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A Peppermint Coffee Flavored Cookie

A coffee-flavored and mint technology, applied in baking, dough processing, baked goods, etc., to achieve the effect of simple production process and unique taste

Inactive Publication Date: 2016-05-25
ANQING JINMAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There are many types of biscuits on the market today, basically sweet or salty biscuits, sometimes some vegetables are added, but they are all traditional types of biscuits. Now people have higher and higher requirements for life. These traditional biscuits are not favored by the majority of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0012] A mint coffee-flavored biscuit, consisting of the following raw materials in parts by weight: 200Kg flour, 30Kg soybeans, 30Kg black beans, 40Kg coffee beans, 40Kg lemons, 70Kg egg liquid, 100Kg coconut milk, 10Kg papaya, 30Kg grapes, 4Kg mint, 5Kg astragalus , lotus seeds 5Kg, wheatgrass 5Kg, wood root 5Kg, bamboo leaves 3Kg, gardenia 3Kg, white vinegar 80Kg, appropriate amount of water.

[0013] A preparation method of mint coffee flavor biscuits, comprising the following steps:

[0014] (1) Soak soybeans and black beans in white vinegar for 6 hours, then remove them, put them in a pot, fry them over low heat, and grind them into powder for later use;

[0015] (2) Wash the coffee beans and lemon, put them in a pot, pour in coconut juice, heat to boil, continue to simmer for 1 hour, filter out the coffee beans and lemon, and take the coffee juice for later use;

[0016] (3) Wash the papaya and grapes, take the pulp, and make a pulp for later use;

[0017] (4) Heat an...

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PUM

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Abstract

A mint and coffee flavored biscuit is composed of the following raw materials of 200-220 parts by weight of flour, 30-40 parts by weight of soybeans, 30-40 parts by weight of black soybeans, 40-50 parts by weight of coffee beans, 40-50 parts by weight of lemon, 70-80 parts by weight of egg liquid, 100-110 parts by weight of coconut milk, 10-20 parts by weight of papaya, 30-40 parts by weight of grapes, 4-5 parts by weight of mint, 5-6 parts by weight of astragalus, 5-6 parts by weight of lotus seeds, 5-6 parts by weight of wheatgrass, 5-6 parts by weight of reed rhizome, 3-4 parts by weight of bamboo leaves, 3-4 parts by weight of gardenia, 80-100 parts by weight of white vinegar and water of an appropriate amount. The mint coffee flavored biscuit is simple in producing process and environmentally friendly, has a unique taste due to the addition of food materials such as coffee and lemon; the coffee has a very good refreshing function, the lemon has a beauty effect, and extract of traditional Chinese medicines such as mint is added into the biscuit particularly, so that the biscuit can clear away heart fire. Due to the addition of the food materials, the biscuit has the functions of refreshing an eater and clearing away heart fire and is particularly suitable for people who sit for a long time and stay up late to eat.

Description

technical field [0001] The invention mainly relates to the technical field of food and its technology, in particular to a mint coffee-flavored biscuit. Background technique [0002] There are many types of biscuits on the market today, basically sweet or salty biscuits, sometimes some vegetables are added, but they are all traditional types of biscuits. Now people have higher and higher requirements for life. These traditional biscuits are not favored by the majority of consumers. Contents of the invention [0003] In order to remedy the defects of the prior art, the present invention provides a mint coffee-flavored biscuit and a preparation method thereof. [0004] The present invention is achieved through the following technical solutions: a mint coffee-flavored biscuit, which is composed of the following raw materials in parts by weight: 200-220 flour, 30-40 soybeans, 30-40 black beans, 40-50 coffee beans, 40-50 lemons, Egg liquid 70-80, coconut milk 100-110, papaya 1...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 张永兵
Owner ANQING JINMAI FOOD
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