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Celery cookie and processing method thereof

A technology of celery and biscuits, which is applied in the processing field of biscuits and celery biscuits to achieve the effect of preventing high blood pressure and improving nutritional value

Inactive Publication Date: 2012-04-25
DALIAN ZHAOYANG SOFTWARE TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] As the pace of people's life continues to accelerate, traditional diets and diet products cannot fully meet the requirements of modern life. The development of nutritious, healthy, convenient and fast celery series biscuits has great market potential

Method used

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Embodiment Construction

[0016] Celery biscuit, it comprises main material and auxiliary material, main material includes: flour celery; auxiliary material includes: xylitol, vegetable oil, salt, puffing agent, egg, honey, wolfberry, astragalus, licorice, walnut and water; the dosage of each substance Ratio: flour 45-60%, celery 5-15%, licorice 2-5%, astragalus 1-3%, wolfberry 2-4%, walnut 3-6%, xylitol 15-25%, vegetable oil 10- 20%, salt 0.2-0.5%, puffing agent 0.5-1%, honey 3-5%, water 5-50%.

[0017] The preparation method of described balsam pear almond biscuit, it comprises the steps:

[0018] Step 1: remove the leaves of celery, put them into boiling water, blanching at 80-90°C for 3-5 minutes, and inactivate the enzyme activity;

[0019] Second step: take the blanched celery according to its weight percentage and send it to the crusher for crushing, crush it for 2-3 times, and get celery powder through a 90-140 mesh sieve;

[0020] Step 3: Send wolfberry, astragalus, licorice and walnuts to t...

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Abstract

The invention relates to a cookie, in particular to a processing method for a celery cookie, and belongs to the technical field of food processing. The invention has the advantages that: by fully using the effects of preventing high blood pressure, arteriosclerosis and the like of celery, the celery is combined with traditional Chinese medicines, such as medlar and the like to improve the nutritional value of the cookie; if a high blood pressure patient eats the celery cookie for a long time, the blood pressure of the patient can be reduced; furthermore, honey is added into the cookie, so that the cookie tastes honey; and the nutritional value of the cookie is improved.

Description

technical field [0001] This law relates to a kind of biscuit, specifically relates to a kind of processing method of celery biscuit, belongs to the technical field of food processing. technical background [0002] Celery belongs to Umbelliferae. There are two kinds of cress and celery, which have similar functions, and celery is the best medicinal one. Celery has a strong aroma, also known as "parsley", also known as "medicine celery". Celery is a high-fiber food. It produces a lignin or intestinal fat substance through intestinal digestion. This kind of substance is an antioxidant. Often eating celery, especially celery leaves, is beneficial to the prevention of high blood pressure and arteriosclerosis. etc. are very beneficial and have adjuvant therapeutic effect. [0003] As people's pace of life continues to accelerate, traditional diets and diet products cannot fully adapt to the requirements of modern life. The development of nutritious, healthy, convenient and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 荆敏
Owner DALIAN ZHAOYANG SOFTWARE TECH
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