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Walnut cookie with imperial chrysanthemum and sugarcane sugar and preparation method of walnut cookie

A technology of sucrose and peach cakes, which is applied in the field of Huangjumao sucrose peach cakes and its preparation, can solve the problems of human health threats, easy to eat, and single taste, so as to facilitate digestion and absorption, crisp and sweet taste, and avoid The effect of bitter taste

Inactive Publication Date: 2017-12-22
景德镇凤凰山生态农业开发股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Peach crisp was once loved by consumers as a flavor food and convenience food. However, the existing peach cake is made by adding high-sugar, high-fat, and high-cholesterol raw materials. It is a high-sugar and high-fat food, and long-term consumption will cause Induce obesity, cardiovascular disease, etc., and pose a threat to human health
In addition, the existing peach crisp products have a single taste and are easy to get tired of eating, which is not conducive to the marketing of peach crisp products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] An imperial chrysanthemum cane sugar peach cake made from the following raw materials according to weight percentage: 59.4% of wheat core powder, 8% of cane sugar, 4% rock sugar, 12% of imperial inulin powder, 12% of vegetable oil, 4% of duck eggs, and food additives 0.6%. Wherein, the duck eggs are free-range ecological duck eggs; the food additive is sodium bicarbonate.

[0027] In this embodiment, the preparation method of Huangjumao sucrose peach cake, the steps are as follows:

[0028] 1) Take all the required raw materials and prepare them according to the ratio, among which, disinfect the prepared duck eggs;

[0029] 2) Pour the duck eggs into the blender to break up, and during the stirring process, add vegetable oil and sucrose in sequence, and finally add the rest of the raw materials. After the raw materials are added, continue to stir and mix for 15 minutes to obtain the mixture;

[0030] 3) Compress the mixture in a mold to obtain peach crisp base;

[00...

Embodiment 2

[0036] An imperial chrysanthemum cane sugar peach cake made of the following raw materials according to weight percentage: 59.6% of wheat core powder, 12% of cane sugar, 6% rock sugar, 8% of imperial inulin powder, 8% of vegetable oil, 6% of duck eggs, and food additives 0.4%. Wherein, the duck eggs are free-range ecological duck eggs; the food additive is sodium bicarbonate.

[0037] In this embodiment, the preparation method of Huangjumao sucrose peach cake, the steps are as follows:

[0038] 1) Take all the required raw materials and prepare them according to the ratio, among which, disinfect the prepared duck eggs;

[0039] 2) Pour the duck eggs into the blender to break up, and during the stirring process, add vegetable oil and cane sugar in sequence, and finally add the rest of the raw materials. After the raw materials are added, continue to stir and mix for 18 minutes to obtain the mixture;

[0040] 3) Compress the mixture in a mold to obtain peach crisp base;

[00...

Embodiment 3

[0046] An imperial chrysanthemum cane sugar peach cake made from the following raw materials according to weight percentage: 60% wheat core powder, 10% cane sugar, 5% rock sugar, 10% imperial inulin powder, 9.5% vegetable oil, 5% duck eggs, and food additives 0.5%. Wherein, the duck eggs are free-range ecological duck eggs; the food additive is sodium bicarbonate.

[0047] In this embodiment, the preparation method of Huangjumao sucrose peach cake, the steps are as follows:

[0048] 1) Take all the required raw materials and prepare them according to the ratio, among which, disinfect the prepared duck eggs;

[0049] 2) Pour the duck eggs into the blender to break up, and during the stirring process, add vegetable oil and sucrose in sequence, and finally add the rest of the raw materials. After the raw materials are added, continue to stir and mix for 20 minutes to obtain the mixture;

[0050] 3) Compress the mixture in a mold to obtain peach crisp base;

[0051] 4) Bake the...

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PUM

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Abstract

The invention discloses a walnut cookie with imperial chrysanthemum and sugarcane sugar and a preparation method of the walnut cookie. The walnut cookie is prepared from, by weight, 55-65% of wheat core flour, 8-12% of sugarcane sugar, 4-6% of rock candy, 8-12% of imperial chrysanthemum powder, 8-12% of vegetable oil, 4-6% of duck eggs and 0.4-0.6% of food additives. The walnut cookie with the imperial chrysanthemum and the sugarcane sugar is extremely high in flavonoid content and rich in various amino acids, vitamins and various trace elements due to addition of active components including the imperial chrysanthemum and the sugarcane sugar, is low-sugar low-fat healthy food and beneficial to digestion and absorption and accords with people's pursuit of nutrition and health.

Description

technical field [0001] The invention relates to the field of food, in particular to Huangjumao sucrose peach cake and a preparation method thereof. Background technique [0002] Peach Cake is a traditional Leping snack that is suitable for both the north and the south. It is famous all over the country for its dry, crisp, crisp and sweet characteristics. Peach crisp was once loved by consumers as a flavor food and convenience food. However, the existing peach cake adds high-sugar, high-fat, and high-cholesterol raw materials in the production process. It is a high-sugar and high-fat food, and long-term consumption will cause Induce obesity, cardiovascular disease, etc., and pose a threat to human health. In addition, the existing peach crisp products have a single taste and are easy to get tired of eating, which is not conducive to the marketing of the peach crisp products. Contents of the invention [0003] The object of the present invention is to provide a Huangjumao ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D13/062A21D13/068A21D2/18A21D2/36
CPCA21D2/181A21D2/36A21D13/06A21D13/062A21D13/068
Inventor 王炎生
Owner 景德镇凤凰山生态农业开发股份有限公司
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