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Cassava, chocolate and coffee biscuit and making method thereof

A technology of chocolate and dark chocolate, which is applied in the field of food processing, can solve the problems of single types of biscuits and low nutritional value, and achieve the effects of improving nutrition, delaying digestion and absorption, and relieving constipation

Inactive Publication Date: 2014-11-19
GUANGXI UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the current biscuits have the disadvantages of single types and low nutritional value.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] A cassava chocolate-coffee biscuit is obtained according to the following preparation method, and the whole cassava powder and the low-gluten flour are respectively crossed through a 110 mesh sieve, and the following components are weighed according to parts by mass: edible cassava whole powder 320g; low-gluten flour 80g; white granulated sugar 12g; unsalted butter 340g; dark chocolate 136g; coffee 152g; eggs 165g; cut the butter into small pieces 4-6cm long and 3-4cm wide, heat with steam for 40 seconds until softened, add white sugar, and beat manually with a mixer. Stirring speed is 70r / min, stirring for 6min; add eggs to white sugar and butter mixture, mix evenly to obtain custard mixture; mix cassava whole flour and low-gluten flour evenly to obtain mixed powder; add mixed powder to custard mixture, stir evenly Form the dough, stirring at 80r / min for 6 minutes; divide the dough into 2 equal parts; put the dark chocolate in a clean container, heat it in a water bath ...

Embodiment 2

[0053] A cassava chocolate-coffee biscuit is obtained according to the following preparation method, and the whole cassava powder and the low-gluten flour are respectively passed through a 120 mesh sieve; the following components are weighed according to parts by mass: the following components are weighed according to parts by mass: edible whole cassava powder 344g; 56g of low-gluten flour; 16g of white sugar; 320g of unsalted butter; 152g of dark chocolate; 136g of coffee; 240g of eggs; White granulated sugar is manually whipped with a mixer at a stirring speed of 140r / min for 4 minutes; the white granulated sugar and butter mixture is obtained; eggs are added to the white granulated sugar and butter mixture and stirred evenly to obtain an custard mixture; whole cassava flour and low-gluten flour Mix evenly to get mixed powder; add the mixed powder to the custard mixture, stir evenly to form a dough, the stirring speed is 70r / min, and the time is 8min; divide the dough into 2 ...

Embodiment 3

[0055] A cassava chocolate-coffee biscuit is obtained according to the following preparation method, and the whole cassava powder and the low-gluten flour are respectively passed through a 130 mesh sieve; the following components are weighed according to parts by mass: the following components are weighed according to parts by mass: edible whole cassava powder 330g; 70g low-gluten flour; 14g white sugar; 330g unsalted butter; 144g dark chocolate; 144g coffee; 210g eggs; White granulated sugar, manually beat with a mixer at a stirring speed of 120r / min, stirring for 5 minutes; get the white granulated sugar and butter mixture; add eggs to the white granulated sugar and butter mixture, stir evenly, custard mixture; mix cassava whole flour and low-gluten flour Mix evenly to get mixed powder; add the mixed powder to the custard mixture, stir evenly to form a dough; divide the dough into 2 equal parts; put the dark chocolate in a clean container, heat it to 45°C in a water bath, and...

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Abstract

The invention discloses a cassava, chocolate and coffee biscuit. The cassava, chocolate and coffee biscuit is composed of, by weight, 320-344 parts of food-grade cassava powder, 56-80 parts of low-gluten flour, 12-16 parts of white sugar, 320-340 parts of salt-free butter, 136-152 parts of dark chocolate, 136-152 parts of coffee and 165-240 parts of eggs. The invention further discloses a making method of the cassava, chocolate and coffee biscuit. The cassava, chocolate and coffee biscuit has the unique chocolate and coffee flavor and contains rich nutritional ingredients such as dietary fibers, amino acids, vitamins, calcium, potassium, magnesium and phosphorus, thereby being nutritious.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a cassava chocolate-coffee biscuit, and also relates to a preparation method of the cassava chocolate-coffee biscuit. Background technique [0002] Biscuit is a kind of dessert loved by people all over the world, and it is convenient to eat. With the improvement of people's living standards, diet and health care and food diversification have attracted more and more attention, and functional and flavored biscuits are increasingly popular among consumers. Edible cassava powder preserves most of the cassava, and is rich in dietary fiber, vitamins, amino acids and other nutrients, as well as trace elements such as calcium and potassium. It is a high-quality miscellaneous grain raw material. [0003] However, the current biscuits have the disadvantages of single type and low nutritional value. Contents of the invention [0004] The object of the present inventi...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36A23L1/29A23L33/00
Inventor 谢彩锋古碧李凯刘族安覃学江岑喜刘英芬
Owner GUANGXI UNIV
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