Orychophragmus violaceus cookies and preparation method thereof

A technology of zhuge cabbage and biscuits, applied in the field of zhuge cabbage biscuits and their preparation, can solve problems such as affecting human health and unbalanced nutrition.

Inactive Publication Date: 2015-04-22
BEIJING UNION UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, traditional biscuits are mostly made of high-sugar and high-fat foods such as flour, white granulated sugar, and vegetable oil. Long-term consumption can easily lead to obesity, hyperlipidemia, and coronary heart disease. The nutritional imbalance affects human health.
High-sugar and high-fat foods are not suitable for diabetics

Method used

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Comparison scheme
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Embodiment Construction

[0015] A kind of Zhuge vegetable biscuit, it is characterized in that being made up of following raw material by weight percentage, Zhuge vegetable 5-10%, carrot 2-3%, sodium alginate 2-3%, baking powder 2-3%, potassium sorbate 2- 3%, xylitol 2-3%, refined salt 2-3%, and the rest are soybean flour and wheat flour. The bean flour may be soybean or mung bean, and the ratio of bean flour to wheat flour is 1:1.

[0016] The leavening agent is sodium bicarbonate or yeast.

[0017] Prepare as follows:

[0018] (1) Slicing: cut the Zhuge vegetable into 8-12mm strips, and store the stems and leaves separately; cut the carrots into small pieces of 10mm×10mm;

[0019] (2) Softening: Blanch Zhuge stalks in boiling water for 2 minutes, leaves for 0.5 minutes, quickly remove and put in cold water to cool thoroughly; put carrots in boiling water for 4 minutes, quickly remove and put in cold water to cool ;

[0020] (3) Seasoning: Add sodium alginate and starter to the blanched leaves an...

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PUM

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Abstract

The invention discloses orychophragmus violaceus cookies and a preparation method of the orychophragmus violaceus cookies. The orychophragmus violaceus cookies are composed of, by weight, 5-10% of orychophragmus violaceus, 2-3% of carrots, 2-3% of sodium alginate, 2-3% of leavening agents, 2-3% of potassium sorbate, 2-3% of newtol, 2-3% of refined salt, and the balance bean flour and wheat flour. The preparation method comprises the steps of segmentation, softening, mixing, homogenizing, impression, baking and packaging. The orychophragmus violaceus cookies have the advantages of retaining the special flavor and nutritional ingredients of the orychophragmus violaceus, and being low in sodium, fat and calorie, free of sucrose, crisp, tasty and unique in flavor.

Description

technical field [0001] The invention belongs to the field of biscuit processing, and in particular relates to a Zhuge vegetable biscuit and a preparation method thereof. Background technique [0002] As one of the main baked foods, biscuits have the characteristics of crisp taste, light volume, convenient storage and transportation, and long shelf life. They are better foods for leisure or to satisfy hunger, and have been loved by more and more people. In recent years, with the continuous improvement of people's living standards in our country and the continuous development and renewal of baking technology and equipment, there are more and more varieties of biscuits, and new products emerge in endlessly. However, traditional biscuits are mostly made of high-sugar and high-fat foods such as flour, white granulated sugar, and vegetable oil. Long-term consumption can easily lead to obesity, hyperlipidemia, coronary heart disease, etc., unbalanced nutrition, and affect human hea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36A23L1/29A23L33/00
CPCA21D2/36A21D2/362A21D13/80
Inventor 马密霞
Owner BEIJING UNION UNIVERSITY
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