Preparation method of potherb and cherry vegetable biscuits

Abstract

The invention discloses a preparation method of a cherokee rose vegetable biscuit, the cherokee rose vegetable biscuit comprises the following raw materials: cherokee rose leaf powder, composite vegetable powder, whole wheat flour, low-gluten flour, butter, berry sugar, egg liquid, salt, baking powder, a natural antioxidant and water, and the whole wheat flour, the low-gluten flour, the cherokee rose leaf powder, the composite vegetable powder, the salt, the baking powder and the natural antioxidant are uniformly mixed; the wet materials are poured into the dry materials, the wet materials and the dry materials are stirred evenly through a rubber scraper, dough is formed, the cut biscuits are placed on a baking tray with baking paper laid, and the biscuit is prepared. Due to the fact that the cerasus serrulata leaves and the vegetable powder are rich in various vitamins and mineral substances, the whole nutritive value of the biscuit is improved, and nutrients needed by the human body in daily life are met.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a method for preparing wild cherry vegetable biscuits. Background Art

[0002] As people's health awareness increases, the demand for healthy food in the market is growing. As a common snack food, biscuits are widely popular because they are easy to carry and eat. Traditional biscuits are mainly made of wheat flour, sugar, and oil. Although they have a rich taste, they often contain high levels of sugar and fat, which is not good for health. Therefore, the development of low-sugar, low-fat, nutritious healthy biscuits has become a current research hotspot.

[0003] In recent years, some researchers and companies have begun to try to add various functional ingredients to biscuits, such as dietary fiber, vitamins, minerals, etc., to improve the nutritional value of biscuits. However, existing healthy biscuits still have deficiencies in taste, flavor and nutritional balance, and it is difficult to meet the diverse needs of consumers.

[0004] Prunus mume is a wild plant whose leaves are rich in a variety of bioactive ingredients, such as flavonoids, polyphenols, vitamin C, etc. Studies have shown that Prunus mume leaves have a variety of physiological functions such as antioxidant, anti-inflammatory, and hypoglycemic. Applying Prunus mume leaves to food can not only increase the nutritional value of food, but also give the food a unique flavor and aroma.

[0005] Although there are some healthy biscuits with functional ingredients on the market, the following problems still exist:

[0006] Poor taste: After adding functional ingredients, the taste of biscuits often becomes rough, affecting consumers' eating experience;

[0007] Single nutrition: Most of the existing healthy biscuits are based on single functional ingredients and lack comprehensive nutritional balance;

[0008] Single flavor: Traditional biscuits have a single flavor, which makes it difficult to attract consumers who seek variety;

[0009] Processing technology limitations: Existing processing technology is difficult to ensure the quality and taste of biscuits while retaining the functional ingredients;

[0010] Therefore, the present invention provides a method for preparing wild cherry vegetable biscuits. Summary of the invention

[0011] The purpose of the present invention is to provide a method for preparing wild cherry vegetable biscuits, aiming to solve the above problems existing in the prior art. The specific objectives are as follows:

[0012] Rich nutritional value: By adding wild cherry leaf powder and a variety of vegetable powders, the nutritional value of the biscuits is significantly improved, and the content of dietary fiber, vitamins and minerals is increased.

[0013] Unique flavor: The addition of wild cherry leaves and a variety of vegetables gives the biscuits a unique flavor and aroma, enhancing consumers' eating experience.

[0014] Good taste: By optimizing the recipe and processing technology, the cookies are ensured to have a crispy and delicious taste.

[0015] Strong functionality: Adding ingredients such as natural antioxidants and prebiotics to enhance the health function of biscuits and meet the needs of different groups of people.

[0016] To achieve the above-mentioned purpose, the technical scheme of the present invention is a method for preparing wild cherry vegetable biscuits, comprising the following raw materials in parts by weight: 40-60 parts of wild cherry leaf powder, 40-60 parts of compound vegetable powder, 180-220 parts of whole wheat flour, 80-120 parts of low-gluten flour, 60-80 parts of butter, 40-60 parts of fine sugar, 10-20 parts of egg liquid, 5-8 parts of salt, 10-15 parts of baking powder, 5-8 parts of natural antioxidant and 40-60 parts of water;

[0017] The method for preparing the biscuits comprises the following steps:

[0018] S1, drying the dried wild cherry leaves at low temperature, and then grinding them into fine wild cherry leaf powder using a micronizing device;

[0019] S2, washing and steaming the fresh vegetables, then drying them at low temperature, and grinding them into fine composite vegetable powder using a micronizing device;

[0020] S3, mix whole wheat flour, low-gluten flour, wild cherry leaf powder, compound vegetable powder, salt, baking powder and natural antioxidants;

[0021] S4. Beat the softened butter and granulated sugar with an electric mixer until the color becomes lighter and the volume becomes fluffy. Add eggs and natural yeast and continue to stir until completely blended.

[0022] S5. Pour the wet ingredients into the dry ingredients and stir evenly with a rubber spatula to form a dough;

[0023] S6. Roll the dough into a sheet about 0.5 cm thick, use a cookie cutter to cut out the desired shape, and place the cut cookies on a baking tray lined with baking paper;

[0024] S7. Preheat the oven to 160℃, put the baking tray in the oven, preheat at 160℃ for 10 minutes, then adjust to 180℃ and continue baking for 10-15 minutes, until the edges of the cookies are golden brown;

[0025] S8. Remove the baking sheet and let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

[0026] Preferably, the temperature of the low-temperature drying does not exceed 100°C.

[0027] Preferably, the micronizing equipment grinds the wild cherry leaves and vegetable powder into powder with a particle size of less than 100 microns.

[0028] Preferably, a natural sweetener may be added to the dough to replace part or all of the granulated sugar.

[0029] Preferably, natural yeast may be added to the dough for fermentation to improve the flavor and structure of the biscuits.

[0030] Preferably, patterns can be printed on the surface of the biscuits using food coloring and a printing mold.

[0031] Preferably, the vegetables include carrots, spinach and beets.

[0032] Preferably, the natural antioxidant is vitamin E.

[0033] The beneficial effects of the present invention are:

[0034] 1. Improve nutritional value

[0035] Rich in dietary fiber: By adding wild cherry leaf powder and a variety of vegetable powders, the dietary fiber content in the biscuits is significantly increased, which helps to improve the function of the digestive system and prevent constipation.

[0036] Multiple vitamins and minerals: Wild cherry leaves and vegetable powder are rich in multiple vitamins and minerals, which improve the overall nutritional value of biscuits and meet the daily nutrients required by the human body.

[0037] Antioxidant ingredients: The flavonoids and polyphenols in the leaves of Prunus mume have powerful antioxidant effects, which help to resist free radicals, protect cells from damage and delay aging.

[0038] 2. Improve taste and flavor

[0039] Unique flavor: The addition of wild cherry leaves and a variety of vegetables gives the biscuits a unique flavor and aroma, which enhances the consumer's eating experience and makes it more delicious.

[0040] Crisp and delicious: By optimizing the formula and processing technology, the biscuits are ensured to have a crispy and delicious taste, avoiding the problem of rough taste of traditional healthy biscuits due to the addition of functional ingredients.

[0041] 3. Enhanced functionality

[0042] Antioxidant Function: The addition of natural antioxidants further enhances the antioxidant capacity of the cookies, helping to prevent chronic diseases.

[0043] Low sugar and low fat: Using natural sweeteners to replace part or all of the granulated sugar reduces the sugar content and fat content of the biscuits, making them suitable for fitness people and diabetic patients.

[0044] 4. Optimize processing technology

[0045] Low-temperature drying and micronization technology: Low-temperature drying and micronization technology are used to process wild cherry leaves and vegetables, retaining their active ingredients and nutrients and avoiding nutritional loss caused by high-temperature treatment.

[0046] Low temperature and slow baking: Low temperature and slow baking technology is used during the baking process to ensure that the nutrients in the biscuits are not destroyed by high temperature while maintaining the crispy taste of the biscuits.

[0047] Baking in stages: preheat at a lower temperature first, then gradually increase the temperature to ensure that the biscuits are heated evenly inside and outside, avoiding burnt surface and undercooked inside, thus improving the yield and quality.

[0048] In summary, the wild cherry vegetable biscuits of the present invention have rich nutritional value and multiple health functions, meet the needs of modern consumers for healthy food, and have broad market prospects. DETAILED DESCRIPTION

[0049] The present invention will be further described below in conjunction with the embodiments.

[0050] Embodiment 1:

[0051] A method for preparing wild cherry vegetable biscuits, comprising the following raw materials in parts by weight: 40 parts of wild cherry leaf powder, 40 parts of compound vegetable powder, 180 parts of whole wheat flour, 80 parts of low-gluten flour, 60 parts of butter, 40 parts of fine granulated sugar, 10 parts of egg liquid, 5 parts of salt, 10 parts of baking powder, 5 parts of natural antioxidants and 40 parts of water;

[0052] The method for preparing the biscuits comprises the following steps:

[0053] S1. Drying the dried wild cherry leaves at a low temperature not exceeding 100° C., and then grinding them into fine wild cherry leaf powder using a micronizing device;

[0054] S2, washing and steaming the fresh vegetables, and then low-temperature drying them at a temperature not exceeding 100°C, and grinding them into fine composite vegetable powder using a micronizing device;

[0055] The micronizing equipment grinds the wild cherry leaves and vegetable powder into powder with a particle size of less than 100 microns;

[0056] S3, mix whole wheat flour, low-gluten flour, wild cherry leaf powder, compound vegetable powder, salt, baking powder and natural antioxidants;

[0057] S4. Beat the softened butter and granulated sugar with an electric mixer until the color becomes lighter and the volume becomes fluffy. Add eggs and natural yeast and continue to stir until completely blended.

[0058] S5. Pour the wet ingredients into the dry ingredients and stir evenly with a rubber spatula to form a dough;

[0059] S6. Roll the dough into a sheet about 0.5 cm thick, use a cookie cutter to cut out the desired shape, and place the cut cookies on a baking tray lined with baking paper;

[0060] S7. Preheat the oven to 160℃, put the baking tray into the oven, preheat at 160℃ for 10 minutes, then adjust to 180℃ and continue baking for 10 minutes, until the edges of the cookies are golden brown;

[0061] S8. Remove the baking sheet and let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

[0062] Embodiment 2:

[0063] A method for preparing wild cherry vegetable biscuits, comprising the following raw materials in parts by weight: 50 parts of wild cherry leaf powder, 50 parts of compound vegetable powder, 200 parts of whole wheat flour, 100 parts of low-gluten flour, 70 parts of butter, 50 parts of fine sugar, 15 parts of egg liquid, 7 parts of salt, 13 parts of baking powder, 7 parts of natural antioxidants and 50 parts of water;

[0064] The method for preparing biscuits comprises the following steps:

[0065] S1. Drying the dried wild cherry leaves at a low temperature not exceeding 100° C., and then grinding them into fine wild cherry leaf powder using a micronizing device;

[0066] S2, washing and steaming the fresh vegetables, and then low-temperature drying them at a temperature not exceeding 100°C, and grinding them into fine composite vegetable powder using a micronizing device;

[0067] The micronizing equipment grinds the wild cherry leaves and vegetable powder into powder with a particle size of less than 100 microns;

[0068] S3, mix whole wheat flour, low-gluten flour, wild cherry leaf powder, compound vegetable powder, salt, baking powder and natural antioxidants;

[0069] S4. Beat the softened butter and granulated sugar with an electric mixer until the color becomes lighter and the volume becomes fluffy. Add eggs and natural yeast and continue to stir until completely blended.

[0070] S5. Pour the wet ingredients into the dry ingredients and stir evenly with a rubber spatula to form a dough;

[0071] S6. Roll the dough into a sheet about 0.5 cm thick, use a cookie cutter to cut out the desired shape, and place the cut cookies on a baking tray lined with baking paper;

[0072] S7. Preheat the oven to 160℃, put the baking tray in the oven, preheat at 160℃ for 10 minutes, then adjust to 180℃ and continue baking for 13 minutes, until the edges of the cookies are golden brown;

[0073] S8. Remove the baking sheet and let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

[0074] Example 3

[0075] A method for preparing wild cherry vegetable biscuits, comprising the following raw materials in parts by weight: 60 parts of wild cherry leaf powder, 60 parts of compound vegetable powder, 220 parts of whole wheat flour, 120 parts of low-gluten flour, 80 parts of butter, 60 parts of sweetener, 20 parts of egg liquid, 8 parts of salt, 15 parts of baking powder, 8 parts of natural antioxidant and 60 parts of water;

[0076] The method for preparing biscuits comprises the following steps:

[0077] S1. Drying the dried wild cherry leaves at a low temperature not exceeding 100° C., and then grinding them into fine wild cherry leaf powder using a micronizing device;

[0078] S2, washing and steaming the fresh vegetables, and then low-temperature drying them at a temperature not exceeding 100°C, and grinding them into fine composite vegetable powder using a micronizing device;

[0079] The micronizing equipment grinds the wild cherry leaves and vegetable powder into powder with a particle size of less than 100 microns;

[0080] S3, mix whole wheat flour, low-gluten flour, wild cherry leaf powder, compound vegetable powder, salt, baking powder and natural antioxidants;

[0081] S4. Beat the softened butter and granulated sugar with an electric mixer until the color becomes lighter and the volume becomes fluffy. Add eggs and natural yeast and continue to stir until completely blended.

[0082] S5. Pour the wet ingredients into the dry ingredients and stir evenly with a rubber spatula to form a dough;

[0083] S6. Roll the dough into a sheet about 0.5 cm thick, use a cookie cutter to cut out the desired shape, and place the cut cookies on a baking tray lined with baking paper;

[0084] S7. Preheat the oven to 160℃, put the baking tray into the oven, preheat at 160℃ for 10 minutes, then adjust to 180℃ and continue baking for 15 minutes, until the edges of the cookies are golden brown;

[0085] S8. Remove the baking sheet and let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

[0086] The above embodiments are only for illustrating the technical concept and features of the present invention, and their purpose is to enable people familiar with the technology to understand the content of the present invention and implement it accordingly, and they cannot be used to limit the protection scope of the present invention. Any equivalent changes or modifications made according to the spirit of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for preparing wild cherry vegetable biscuits, characterized in that: The invention comprises the following raw materials in parts by weight: 40-60 parts of wild cherry leaf powder, 40-60 parts of compound vegetable powder, 180-220 parts of whole wheat flour, 80-120 parts of low-gluten flour, 60-80 parts of butter, 40-60 parts of fine sugar, 10-20 parts of egg liquid, 5-8 parts of salt, 10-15 parts of baking powder, 5-8 parts of natural antioxidant and 40-60 parts of water; The method for preparing the biscuits comprises the following steps: S1, drying the dried wild cherry leaves at low temperature, and then grinding them into fine wild cherry leaf powder using a micronizing device; S2, washing and steaming the fresh vegetables, then drying them at low temperature, and grinding them into fine composite vegetable powder using a micronizing device; S3, mix whole wheat flour, low-gluten flour, wild cherry leaf powder, compound vegetable powder, salt, baking powder and natural antioxidants; S4. Beat the softened butter and granulated sugar with an electric mixer until the color becomes lighter and the volume becomes fluffy. Add eggs and natural yeast and continue to stir until completely blended. S5. Pour the wet ingredients into the dry ingredients and stir evenly with a rubber spatula to form a dough; S6. Roll the dough into a sheet about 0.5 cm thick, use a cookie cutter to cut out the desired shape, and place the cut cookies on a baking tray lined with baking paper; S7. Preheat the oven to 160℃, put the baking tray in the oven, preheat at 160℃ for 10 minutes, then adjust to 180℃ and continue baking for 10-15 minutes, until the edges of the cookies are golden brown; S8. Remove the baking sheet and let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

2. The method for preparing wild cherry vegetable biscuits according to claim 1, characterized in that: The temperature of the low-temperature drying does not exceed 100°C.

3. The method for preparing wild cherry vegetable biscuits according to claim 1, characterized in that: The micronizing equipment grinds the wild cherry leaves and vegetable powder into powder with a particle size of less than 100 microns.

4. The method for preparing wild cherry vegetable biscuits according to claim 1, characterized in that: Natural sweeteners can be added to the dough to replace part or all of the granulated sugar.

5. The method for preparing wild cherry vegetable biscuits according to claim 1, characterized in that: Natural yeast may be added to the dough for fermentation to improve the flavor and texture of the biscuits.

6. The method for preparing wild cherry vegetable biscuits according to claim 1, characterized in that: The biscuit surface can be printed with patterns using food coloring and a printing mold.

7. The method for preparing wild cherry vegetable biscuits according to claim 1, characterized in that: The vegetables include carrots, spinach, and beets.

8. The method for preparing wild cherry vegetable biscuits according to claim 1, characterized in that: The natural antioxidant is vitamin E.