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Purple sweet potato biscuits and preparation method thereof

A technology of biscuits and purple sweet potatoes, applied in baking, baked food, food science, etc., can solve problems affecting nutrient absorption, achieve the effect of rich nutrition and promote nutrient utilization

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 purple sweet potato is a good food material, due to various problems such as storage, circulation, and cooking, it is not widely eaten at present, which affects the absorption of its nutrients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The purple potato biscuit of the present embodiment comprises following components:

[0021] Low flour 20kg, oat flour 100kg, purple sweet potato puree 50kg, sugar 20kg, butter 40kg, egg liquid 50kg, appropriate amount of water.

[0022] Its preparation method is as follows:

[0023] 1) Powder mixing: fully mix purple potato puree, melted butter and other ingredients into dough;

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

[0025] 3) Baking: bake at 160°C for 15 minutes;

[0026] 4) Cool the package.

Embodiment 2

[0028] The purple potato biscuit of the present embodiment comprises following components:

[0029] Low flour 15kg, oat flour 90kg, purple sweet potato puree 40-60, sugar 15kg, butter 35kg, egg liquid 45kg, appropriate amount of water.

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

Embodiment 3

[0032] The purple potato biscuit of the present embodiment comprises following components:

[0033] Low flour 25kg, oat flour 120kg, purple sweet potato puree 60kg, sugar 25kg, butter 45kg, egg liquid 55kg, appropriate amount of water.

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

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PUM

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Abstract

The invention provides purple sweet potato biscuits, comprising the following components: 15-25 parts of cake flour, 90-120 parts of oat kernel flour, 40-60 parts of purple sweet potato mud, 15-25 parts of sugar, 35-45 parts of butter, 45-55 parts of egg liquid and suitable water. The purple sweet potato biscuits provided in the invention have the following advantages: 1, the biscuits preserve the nutrition of the purple sweet potato and have rich nutrition; 2, the biscuits can be preserved for a long time and not easy to go bad; 3, the food formed in a biscuit manner can be produced in scales and can be widely circulated, so the nutrition utilization for the purple sweet potato is promoted.

Description

technical field [0001] The invention relates to a biscuit, in particular to a purple potato biscuit and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Purple potato (scientific name: Solanum tuberdsm) is also called black potato, and the potato meat is purple to dark purple. In addition to the nutrients of ordinary sweet potatoes, it is also rich in selenium and anthocyanins. Anthocyanins have preventive and therapeutic effects on more than 100 diseases, and are known as the seventh essential nutrient after water, protein, fat, carbohydrates, vitamins, and minerals. Anthocyanins are the most direct, effective and safe free radical scavenger discovered by the scientific community to prevent and treat diseases and maintain human health. Its ability to scavenge free radicals is 20 times that of vitamin C and 50 times that of vitamin E. Purple sweet potato will become one of the main raw materials of anthocyani...

Claims

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Application Information

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