Orange milk biscuit and processing method thereof

A processing method, orange milk technology, applied in baking, dough processing, baked food, etc., can solve the problems of single, unbalanced nutrition, etc., achieve sweet but not greasy taste, strengthen the body, and improve the effect of antioxidant function

Inactive Publication Date: 2014-11-12
安徽麦船食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the raw materials for biscuit processing are relatively single. The main nutritional components are

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0017] An orange milk biscuit is composed of the following weight (jin) raw materials:

[0018] Flour 1100, Milk 40, Butter 15, Pumpkin Powder 25, Malt Powder 50, Golden Ear 15, Maw 10, Orange 25, Banana 15, Date Palm 15, Honey 30, Hovenia dulcis 3, Shandan Flower 2, Pumpkin Leaf 2. Elderflower 2, pomegranate seeds 2, peony seed oil 6, food additives 14;

[0019] The food additive is composed of the following raw materials by weight (catties): 50 litchi cores, 20 lilies, 10 mashed garlic, 20 okra, 40 jelly pork skin, 8 Jerusalem artichoke powder, 6 pine pollen, 12 trehalose, 10 yeast powder, milk Albumin powder 30, camellia oil 10;

[0020] The preparation method of the food additive is as follows: a, fresh lily petals and okra are cleaned separately, freeze-dried and crushed, and mixed to obtain lily okra powder; Soak in medium for 6 hours, remove and add appropriate amount of water to make a slurry, heat and boil over water, add pork skin jelly, garlic paste, Jerusalem arti...

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PUM

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Abstract

The invention discloses an orange milk biscuit and a processing method thereof. The orange milk biscuit consists of the following raw materials in parts by weight: 80-100 parts of flour, 20-40 parts of milk, 10-15 parts of butter, 15-25 parts of pumpkin powder, 30-50 parts of malt powder, 8-15 parts of tremella aurantialba, 6-10 parts of fish maw, 15-25 parts of oranges, 10-15 parts of bananas, 10-15 parts of date palm, 20-30 parts of honey, 2-3 parts of hovenia dulcis thunb, 1-2 parts of jacobinia carnea, 1-2 parts of pumpkin leaves, 1-2 parts of elder flowers, 1-2 parts of pomegranate seeds, 4-6 parts of peony seed oil and 10-14 parts of food additives. The orange milk biscuit disclosed by the invention is fragrant, crisp, light and thin, the taste is sweet but not greasy, orange fragrance is obtained, the flavor is unique, the orange milk biscuit is rich in nutrients of vitamin, collagen and the like, the antioxidant function of an organism is increased, and the orange milk biscuit has the functions of nourishing yin, beautifying, delaying the senescence and strengthening organism and is beneficial for the health of a human body.

Description

technical field [0001] The invention relates to an orange milk biscuit and a processing method thereof, belonging to the technical field of food processing. Background technique [0002] The biscuit industry has a long history. With the development of history, there are more and more varieties of biscuits. Because of their characteristics of storage resistance, easy portability and various tastes, they are deeply loved by the public. At present, the raw materials for biscuit processing are relatively simple, and the main nutritional components are carbohydrates, as well as protein, fat, phosphorus, iron, etc., and the overall nutrition is not balanced enough. With the improvement of people's living standards, the requirements for food are getting higher and higher, such as nutritious food, health food, functional food, green food, etc., which have become a hot spot in the food consumption market. There are requirements, in order to meet people's needs, provide a biscuit...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36
Inventor 马宗跃
Owner 安徽麦船食品科技有限公司
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