Dandelion cookie

A cookie and dandelion technology, applied in the fields of plant raw materials, baking, food science, etc., can solve the problems of endangering human health and low nutritional value, and achieve the effects of easy absorption, wide use range and rich use forms.

Inactive Publication Date: 2020-04-28
SHANDONG AGRI & ENG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current biscuits contain relatively few nutrients, resulting in low nutritional value
At the same time, the existing biscuits are added with additives such as pigments, flavors, preservatives, etc., long-term consumption will endanger human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach 1

[0012] Recipe (parts by weight): butter 6.25, sugar powder 1.25, pure milk 0.75, high-gluten flour 2.5, pastry flour 2.5, milk powder 0.5, cornstarch 1 and dandelion super fine powder 0.5.

[0013] Production Method:

[0014] Prepare the raw materials, and then put each raw material into the dough maker and mix them evenly according to the cookie making method, and put in the fine powder of dandelion, then put it into the blender and stir, and finally take it out and shape it.

Embodiment approach 2

[0016] Recipe (parts by weight): butter 25, sugar powder 5, pure milk 3, high-gluten flour 10, pastry flour 10, milk powder 2.5, cornstarch 4 and dandelion super fine powder 2.

[0017] Production Method:

[0018] Prepare the raw materials, and then put each raw material into the dough maker and mix them evenly according to the cookie making method, and put in the fine powder of dandelion, then put it into the blender and stir, and finally take it out and shape it.

Embodiment approach 3

[0020] Recipe (parts by weight): butter 15, sugar powder 3, pure milk 1.8, high-gluten flour 6.4, pastry flour 6.4, milk powder 1.5, cornstarch 2.4 and dandelion super fine powder 1.2.

[0021] Production Method:

[0022] Prepare the raw materials, and then put each raw material into the dough maker and mix them evenly according to the cookie making method, and put in the fine powder of dandelion, then put it into the blender and stir, and finally take it out and shape it.

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PUM

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Abstract

The invention discloses a dandelion cookie. The dandelion cookie is characterized by being prepared from the following raw materials in parts by weight: 6.25-25 parts of butter, 1.25-5 parts of powdered sugar, 0.75-3 parts of pure milk, 2.5-10 parts of high-gluten flour, 2.5-10 parts of pastry powder, 0.5-2.5 parts of milk powder, 1-4 parts of corn starch and 0.5-2 parts of dandelion ultrafine powder. The invention provides a healthy leisure food, and the dandelion cookie can effectively improve intestinal floras, treat chronic gastritis, and achieve a stomach-nourishing effect.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a dandelion cookie. Background technique [0002] Dandelion (Latin name: Taraxacum mongolicum Hand.-Mazz.) Asteraceae, Dandelion is a perennial herb. Root cone-shaped, surface brown, shriveled, leaf edge sometimes with wavy teeth or pinnately parted, base gradually narrowed into petiole, petiole and main vein are often reddish-purple, upper part of scape purple-red, densely covered with spider-like white Villous hair; inflorescence head, involucre bell-shaped, achene dark brown, long pappus white, flower and fruit period from April to October. [0003] The dandelion plant contains various healthy nutrients such as dandelion alcohol, dandelion, choline, organic acid, and inulin. Nature and flavor are sweet, slightly bitter, cold. Return liver, stomach warp. Diuretic, laxative, anti-jaundice, choleretic and other effects. Treatment of heat, bloated, sores, internal hem...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36A61K36/288A61P1/04A61P1/00A61P29/00A61P1/14
CPCA21D2/36A21D13/06A61K36/288A61P1/00A61P1/04A61P1/14A61P29/00
Inventor 段曦束靖陈文晨陈聪魏群群岳凤丽迟晓君
Owner SHANDONG AGRI & ENG UNIV
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