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Pumpkin biscuits and preparation method thereof

A technology for pumpkin biscuits and pumpkin puree, which is applied in baking, baked goods with modified ingredients, and dough processing, etc., can solve problems such as deterioration and affect nutrient absorption, and achieve the effect of promoting nutrient utilization and wide circulation

Inactive Publication Date: 2012-05-23
NANTONG GOLDEN LAND GREEN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although pumpkin is a good food material, due to various problems such as storage and circulation, it usually deteriorates after a period of time, which affects the absorption of its nutrients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The pumpkin biscuits of this embodiment include the following components:

[0021] 50kg of pumpkin puree, 50kg of butter, 40kg of soft white sugar, 100kg of low flour, 2kg of cinnamon powder, and an appropriate amount of water.

[0022] Its preparation method is as follows:

[0023] 1) Flour mixing: Mix pumpkin puree, melted butter, soft white sugar, low flour and cinnamon powder to form a dough;

[0024] 2) Forming: Extrude the adjusted dough into shape;

[0025] 3) Baking: bake at 170°C for 15 minutes;

[0026] 4) Cool the package.

Embodiment 2

[0028] The pumpkin biscuits of this embodiment include the following components:

[0029] 40kg of pumpkin puree, 45kg of butter, 35kg of soft white sugar, 90kg of low flour, 1kg of cinnamon powder, and appropriate amount of water.

[0030] Its preparation method is identical with embodiment 1.

Embodiment 3

[0032] The pumpkin biscuits of this embodiment include the following components:

[0033] 60kg of pumpkin puree, 55kg of butter, 45kg of soft white sugar, 120kg of low flour, 3kg of cinnamon powder, and appropriate amount of water.

[0034] Its preparation method is identical with embodiment 1. .

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Abstract

The invention provides pumpkin biscuits, which comprise the following components: 40 to 60 parts of pumpkin puree, 45 to 55 parts of butter, 35 to 45 parts of soft sugar, 90 to 120 parts of cake flour, 1 to 3 parts of ground cinnamon and a proper amount of water. The invention has the advantages that: 1, the pumpkin biscuits fully maintain the nutrients of pumpkin and are rich in nutrients; 2, the pumpkin biscuits can be stored for a long time and are difficultly deteriorated; and 3, the food in the biscuit form can be produced on a large scale, can be widely circulated, and promotes people to utilize the nutrients of the pumpkin.

Description

technical field [0001] The invention relates to a biscuit, in particular to a pumpkin biscuit and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Pumpkins are plants of the Cucurbitaceae family. Pumpkins are edible both for their pulp and seeds, as are their flowers. In our country, pumpkin is used as both a vegetable and a food substitute, and it is very popular in rural areas. In recent years, people have discovered that pumpkins can not only satisfy hunger, but also have certain therapeutic value, so pumpkins full of earthy taste can be elegant. Pumpkin has the following nutrients: 1. Detoxification: It contains vitamins and pectin. Pectin has good adsorption properties and can bind and eliminate bacterial toxins and other harmful substances in the body, such as lead, mercury and radioactive elements in heavy metals. 2. Protect the gastric mucosa and help digestion: the pectin contained in pumpkin can al...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36A21D13/06
Inventor 朱长满
Owner NANTONG GOLDEN LAND GREEN FOOD
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