CN114246196A - Purple sweet potato and celery biscuit and preparation method thereof - Google Patents

Abstract

The invention provides a purple sweet potato celery biscuit and a preparation method thereof, and belongs to food production and processing. The raw materials comprise: 12-15 parts of celery, 15-20 parts of purple sweet potato powder, 20-30 parts of butter, 30-40 parts of sucrose, 5-8 parts of salad oil, 50-60 parts of raw eggs, 2-3 parts of yeast powder, 3-4 parts of salt, 90-100 parts of wheat flour and a proper amount of water. The purple sweet potato celery biscuit is simple in process, two kinds of foods rich in nutrition are organically combined, and the purple sweet potato powder and the celery juice are used as raw materials to be mixed to produce the purple sweet potato celery biscuit. Compared with the traditional popping biscuit, the popping biscuit has more sweet and unique flavor and higher nutritional value, and can meet the requirements of most consumers.

Description

Purple sweet potato and celery biscuit and preparation method thereof

Technical Field

The invention belongs to the technical field of food processing, and mainly relates to a purple sweet potato and celery biscuit with a liver protection effect and a preparation method thereof.

Background

Celery is a vegetable with very high nutrition and is often used as a raw material in food production and processing. Celery is rich in more than 20 nutrient elements such as protein, carbohydrate, dietary fiber, vitamin, calcium, phosphorus, iron, sodium and the like, wherein the content of the protein and the phosphorus is 1 time higher than that of common melons, and the bone health can be improved; the content of iron is 20 times more than that of the tomato, and the iron supplement effect can be increased. Besides, celery also contains a plurality of physiologically active substances: such as flavonoids, unsaturated fatty acids, chlorophyll, etc. In the current food processing field, celery has a very large market due to its unique efficacy.

Purple sweet potatoes are a special variety of sweet potatoes and are very common in the market. The sweet potato is not much different from the common sweet potato in components and functions, but has higher physiological functions and nutritive value than the common sweet potato. For example, purple sweet potato is rich in anthocyanin, and has effects of resisting oxidation, scavenging free radicals, resisting mutation, resisting cancer, resisting cardiovascular disease, resisting hyperglycemia, improving liver function, etc. In addition, the purple sweet potatoes also contain various active ingredients such as beta-carotene, glycoprotein, dietary fiber, polyphenol compounds and the like, so that the purple sweet potatoes have the function of improving the immunity of organisms, have good market prospect, and have related products such as purple sweet potato bread, purple sweet potato biscuits and the like on the market at present.

With the gradual acceleration of life rhythm, the work and life pressure of modern people is increasing day by day. The number of patients with liver disease is increasing year by year under the influence of irregular work and rest times and poor eating habits. Therefore, the improvement of the nutritional value of the food on the basis of meeting the basic requirements of people on the taste of the food becomes a hot problem in the field of food development. The biscuit is a portable leisure product and is convenient to eat. However, most of biscuits have the characteristics of high calorie and high fat at present, and cannot meet the requirements of people. Therefore, the purple sweet potato and celery biscuits with the liver protection effect are very necessary to be produced. In addition, the processing method of the purple sweet potato crisp chips is simple and quick, and the produced purple sweet potato crisp chips have the fragrance of purple sweet potatoes, are crisp in taste and attractive in fragrance, and have great development prospects.

Disclosure of Invention

The invention aims to solve the problems of low content of nutrient components and relatively single taste of the existing product, and provides a purple sweet potato and celery biscuit with a liver protection effect and a preparation method thereof.

The invention is achieved by the following embodiments:

the purple sweet potato and celery biscuit is mainly prepared from the following raw materials in parts by weight: 12-15 parts of celery, 15-20 parts of purple sweet potato powder, 20-30 parts of butter, 30-40 parts of sucrose, 5-8 parts of salad oil, 50-60 parts of raw eggs, 2-3 parts of yeast powder, 3-4 parts of salt, 90-100 parts of wheat flour and a proper amount of water.

Preferably: the purple sweet potato celery biscuit is prepared from the following raw materials in parts by weight: 14 parts of celery, 15 parts of purple sweet potato powder, 25 parts of butter, 35 parts of cane sugar, 6 parts of salad oil, 55 parts of raw eggs, 3 parts of yeast powder, 3 parts of salt, 100 parts of wheat flour and a proper amount of water.

A making method of purple sweet potato and celery biscuits mainly comprises the following steps:

1) cleaning celery, taking out, cutting into thin threads, adding salt, kneading to obtain celery juice, and placing aside for later use.

2) Mixing butter, sucrose, salad oil, raw egg, yeast powder and salt, and stirring at high speed until a uniformly mixed foaming mixture is obtained.

3) Adding wheat flour, purple sweet potato powder and celery juice into the uniformly stirred mixture, kneading into dough, and standing for a period of time to ferment the dough.

4) And (4) feeding the fermented dough into a horizontal rolling printer for roll printing and forming.

5) And (3) delivering the formed biscuits into an oven, baking for 3-5min at the temperature of 110-120 ℃, setting the upper and lower fire temperatures of the oven to be 190-200 ℃ and 200-220 ℃ respectively, baking for 10-12 min, and cooling to 30-35 ℃ to obtain the purple sweet potato and celery biscuits.

The purple sweet potato celery biscuit is simple in making method and unique in flavor, can achieve the effects of protecting liver and enhancing immunity after being eaten, and can meet the physiological needs of most people.

Detailed Description

In the following embodiments, the raw materials and equipment used are conventional in the art, and the experimental operation is also the basic operation in the art.

Specific example 1:

the raw materials of this example consisted of the following ingredients: 14 parts of celery, 15 parts of purple sweet potato powder, 25 parts of butter, 35 parts of cane sugar, 6 parts of salad oil, 55 parts of raw eggs, 3 parts of yeast powder, 3 parts of salt, 100 parts of wheat flour and a proper amount of water.

The production of the purple sweet potato and celery biscuits comprises the following steps:

1) preparation of raw materials: cleaning celery, taking out, cutting into thin threads, adding salt, kneading to obtain celery juice, and placing aside for later use.

2) Mixing raw materials: mixing butter, sucrose, salad oil, raw egg, yeast powder and salt, and stirring at high speed until a uniformly mixed foaming mixture is obtained.

3) The dough fermentation process comprises the following steps: adding wheat flour, purple sweet potato powder and celery juice into the uniformly stirred mixture, kneading into dough, and standing for a period of time to ferment the dough.

4) Rolling and tabletting: and (4) feeding the fermented dough into a horizontal rolling printer for roll printing and forming.

5) Baking: and (3) delivering the formed biscuits into an oven, baking for 3-5min at the temperature of 110-120 ℃, setting the upper and lower fire temperatures of the oven to be 190-200 ℃ and 200-220 ℃ respectively, baking for 10-12 min, and cooling to 30-35 ℃ to obtain the purple sweet potato and celery biscuits.

Specific example 2:

the raw materials of this example consisted of the following ingredients: 15 parts of celery, 20 parts of purple sweet potato powder, 25 parts of butter, 35 parts of cane sugar, 6 parts of salad oil, 55 parts of raw eggs, 3 parts of yeast powder, 3 parts of salt, 100 parts of wheat flour and a proper amount of water.

The production of the purple sweet potato and celery biscuits comprises the following steps:

1) preparation of raw materials: cleaning celery, taking out, cutting into thin threads, adding salt, kneading to obtain celery juice, and placing aside for later use.

2) Mixing raw materials: mixing butter, sucrose, salad oil, raw egg, yeast powder and salt, and stirring at high speed until a uniformly mixed foaming mixture is obtained.

3) The dough fermentation process comprises the following steps: adding wheat flour, purple sweet potato powder and celery juice into the uniformly stirred mixture, kneading into dough, and standing for a period of time to ferment the dough.

4) Rolling and tabletting: and (4) feeding the fermented dough into a horizontal rolling printer for roll printing and forming.

5) Baking: and (3) delivering the formed biscuits into an oven, baking for 3-5min at the temperature of 110-120 ℃, setting the upper and lower fire temperatures of the oven to be 190-200 ℃ and 200-220 ℃ respectively, baking for 10-12 min, and cooling to 30-35 ℃ to obtain the purple sweet potato and celery biscuits.

Claims (3)

1. A purple sweet potato and celery biscuit is characterized by comprising 12-15 parts of celery, 15-20 parts of purple sweet potato powder, 20-30 parts of butter, 30-40 parts of sucrose, 5-8 parts of salad oil, 50-60 parts of raw eggs, 2-3 parts of yeast powder, 3-4 parts of salt, 90-100 parts of wheat flour and a proper amount of water.

2. The purple sweet potato and celery biscuit as claimed in claim 1, is characterized in that: 14 parts of celery, 15 parts of purple sweet potato powder, 25 parts of butter, 35 parts of cane sugar, 6 parts of salad oil, 55 parts of raw eggs, 3 parts of yeast powder, 3 parts of salt, 100 parts of wheat flour and a proper amount of water.

3. The preparation method of purple sweet potato celery as claimed in claim 1 is characterized by comprising the following steps: the method comprises the following steps:

1) cleaning celery, taking out, cutting into thin threads, adding salt, kneading to obtain celery juice, and placing aside for later use.

2) Mixing butter, sucrose, salad oil, raw egg, yeast powder and salt, and stirring at high speed until a uniformly mixed foaming mixture is obtained.

3) Adding wheat flour, purple sweet potato powder and celery juice into the uniformly stirred mixture, kneading into dough, and standing for a period of time to ferment the dough.

4) And (4) feeding the fermented dough into a horizontal rolling printer for roll printing and forming.

5) And (3) delivering the formed biscuits into an oven, baking for 3-5min at the temperature of 110-120 ℃, setting the upper and lower fire temperatures of the oven to be 190-200 ℃ and 200-220 ℃ respectively, baking for 10-12 min, and cooling to 30-35 ℃ to obtain the purple sweet potato and celery biscuits.