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Dandelion cookies and processing method thereof

A processing method and technology of dandelion, applied in baking, dough processing, baked food and other directions, can solve the problem of not being fully developed and utilized, and achieve the effect of complete shape, moderate sweetness and clear pattern.

Inactive Publication Date: 2013-01-30
NANTONG GOLDEN LAND GREEN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although it has great economic value, it has not been fully developed and utilized at present

Method used

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Examples

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Effect test

Embodiment 1

[0015] The dandelion biscuit of the present embodiment comprises the following ingredients: 10 kg of flour, 0.37 kg of baking soda, 3 kg of dandelion pulp, 0.3 kg of ammonium bicarbonate, 3 kg of white sugar, 0.46 kg of salt, 1 kg of sunflower oil, 0.0008 kg of citric acid, 1 kg of ghee, and phospholipids 045kg, a small amount of vanillin, and an appropriate amount of drinking water.

[0016] The processing method of dandelion biscuit of the present invention comprises the following steps:

[0017] 1) Material selection: choose fresh and tender dandelions, pick out the roots and dry parts, and wash them with clean water;

[0018] 2) Pulping: Boil the cleaned dandelion in boiling water for 15 minutes until the meat becomes soft, discard the boiling liquid, add an appropriate amount of water, and beat into a fine slurry in a beater;

[0019] 3) Dough preparation: Melt the white sugar first, then add other auxiliary materials, mix well in the mixer, finally add flour and dandeli...

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PUM

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Abstract

The invention provides dandelion cookies and a processing method thereof. The dandelion cookies comprise 10 parts of flour, 0.37 part of baking soda, 3 parts of dandelion paste, 0.3 part of ammonium bicarbonate, 3 parts of white granulated sugar, 0.46 part of salt, 1 part of sunflower seed oil, 0.0008 part of citric acid, 1 part of shortening, 0.45 part of phospholipid, trace vanillin and a proper amount of drinking water. The dandelion cookies have clear patterns, complete shape, no crack or deformation, no blister or bottom recess, soft tissue, green color, little surface gloss, no excess white or burn, non-sticky, agreeably sweet and loose. The dandelion cookies have unique flavor of dandelion.

Description

technical field [0001] The invention relates to a dandelion biscuit and a processing method thereof, belonging to the technical field of food engineering. Background technique [0002] Dandelion is a kind of herb distributed in Northeast, Shanxi, Northwest and other provinces. It has the effect of clearing heat and dampness, detoxifying and purging fire. It is rich in sugar, protein, carotene, multivitamins, expansion substances, cellulose, etc. It is edible It is a health-care wild vegetable used as medicine. Although it has great economic value, it has not been fully developed and utilized at present. Contents of the invention [0003] The purpose of the invention is to overcome the deficiencies of the prior art and provide a dandelion biscuit and a processing method thereof. [0004] The dandelion biscuit of the present invention comprises the following ingredients: 10 parts of flour, 0.37 parts of baking soda, 3 parts of dandelion pulp, 0.3 parts of ammonium bicarb...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 朱长满
Owner NANTONG GOLDEN LAND GREEN FOOD
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