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A kind of purple sweet potato cookie and preparation method thereof

A cookie and purple potato technology is applied in the production field of purple potato cookies, cookies, and purple potato cookies, and achieves the effects of beautiful color, improved utilization value and good taste.

Active Publication Date: 2018-08-28
SHAOYANG FUMIN NATURAL PIGMENT CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As a kind of snack food, cookies are loved by people because of their unique taste and portability. Adding purple sweet potato powder to cookies can not only enrich the types of cookies, but also increase the added value of purple sweet potatoes , but so far no purple potato cookies are available on the market

Method used

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  • A kind of purple sweet potato cookie and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Preparation of raw materials:

[0022] Preparation of cooked purple sweet potato powder: Steam the purple sweet potato that has been cleaned of surface dirt and dust at 100°C for 10 minutes, peel the steamed purple sweet potato, put it in a noodle mixer and stir it into a puree, then add it to the purple sweet potato puree Add 0.5% glyceryl monostearate to the weight of purple sweet potato puree, and mix well; spread the purple sweet potato puree mixed with emulsifier in a stainless steel plate, put it into a variable temperature and pressure difference expansion tank, and raise the temperature in the tank to To 80°C, the pressure rises to 0.1MPa higher than the atmospheric pressure outside the tank, keep warm at this temperature and pressure for 15min, then drop the pressure inside the tank to a vacuum state (less than -0.1MPa) instantly, and drop the temperature to 60°C in this vacuum state , keep the vacuum state for 4 hours to make the water content of purple sweet ...

Embodiment 2

[0028] Preparation of raw materials:

[0029] Preparation of cooked purple sweet potato powder: Steam the purple sweet potato that has been cleaned of surface dirt and dust at 100°C for 20 minutes, peel the steamed purple sweet potato, put it in a noodle mixer and stir it into a puree, and then add it to the purple sweet potato puree Add glyceryl monostearate which is 0.7% of the weight of purple sweet potato puree, and mix well; spread the purple sweet potato puree mixed with emulsifier in a stainless steel plate, put it into a variable temperature and pressure difference expansion tank, and raise the temperature in the tank to To 100°C, the pressure rises to 0.3MPa higher than the atmospheric pressure outside the tank, keep warm at this temperature and pressure for 5min, then instantly drop the pressure inside the tank to a vacuum state (less than -0.1MPa), and drop the temperature to 80°C in this vacuum state , keep the vacuum state for 3 hours to make the water content of ...

Embodiment 3

[0035] Preparation of raw materials:

[0036] Preparation of cooked purple sweet potato powder: steam the purple sweet potato that has been cleaned of surface dirt and dust at 100°C for 15 minutes, peel the steamed purple sweet potato, put it in a noodle mixer and stir it into a puree, and then add it to the purple sweet potato puree Add 0.6% glyceryl monostearate to the weight of purple sweet potato puree, and mix evenly; spread the purple sweet potato puree mixed with emulsifier in a stainless steel plate, put it into a variable temperature and pressure difference expansion tank, and raise the temperature in the tank to To 90°C, the pressure rises to 0.2MPa higher than the atmospheric pressure outside the tank, keep warm at this temperature and pressure for 10min, then drop the pressure inside the tank to a vacuum state (less than -0.1MPa) instantly, and drop the temperature to 70°C in this vacuum state , keep the vacuum state for 3.5 hours to make the water content of purpl...

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Abstract

The present invention discloses a purple sweet potato cookie and a preparation method thereof. The purple sweet potato cookies are prepared from the following raw materials in parts by weight: 80-100 parts of wheat flour, 20-50 parts of purple sweet potato cooked full powder prepared by variable temperature and pressure difference puffing and drying, 40-60 parts of sucrose powder, 40-60 parts of butter, 20-40 parts of shortening and 8-15 parts of milk powder. According to the characteristics that the purple sweet potatoes are relatively high in nutrients and have a certain health-care function, the purple sweet potato cooked full powder prepared by variable temperature and pressure difference puffing and drying is used as an important raw material in the cookies, the prepared product is crisp and soft in mouthfeel compared to ordinary cookies, has a mellow flavor of the purple sweet potatoes, contains antioxidant anthocyanins, not only enriches the cookie market types, but also improves the added value of the purple sweet potatoes, increases planting incomes of farmers, and has better social and economic benefits.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a cookie, in particular to a purple potato cookie and a method for making the purple potato cookie. Background technique [0002] Purple potato [Ipomoea batatas (L.) Lam.], also known as black potato, belongs to the genus Ipomoea of ​​Convolvulaceae. It is a new and unique variety of sweet potato. It gets its name from purple-red to deep purple, and has high edible, medicinal and health-care functions. Purple potato anthocyanins have significant antioxidant properties, and purple potato polysaccharides have anti-tumor activity, which can significantly inhibit tumors. According to the analysis report given by the Japanese Agricultural Products Testing Center, the content of lysine, copper, manganese, potassium, and zinc in purple sweet potatoes is 3-8 times higher than that of ordinary sweet potatoes. Nourishes the lungs and nourishes the skin. [0003] With the developme...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/06A21D2/36
Inventor 吴卫国刘阳谢跃球谢建国向志成
Owner SHAOYANG FUMIN NATURAL PIGMENT CO LTD
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