Chrysanthemum cookies and preparation method thereof
The invention relates to chrysanthemum cookies, which comprise the following raw materials in parts by mass: 100-120 parts of flour, 34-52 parts of butter, 22-32 parts of egg liquid, 32-40 parts of white sugar, 8-12 parts of milk powder, 15-30 parts of Hangzhou white chrysanthemum micro powder and 1...
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| creator | LIU XIUSHU XU RUI XIAO YU ZHANG FEI WANG WENYU ZHENG XUEBIN GONG JUMEI |
| description | The invention relates to chrysanthemum cookies, which comprise the following raw materials in parts by mass: 100-120 parts of flour, 34-52 parts of butter, 22-32 parts of egg liquid, 32-40 parts of white sugar, 8-12 parts of milk powder, 15-30 parts of Hangzhou white chrysanthemum micro powder and 10-14 parts of water; and the Hangzhou white chrysanthemum micro powder is prepared by taking fresh Hangzhou white chrysanthemum as a raw material and sequentially performing a solarization process, a rolling process, a drying process and a crushing process. The invention further discloses a preparation method of the chrysanthemum cookies. The chrysanthemum cookies disclosed by the invention are excellent in taste and flavor and high in health-care component content, and are leisure food with good nutrition and health-care values.
本发明公开了一种菊花曲奇饼干，包括下述质量份的原料：面粉100-120份、黄油34-52份、鸡蛋液22-32份、白糖32-40份、奶粉8-12份、杭白菊微粉15-30份、水10-14份，其中杭白菊微粉是以杭白菊鲜花为原料，依次经过日晒工序、揉捻工序、干燥工序、粉碎工序制得。本发明还公开了菊花曲奇饼干的制备方法。本发明的菊花曲奇饼干口感、风味优良，保健成分含量高，是一种具有良 |
| format | Patent |
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本发明公开了一种菊花曲奇饼干，包括下述质量份的原料：面粉100-120份、黄油34-52份、鸡蛋液22-32份、白糖32-40份、奶粉8-12份、杭白菊微粉15-30份、水10-14份，其中杭白菊微粉是以杭白菊鲜花为原料，依次经过日晒工序、揉捻工序、干燥工序、粉碎工序制得。本发明还公开了菊花曲奇饼干的制备方法。本发明的菊花曲奇饼干口感、风味优良，保健成分含量高，是一种具有良</description><language>chi ; eng</language><subject>BAKERY PRODUCTS ; BAKING ; EDIBLE DOUGHS ; HUMAN NECESSITIES ; PRESERVATION THEREOF ; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><creationdate>2021</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20211022&DB=EPODOC&CC=CN&NR=113519587A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,777,882,25545,76296</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20211022&DB=EPODOC&CC=CN&NR=113519587A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>LIU XIUSHU</creatorcontrib><creatorcontrib>XU RUI</creatorcontrib><creatorcontrib>XIAO YU</creatorcontrib><creatorcontrib>ZHANG FEI</creatorcontrib><creatorcontrib>WANG WENYU</creatorcontrib><creatorcontrib>ZHENG XUEBIN</creatorcontrib><creatorcontrib>GONG JUMEI</creatorcontrib><title>Chrysanthemum cookies and preparation method thereof</title><description>The invention relates to chrysanthemum cookies, which comprise the following raw materials in parts by mass: 100-120 parts of flour, 34-52 parts of butter, 22-32 parts of egg liquid, 32-40 parts of white sugar, 8-12 parts of milk powder, 15-30 parts of Hangzhou white chrysanthemum micro powder and 10-14 parts of water; and the Hangzhou white chrysanthemum micro powder is prepared by taking fresh Hangzhou white chrysanthemum as a raw material and sequentially performing a solarization process, a rolling process, a drying process and a crushing process. The invention further discloses a preparation method of the chrysanthemum cookies. The chrysanthemum cookies disclosed by the invention are excellent in taste and flavor and high in health-care component content, and are leisure food with good nutrition and health-care values.
本发明公开了一种菊花曲奇饼干，包括下述质量份的原料：面粉100-120份、黄油34-52份、鸡蛋液22-32份、白糖32-40份、奶粉8-12份、杭白菊微粉15-30份、水10-14份，其中杭白菊微粉是以杭白菊鲜花为原料，依次经过日晒工序、揉捻工序、干燥工序、粉碎工序制得。本发明还公开了菊花曲奇饼干的制备方法。本发明的菊花曲奇饼干口感、风味优良，保健成分含量高，是一种具有良</description><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>EDIBLE DOUGHS</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION THEREOF</subject><subject>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2021</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZDBxziiqLE7MK8lIzS3NVUjOz8_OTC1WSMxLUSgoSi1ILEosyczPU8hNLcnIT1EAqipKzU_jYWBNS8wpTuWF0twMim6uIc4euqkF-fGpxQWJyal5qSXxzn6GhsamhpamFuaOxsSoAQB1cC1m</recordid><startdate>20211022</startdate><enddate>20211022</enddate><creator>LIU XIUSHU</creator><creator>XU RUI</creator><creator>XIAO YU</creator><creator>ZHANG FEI</creator><creator>WANG WENYU</creator><creator>ZHENG XUEBIN</creator><creator>GONG JUMEI</creator><scope>EVB</scope></search><sort><creationdate>20211022</creationdate><title>Chrysanthemum cookies and preparation method thereof</title><author>LIU XIUSHU ; XU RUI ; XIAO YU ; ZHANG FEI ; WANG WENYU ; ZHENG XUEBIN ; GONG JUMEI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN113519587A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2021</creationdate><topic>BAKERY PRODUCTS</topic><topic>BAKING</topic><topic>EDIBLE DOUGHS</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION THEREOF</topic><topic>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</topic><toplevel>online_resources</toplevel><creatorcontrib>LIU XIUSHU</creatorcontrib><creatorcontrib>XU RUI</creatorcontrib><creatorcontrib>XIAO YU</creatorcontrib><creatorcontrib>ZHANG FEI</creatorcontrib><creatorcontrib>WANG WENYU</creatorcontrib><creatorcontrib>ZHENG XUEBIN</creatorcontrib><creatorcontrib>GONG JUMEI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>LIU XIUSHU</au><au>XU RUI</au><au>XIAO YU</au><au>ZHANG FEI</au><au>WANG WENYU</au><au>ZHENG XUEBIN</au><au>GONG JUMEI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Chrysanthemum cookies and preparation method thereof</title><date>2021-10-22</date><risdate>2021</risdate><abstract>The invention relates to chrysanthemum cookies, which comprise the following raw materials in parts by mass: 100-120 parts of flour, 34-52 parts of butter, 22-32 parts of egg liquid, 32-40 parts of white sugar, 8-12 parts of milk powder, 15-30 parts of Hangzhou white chrysanthemum micro powder and 10-14 parts of water; and the Hangzhou white chrysanthemum micro powder is prepared by taking fresh Hangzhou white chrysanthemum as a raw material and sequentially performing a solarization process, a rolling process, a drying process and a crushing process. The invention further discloses a preparation method of the chrysanthemum cookies. The chrysanthemum cookies disclosed by the invention are excellent in taste and flavor and high in health-care component content, and are leisure food with good nutrition and health-care values.
本发明公开了一种菊花曲奇饼干，包括下述质量份的原料：面粉100-120份、黄油34-52份、鸡蛋液22-32份、白糖32-40份、奶粉8-12份、杭白菊微粉15-30份、水10-14份，其中杭白菊微粉是以杭白菊鲜花为原料，依次经过日晒工序、揉捻工序、干燥工序、粉碎工序制得。本发明还公开了菊花曲奇饼干的制备方法。本发明的菊花曲奇饼干口感、风味优良，保健成分含量高，是一种具有良</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BAKERY PRODUCTS BAKING EDIBLE DOUGHS HUMAN NECESSITIES PRESERVATION THEREOF TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS |
| title | Chrysanthemum cookies and preparation method thereof |
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