CN112868703A - Purple sweet potato and coix seed sugar-free cookies and preparation method thereof - Google Patents
Purple sweet potato and coix seed sugar-free cookies and preparation method thereof Download PDFInfo
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- CN112868703A CN112868703A CN201911209675.6A CN201911209675A CN112868703A CN 112868703 A CN112868703 A CN 112868703A CN 201911209675 A CN201911209675 A CN 201911209675A CN 112868703 A CN112868703 A CN 112868703A
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- China
- Prior art keywords
- purple sweet
- coix seed
- sweet potato
- parts
- free
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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
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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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a purple sweet potato and coix seed sugar-free cookie and a preparation method thereof. The raw materials required by the purple sweet potato and coix seed sugar-free cookies comprise low-gluten flour, purple sweet potatoes, coix seed flour, double-effect baking powder, butter, vegetable oil, maltitol and eggs. The purple sweet potato and coix seed sugar-free cookie is mainly prepared by a series of steps of raw material pretreatment, weighing, proofing, cookie forming, baking, cooling and the like. The prepared sugar-free cookies containing purple sweet potatoes and coix seeds have the advantages of intact appearance, crisp taste, bright purple sweet potato color, proper hardness and brittleness, delicate tissue and proper fragrance, and have the nutritional flavor of the purple sweet potatoes and the coix seeds; and maltitol is used as an ingredient, has the characteristic of preventing decayed teeth, and is a low-sugar functional biscuit.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a purple sweet potato and coix seed sugar-free cookie and a preparation method thereof.
Background
In recent years, the biscuit industry in China develops rapidly, biscuit food is a large category of leisure food, and with the enhancement of health care consciousness of people, the market prospect of functional nutritional biscuits is very good, related scholars also carry out deep application research on various edible and medicinal raw materials in food, and the market prospect of health biscuit food is wide.
Disclosure of Invention
The invention aims to provide a purple sweet potato and coix seed sugar-free cookie and a preparation method thereof, which can respond to the problems.
The purpose of the invention can be realized by the following technical scheme: comprises the following raw materials in parts by weight: 40-80 parts of low-gluten flour, 32.5-65 parts of purple sweet potatoes, 15-30 parts of coix seed powder, 0.6-1.2 parts of double-effect baking powder, 17.5-25 parts of butter, 15-30 parts of vegetable oil, 22.5-45 parts of maltitol and 15-30 parts of eggs.
(1) Cleaning purple sweet potatoes, peeling, slicing, steaming, and sufficiently mashing for later use.
(2) Mixing butter, vegetable oil, and maltitol in a container, stirring, and adding egg and stirring.
(3) Accurately weighing the pearl barley powder, the low-gluten flour, the baking powder and the purple sweet potato paste, and sequentially adding the pearl barley powder, the low-gluten flour, the baking powder and the purple sweet potato paste to fully mix.
(4) The dough was slightly kneaded and then allowed to stand at room temperature.
(5) The baking tray is molded by a mold, and has uniform size and proper intervals.
(6) Baking in an oven.
(7) And (5) standing at room temperature for cooling.
The invention has the beneficial effects that: the purple sweet potato has the functional activities of resisting oxidation, inhibiting bacteria, resisting tumors, protecting liver and the like; the Coicis semen has effects of enhancing cell membrane permeability, preventing myocardial tissue and arteriosclerosis, etc. Maltitol has effects of preventing dental caries, and has low calorie content, and does not increase blood sugar in human body. Therefore, the sugar-free purple sweet potato and coix seed cookies are particularly suitable for people with diabetes, people with heavy moisture and people with weight loss, have good nutrition absorption and wide application range, and are leisure food with strong functionality.
Detailed Description
The technical solution of the present invention will be further described with reference to the following examples.
Example 1.
Comprises the following raw materials in parts by weight: 40 parts of low-gluten flour, 32.5 parts of purple sweet potatoes, 15 parts of coix seed powder, 0.6 part of double-effect baking powder, 17.5 parts of butter, 15 parts of vegetable oil, 22.5 parts of maltitol and 15 parts of eggs.
(1) 32.5 parts of purple sweet potatoes are cleaned, peeled, cut into slices and steamed, and then fully mashed into paste for later use.
(2) 17.5 parts of butter, 15 parts of vegetable oil and 22.5 parts of maltitol are put into a container to be mixed and beaten, and then eggs are added to be beaten.
(3) Accurately weighing 40 parts of low-gluten flour, 32.5 parts of purple sweet potato, 15 parts of coix seed powder and 0.6 part of double-effect baking powder, and sequentially adding the materials in sequence to fully mix the materials.
(4) The dough was slightly kneaded and then allowed to stand at room temperature.
(5) The baking tray is molded by a mold, and has uniform size and proper intervals.
(6) Baking in an oven.
(7) And (5) standing at room temperature for cooling.
Example 2.
Comprises the following raw materials in parts by weight: 80 parts of low-gluten flour, 65 parts of purple sweet potatoes, 30 parts of coix seed powder, 1.2 parts of double-effect baking powder, 25 parts of butter, 30 parts of vegetable oil, 45 parts of maltitol and 30 parts of eggs.
(1) 65 parts of purple sweet potatoes are cleaned, peeled, cut into slices and steamed, and then fully mashed into paste for later use.
(2) 25 parts of butter, 30 parts of vegetable oil and 45 parts of maltitol are put into a container to be mixed and beaten, and then eggs are added to be beaten.
(3) Accurately weighing: 80 parts of low-gluten flour, 65 parts of purple sweet potatoes, 30 parts of pearl barley powder and 1.2 parts of double-effect baking powder are sequentially added in sequence to be fully mixed.
(4) The dough was slightly kneaded and then allowed to stand at room temperature.
(5) The baking tray is molded by a mold, and has uniform size and proper intervals.
(6) Baking in an oven.
(7) And (5) standing at room temperature for cooling.
The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.
Claims (8)
1. The sugar-free cookies containing purple sweet potatoes and coix seeds and the preparation method thereof are characterized by comprising the following raw materials in parts by weight: 40-80 parts of low-gluten flour, 32.5-65 parts of purple sweet potatoes, 15-30 parts of coix seed powder, 0.6-1.2 parts of double-effect baking powder, 17.5-25 parts of butter, 15-30 parts of vegetable oil, 22.5-45 parts of maltitol and 15-30 parts of eggs.
2. The purple sweet potato and coix seed sugar-free cookie according to claim 1 is prepared by the steps of,
(1) cleaning purple sweet potatoes, peeling, slicing, steaming, and sufficiently mashing for later use;
(2) mixing butter, vegetable oil and maltitol in a container, beating, and adding egg;
(3) accurately weighing coix seed powder, low-gluten flour, baking powder and purple sweet potato paste, sequentially adding the coix seed powder, the low-gluten flour, the baking powder and the purple sweet potato paste, and fully mixing the coix seed powder, the low-gluten flour, the baking powder and the purple sweet potato paste;
(4) slightly kneading the dough, and standing at room temperature;
(5) molding the baking tray in a mold, wherein the size is uniform and the intervals are proper;
(6) baking in an oven;
(7) and (5) standing at room temperature for cooling.
3. The purple sweet potato and coix seed sugar-free cookie and the preparation method thereof as claimed in claim 1, wherein the dough cannot be stirred excessively so as to avoid stringiness and further influence the expansion of the cookie during baking.
4. The purple sweet potato and coix seed sugar-free cookie and the preparation method thereof as claimed in claim 1, wherein the dough is allowed to stand at room temperature for 12 minutes.
5. The purple sweet potato and coix seed sugar-free cookie and the preparation method thereof as claimed in claim 1, wherein the baking time of the oven is 13 min at 190 ℃ of upper fire and 145 ℃ of lower fire.
6. The purple sweet potato and coix seed sugar-free cookie and the preparation method thereof as claimed in claim 1, wherein the high-quality finished product is complete in appearance, clear in pattern, uniform in thickness, free of oil stains and foreign matters.
7. The purple sweet potato and coix seed sugar-free cookie and the preparation method thereof as claimed in claim 1, wherein the high-quality finished product is purple, very uniform in color and luster, and free of white spots, excessive scorching and excessive white.
8. The purple sweet potato and coix seed sugar-free cookies and the preparation method thereof as claimed in claim 1, wherein the influence on the quality of the purple sweet potato and coix seed sugar-free cookies is in the order of maltitol dosage, purple sweet potato dosage, coix seed powder dosage and butter dosage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911209675.6A CN112868703A (en) | 2019-12-01 | 2019-12-01 | Purple sweet potato and coix seed sugar-free cookies and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911209675.6A CN112868703A (en) | 2019-12-01 | 2019-12-01 | Purple sweet potato and coix seed sugar-free cookies and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112868703A true CN112868703A (en) | 2021-06-01 |
Family
ID=76039534
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911209675.6A Withdrawn CN112868703A (en) | 2019-12-01 | 2019-12-01 | Purple sweet potato and coix seed sugar-free cookies and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112868703A (en) |
-
2019
- 2019-12-01 CN CN201911209675.6A patent/CN112868703A/en not_active Withdrawn
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20210601 |