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Colorful nut potato vegetable and fruit paste cookies and preparation method thereof

A colorful, fruit and vegetable puree technology, applied in the direction of baking, dough processing, baked food, etc., can solve the problems of single nutrition and diversified needs of traditional cookies, and achieve increased appetite, increased intake, and increased protein content Effect

Inactive Publication Date: 2019-01-29
ANHUI SCI & TECH UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, with the improvement of people's living standards, it is urgent to reduce the intake of high-fat and high-oil foods and increase the intake of vitamins, proteins, unsaturated fatty acids and other nutrients. At this time, traditional cookies with single nutrition, high fat and high calories It cannot meet the diversified needs of people, so the development of cookies with various nutritional elements has a very positive significance in the cookie industry

Method used

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Examples

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Embodiment Construction

[0025] Described a kind of colorful nut potato vegetable and fruit puree cookie, it is made by the raw material of following weight (kg): mashed potato 100, low-gluten flour 500, butter 200, powdered sugar 200, fruit and vegetable puree 100, matcha 1, 2 pieces of cocoa powder, 1 piece of amaranth powder, 20 pieces of crushed hazelnuts, 1 piece of lemon juice, and 300 pieces of eggs; wherein the fruit and vegetable puree is made of the following raw materials in parts by weight: 60 pieces of soybeans, 40 pieces of pumpkins, and 10 pieces of mangoes.

[0026] The preparation method of the colorful nut, potato, vegetable and fruit puree cookie comprises the following steps:

[0027] (1) Beat an appropriate amount of butter, an appropriate amount of powdered sugar, lemon juice, and an appropriate amount of egg whites with an egg beater for 5-8 minutes, add mashed potatoes, an appropriate amount of sifted low-gluten flour, and stir into a cookie paste;

[0028] (2) Beat an appropri...

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Abstract

The invention discloses colorful nut potato vegetable and fruit paste cookies and a preparation method thereof. The colorful nut potato vegetable and fruit paste cookies are prepared from, by weight,100-110 parts of mashed potatoes, 500-510 parts of low-gluten flour, 200-220 parts of butter, 200-220 parts of powdered sugar, 100-110 parts of fruit and vegetable paste, 1-1.5 parts of green tea, 2-2.5 parts of cocoa powder, 1-1.5 parts of edible amaranth powder, 20-22 parts of crushed filbert, 1-1.5 parts of lemon juice and 300-350 parts of eggs. By adding the crushed nuts, the content of unsaturated fatty acid in the cookies is increased, and after a user eats the cookies, intake of good fats can be increased; by adding Arabian jasmine flower mixed with stir-fried cooked soybean meal, the content of proteins in the cookies is increased, and the cookies have the unique Arabian jasmine flower flavor; three kinds of batter are made respectively, the cookies in three colors are prepared, and the appetite is increased.

Description

technical field [0001] The invention relates to the field of food, in particular to a colorful nut, potato, vegetable and fruit puree cookie and a preparation method thereof. Background technique [0002] In the United States and Canada, cookies are interpreted as small and flat egg-like biscuits. Cookies are a kind of high-sugar and high-fat food. welcome. [0003] However, with the improvement of people's living standards, it is urgent to reduce the intake of high-fat and high-oil foods and increase the intake of vitamins, proteins, unsaturated fatty acids and other nutrients. At this time, traditional cookies with single nutrition, high fat and high calories It cannot meet the diversified needs of people, so the development of cookies with multiple nutritional elements has very positive significance in the cookie industry. Contents of the invention [0004] The object of the present invention is to provide a kind of multi-colored nut, potato, vegetable and fruit puree...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/40A21D2/36
CPCA21D13/40A21D2/362A21D2/364A21D2/366
Inventor 张献领陈佩杨礼凯王俊颖袁莉刘前杨燕军
Owner ANHUI SCI & TECH UNIV
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