Hongshu Xiangyu cake and production method thereof

A taro and sweet potato technology, applied in the field of biscuit processing, can solve the problems of not many products with health benefits, and achieve the effects of cheap price, improved nutritional value, and easy material selection

Inactive Publication Date: 2013-12-18
吴淑芬
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many types of biscuits on the market now, but there are not many products with health benefits

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A sweet potato and taro biscuit, in terms of weight percentage, its components are: 5kg of skimmed milk powder, 20kg of flour, 0.1kg of loosening agent, 0.1kg of yeast, 0.1kg of ammonium bicarbonate, 10kg of sweet potato, 10kg of sweet potato, sweet potato Agent 2kg, cream 10kg.

[0020] The above-mentioned sweet potato and taro biscuits are obtained by the following preparation methods:

[0021] (1) Wash 10kg of selected fresh sweet potatoes and peel them with a knife, then cut them into small pieces, put them in a pot and add water to cook at a temperature of 100°C for 40 minutes, steam them and press them into a muddy shape;

[0022] (2) Wash 10kg of selected fresh taro and peel it with a knife, then cut it into small pieces, put it in a pot and add water to cook at a temperature of 100°C for 60 minutes, steam it and press it into mud, then Add sweet potato puree for mixing, and stir evenly to make a mixed puree;

[0023] (3) Mix 0.1kg of yeast, 5kg of skimmed milk...

Embodiment 2

[0027] A sweet potato and taro biscuit, in terms of weight percentage, its components are: 10kg of skimmed milk powder, 40kg of flour, 0.5kg of loosening agent, 0.5kg of yeast, 0.5kg of ammonium bicarbonate, 15kg of sweet potato, 15kg of sweet potato, sweet potato Agent 3.5kg, cream 15kg.

[0028] The above-mentioned sweet potato and taro biscuits are obtained by the following preparation methods:

[0029] (1) Wash 15kg of selected fresh sweet potatoes and peel them with a knife, then cut them into small pieces, put them in a pot and add water to cook at a temperature of 125°C for 50 minutes, and press them into a muddy shape after steaming;

[0030] (2) Wash 15kg of selected fresh taro, peel it with a knife, cut it into small pieces, put it in a pot and add water to cook at a temperature of 125°C for 70 minutes, steam it and press it into mud, then Add sweet potato puree for mixing, and stir evenly to make a mixed puree;

[0031] (3) Stir 0.5kg of yeast, 10kg of skimmed mil...

Embodiment 3

[0035] A sweet potato and taro biscuit, in terms of weight percentage, its components are: 15kg of skimmed milk powder, 50kg of flour, 1kg of loosening agent, 1kg of yeast, 1kg of ammonium bicarbonate, 20kg of sweet potato, 20kg of sweet potato, 7kg of sweetener, Cream 20kg.

[0036] The above-mentioned sweet potato and taro biscuits are obtained by the following preparation methods:

[0037] (1) Wash and peel 20kg of freshly selected sweet potatoes with a knife, then cut them into small pieces, put them in a pot and add water to cook at a temperature of 150°C for 60 minutes, steam them and press them into a muddy shape;

[0038] (2) Wash 20kg of selected fresh taro and peel it with a knife, then cut it into small pieces, put it in a pot and add water to cook at a temperature of 150°C for 80 minutes, steam it and press it into mud, then Add sweet potato puree for mixing, and stir evenly to make a mixed puree;

[0039] (3) Stir 1kg of yeast, 15kg of skimmed milk powder, 20kg ...

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PUM

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Abstract

The invention discloses Hongshu Xiangyu cake and a production method thereof. The Hongshu Xiangyu cake is made with skimmed milk powder, flour, bulking agent, yeast, ammonium bicarbonate, sweet potato, fragrant taro, sweetener and cream. The production method includes the steps of making mixed mince of the fragrant taro and sweet potato, making fermented flour, making dough, rolling, shaping, and baking. The Hongshu Xiangyu cake made by the production method has the effects of protecting the heart, preventing pulmonary emphysema, preventing diabetics, reducing weight, and enhancing human immunity.

Description

technical field [0001] The invention belongs to the field of biscuit processing, in particular to a sweet potato and taro biscuit and a preparation method thereof. Background technique [0002] At present, with the improvement of people's living standards, people pay more and more attention to food quality. There are many types of biscuits on the market now, but there are not many products with health benefits. It is necessary to develop a kind of delicious, good mouthfeel, easy-to-preserve, nutritious biscuits to meet people's needs and meet the needs of the market. [0003] Sweet potatoes are rich in protein, starch, pectin, cellulose, amino acids, vitamins and various minerals, and are known as "longevity food". It has the functions of anti-cancer, heart protection, emphysema prevention, diabetes and weight loss; there is a natural polysaccharide macromolecule plant colloid in taro, which has a good antidiarrheal effect and can enhance the immune function of the human b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 吴淑芬
Owner 吴淑芬
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