CN107691557A - A kind of tea smell sweet potato biscuit and its preparation technology - Google Patents
A kind of tea smell sweet potato biscuit and its preparation technology Download PDFInfo
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- CN107691557A CN107691557A CN201711056328.5A CN201711056328A CN107691557A CN 107691557 A CN107691557 A CN 107691557A CN 201711056328 A CN201711056328 A CN 201711056328A CN 107691557 A CN107691557 A CN 107691557A
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- parts
- sweet potato
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/043—Products made from materials other than rye or wheat flour from tubers, e.g. manioc or potato
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- 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 provides a kind of tea smell sweet potato biscuit, and the parts by weight of its constitutive material are：60 100 parts of sweet potato, 10 20 parts of sweet potato leaves powder, 10 20 parts of glutinous rice flour, 10 15 parts of egg, 10 20 parts of white sugar, 36 parts of milk powder, 13 parts of milk butter, 13 parts of edible salt, 5 10 parts of matcha powder.The present invention also provides its preparation method.This tea smell sweet potato biscuit is to expect that being equipped with sweet potato leaves powder, matcha powder etc. is made based on natural sweet potato, not only nutritious but also excellent in taste, low-sugar low-fat, while the effect of reached health care, such a tea smell sweet potato biscuit still belongs to blank in like product, there is the potential consumer group.In addition, efficiently utilizing agricultural byproducts resource, turn waste into wealth, improve agricultural product added value has very great economic value and realistic meaning for sweet potato producing region peasant's extra earning.
Description
Technical field
The present invention relates to food technology field, and in particular to a kind of tea smell sweet potato biscuit and its preparation technology.
Background technology
Sweet potato is rich in protein, starch, pectin, cellulose, amino acid, vitamin and several mineral materials, there is " longevity food
The reputation of product ".Sugar content reaches 15%-20%.There are anticancer, cardioprotection, prevention pulmonary emphysema, diabetes, fat-reducing and other effects.Ming Dynasty Lee
Shi Zhen《Compendium of Materia Medica》Note has " sweet potato qi-restoratives, spleen benefiting and stimulating the appetite, strong kidney yin ", and says the longevity of marine people's food.The traditional Chinese medical science regards sweet potato
For good medicine.
Sweet potato leaves, also known as pachyrhizus leaf, are Convolvulaceae sweet potato plants, and " vegetables queen " is described as in Hong Kong or even the world, " long
Sweet potato leaves are classified as high nutrition vegetable variety by longevity vegetables " and " anticancer vegetables ", Asia Vegetable Research center.It is it has been investigated that red
Potato leaf compared with spinach, celery, Chinese cabbage, rape, leek, cucumber, pumpkin, wax gourd, lettuce, wild cabbage, eggplant, tomato, carrot,
In 14 kinds of nutritional ingredients, protein, fat, carbohydrate, heat, fiber, calcium, phosphorus, iron, carrotene, Vc, VB1,
13 potato leaves such as VB2, nicotinic acid occupy the first.Sweet potato leaves have enhancing immunologic function, enhanced metabolism, anti-aging, drop
The good health cares such as blood glucose, defaecation diuresis, blood platelet-increasing, hemostasis, prevention of arterial hardening, anti-inflammatory anti-cancer, lactagogue removing toxic substances, prevention yctalopia
Function.
With the increasingly raising of people's living standard, the continuous enhancing of health care consciousness, have the food of healthcare function more next
More welcome by consumer.Biscuit is the instant food of eating in people's daily life, and conventional cookies are more using flour as major ingredient
It is auxiliary material to be equipped with white granulated sugar, grease etc., and sweet taste is laid particular stress on, easily caused fat fat, sugar can also corrode tooth, with people's living standard
The reinforcement with health care consciousness is improved constantly, functional form biscuit is by as the main flow of biscuit industry from now on.If can be sweet potato and sweet potato
The high nutrition composition of leaf organically combines with biscuit, develops a kind of sweet potato and the new biscuit of sweet potato leaves health care, this not only contributes to rich
The kind of rich functional form biscuit, and the deep development for being also beneficial to sweet potato and sweet potato leaves utilizes, and obtains the effect of killing two birds with one stone.
Tea smell sweet potato biscuit is to expect that being equipped with sweet potato leaves powder, matcha powder etc. is made, and not only seeks based on natural sweet potato
The effect of supporting abundant and excellent in taste, low-sugar low-fat, while having reached health care, such a tea smell sweet potato biscuit is similar
Still belong to blank in product, there is the potential consumer group.In addition, efficiently utilizing agricultural byproducts resource, turn waste into wealth, improve agricultural production
Product added value is that sweet potato producing region peasant's extra earning has very great economic value and realistic meaning, it is therefore necessary to is researched and developed such a
New product.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of in good taste, have the tea smell of alimentary health-care function red
Potato biscuits and its preparation technology.
Invention is realized using following technical scheme：
A kind of tea smell sweet potato biscuit, it is characterised in that the parts by weight of constitutive material are：Sweet potato 60-100 parts, sweet potato leaves powder 10-
20 parts, glutinous rice flour 10-20 parts, egg 10-15 parts, white sugar 10-20 parts, milk powder 3-6 parts, milk butter 1-3 parts, edible salt 1-3
Part, matcha powder 5-10 parts.
Further, a kind of described tea smell sweet potato biscuit, the parts by weight of constitutive material are：60 parts of sweet potato, sweet potato leaves
10 parts of powder, 10 parts of glutinous rice flour, 10 parts of egg, 10 parts of white sugar, 3 parts of milk powder, 1 part of milk butter, 1 part of edible salt, 5 parts of matcha powder.
Further, a kind of described tea smell sweet potato biscuit, the parts by weight of constitutive material are：100 parts of sweet potato, sweet potato leaves
20 parts of powder, 20 parts of glutinous rice flour, 15 parts of egg, 20 parts of white sugar, 6 parts of milk powder, 3 parts of milk butter, 3 parts of edible salt, matcha powder 10
Part.
Further, a kind of described tea smell sweet potato biscuit, the parts by weight of constitutive material are：80 parts of sweet potato, sweet potato leaves
15 parts of powder, 15 parts of glutinous rice flour, 12 parts of egg, 15 parts of white sugar, 5 parts of milk powder, 2 parts of milk butter, 2 parts of edible salt, 8 parts of matcha powder.
Further, the preparation technology of described tea smell sweet potato biscuit, comprises the following steps：
S10, sweet potato processing：It is clean to weigh fresh sweet potato washing, is put into boiling in pot, boiling is well-done to sweet potato；
S11, dispensing prepare：Beating eggs stir into Fresh Egg liquid, by egg liquid and white sugar, milk powder, milk butter, edible salt together
Stir；
S12, modulation dough：Well-done sweet potato is poured into mixer, adds sweet potato leaves powder, glutinous rice flour, matcha powder stirring
It is even, the dispensing that step S11 stirs then is added, is modulated into dough, the dough modulated is taken out, stands 5-10min,
When the dough is pinched with hand, viscous hand is not felt, soft or hard appropriateness, have clear lines of the hand vestige on dough, when with pulling section and rolling into a ball,
Feel slightly cohesive force and extensibility, the dough broken is without the Elastic behavior shortened.At this moment, the plasticity of dough is good, face
Group's modulation terminates；
S13, rolling and forming：The dough that step S12 is modulated puts into the automatic rolling of biscuit unit production line, shaping；
S14, baking biscuit：It will be toasted in biscuit baking box obtained by step S13, temperature control is in 180 DEG C -190 DEG C, baking
Time 5-6.0min；
S15, cooling packing, step S14 is toasted into resulting biscuit natural cooling, is packaged to be required tea smell sweet potato cake
It is dry.
Sweet potato leaves powder in the inventive method is prepared as follows：The new fresh sweet potatoes for the suitable processing selected first
Tender leaf, the impurity such as the silt on blade face are cleaned with clear water, and rear draining is standby；In toward scalding trough plus water, the weight of water are to clean sweet potato
8-10 times of leaf weight, water temperature is kept for 98-102 DEG C, while the city for cleaning sweet potato leaves weight 0.5-0.7% is added in blanching water
Sell fruits and vegetables efficient color stabilizer, be sufficiently mixed dissolving；Clean sweet potato leaves are fitted into device of slipping through the net in right amount in batches, then inserted
Blanching
The 5-8 seconds are scalded in groove, is immediately transferred into cleaning flowing cool water and cools down the heart, rear draining repeatedly；Crushing slurrying is carried out again,
Then
Sweet potato leaves powder is prepared in freeze-drying.
Matcha powder is to smear the popular vivid call of tea, is the steaming green tea that micro mist shape is milled into using natural stone mill.It is so far
Untill the present, most fresh, most nutrition a plant tea product.Because of its natural bud green color and luster, strengthen the desire for consumer goods.Superfines state,
It is convenient largely to be used in more areas；The essence of health-nutrition, obtain people's accreditation of 1,100.Smearing the Tea Polyphenols of tea can remove
The efficient polyphenoils such as excessive harmful free radicals in body, α-VE, VC that can be in regenerating human body, so as to protect and repair
Antioxidant system, to enhancing immunity of organism, anti-cancer, anti-aging there is significant effect.
Beneficial effects of the present invention：
（1）Tea smell sweet potato biscuit of the present invention, using sweet potato as primary raw material, the alimentary health-care function of existing sweet potato, have again
The characteristics of biscuit is easy to maintain, instant；
（2）Tea smell sweet potato biscuit aromatic flavour of the present invention, sour-sweet tasty and refreshing, medicine-food two-purpose, the nutrition and health care of existing sweet potato
Function, the health care face-nursing function also with sweet potato leaves, also there are harmful free radicals excessive in matcha powder energy removing machine body, Neng Gouzai
The efficient polyphenoils such as α-VE, VC in stranger's body, so as to protect and repair antioxidant system, to enhancing immunity of organism, prevent
Cancer, anti-aging there is the characteristics of significant effect；
（3）Tea smell sweet potato biscuit of the present invention is a kind of dietary fiber high content biscuit, beneficial to digestion, prevents treating constipation, non-
Often it is suitable for a kind of biscuit of obese people；
（4）The tea smell sweet potato biscuit manufacture craft of the present invention is simple, technology maturation, is suitable for large-scale production, promotes pair
People are to sweet potato and the nutritional utilization of sweet potato leaves；
（5）Tea smell sweet potato biscuit in the present invention efficiently utilizes agricultural byproducts sweet potato and its sweet potato leaves resource, turns waste into wealth, carries
High agricultural product added value is that sweet potato producing region peasant's extra earning has very great economic value and realistic meaning, it is therefore necessary to
Research and develop such a new product.
Embodiment
The present invention is described in further detail with reference to embodiment, but protection scope of the present invention be not limited to it is described
Content.
Embodiment 1
A kind of tea smell sweet potato biscuit, the parts by weight of constitutive material are：60 parts of sweet potato, 10 parts of sweet potato leaves powder, 10 parts of glutinous rice flour, chicken
10 parts of egg, 10 parts of white sugar, 3 parts of milk powder, 1 part of milk butter, 1 part of edible salt, 5 parts of matcha powder.
Its preparation technology, comprises the following steps：
S10, sweet potato processing：It is clean to weigh fresh sweet potato washing, is put into boiling in pot, boiling is well-done to sweet potato；
S11, dispensing prepare：Beating eggs stir into Fresh Egg liquid, by egg liquid and white sugar, milk powder, milk butter, edible salt together
Stir；
S12, modulation dough：Well-done sweet potato is poured into mixer, adds sweet potato leaves powder, glutinous rice flour, matcha powder stirring
It is even, the dispensing that step S11 stirs then is added, is modulated into dough, the dough modulated is taken out, 5min is stood, makes
When dough is pinched with hand, viscous hand is not felt, soft or hard appropriateness, have clear lines of the hand vestige on dough, when with pulling section and rolling into a ball, sense
Feel slightly cohesive force and extensibility, the dough broken is without the Elastic behavior shortened.At this moment, the plasticity of dough is good, dough
Modulation terminates；
S13, rolling and forming：The dough that step S12 is modulated puts into the automatic rolling of biscuit unit production line, shaping；
S14, baking biscuit：It will be toasted in biscuit baking box obtained by step S13, temperature control is in 180 DEG C, baking time
5min ；
S15, cooling packing, step S14 is toasted into resulting biscuit natural cooling, is packaged to be required tea smell sweet potato cake
It is dry.
Embodiment 2
A kind of tea smell sweet potato biscuit, the parts by weight of constitutive material are：100 parts of sweet potato, 20 parts of sweet potato leaves powder, 20 parts of glutinous rice flour,
15 parts of egg, 20 parts of white sugar, 6 parts of milk powder, 3 parts of milk butter, 3 parts of edible salt, 10 parts of matcha powder.
Its preparation technology, comprises the following steps：
S10, sweet potato processing：It is clean to weigh fresh sweet potato washing, is put into boiling in pot, boiling is well-done to sweet potato；
S11, dispensing prepare：Beating eggs stir into Fresh Egg liquid, by egg liquid and white sugar, milk powder, milk butter, edible salt together
Stir；
S12, modulation dough：Well-done sweet potato is poured into mixer, adds sweet potato leaves powder, glutinous rice flour, matcha powder stirring
It is even, the dispensing that step S11 stirs then is added, is modulated into dough, the dough modulated is taken out, 10min is stood, makes
When dough is pinched with hand, viscous hand is not felt, soft or hard appropriateness, have clear lines of the hand vestige on dough, when with pulling section and rolling into a ball, sense
Feel slightly cohesive force and extensibility, the dough broken is without the Elastic behavior shortened.At this moment, the plasticity of dough is good, dough
Modulation terminates；
S13, rolling and forming：The dough that step S12 is modulated puts into the automatic rolling of biscuit unit production line, shaping；
S14, baking biscuit：It will be toasted in biscuit baking box obtained by step S13, temperature control is in 190 DEG C, baking time
6.0min ；
S15, cooling packing, step S14 is toasted into resulting biscuit natural cooling, is packaged to be required tea smell sweet potato cake
It is dry.
Embodiment 3
A kind of tea smell sweet potato biscuit, the parts by weight of constitutive material are：80 parts of sweet potato, 15 parts of sweet potato leaves powder, 15 parts of glutinous rice flour, chicken
12 parts of egg, 15 parts of white sugar, 5 parts of milk powder, 2 parts of milk butter, 2 parts of edible salt, 8 parts of matcha powder.
Preparation technology, comprise the following steps：
S10, sweet potato processing：It is clean to weigh fresh sweet potato washing, is put into boiling in pot, boiling is well-done to sweet potato；
S11, dispensing prepare：Beating eggs stir into Fresh Egg liquid, by egg liquid and white sugar, milk powder, milk butter, edible salt together
Stir；
S12, modulation dough：Well-done sweet potato is poured into mixer, adds sweet potato leaves powder, glutinous rice flour, matcha powder stirring
It is even, the dispensing that step S11 stirs then is added, is modulated into dough, the dough modulated is taken out, stands 5-10min,
When the dough is pinched with hand, viscous hand is not felt, soft or hard appropriateness, have clear lines of the hand vestige on dough, when with pulling section and rolling into a ball,
Feel slightly cohesive force and extensibility, the dough broken is without the Elastic behavior shortened.At this moment, the plasticity of dough is good, face
Group's modulation terminates；
S13, rolling and forming：The dough that step S12 is modulated puts into the automatic rolling of biscuit unit production line, shaping；
S14, baking biscuit：It will be toasted in biscuit baking box obtained by step S13, temperature control is in 185 DEG C, baking time
5.5min ；
S15, cooling packing, step S14 is toasted into resulting biscuit natural cooling, is packaged to be required tea smell sweet potato cake
It is dry.
Claims (5)
1. a kind of tea smell sweet potato biscuit, it is characterised in that the parts by weight of constitutive material are：Sweet potato 60-100 parts, sweet potato leaves powder
10-20 parts, glutinous rice flour 10-20 parts, egg 10-15 parts, white sugar 10-20 parts, milk powder 3-6 parts, milk butter 1-3 parts, edible salt
1-3 parts, matcha powder 5-10 parts.
2. a kind of tea smell sweet potato biscuit according to claim 1, it is characterised in that the parts by weight of constitutive material are：It is red
60 parts of potato, 10 parts of sweet potato leaves powder, 10 parts of glutinous rice flour, 10 parts of egg, 10 parts of white sugar, 3 parts of milk powder, 1 part of milk butter, 1 part of edible salt,
5 parts of matcha powder.
3. a kind of tea smell sweet potato biscuit according to claim 1, it is characterised in that the parts by weight of constitutive material are：It is red
100 parts of potato, 20 parts of sweet potato leaves powder, 20 parts of glutinous rice flour, 15 parts of egg, 20 parts of white sugar, 6 parts of milk powder, 3 parts of milk butter, edible salt
3 parts, 10 parts of matcha powder.
4. a kind of tea smell sweet potato biscuit according to claim 1, it is characterised in that the parts by weight of constitutive material are：It is red
80 parts of potato, 15 parts of sweet potato leaves powder, 15 parts of glutinous rice flour, 12 parts of egg, 15 parts of white sugar, 5 parts of milk powder, 2 parts of milk butter, 2 parts of edible salt,
8 parts of matcha powder.
5. the preparation technology of a kind of tea smell sweet potato biscuit as described in claim 1-4 is any, it is characterised in that including following
Step：
S10, sweet potato processing：It is clean to weigh fresh sweet potato washing, is put into boiling in pot, boiling is well-done to sweet potato；
S11, dispensing prepare：Beating eggs stir into Fresh Egg liquid, by egg liquid and white sugar, milk powder, milk butter, edible salt together
Stir；
S12, modulation dough：Well-done sweet potato is poured into mixer, adds sweet potato leaves powder, glutinous rice flour, matcha powder stirring
It is even, the dispensing that step S11 stirs then is added, is modulated into dough, the dough modulated is taken out, stands 5-10min,
When the dough is pinched with hand, viscous hand is not felt, soft or hard appropriateness, have clear lines of the hand vestige on dough, when with pulling section and rolling into a ball,
Feel slightly cohesive force and extensibility, the dough broken is without the Elastic behavior shortened.At this moment, the plasticity of dough is good, face
Group's modulation terminates；
S13, rolling and forming：The dough that step S12 is modulated puts into the automatic rolling of biscuit unit production line, shaping；
S14, baking biscuit：It will be toasted in biscuit baking box obtained by step S13, temperature control is in 180 DEG C -190 DEG C, baking
Time 5-6.0min；
S15, cooling packing, step S14 is toasted into resulting biscuit natural cooling, is packaged to be required tea smell sweet potato cake
It is dry.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711056328.5A CN107691557A (en) | 2017-11-01 | 2017-11-01 | A kind of tea smell sweet potato biscuit and its preparation technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711056328.5A CN107691557A (en) | 2017-11-01 | 2017-11-01 | A kind of tea smell sweet potato biscuit and its preparation technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107691557A true CN107691557A (en) | 2018-02-16 |
Family
ID=61176513
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711056328.5A Pending CN107691557A (en) | 2017-11-01 | 2017-11-01 | A kind of tea smell sweet potato biscuit and its preparation technology |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109874839A (en) * | 2019-04-11 | 2019-06-14 | 广西壮族自治区农业科学院 | A kind of processing method of Sweet Potato Leaf biscuit |
| CN111034754A (en) * | 2019-12-23 | 2020-04-21 | 李来发 | Sun cake and making method thereof |
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| JP2000201623A (en) * | 1999-01-12 | 2000-07-25 | Kagetoshi Kawauchi | Unpolished rice cracker and sweet potato cracker |
| CN102422849A (en) * | 2011-10-20 | 2012-04-25 | 安徽省农业科学院农产品加工研究所 | Matcha crisp cookie and processing method thereof |
| CN103749629A (en) * | 2014-01-07 | 2014-04-30 | 昆明理工大学 | Health-care sweet potato leaf cake and preparation method thereof |
| CN105379810A (en) * | 2015-12-04 | 2016-03-09 | 许昌学院 | Sweet potato and orange biscuit and preparation method thereof |
| CN105875774A (en) * | 2016-06-22 | 2016-08-24 | 南京泽朗生物科技有限公司 | Matcha cookies and making method thereof |
| CN105901085A (en) * | 2016-06-15 | 2016-08-31 | 湖北工业大学 | Sweet potato vine biscuit making method |
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2017
- 2017-11-01 CN CN201711056328.5A patent/CN107691557A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000201623A (en) * | 1999-01-12 | 2000-07-25 | Kagetoshi Kawauchi | Unpolished rice cracker and sweet potato cracker |
| CN102422849A (en) * | 2011-10-20 | 2012-04-25 | 安徽省农业科学院农产品加工研究所 | Matcha crisp cookie and processing method thereof |
| CN103749629A (en) * | 2014-01-07 | 2014-04-30 | 昆明理工大学 | Health-care sweet potato leaf cake and preparation method thereof |
| CN105379810A (en) * | 2015-12-04 | 2016-03-09 | 许昌学院 | Sweet potato and orange biscuit and preparation method thereof |
| CN105901085A (en) * | 2016-06-15 | 2016-08-31 | 湖北工业大学 | Sweet potato vine biscuit making method |
| CN105875774A (en) * | 2016-06-22 | 2016-08-24 | 南京泽朗生物科技有限公司 | Matcha cookies and making method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109874839A (en) * | 2019-04-11 | 2019-06-14 | 广西壮族自治区农业科学院 | A kind of processing method of Sweet Potato Leaf biscuit |
| CN109874839B (en) * | 2019-04-11 | 2023-02-21 | 广西壮族自治区农业科学院 | Processing method of sweet potato leaf biscuits |
| CN111034754A (en) * | 2019-12-23 | 2020-04-21 | 李来发 | Sun cake and making method thereof |
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Application publication date: 20180216 |