Purple yam biscuit and preparation process thereof

A technology of purple yam and yam biscuits, applied in baking, dough processing, baked food, etc., can solve the problem of less variety of food

Inactive Publication Date: 2015-09-16
广西南宁瑶康生态农业发展有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at present, there are very few types of food made from purple yam

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A purple Chinese yam biscuit comprises the following components by weight:

[0025] Purple yam powder: 40 parts, wheat flour: 20 parts, pumpkin powder: 8 parts, peanut powder: 3 parts, dairy products: 10 parts, soybean mung bean sesame mixed powder: 4 parts, edible fat: 10 parts, egg products: 5 parts , carrot powder: 2 parts, tomato powder: 5 parts, red date powder: 5 parts and sugar: 10 parts.

[0026] The edible fat is a mixture of butter and cream.

[0027] The milk product is a mixture of milk and milk powder.

[0028] A process for making purple yam biscuits, characterized in that the steps include:

[0029] 1) Mix edible fat: 10 parts, dairy products: 10 parts, egg products: 5 parts and sugar: 10 parts, add water and mix until the volume increases to 1.5 times of the original volume;

[0030] 2) Wash, peel, and crush the purple yam, pass through a 200-mesh sieve, and take the sieved purple yam powder 1;

[0031] 3) Take the purple Chinese yam that has not pas...

Embodiment 2

[0039] 1) Mix edible fat: 14 parts, dairy products: 15 parts, egg products: 8 parts and sugar: 15 parts, add water and mix until the volume increases to twice the original volume;

[0040] 2) Wash, peel, and crush the purple yam, pass through a 400-mesh sieve, and take the sieved purple yam powder 1;

[0041] 3) Take the purple Chinese yam that has not passed through a 400-mesh sieve in step 2, and dry it;

[0042] 4) Vacuum fry the purple Chinese yam dried in step 3 for 10 minutes at a frying temperature of 220° C. After frying, perform vacuum oil absorption and then dry again;

[0043] 5) Pulverize the purple yam dried in step 4, pass through a 120-mesh sieve, and obtain sieved purple yam powder 2;

[0044] 6) Mix 1:26 parts of purple yam powder prepared in step 2 with flour: 30 parts, add to the whipping liquid prepared in step 1 and stir to make dough;

[0045] 7) Fill the finished dough into the stacking machine and stack it into 6 layers of cake skins. From top to bott...

Embodiment 3

[0049] 1) Mix edible fat: 12 parts, dairy products: 13 parts, egg products: 7 parts and sugar: 14 parts, add water and mix until the volume increases to 1.8 times of the original volume;

[0050] 2) Wash, peel, and crush the purple yam, pass through a 300-mesh sieve, and take the sieved purple yam powder 1;

[0051] 3) Take the purple yam that has not passed through a 300-mesh sieve in step 2, and dry it;

[0052] 4) Vacuum fry the purple Chinese yam dried in step 3 for 6 minutes at a temperature of 210° C. After frying, carry out vacuum oil absorption, and then dry again;

[0053] 5) Pulverize the purple yam dried in step 4, pass through a 110-mesh sieve, and obtain sieved purple yam powder 2;

[0054]6) Mix 1:25 parts of purple yam powder prepared in step 2 with flour: 25 parts, add to the whipping liquid prepared in step 1 and stir to make dough;

[0055] 7) Fill the finished dough into the stacking machine and stack it into 6 layers of cake skins. From top to bottom, spr...

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PUM

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Abstract

The invention provides a purple yam biscuit and a preparation process thereof. The purple yam biscuit comprises the following components in parts by weight: 40-50 parts of purple yam powder, 20-30 parts of flour, 8-15 parts of pumpkin powder, 3-6 parts of peanut powder, 10-15 parts of dairy products, 4-6 parts of mixed powder of soybean, mung bean and sesame seed, 10-14 parts of edible fat, 5-8 parts of egg products, 2-6 parts of carrot powder, 5-11 parts of tomato powder, 5-8 parts of red jujube powder, and 10-15 parts of sugar. The invention further provides a preparation process of the purple yam biscuit. The preparation process disclosed by the invention is simple, the prepared biscuit is rich in nutrition, the purple yam powder is added, so that the purple yam biscuit has definite help to perform health care on eyes, prevents heart diseases and cancers, improves the immunity of human bodies, reduces the blood pressure and blood sugar, and resists senescence, and also has the functions of reinforcing the spleen, the lung, the kidney, and the like.

Description

technical field [0001] The invention belongs to the field of agricultural product processing, and in particular relates to a purple Chinese yam biscuit and a manufacturing process thereof. Background technique [0002] Purple yam, also known as purple yam, according to the records in the Compendium of Materia Medica, purple yam has high medicinal value. Regular consumption can not only increase the body's resistance, lower blood pressure, blood sugar, anti-aging and prolong life, but also benefit the spleen, lung, kidney and other functions. It is a good food tonic material, and is also called "the king of vegetables" reputation. The anthocyanin content of purple yam (a water-soluble natural pigment that exists widely in nature) is 60 times that of white yam, which is helpful for eye health and prevention of heart disease and cancer. Its appearance is thick and long, with a length of about 100 cm and a diameter at breast height of about 6 cm; the meat is purple red and has...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 黄香利
Owner 广西南宁瑶康生态农业发展有限责任公司
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