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Low-sugar biscuit

A biscuit and active polysaccharide technology, applied in the field of biscuits and low-sugar biscuits, can solve the problems of few types of functional biscuits, unfavorable health, nutritional disorders, etc., and achieve the effect of promoting effective utilization, eliminating hunger, and increasing satiety

Inactive Publication Date: 2009-05-06
SHENYANG SHENGBAINIAN SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, traditional biscuits have a single function and limited nutrition, and long-term consumption can easily cause nutritional disorders in young people, the elderly and the weak, which is unfavorable to health.
In particular, there are fewer types of functional biscuits. For example, there are no health biscuits for diabetic patients on sale.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0013] Put 50 parts of wheat flour, 5 parts of pumpkin powder, 5 parts of yam powder, 5 parts of Huangmao powder, 2 parts of sugarcane dietary fiber active polysaccharide, and 8 parts of sugar-free milk powder into a blender; put 2 parts of vegetable oil and 5 parts of eggs into Stir in a blender and dissolve 2 parts of protein sugar in water and gradually put it into the blender to mix, then add 0.5 parts of baking soda, 1 part of fresh yeast, and 2 parts of table salt. After 10 minutes, put it into the forming machine to start the machine to extrude and form it. After separation, put it into the baking tray, put the baking tray into the oven gradually for baking, and pack it after it comes out of the oven to cool down to become the finished product.

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PUM

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Abstract

The invention relates to a low-sugar biscuit which is characterized in that the biscuit consists of wheat flour, pumpkin powder, yam powder, Huangmao (a type of Chinese medicinal herb) powder, sugarcane dietary fiber active polysaccharides, sugar-free milk powder, egg, vegetable oil, glycoprotein, saleratus, fresh yeast, edible salt and the like. The invention combines pumpkin, yam, Huangmao and dietary fiber which have significant effect in reducing blood sugar together, thus finding a health food which has good taste, is convenient for eating, can not only remove sense of hunger and increase satiety but also promote the effective utilization of sugar by organism and repair damaged islet cells for patients who are characterized by more drinking, eating and urine but losing weight and have obvious sense of hunger.

Description

technical field [0001] The invention relates to a biscuit, in particular to a low-sugar biscuit, and belongs to the technical field of health food. Background technique [0002] Biscuits are one of the important foods in daily life. Traditional biscuits are convenience foods made from wheat flour, sugar, and oil through dough preparation, rolling, forming, and baking. Rich in nutrition, low in water content, light in size, fast in shape and complete in shape, it is easy to pack, carry and store, and has been loved by more and more people. However, traditional biscuits have single functions and limited nutrition, and long-term consumption may cause malnutrition and unfavorable health consequences for young people, the elderly and the weak. In particular, there are fewer types of functional biscuits. For example, there are no health biscuits sold for diabetic patients. Contents of the invention [0003] The purpose of the present invention is to overcome the above-mentione...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36A23L1/29A23L1/307A23L1/308A23L1/164A23L1/212A23L1/217A23L7/117A23L33/21
Inventor 崔志国
Owner SHENYANG SHENGBAINIAN SCI & TECH
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