Sweet-scented-osmanthus-flower polygonatum-sibiricum cookies and preparation method thereof

A technology of cookies and sealwort, which is applied in the field of sweet-scented osmanthus sealwort cookies and its preparation, can solve problems such as unfavorable health, and achieve the effect of fresh taste and pleasant smell

Inactive Publication Date: 2017-05-31
ANHUI NORMAL UNIV
View PDF5 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The original cookie is a high-sugar, high-fat food, which is deeply loved by people because of its taste and texture; but taking too much high-fat and high-oil food is not conducive to health. The present invention aims to provide a Cookies added with sweet-scented osmanthus and sealwort and preparation method thereof, the cookies not only have unique flavor, but also have good health effects

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A sweet-scented osmanthus yellow essence cookie is prepared from the following raw materials in parts by weight:

[0022] 125 parts of low-gluten flour, 60 parts of butter, 60 parts of white sugar, 40 parts of whole egg liquid, 8 parts of vegetable oil, 6-8 parts of osmanthus powder, and 6 parts of sealwort powder.

[0023] The preparation method of above-mentioned sweet-scented osmanthus sealwort cookie biscuit comprises following specific preparation process:

[0024] (1) Oil softening and whipping: Put the butter at room temperature to soften to a soft solid state, add white sugar, and whip for two minutes quickly, until the mixture is whitish and fluffy, slowly add the whole egg liquid and Vegetable oil, while adding, continue to stir until it is fluffy, and a mixture is obtained;

[0025] (2) Kneading dough: add low-gluten flour, sweet-scented osmanthus powder, and sealwort powder into the mixture obtained in step (1) respectively, and stir evenly at a low speed t...

Embodiment 2

[0030] A sweet-scented osmanthus yellow essence cookie is prepared from the following raw materials in parts by weight:

[0031] 125 parts of low-gluten flour, 60 parts of butter, 60 parts of white sugar, 40 parts of whole egg liquid, 8 parts of vegetable oil, 3-4 parts of osmanthus powder, and 8 parts of sealwort powder.

[0032] The preparation method of above-mentioned sweet-scented osmanthus sealwort cookie biscuit comprises following specific preparation process:

[0033] (1) Oil softening and whipping: Put the butter at room temperature to soften to a soft solid state, add white sugar, and whip for two minutes quickly, until the mixture is whitish and fluffy, slowly add the whole egg liquid and Vegetable oil, while adding, continue to stir until it is fluffy, and a mixture is obtained;

[0034] (2) Kneading dough: add low-gluten flour, sweet-scented osmanthus powder, and sealwort powder into the mixture obtained in step (1) respectively, and stir evenly at a low speed t...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to sweet-scented-osmanthus-flower polygonatum-sibiricum cookies and a preparation method thereof. The sweet-scented-osmanthus-flower polygonatum-sibiricum cookies are prepared from the following raw material in parts by weight: 125-160 parts of low-gluten flour, 60-80 parts of butter, 60 parts of white granulated sugar, 40 parts of whole egg liquid, 8 parts of vegetable oil, 3-8 parts of sweet-scented osmanthus flower powder, and 5-8 parts of polygonatum sibiricum powder. The preparation method of the sweet-scented-osmanthus-flower polygonatum-sibiricum cookies specifically comprises the following processes: carrying out stirring, carrying out mixing, carrying out shaping, carrying out baking, and carrying out packaging so as to obtain the final products. The sweet-scented osmanthus flower powder and the polygonatum sibiricum powder are added into common butter cookies according to the invention, so that the prepared cookies are loose and soft in taste, unique in flavor, and overflowing in aroma; moreover, the prepared cookies also have the health-care functions of tonify Qi, nourishing Yin, invigorating the spleen, benefiting the kidney, and so on.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a sweet-scented osmanthus sealwort cookie and a preparation method thereof. Background technique [0002] As one of the traditional ornamental flowers, osmanthus is deeply loved by people. When it is in full bloom, the flowers are full of branches and overflowing with fragrance. The unique aroma of sweet-scented osmanthus makes biscuits different from ordinary butter cookies on the market, increasing appetite and making the tasting process more enjoyable. At the same time, sweet-scented osmanthus is also a kind of natural medicinal material. It is warm in nature and pungent in taste. In addition, osmanthus fragrans contains soluble protein, which can meet the human body's demand for plant protein as a food material; the flavonoids in it have significant medicinal activity on the cardiovascular system and digestive system, and have anti-inflammatory, immune regulation, an...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36
CPCA21D2/36A21D2/366
Inventor 杭华周守标黄鑫程新峰鲍士宝杨如意李宁
Owner ANHUI NORMAL UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap