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Tomato biscuit and manufacturing method thereof

A tomato biscuit and tomato technology, applied in baking, dough processing, baked food, etc., can solve the problem of high sugar content

Inactive Publication Date: 2013-01-23
天津市尖峰天然产物研究开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing various biscuits, flour as the main ingredient, cream, chocolate, etc. as fillings, high in sugar, dry mouth after eating, and difficult to digest after eating too much

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The tomato biscuit of the present embodiment, its composition and proportioning are as follows:

[0025] Flour 100%

[0026] Whole Tomato 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 tomato biscuit is as follows:

[0033] (1) After the butter is softened, add powdered sugar and stir 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 stir well;

[0036] (4) Eggs and butter are completely mixed evenly. Also do not send;

[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 tomato biscuit of the present embodiment, its composition and proportioning are as follows:

[0043] Flour 100%

[0044] Whole Tomato Powder 2%

[0045] Butter 40%

[0046] White sugar 45%

[0047] eggs 10%

[0048] Potassium sorbate 0.1%

[0049] Appropriate amount of water

[0050] The tomato biscuits were prepared as described in Example 1.

Embodiment 3

[0052] The tomato biscuit of the present embodiment, its composition and proportioning are as follows:

[0053] Flour 100%

[0054] Whole Tomato Powder 2.5%

[0055] Butter 50%

[0056] White sugar 25%

[0057] Eggs 15%

[0058] Potassium sorbate 0.1%

[0059] Appropriate amount of water

[0060] The tomato biscuits were prepared as described in Example 1.

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PUM

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Abstract

The invention relates to a tomato biscuit and a manufacturing method thereof. The tomato biscuit comprises the following components in percentage by weight: 100 percent of flour (mass percentages of other auxiliary materials in the flour are calculated based on the flour respectively), 1-10 percent of tomato whole powder, 10-80 percent of butter, 20-80 percent of white granulated sugar, 5-30 percent of egg, 0.05-0.1 percent of potassium sorbate and a proper amount of water. The manufacturing method of the tomato biscuit comprises the steps of: mixing; preparing dough; forming; baking; and the like. A product obtained by the invention has the characteristics of easiness in formation, good impression, good mouthfeel and high nutritive value, has an effect of reducing cholesterol and is a health food provided for three-high crowds, and meanwhile, a contribution is made to deep processing of tomato.

Description

technical field [0001] The invention relates to a tomato biscuit and a preparation method thereof, belonging to the field of food processing. Background technique [0002] Tomatoes are annual or perennial herbaceous plants of the family Solanaceae. The edible part of the tomato is the juicy berry. According to research by nutritionists, eating 50-100 grams of fresh tomatoes per person per day can meet the human body's needs for several vitamins and minerals. The "tomato element" contained in tomato has the function of inhibiting bacteria; the malic acid, citric acid and sugar contained in tomato have the function of helping digestion. Tomatoes are rich in nutrients and have many functions. They are called the miraculous fruit in the dish. Organic acids such as malic acid and citric acid in tomatoes can also increase the acidity of gastric juice, help digestion, and adjust gastrointestinal function. Tomatoes contain fruit acids, which can lower cholesterol levels and are ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 刘莹
Owner 天津市尖峰天然产物研究开发有限公司