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A celery and biscuit technology, applied in the field of celery biscuit and its production, can solve the problem of high sugar content
Inactive Publication Date: 2011-08-31
天津市尖峰天然产物研究开发有限公司
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Summary
Abstract
Description
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Problems solved by technology
Existing various biscuits, flour as the main ingredient, cream, chocolate, etc. as filli
Method used
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Examples
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Effect test
Embodiment 1
[0024] The celery biscuit of the present embodiment, its composition and proportioning are as follows:
[0025] Flour 100%
[0026] Whole celery powder 1%
[0027] Butter 30%
[0028] White sugar 20%
[0029] eggs 5%
[0030] Potassium sorbate 0.05%
[0031] Appropriate amount of water
[0032] The preparation method of present embodiment celery biscuit is as follows:
[0033] (1) After the butter is softened, add powdered sugar and mix well.
[0034] (2) Stir slowly until the powdered sugar and butter are evenly mixed, do not send the butter.
[0035] (3) Add eggs to the butter and mix well.
[0036] (4) Eggs and butter are completely mixed evenly. Also do not pass.
[0037] (5) After sifting the low-gluten flour, pour it into the butter paste.
[0038] (6) Mix well with a rubber spatula to completely mix the flour and butter to form a dough. Put the dough in the refrigerator for more than half an hour, until the dough becomes relatively dry and easy to handle.
...
Embodiment 2
[0042] The celery biscuit of the present embodiment, its composition and proportioning are as follows:
[0043] Flour 100%
[0044] Whole celery powder 2%
[0045] Butter 40%
[0046] White sugar 45%
[0047] eggs 10%
[0048] Potassium sorbate 0.1%
[0049] Appropriate amount of water
[0050] Celery biscuits were prepared as described in Example 1.
Embodiment 3
[0052] The celery biscuit of the present embodiment, its composition and proportioning are as follows:
[0053] Flour 100%
[0054] Whole Celery Powder 2.5%
[0055] Butter 50%
[0056] White sugar 25%
[0057] Eggs 15%
[0058] Potassium sorbate 0.1%
[0059] Appropriate amount of water
[0060] Celery biscuits were prepared as described in Example 1.
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Abstract
The invention relates to celery cookies and a preparation method thereof. Based on flour, the celery cookies comprise the following components in percentage by mass: 100 percent of flour, 1 to 10 percent of celery whole flour, 10 to 80 percent of butter, 20 to 80 percent of white granulated sugar, 5 to 30 percent of eggs, 0.05 to 0.1 percent of potassium sorbate and a proper amount of water. The preparation method comprises the following steps of: mixing, blending dough, forming, baking and the like. The celery cookies have the characteristics of good appearance and mouthfeel and high nutritive value, are easy to form, have the effects of reducing blood fat and resisting tumors, are healthy food for people who suffer from hyperlipaemia, hypertension and hyperglycemia, and contribute to the deep processing of celery simultaneously.
Description
technical field [0001] The invention relates to a celery biscuit and a preparation method thereof, belonging to the field of food processing. Background technique [0002] Celery is a high-fiber food. After digestion in the gastrointestinal tract, it will produce a lignin or enterolactin substance. This substance is an antioxidant that can inhibit carcinogens produced by intestinal bacteria at high concentrations. It can also speed up the running time of feces in the intestine, reduce the contact between carcinogens and colonic mucosa, and achieve the purpose of preventing colon cancer. Celery is cool in nature, sweet and pungent in taste, has the effects of clearing heat and eliminating troubles, calming the liver, promoting diuresis, reducing swelling, cooling blood and stopping bleeding. [0003] Biscuits are common snacks in people's daily life. They can be used as snacks or as the staple food of meals. Adding celery powder to biscuits not only enriches the nutrition o...
Claims
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Application Information
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