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Rose and purple sweet potato biscuit

A technology of roses and rose petals, applied in baking, dough processing, baked food, etc., can solve the problems of purple sweet potato with high water content, high blood fat, obesity, and difficulty in long-term storage, so as to enhance the body's immunity and relieve Effect of diabetes, crisp taste

Inactive Publication Date: 2014-01-01
KUNMING UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] At present, most of the biscuits on the market are pure food biscuits and nutrition-enhanced biscuits, which contain high fat and sugar, which can easily lead to hyperlipidemia and obesity. This is undoubtedly a big worry for young friends, and sugar will also erode teeth. Eating will cause malnutrition and unfavorable health consequences. With the continuous improvement of people's living standards and the strengthening of health awareness, functional biscuits will become the mainstream of the biscuit industry in the future. Purple sweet potatoes are rich in various physiologically active substances. Therapeutic effect, but purple sweet potato has high moisture content, is prone to rot, and is not easy to store for a long time, so it is not widely eaten at present

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The rose purple sweet potato biscuits of this embodiment are made from the following raw materials, and the raw materials and weight percentages are: purple sweet potato 50%, wheat flour 10%, milk powder 5%, egg 10%, rose petals 0.5%, peanut oil 5%, hard fat Calcium acyl lactate 2.5%, xylitol 4%, honey 5%, fulvic acid 3%, sesame 5%.

[0024] The preparation method of rose purple sweet potato biscuits in this embodiment is as follows:

[0025] (1) Wash the collected fresh rose petals, dry them, and crush them into 80 meshes with a grinder for use;

[0026] (2) Peel and cook the purple sweet potato with a crusher to make purple sweet potato puree for use;

[0027] (3) Take 500g of the purple potato puree obtained in step (2), 5g of rose petals obtained in step (1), 100g wheat flour, 50g milk powder, 100g eggs, 50g peanut oil, 25g calcium stearoyl lactate, 40g xylitol, 50g Honey, 30g fulvic acid, 50g sesame seeds are added to water and mixed evenly to make dough, and then placed ...

Embodiment 2

[0030] The components and weight percentages of the rose purple sweet potato biscuit of this embodiment are ： Purple sweet potato 35%, wheat flour 17%, milk powder 8%, egg 9%, rose petal 2%, rapeseed oil 7%, calcium stearoyl lactate 2%, xylitol 6%, honey 7%, fulvic acid 4 %, sesame 3%.

[0031] The preparation method of rose purple sweet potato biscuits in this embodiment is as follows:

[0032] (1) Wash the collected fresh rose petals and dry them, and then crush them into 100 meshes with a crusher for use;

[0033] (2) Peel and cook the purple sweet potato with a crusher to make purple sweet potato puree for use;

[0034] (3) Take 350g of the purple potato puree obtained in step (2), 20g of rose petals obtained in step (1), 170g wheat flour, 80g milk powder, 90g eggs, 70g rapeseed oil, 20g calcium stearoyl lactate, 60g xylitol , 70g of honey, 40g of fulvic acid, 30g of sesame seeds, add water and mix evenly to make a dough, then place it at 35°C for 0.5h;

[0035] (4) Put the prepar...

Embodiment 3

[0037] The components and weight percentages of the rose purple sweet potato biscuit of this embodiment are ： Purple sweet potato 39%, wheat flour 15%, milk powder 6%, egg 8%, rose petal 1%, soybean oil 8%, calcium stearoyl lactate 4%, xylitol 5%, honey 8%, fulvic acid 2% , Sesame 4%.

[0038] The preparation method of rose purple sweet potato biscuits in this embodiment is as follows:

[0039] (1) Wash the collected fresh rose petals, dry them, and crush them into 120 meshes with a grinder for use;

[0040] (2) Peel and cook the purple sweet potato with a crusher to make purple sweet potato puree for use;

[0041] (3) Take 390g of purple potato puree obtained in step (2), 10g of rose petals obtained in step (1), 150g wheat flour, 60g milk powder, 80g eggs, 80g soybean oil, 40g calcium stearoyl lactate, 50g xylitol, 80g honey, 20g fulvic acid, 40g sesame seeds are added to water and mixed evenly to make dough, and then placed at 25°C for 1 hour;

[0042] (4) Put the prepared dough int...

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Abstract

The invention discloses a rose and purple sweet potato biscuit and belongs to the technical field of food processing. The rose and purple sweet potato biscuit takes purple sweet potatoes as a main raw material, and is formed by baking after flour, milk powder, egg, roseleaves, peanut oil, stearoyl calcium lactate, xylitol, honey, edible fulvic acid, sesame and a proper amount of water are evenly mixed; the appearance of the produced rose and purple sweet potato biscuit is attractive, the flavor is aromatic, the biscuit is crisp and refreshing, the nutrition is rich, the biscuit is green and natural, the medicinal value is relatively high, dual purposes of medicine and food are achieved, and the biscuit is suitable for mass production.

Description

technical field [0001] The invention relates to a rose purple sweet potato biscuit, which belongs to the field of food processing. Background technique [0002] Purple sweet potato is also called black potato (purple sweet potato). The potato meat is purple to deep purple. B, 8 kinds of vitamins such as vitamin A and more than 10 kinds of mineral elements such as phosphorus and iron, and more importantly, it contains a large amount of anthocyanins with unique effects and high medicinal value. Anthocyanins can prevent more than 100 diseases and therapeutic effect, anthocyanins are known as the seventh essential nutrient after water, protein, fat, carbohydrates, vitamins, and minerals. Purple sweet potato has high cellulose content, which can keep the stool unblocked and improve the digestive tract Environment, prevent the occurrence of gastrointestinal diseases, the selenium in purple sweet potato is the "anti-cancer king", easy to be absorbed by the body, effectively stay i...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36
Inventor 张惠芬袁承李宝才赵天瑞
Owner KUNMING UNIV OF SCI & TECH
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