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Biscuit capable of improving gastrointestinal functions and preparation method thereof

A technology for improving gastrointestinal function and biscuits, applied in dough processing, baking, baked food, etc., can solve problems that are not conducive to human digestion, achieve the effect of improving symptoms and promoting intestinal peristalsis

Inactive Publication Date: 2015-05-20
谷义信
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of these biscuits contain a lot of fat, which is not conducive to human digestion

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] The biscuit capable of improving gastrointestinal function described in this example is made of the following raw materials in parts by weight: 150 corn flour, 32 salad oil, 9 green onions, 31 eggs, 5 yeast, 10 white sugar, 3 gingers, 20 red dates, yacon 3. Purslane 6, nutritional additive 3 and appropriate amount of water;

[0015] The nutritional additive is made of the following raw materials in parts by weight: Codonopsis 16, Amomum 11, Atractylodes macrocephala 3, longan 12, Angelica 3; the nutritional additive is prepared as follows: (1) Dried Codonopsis and Amomum at 52-℃ 3h, discharge, then pulverize in a ball mill and pass through a 100-mesh sieve to obtain powder A; (2) Dry Atractylodes macrocephala at 60°C for 2 hours, pulverize, pass through a 100-mesh sieve, put the fine powder into water 3 times the total weight, and heat Boil at 70°C for 2 hours, concentrate to concentrated solution B with a density of 1.1; (3) wash the longan and angelica, add water 5 ti...

Embodiment 2

[0024] The biscuit capable of improving gastrointestinal function described in this example is made of the following raw materials in parts by weight: 175 corn flour, 34 salad oil, 14 green onion, 37 eggs, 7 yeast, 13 white sugar, 5 ginger, 23 red dates, yacon 4.5, purslane 8, nutritional additive 6 and appropriate amount of water;

[0025] The nutritional additive is made of the following raw materials in parts by weight: Codonopsis 18, Amomum 13, Atractylodes macrocephala 5, longan 14, angelica 7; the nutritional additive is prepared as follows: (1) Dried Codonopsis and Amomum at 55°C for 3 hours , discharge, then pulverize in a ball mill, pass through a 150-mesh sieve, and obtain powder A; (2) dry Atractylodes macrocephala at 65°C for 2.5 hours, pulverize, pass through a 100-mesh sieve, put the fine powder into water 4 times the total weight, and heat Boil at 75°C for 3 hours, concentrate to concentrated solution B with a density of 1.2; (3) Wash the longan and angelica, ad...

Embodiment 3

[0034] The biscuit capable of improving gastrointestinal function described in this example is made of the following raw materials in parts by weight: 200 corn flour, 37 salad oil, 17 chopped green onion, 45 eggs, 9 yeast, 16 white sugar, 8 ginger, 26 red dates, yacon 6. Purslane 11, nutritional additive 9 and appropriate amount of water;

[0035] The nutritional additive is made of the following raw materials in parts by weight: Codonopsis 21, Amomum 15, Atractylodes macrocephala 8, longan 17, angelica 11; the nutritional additive is prepared as follows: (1) Dried Codonopsis and Amomum at 57°C for 3 hours , discharge, then pulverize in a ball mill, pass through a 200-mesh sieve, and obtain powder A; (2) dry Atractylodes macrocephala at 65°C for 2.5h, pulverize, pass through a 100-mesh sieve, put the fine powder into water of 5 times the total weight, and heat Boil at 80°C for 4 hours, concentrate to concentrated solution B with a density of 1.2; (3) wash the longan and angeli...

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Abstract

The invention discloses a biscuit capable of improving gastrointestinal functions and a preparation method thereof. The biscuit capable of improving the gastrointestinal functions is prepared by the following raw materials including, by weight, 150-200 parts of corn flour, 32-37 parts of salad oil, 9-17 parts of chopped green onions, 31-25 parts of eggs, 5-9 parts of yeast, 10-16 parts of white sugar, 3-8 parts of fresh ginger, 20-26 parts of red dates, 12-18 parts of yacons, 6-11 parts of purslane, 3-9 parts of nutrition additives and appropriate amount of water; the nutrition additives are prepared by the following raw materials including, by weight, 16 parts of codonopsis, 11 parts of fructus amomis, 3 parts of white atractylodes rhizome, 12 parts of longans and 3 parts of angelica sinensis; the biscuit capable of improving the gastrointestinal functions adopts corn as the main ingredient and the yacons and the purslane as the auxiliary ingredients, intestinal tract movement can be promoted, meanwhile, by combining the medical effects of the codonopsis, the fructus amomis, the atractylodes rhizome, the longans and the angelica sinensis, and therefore the gastrointestinal functions can be well improved.

Description

technical field [0001] The invention belongs to the technical field of functional food processing, and in particular relates to a biscuit capable of improving gastrointestinal function and a preparation method thereof. Background technique [0002] As a snack, biscuits are easy to store and carry, and have become an indispensable snack in people's daily life. Now most of the biscuits are mainly composed of flour, sugar, oil and other seasonings, which are made through molding, baking, cooling, packaging and other steps. Most of these biscuits contain a lot of fat, which is not conducive to human digestion. In modern society, due to the increasing pressure of people's life and irregular life schedule, many people are in a sub-healthy state of gastrointestinal dysfunction. Contents of the invention [0003] In order to meet the health function of biscuit food, the invention provides a biscuit capable of improving gastrointestinal function and a preparation method thereof. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/36A21D13/80
Inventor 谷义信
Owner 谷义信
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