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Tomato spinach celery biscuit

A spinach and celery technology, applied in baking, baked goods with modified ingredients, dough processing, etc., can solve the problems of not many types of functional biscuits and low nutritional value of biscuit products.

Inactive Publication Date: 2014-05-21
王锦权
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, currently biscuits contain relatively few nutritional elements, and there are not many types of functional biscuits, resulting in low nutritional value of biscuits

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0012] A tomato, spinach and celery biscuit, which is composed of the following raw materials in percentage by weight: 2% tomato, 2% spinach, 2% celery, 10% vegetable oil, 5% sugar, 0.5% leavening agent, 0.2% loosening agent, 0.5% table salt, emulsification 0.3% agent, 0.1% essence, and the balance is whole wheat flour.

[0013] The leavening agent is sodium bicarbonate or yeast; the bulking agent is food-grade ammonium bicarbonate; and the emulsifier is monoglyceride.

[0014] Prepare as follows:

[0015] (1) Beat tomato, spinach and celery into paste for later use;

[0016] (2) according to the weight percentage described in the claim, after vegetable oil and emulsifier are mixed and emulsified, then add paste tomato, spinach, celery, sugar, leavening agent, loosening agent, salt, essence, whole wheat flour and face, and When kneading, control the water content of the dough to about 30%, and let it stand at 30°C for about 30 minutes after kneading;

[0017] (3) Roll the p...

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PUM

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Abstract

The invention discloses a tomato spinach celery biscuit which comprises, by weight, 1-2% of tomatoes, 1-2% of spinaches, 1-2% of celeries, 10-15% of vegetable oil, 5-10% of sugar, 0.2-1.0% of leavening agent, 0.1-0.5% of bulking agent, 0.1-1.0% of salt, 0.1-0.5% of emulsifier, 0.1-1.0% of essence, and the balance is pure wheat flour. The leavening agent is baking soda or yeast, the bulking agent is food-grade ammonium bicarbonate, and the emulsifier is monoglycerides.

Description

technical field [0001] The invention relates to the field of food, in particular to a tomato spinach celery biscuit. Background technique [0002] As one of the main baked foods, biscuits have the characteristics of large consumption, convenient storage and transportation, long shelf life, and are suitable for all ages. They are good food for leisure or to satisfy hunger. However, currently biscuits contain relatively few nutritional elements and there are not many types of functional biscuits, resulting in low nutritional value of biscuits. Tomatoes are nutritious fruits and vegetables, suitable for both raw food and cooking. The fruit body is rich in vitamins A, B1, C, P and phosphorus, sodium, potassium and magnesium. Raw food can prevent high blood pressure, arteriosclerosis, anemia, inflammation of the mouth, liver disease and gastrointestinal problems. Usually used as a fruit, it has the effect of relieving summer heat and clearing away heat. If there is too little...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36A21D13/06
Inventor 王锦权
Owner 王锦权
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