Winged yam rhizome biscuit and preparation method thereof
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A kind of potato and biscuit technology, which is applied in baking, baked food with modified ingredients, food science, etc. It can solve the problems of poor taste, failure to make it, and single eating method, so as to improve sweetness and taste, Prevents cells from being damaged by freezing and has the effect of enriching nutrients
Pending Publication Date: 2019-07-05
GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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Problems solved by technology
[0003] At present, the potato is mainly boiled and eaten. The eating method is single, and the taste of the potato is single. It has not been made into other products suitable for all kinds of people. The development and utilization of the potato needs further research.
[0004] At present, all kinds of biscuits are popular among consumers as snack foods. At the same time, traditional biscuits have negative effects on people's bodies due to high heat, high fat, and high sugar, which greatly limits the number of people who eat biscuits.
In addition, the current biscuits generally have problems such as single nutrition, rough surface, and poor taste.
Method used
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Embodiment 1
[0033] A potato biscuit, in parts by weight, said potato biscuit comprises the following raw materials: 125 parts of low-gluten flour, 88 parts of potato flour, 52 parts of F55 fructose syrup, 67 parts of canola oil, 14 parts of Artemisia argyi 1 part of kapok, 1 part of Huajuhong, 2 parts of tangerine peel, 6 parts of baking soda.
Embodiment 2
[0035] A potato biscuit, in parts by weight, the potato biscuit comprises the following raw materials: 123 parts of low-gluten flour, 86 parts of potato flour, 51 parts of F55 fructose syrup, 66 parts of canola oil, 13 parts of Artemisia argyi 1.5 parts of kapok, 1 part of Huajuhong, 1.5 parts of tangerine peel, 6 parts of baking soda.
Embodiment 3
[0037] A potato biscuit, in parts by weight, said potato biscuit comprises the following raw materials: 122 parts of low-gluten flour, 85 parts of potato flour, 50 parts of F55 fructose syrup, 65 parts of canola oil, 12 parts of Artemisia argyi 1 part of kapok, 1 part of orange peel, 1 part of tangerine peel, 6 parts of baking soda.
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Abstract
The invention discloses a winged yam rhizome biscuit and a preparation method thereof, and belongs to the field of food processing. The winged yam rhizome biscuit comprises, by weight, 120-130 parts of self- raising flour, 80-100 parts of winged yam rhizome flour, 40-60 parts of starch sugar, 60-70 parts of canola oil, 10-20 parts of argy wormwood leaves,0-5 parts of common bombax flowers, 0-5 parts of pummelo exocarp, 0-3 parts of tangerine peel and 5-8 parts of baking soda. The preparation method of the winged yam rhizome biscuit includes the steps: (1) winged yam rhizome pretreatment; (2) winged yam rhizome flour preparation; (3) material juice preparation; (4) accessory preparing; (5) dough making; (6) shaping and baking. The prepared winged yam rhizome biscuit is high in nutritive value, good in taste and suitable for various people.
Description
technical field [0001] The invention relates to the technical field of food processing, in particular to a potato biscuit and a preparation method thereof. Background technique [0002] Maoyao, also known as Shenshu, Lidongshu, Dashu, Shuzi, etc., is the tuber of the Dioscoreaceae plant Shenshu, cultivated or wild, distributed in Fujian, Guangdong, Guangxi and other places. Maoshu is sweet and flat in nature and taste; it is mainly used to treat diarrhea due to spleen deficiency, nocturnal emission due to kidney deficiency, leukorrhea, frequent urination, cough due to fatigue, thirst, sores and ulcers, and burns caused by soup; and other effects. The nutritional value of hairy potatoes is relatively high. According to analysis, every 100g of hairy potatoes contains about 75g of water, 14.4-19.9g of carbohydrates, 1.5-2.2g of protein, 0.1-0.2g of fat, 50ug of diosgenin and B vitamins, vitamin C, Vitamin E, the carbohydrates in which are mainly starch. The viscous substance...
Claims
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Application Information
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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36
CPCA21D13/06A21D2/366A21D2/36
Inventor 王颖张雅媛游向荣孙健李明娟周葵卫萍严华兵
Owner GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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