Biscuit capable of improving intestines and stomach functions of human body and preparation method of biscuit

A technology of gastrointestinal function and production method, which is applied in the direction of dough processing, baking, baked food, etc., can solve the problems of easy to gain weight, easy edema and obesity, high fat content of sandwich biscuits, achieve crisp texture and improve gastrointestinal function Effect

Inactive Publication Date: 2013-01-09
J JIANGSU LIANGFENG FOODSTUFF GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This new type of bread made from rice has many beneficial ingredients like beta glucan or shikimic acid that help with digestion better than regular flour baked products such as pasta or noodles. These benefits are improved nutritional value compared to traditional methods used by individuals who don't consume sugar due its high content of certain amino acids called betaine glycoside.

Problems solved by technology

This patented technical problem addressed by this patents relates to developing improved bicycle-based snacks that can improve their overall health benefits without adding too much calorie compared with traditional cheaper options such as breaded cereals.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of biscuit, by weight percentage, its raw material formula is:

[0025] Whole wheat flour 45%;

[0026] Fructose-oligosaccharide: 25%;

[0027] Konjac powder: 2.5%;

[0028] Cream: 23%;

[0029] Eggs: 2.5%;

[0030] Active dry yeast: 2%.

[0031] The biscuits are made as follows:

[0032] (1) Dough mixing: the process is whipping cream → adding egg liquid and active dry yeast solution → whipping → adding fructooligosaccharide and konjac powder → continue to beat to 1.5 times the volume → add whole wheat flour → beat well;

[0033] (2) Forming: molding by extrusion injection or wire cutting, and controlling the weight of the billet to be 10-11g / piece;

[0034] (3) Baking: Four stages of baking are carried out in a hot air circulating furnace, in which the baking temperature of the first stage is 165°C, and the time is 6 minutes; the baking temperature of the second and third stages is 175°C, and the time is respectively 9 minutes; the fourth stage of baking...

Embodiment 2

[0037] A kind of biscuit, by weight percentage, its raw material formula is:

[0038] Whole wheat flour 40%;

[0039] FOS: 27%;

[0040] Konjac powder: 4.5%;

[0041] Cream: 24%;

[0042] Eggs: 2.5%;

[0043] Active dry yeast: 2%.

[0044] The biscuits are made as follows:

[0045] (1) Dough mixing: the process is whipping cream → adding egg liquid and active dry yeast solution → whipping → adding fructooligosaccharide and konjac powder → continue to beat to 1.5 times the volume → add whole wheat flour → beat well;

[0046] (2) Forming: molding by extrusion injection or wire cutting, and controlling the weight of the billet to be 10-11g / piece;

[0047] (3) Baking: Four stages of baking are carried out in a hot air circulating furnace, in which the baking temperature of the first stage is 170°C and the time is 6 minutes; the baking temperature of the second and third stages is 180°C and the time is respectively 9 minutes; the fourth stage of baking temperature is 190 ° C...

Embodiment 3

[0050] A kind of biscuit, by weight percentage, its raw material formula is:

[0051] Whole wheat flour 50%;

[0052] Fructose-oligosaccharide: 20%;

[0053] Konjac powder: 5%;

[0054] Cream: 20%;

[0055] Eggs: 2%;

[0056] Active dry yeast: 3%.

[0057] The biscuits are made as follows:

[0058] (1) Dough mixing: the process is whipping cream → adding egg liquid and active dry yeast solution → whipping → adding fructooligosaccharide and konjac powder → continue to beat to 1.5 times the volume → add whole wheat flour → beat well;

[0059] (2) Forming: molding by extrusion injection or wire cutting, and controlling the weight of the billet to be 10-11g / piece;

[0060] (3) Baking: Four stages of baking are carried out in a hot air circulating furnace, in which the baking temperature of the first stage is 160°C, and the time is 6 minutes; the baking temperature of the second and third stages is 190°C, and the time is respectively 9 minutes; the fourth stage of baking tem...

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PUM

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Abstract

The invention relates to a biscuit capable of improving intestines and stomach functions of a human body and a preparation method of the biscuit. The biscuit comprises the following raw material formula by weight: 40-50% of whole meal, 20-30% of fructo-oligosaccharide, 1.0-5.0% of konjac refined powder, 20-35% of cream, 2-2.5% of eggs and 2-3% of active dry yeast. The preparation method of the biscuit comprises the steps of kneading dough, molding, baking, cooling and packaging successively. The rich active material and B-complex vitamin in wheat germ are preserved in the biscuit; the biscuit contains rich fructo-oligosaccharide and konjac refined powder and can effectively improve the intestines and stomach functions of the human body; the biscuit is free in sugar and rich in cellulose; the texture is loose and crisp; and the biscuit contains no artificially synthesized food additives and is applicable to various crowds.

Description

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Claims

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Application Information

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Owner J JIANGSU LIANGFENG FOODSTUFF GROUP
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