Abelmoschus esculentus cookies and preparation method thereof

A technology of butter and egg yolk, which is applied in the field of okra cookies and its preparation, and cookies, can solve the problems of affecting product nutrition and color, low utilization rate of raw material resources, and less addition of okra, so as to improve resource utilization rate and post-production Added value, maintain green color, increase the effect of color variety

Inactive Publication Date: 2016-04-27
QINGDAO AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above-mentioned processing technology mainly has the following problems: 1. The energy consumption of the okra drying process is high, and different drying processes will cause different degrees of nutrient loss; 2. In the process of making okra juice, the utilization rate of raw material resources is very low. The effective components of okra cannot be fully utilized, and a large amount of filter residues are discarded, which is a waste of resources and causes environmental pollution if not handled properly; 3. In the process of drying or juicing okra, if the color protection measures are not appropriate, it will cause chlorophyll damage. A large amount of loss of okra seriously affects the nutrition and color of the product; 4. The amount of okra added is small
[0006] Cookies are loved by the public because of their crisp taste. Although there are many types of cookies on the market, they are generally high in fat and low in dietary fiber or even contain no dietary fiber. After eating, it is easy to cause irritation or constipation. defect

Method used

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  • Abelmoschus esculentus cookies and preparation method thereof
  • Abelmoschus esculentus cookies and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] An okra cookie with raw materials: 100 parts of low-gluten wheat flour, 35 parts of okra, 30 parts of butter, 12 parts of white sugar, 1 part of salt, 13 parts of egg yolk, 30 parts of milk and soy milk mixture, and 1 part of lecithin.

[0033] The preparation method of okra cookies includes the following steps:

[0034] (1) After removing the stems of the okra, soak it in salt water for 10 minutes, then rinse with water, wash the okra and cut into sections, then add lecithin, and add the milk and soy milk mixture (the volume ratio of milk and soy milk is 2:1). For beating, pass the mixed okra slurry through a 60-mesh sieve to obtain the mixed okra slurry for later use;

[0035] The soybean milk is prepared by the following method: the soybeans and mung beans are respectively germinated to 1-1.5mm, and then the soybean sprouts and mung bean sprouts are mixed according to a mass ratio of 1:2, and sodium bicarbonate and 0.06% of the total weight of the bean sprouts are added. C...

Embodiment 2

[0041] An okra cookie with raw materials: 130 parts of low-gluten wheat flour, 37 parts of okra, 33 parts of butter, 10 parts of white sugar, 0.5 parts of salt, 15 parts of egg yolk, 32 parts of milk and soy milk mixture, and 0.9 parts of lecithin.

[0042] The preparation method is the same as in Example 1.

Embodiment 3

[0044] An okra cookie with raw materials: 150 parts of low-gluten wheat flour, 40 parts of okra, 35 parts of butter, 15 parts of white sugar, 0.7 parts of salt, 12 parts of egg yolk, 35 parts of milk and soybean milk mixture, and 0.8 parts of lecithin.

[0045] The preparation method is the same as in Example 1

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to abelmoschus esculentus cookies and a preparation method thereof. The abelmoschus esculentus cookies are prepared from the following raw materials of low-gluten wheat flour, abelmoschus esculentus, butter, white granulated sugar, salt, yolk, mixed liquor of milk and soybean milk, and lecithin. According to the abelmoschus esculentus cookies disclosed by the invention, an appropriate amount of mixed serosity of the abelmoschus esculentus, the milk and the soybean milk is added for preparing the cookies, so that the designs and colors and the varieties of the cookies are improved, besides, the nutrition and the health-care efficacies of the cookies are improved, the prepared cookies are good in mouth feel, the resource utilization rate of the abelmoschus esculentus and the produced added value of the abelmoschus esculentus are increased, and the transformation and the upgrade of abelmoschus esculentus industry are promoted.

Description

Technical field [0001] The invention relates to a cookie, in particular to an okra cookie and a preparation method thereof, and belongs to the technical field of food processing. Background technique [0002] Okra (Abelmoschusesculentus (Linn.) Moench) is also called okra and goat carob. Its tender flesh is soft, smooth in taste, unique in flavor, and high in nutritional value. It is rich in protein, free amino acids, VC, VA, VE, multiple vitamins, and minerals. Substances, flavonoids and viscous glycoproteins are not only nutritious and delicious vegetables, but also have health and medicinal functions. [0003] A number of studies have proved that the unique viscous glycoprotein composed of pectin and polysaccharides in young okra fruits can not only help digestion and treat gastritis, but also enhance the body's resistance, maintain the elasticity of arteries and blood vessels, and cause gastric ulcers after long-term consumption. The disease has a significant effect and can pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/38
CPCA21D2/38
Inventor 李文香胡欣蕾刘锦涛
Owner QINGDAO AGRI UNIV
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