the water with egg, and adds in mixed powder after being thoroughly mixed, while adds butter, leavening agent and auxiliary material and stirring mixed
Close uniform, be eventually adding fruit material and be stirred；(3) shaping baking；(4) cooling packing.The present invention uses purple sweet potato powder and yam flour
The basic material made instead of common flour as cookies, can retain original cookies local flavor, meet the mouthfeel of consumer,
The risk that carbohydrate in cookies, lipid are unfavorable for health can be reduced again.But the patent has the disadvantage that：Needed in baking
The leavening agent to be added contains ammonia, is reacted with the food materials such as grease, produces harmful substance acrylamide, is unfavorable for health, and
And need to add water mediation in formula, baking time will be grown, and the biscuit toasted easily glues baking tray, while the baking of the patent
Temperature is 185 DEG C -195 DEG C, and baking temperature is too high, easily causes the loss of anthocyanidin in purple potato, because anthocyanidin is a kind of
Heat-sensitive active material, is afraid of high temperature；It is mainly carbohydrate, protein, grease in the raw material of cookies, baking temperature is high
In 160 DEG C, nutriment brown stain, coking can be accelerated, heterocyclic amine is produced, the security of food is influenceed.
The content of the invention
It is an object of the invention to overcome deficiencies of the prior art, there is provided a kind of purple potato cookies and its system
Preparation Method, cookies is processed with the purple sweet potato powder rich in dietary fiber, anthocyanidin, is arranged in pairs or groups with the dispensing such as butter, egg, Icing Sugar,
Realize nutrient complementary, and because rich in anthocyanidin, product antioxidant effect is good.
Purple potato cookies of the present invention, in terms of parts by weight, is made up of following raw material：
90-110 parts of purple sweet potato powder, 90-100 parts of butter, 60-70 parts of Icing Sugar, 60-70 parts of egg.
Wherein preferred technical scheme is：
100-110 parts of purple sweet potato powder, 95-100 parts of butter, 65-70 parts of Icing Sugar, 63-70 parts of egg.
Preferred technical scheme is：
100 parts of purple sweet potato powder, 95 parts of butter, 70 parts of Icing Sugar, 65 parts of egg.
The pulvis that the wherein described preferred white granulated sugar of Icing Sugar is ground.
1-5 parts of seabuckthorn fruit powder can also be added in purple potato cookies formula of the present invention, is added after seabuckthorn fruit powder in cookies
Anthocyanidin loss reduction, anthocyanidin can protect human body from a kind of damage for the harmful substance for being called free radical, anthocyanidin
Blood vessel elasticity can also be strengthened, improve the circulatory system and promote the smoothness of skin, suppress inflammation and allergy, improve the soft of joint
Toughness.It is often edible, body immunity can be improved.
The preparation method of purple potato cookies of the present invention in turn includes the following steps：
The first step：Purple sweet potato powder and Icing Sugar are crossed into 100-150 mesh sieves respectively；
Second step：Egg is added into eggbeater, Icing Sugar, stirring at low speed 5-7 minute, then high-speed stirred is added, by egg and
Icing Sugar is mixed to the egg paste of butyrous；
3rd step：Butter is put into Stainless steel basin, it is paste to melt under the conditions of 60-65 DEG C；
4th step：Butter after thawing is added in eggbeater, first pastes at a slow speed butter and the egg of butyrous and mixes, then it is high
Speed stirring, beats to cotton-shaped；
5th step：The stirring-head of eggbeater is removed, purple sweet potato powder is poured into eggbeater, is stirred to full and uniform；
6th step：Mould is selected, biscuit is extruded, biscuit is in hollow ellipticity, it is to avoid overlapping, extruding；Such as overlapping or real core,
Baking time will be extended, anthocyanidin can lose.While the nuisance such as the more long easier generation heterocyclic amine of baking time, acrylamide
Matter；
7th step：Baking, the fire in a stove before fuel is added, face fire are 140-150 DEG C, are toasted 9-12 minutes, the cookie dry weight 7- after baking
7.5g。
In wherein the 3rd step, the temperature for melting butter is too low, can cause follow-up raw material is mixed uneven, temperature is too high,
It is liquid that butter, which melts, reduces the emulsibility of butter, causes the moisture in the oil separation of butter water, butter batter can be made thinning, no
Base is preferably squeezed, cookies is fuel-displaced during baking, decorative pattern disappears, and has a strong impact on quality.
In 7th step, baking temperature is too low, and biscuit is difficult to bake, and extends baking time, and temperature is too high, in purple potato
Anthocyanidin easily loses.
It is preferred that technical scheme be：
The first step：Purple sweet potato powder sieves (100 mesh), and egg cleaning, Icing Sugar crosses 100 mesh sieves.
Second step：Icing Sugar and egg are added into eggbeater, 3 grades of rotating speed is dismissed 5 minutes, then rotating speed are transferred to 6 grades, egg with
Icing Sugar is dismissed to butyrous；(eggbeater model VFM7, is produced, power 230W by Fenghua City Fu get Food Machinery Co., Ltd.s,
Rotating speed 50Hz)
3rd step：Butter is put into Stainless steel basin, water proof melts in 60 DEG C of water baths (that is, without lump, connects for paste
Pasty state is bordering on, can not be melted as liquid)；
4th step：Butter after thawing is added in eggbeater, first (3 grades) make butter and the egg of butyrous paste mixed at a slow speed
It is even, then rotating speed is adjusted to 6 grades, beat to cotton-shaped；(eggbeater model VFM7, by Fenghua City Fu get Food Machinery Co., Ltd.s
Production, power 230W, rotating speed 50Hz)；
5th step：The stirring-head of eggbeater is removed, purple sweet potato powder is poured into eggbeater, batter is stirred to fully with spatula
It is even；
6th step：Chrysanthemum flowers mouth is selected, biscuit is extruded, biscuit is in hollow ellipticity, it is to avoid overlapping, extruding；
7th step：Baking, the fire in a stove before fuel is added, face fire are 150 DEG C, are toasted 10 minutes, the cookie dry weight 7-7.5g. after baking
(baking box is the SEC-3Y-1S types of wheat, barley and highland barley board).
The preparation method of purple potato cookies in turn includes the following steps when adding seabuckthorn fruit powder：
The first step：Purple sweet potato powder and Icing Sugar are crossed into 100-150 mesh sieves respectively；
Second step：Egg is added into eggbeater, Icing Sugar, stirring at low speed 5-7 minute, then high-speed stirred is added, by egg and
Icing Sugar is beaten to the egg paste of butyrous；
3rd step：Butter is put into Stainless steel basin, it is paste to melt under the conditions of 60-65 DEG C；
4th step：Butter after thawing is added in eggbeater, first pastes at a slow speed butter and the egg of butyrous and mixes, then it is high
Speed stirring, beats to cotton-shaped；
5th step：The stirring-head of eggbeater is removed, purple sweet potato powder, seabuckthorn fruit powder are poured into eggbeater, is stirred to full and uniform；
6th step：Mould is selected, biscuit is extruded, biscuit is in hollow ellipticity, it is to avoid overlapping, extruding；Such as overlapping or real core,
Baking time will be extended, anthocyanidin can lose；While the nuisance such as the more long easier generation heterocyclic amine of baking time, acrylamide
Matter；
7th step：Baking, the fire in a stove before fuel is added, face fire are 140-150 DEG C, are toasted 9-12 minutes, the cookie dry weight 7- after baking
7.5g。
The beneficial effects of the invention are as follows：
(1) with the purple sweet potato powder processing cookies rich in dietary fiber, anthocyanidin, taken with the dispensing such as butter, egg, Icing Sugar
Match somebody with somebody, realize nutrient complementation, and because rich in anthocyanidin, product antioxidant effect is good, anthocyanidin loss is few；
(2) from purple sweet potato powder as single pulvis raw material, purple sweet potato powder has been regard as bakery product raw material since changing always
A kind of additive limitation；Formula material species is few, it is easy to which processing is promoted, and is relatively good purple sweet potato powder deep processed product；
(3) without any raising agent, it is easy to which consumer receives；
(4) product color is beautiful, and decorative pattern is attractive in appearance, non-greasy, instant, is purple potato leisure food suitable for people of all ages.
(5) purple potato is a kind of high-quality food materials, but due to fresh sweet potato cook or bake it is edible after have aerogenesis feature, youth consumption
Person is displeased to be received, and is processed as the cookies of fashion, it is easy to received by teenager consumer.
Embodiment
Embodiment of the present invention is described in detail below in conjunction with example, but those skilled in the art will manage
Solution, the following example is merely to illustrate the present invention, and should not be taken as limiting the scope of the invention.
Icing Sugar is the fine powder after white granulated sugar is ground in following examples.
Embodiment 1：
100 parts of purple sweet potato powder, 95 parts of butter, 70 parts of Icing Sugar, 65 parts of egg.
Embodiment 2：
105 parts of purple sweet potato powder, 90 parts of butter, 65 parts of Icing Sugar, 70 parts of egg.
Embodiment 3：
110 parts of purple sweet potato powder, 95 parts of butter, 70 parts of Icing Sugar, 65 parts of egg.
Embodiment 4：
90 parts of purple sweet potato powder, 97 parts of butter, 60 parts of Icing Sugar, 67 parts of egg.
Embodiment 5：
107 parts of purple sweet potato powder, 93 parts of butter, 66 parts of Icing Sugar, 65 parts of egg.
Embodiment 6：
103 parts of purple sweet potato powder, 99 parts of butter, 69 parts of Icing Sugar, 64 parts of egg.
Embodiment 7：
100 parts of purple sweet potato powder, 97 parts of butter, 65 parts of Icing Sugar, 67 parts of egg.
Embodiment 8：
100 parts of purple sweet potato powder, 100 parts of butter, 67 parts of Icing Sugar, 63 parts of egg.
Embodiment 9：
100 parts of purple sweet potato powder, 95 parts of butter, 70 parts of Icing Sugar, 65 parts of egg, 3 parts of seabuckthorn fruit powder.
The preparation method of above example is as follows：
The first step：Purple sweet potato powder sieves (100 mesh), and egg cleaning, Icing Sugar crosses 100 mesh sieves.(100 mesh stainless steels are sieved by Xinxiang
City is produced with aligning mechanical Co., Ltd)；
Second step：Icing Sugar and egg are added into eggbeater, 3 grades of rotating speed is dismissed 5 minutes, then rotating speed are transferred to 6 grades, egg with
Icing Sugar is dismissed to butyrous；(eggbeater model VFM7, is produced, power 230W by Fenghua City Fu get Food Machinery Co., Ltd.s,
Rotating speed 50Hz)
3rd step：Butter is put into Stainless steel basin, water-bath is melted in 60 DEG C of water baths (that is, without lump, connects for paste
Pasty state is bordering on, can not be melted as liquid)；
4th step：Butter after thawing is added in eggbeater, first (3 grades) make butter and the egg of butyrous paste mixed at a slow speed
It is even, then rotating speed is adjusted to 6 grades, beat to cotton-shaped.(eggbeater model VFM7, by Fenghua City Fu get Food Machinery Co., Ltd.s
Production, power 230W, rotating speed 50Hz)；
5th step：The stirring-head of eggbeater is removed, purple sweet potato powder is poured into eggbeater, batter is stirred to fully with spatula
It is even；
6th step：Chrysanthemum flowers mouth is selected, biscuit is extruded, biscuit is in hollow ellipticity, it is to avoid overlapping, extruding；
7th step：Baking, the fire in a stove before fuel is added, face fire are 150 DEG C, are toasted 10 minutes, the cookie dry weight 7-7.5g after baking.
(baking box is the SEC-3Y-1S types of wheat, barley and highland barley board)
When needing to add seabuckthorn fruit powder, Icing Sugar is added into eggbeater together with egg, seabuckthorn fruit powder is admixed together with purple sweet potato powder
Egg is pasted.
Cookies is not fuel-displaced when above example is toasted, and decorative pattern is attractive in appearance, sweet and delicious, and mouthfeel is loose.
Comparative example 1：
Be the same as Example 9 is formulated, preparation method is as follows：
The first step：Purple sweet potato powder sieves (100 mesh), and egg cleaning, Icing Sugar crosses 100 mesh sieves.(100 mesh stainless steels are sieved by Xinxiang
City is produced with aligning mechanical Co., Ltd)；
Second step：Icing Sugar and egg are added into eggbeater, 3 grades of rotating speed is dismissed 5 minutes, then rotating speed are transferred to 6 grades, egg with
Icing Sugar is dismissed to butyrous；(eggbeater model VFM7, is produced, power 230W by Fenghua City Fu get Food Machinery Co., Ltd.s,
Rotating speed 50Hz)
3rd step：Butter is put into Stainless steel basin, it is liquid that water-bath, which is melted, in 75 DEG C of water baths；
4th step：Butter after thawing is added in eggbeater, first (3 grades) make butter and the egg of butyrous paste mixed at a slow speed
It is even, then rotating speed is adjusted to 6 grades, beat to cotton-shaped；(eggbeater model VFM7, by Fenghua City Fu get Food Machinery Co., Ltd.s
Production, power 230W, rotating speed 50Hz)；
5th step：The stirring-head of eggbeater is removed, purple sweet potato powder is poured into eggbeater, batter is stirred to fully with spatula
It is even；
6th step：Chrysanthemum flowers mouth is selected, biscuit is extruded, biscuit is in hollow ellipticity, it is to avoid overlapping, extruding；
7th step：Baking, the fire in a stove before fuel is added, face fire are 150 DEG C, are toasted 10 minutes, the cookie dry weight 7-7.5g after baking.
(baking box is the SEC-3Y-1S types of wheat, barley and highland barley board).
Because the melt temperature of the butter of comparative example 1 is too high, cookies is fuel-displaced when purple potato cookies is toasted, and decorative pattern disappears
Lose, outward appearance is plain.
Comparative example 2：
Be the same as Example 9 is formulated, preparation method is as follows：
The first step：Purple sweet potato powder sieves (100 mesh), and egg cleaning, Icing Sugar crosses 100 mesh sieves.(100 mesh stainless steels are sieved by Xinxiang
City is produced with aligning mechanical Co., Ltd)；
Second step：Icing Sugar and egg are added into eggbeater, 3 grades of rotating speed is dismissed 5 minutes, then rotating speed are transferred to 6 grades, egg with
Icing Sugar is dismissed to butyrous；(eggbeater model VFM7, is produced, power 230W by Fenghua City Fu get Food Machinery Co., Ltd.s,
Rotating speed 50Hz)
3rd step：Butter is put into Stainless steel basin, water-bath is melted in 60 DEG C of water baths (that is, without lump, connects for paste
Pasty state is bordering on, can not be melted as liquid)；
4th step：Butter after thawing is added in eggbeater, first (3 grades) make butter and the egg of butyrous paste mixed at a slow speed
It is even, then rotating speed is adjusted to 6 grades, beat to cotton-shaped；(eggbeater model VFM7, by Fenghua City Fu get Food Machinery Co., Ltd.s
Production, power 230W, rotating speed 50Hz)；
5th step：The stirring-head of eggbeater is removed, purple sweet potato powder is poured into eggbeater, batter is stirred to fully with spatula
It is even；
6th step：Chrysanthemum flowers mouth is selected, biscuit is extruded, biscuit is in hollow ellipticity, it is to avoid overlapping, extruding；
7th step：Baking, the fire in a stove before fuel is added, face fire are 180 DEG C, are toasted 10 minutes, the cookie dry weight 7-7.5g after baking.
(baking box is the SEC-3Y-1S types of wheat, barley and highland barley board).
Because the purple potato cookies baking temperature of comparative example 2 is too high, cookies brown stain, coking produce heterocyclic amine, shadow
The security of food is rung, outward appearance is also plain.
Comparative example 3
It is formulated and is：100 parts of purple sweet potato powder, 95 parts of butter, 70 parts of Icing Sugar, 65 parts of egg, 3 parts of citrus extracts.
The preparation method be the same as Example 9 of purple potato cookies, wherein second step are by Icing Sugar, citrus extracts and egg one
Addition eggbeater is played, citrus extracts are admixed to egg paste together with purple sweet potato powder.
After tested, the loss of anthocyanidin is 25.1wt% in embodiment 1, and the loss of anthocyanidin is in embodiment 9
The loss of anthocyanidin is that the loss of anthocyanidin in 5.9wt%, comparative example 2 is 22.8wt%, comparative example in 5.7wt%, comparative example 1
The loss of anthocyanidin is 12.9wt% in 3, it is seen that the reduction that seabuckthorn fruit powder loses for anthocyanidin in inventive formulation serves meaning
Unimaginable effect.
The loss calculation method of anthocyanidin is：(anthocyanidin in anthocyanidin content-purple potato cookies in raw material contains
Amount) anthocyanidin content in/raw material.
Above content describes the general principle and principal character of the present invention, and the present invention is not limited to the above embodiments,
Without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, and these changes and improvements are all
Fall into scope of the claimed invention.
Claims (7)
1. a kind of purple potato cookies, it is characterised in that be made up of the raw material of following parts by weight：90-110 parts of purple sweet potato powder, butter
90-100 parts, 60-70 parts of Icing Sugar, 60-70 parts of egg.
2. purple potato cookies according to claim 1, it is characterised in that 100-110 parts of purple sweet potato powder, 95-100 parts of butter,
65-70 parts of Icing Sugar, 63-70 parts of egg.
3. purple potato cookies according to claim 1, it is characterised in that 100 parts of purple sweet potato powder, 95 parts of butter, Icing Sugar 70
Part, 65 parts of egg.
4. purple potato cookies according to claim 1, it is characterised in that 1-5 parts of seabuckthorn fruit powder can also be added.
5. the preparation method of purple potato cookies according to claim 1, it is characterised in that in turn include the following steps：
The first step：Purple sweet potato powder and Icing Sugar are crossed into 100-150 mesh sieves respectively；
Second step：Egg is added into eggbeater, Icing Sugar, stirring at low speed 5-7 minutes, then high-speed stirred are added, by egg and Icing Sugar
Mix to the egg paste of butyrous；
3rd step：Butter is put into Stainless steel basin, melted under the conditions of 60-65 DEG C；
4th step：Butter after thawing is added in eggbeater, first pastes at a slow speed butter and the egg of butyrous and mixes, then high-speed stirring
Mix, beat to cotton-shaped；
5th step：The stirring-head of eggbeater is removed, purple sweet potato powder is poured into eggbeater, is stirred to full and uniform；
6th step：Mould is selected, biscuit is extruded, biscuit is in hollow ellipticity；
7th step：Baking, the fire in a stove before fuel is added, face fire are 140-150 DEG C, are toasted 9-12 minutes, the cookie dry weight 7-7.5g after baking.
6. the preparation method of purple potato cookies according to claim 4, it is characterised in that in turn include the following steps：
The first step：Purple sweet potato powder and Icing Sugar are crossed into 100-150 mesh sieves respectively；
Second step：Egg is added into eggbeater, Icing Sugar, stirring at low speed 5-7 minutes, then high-speed stirred are added, by egg and Icing Sugar
Beat to the egg of butyrous and paste；
3rd step：Butter is put into Stainless steel basin, it is paste to melt under the conditions of 60-65 DEG C；
4th step：Butter after thawing is added in eggbeater, first pastes at a slow speed butter and the egg of butyrous and mixes, then high-speed stirring
Mix, beat to cotton-shaped；
5th step：The stirring-head of eggbeater is removed, purple sweet potato powder, seabuckthorn fruit powder are poured into eggbeater, is stirred to full and uniform；
6th step：Mould is selected, biscuit is extruded, biscuit is in hollow ellipticity；
7th step：Baking, the fire in a stove before fuel is added, face fire are 140-150 DEG C, are toasted 9-12 minutes, the cookie dry weight 7-7.5g after baking.
7. the preparation method of purple potato cookies according to claim 5, it is characterised in that in turn include the following steps：
The first step：Purple sweet potato powder crosses 100 mesh sieves, and egg cleaning, Icing Sugar crosses 100 mesh sieves；
Second step：Icing Sugar and egg are added into eggbeater, 3 grades of rotating speed is dismissed 5 minutes, then rotating speed is transferred to 6 grades, egg and Icing Sugar
Dismiss to butyrous；
3rd step：Butter is put into Stainless steel basin, it is paste that water proof, which melts, in 60 DEG C of water baths；
4th step：Butter after thawing is added in eggbeater, first at a slow speed 3 grades butter and the egg of butyrous is pasted mix, then will
Rotating speed is adjusted to 6 grades, beats to cotton-shaped；
5th step：The stirring-head of eggbeater is removed, purple sweet potato powder is poured into eggbeater, batter is stirred to full and uniform with spatula；
6th step：Chrysanthemum flowers mouth is selected, biscuit is extruded, biscuit is in hollow ellipticity, it is to avoid overlapping, extruding；
7th step：Baking, the fire in a stove before fuel is added, face fire are 150 DEG C, are toasted 10 minutes, the cookie dry weight 7-7.5g after baking.
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Citations (5)
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|---|---|---|---|---|
| CN102488196A (en) * | 2011-11-16 | 2012-06-13 | 内蒙古伊利实业集团股份有限公司 | Health food using purple sweet potato and sea-buckthorn as main raw materials and preparation method thereof |
| CN104621212A (en) * | 2013-11-11 | 2015-05-20 | 黄兴来 | Purple potato cookie |
| CN104686622A (en) * | 2015-02-10 | 2015-06-10 | 贵州省紫薏生物科技有限责任公司 | Cookie biscuit with purple potato and Chinese yam, and preparation method thereof |
| CN105875773A (en) * | 2016-06-22 | 2016-08-24 | 南京泽朗生物科技有限公司 | Purple potato cookie and making method thereof |
| CN106722519A (en) * | 2016-12-02 | 2017-05-31 | 安徽大学 | A kind of method of comprehensive utilization of purple potato |
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2017
- 2017-01-11 CN CN201710020715.7A patent/CN107047685A/en active Pending
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|---|---|---|---|---|
| CN102488196A (en) * | 2011-11-16 | 2012-06-13 | 内蒙古伊利实业集团股份有限公司 | Health food using purple sweet potato and sea-buckthorn as main raw materials and preparation method thereof |
| CN104621212A (en) * | 2013-11-11 | 2015-05-20 | 黄兴来 | Purple potato cookie |
| CN104686622A (en) * | 2015-02-10 | 2015-06-10 | 贵州省紫薏生物科技有限责任公司 | Cookie biscuit with purple potato and Chinese yam, and preparation method thereof |
| CN105875773A (en) * | 2016-06-22 | 2016-08-24 | 南京泽朗生物科技有限公司 | Purple potato cookie and making method thereof |
| CN106722519A (en) * | 2016-12-02 | 2017-05-31 | 安徽大学 | A kind of method of comprehensive utilization of purple potato |
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